Neighborhood Eats
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fish pickles.

My last wish list skill for my summer learning was fish pickling and curing. I know what you are thinking — “That’s totally awesome!!” (See macrame and indigo dyeing, too!)

I had been wanting to take a class at Preserved for a while now and as I perused the class list, pickling and curing fish, stood out to me as a unique craft. Even though I know people have been doing this for centuries this is a completely new to me endeavor. And this time I brought my friend Lennie along for the fishy ride!

Preserved houses all the supplies for all  your preserving needs. I got to class early and spent the entire waiting time just staring at the shelves, imagining all the things I could make.

Our instructor Danny is a fish curing expert, and class was like a live cooking show, complete with food stand ins. Danny reviewed a number of curing and pickling techniques, and we got to feel, smell, and taste the various methods.

My favorite technique might have to be the water-vinegar brine because the dish Danny made reminded me of the Filipino dish paksiw. Mmm, I want to make this.

This workshop was more demo heavy and I took lots of notes (per usual), but we did get to pack our own jar of anchovies to take home and cure!

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And we got to feast on this bounty! SOOOO GOOOOD. Home made bagels, mustard sauce, tomato jam/sauce, pickles, creamy spreads, and cured fish of course!

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Now I want to make my own red wine vinegar. And mustard sauces. And cheese. And… Until next time, Preserved!

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