Fish/Seafood

Fish/Seafood

Salt-roast a fish and keep all the pristine flavor and juiciness. The surface is a tad salty, but nearly all the meat is perfect. Testimonials for this technique go back to ancient Rome.

Garnish each bowl with a shrimp, a drizzle of Pernod if desired, and a piece of fennel frond.

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Bringing the European tradition of acorn-finished pork to the U.S.

"The quality of the meat and the flavor of the meat has a lot to do with what that animal is eating," says Jennifer Milikowsky, founder of Walden Hill.