What to Do With a Heap of Mackerel

In our current issue Paul Greenberg, author of the James Beard-award winning New York Times bestseller Four Fish, recalls the time he caught 50 pounds of mackerel on a boat from Sheepshead Bay. Having no idea how to preserve the highly perishable fish, he called on the wisdom of the East and Far East and ended up with enough sushi and pickled fish to last two months.

In our current issue Paul Greenberg, author of the James Beard-award winning New York Times bestseller Four Fish, recalls the time he caught 50 pounds of mackerel on a boat from Sheepshead Bay.  Having no idea how to preserve the highly perishable fish, he called on the wisdom of the East and Far East and ended up with enough sushi and pickled fish to last two months. 

Read more here in our current issue.

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