memory lane

Remember the sardines well this is what you do. Procure some sardines of moderate length and girth. Leave them whole and uncut. Salt the heads liberally. Light squeeze of lime. Salty ice cubes on their faces and then they sit. Two days goes by and you begin to slice off tastes. When it tastes like you like it use it. I mixed this into eggs and sauces as a 'secret ingredient' it added a deeper depth. Its great on pizza. Its such a fresh and inexpensive way to add protien and big flavor. These four sardines were like 80 cents or so in season (now).





Spicy tuna is another thing entirely. Mild and flavored with the scallions, wasabi powder, sesame seed oil and soy sauce this fish is easy to make and easier to eat. As this sits it begins to turn opaque rapidly signaling a cooking process. It is so good.