It was historically made using the guts of small, oily fish like sardines, mackerel and anchovies, which were layered between salt and aromatic herbs then left in open vats beneath the ...

What would be on the menu for a banquet at the home of a rich Roman at the end of the first century A.D.? A dozen guests reclining on couches would wait for slaves to carry laden dishes to the table.

It’s the crispy, salty heart of Fort Bragg ... to waste — that fire pit started as a metal tank for processing fish guts. John originally put it there to burn construction scrap, but customers ...

You'll scale and gut four whole branzino fish and remove ... Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay ...

Did you catch more fish than you can fit in your freezer? Try salt-curing your fish to preserve your catch instead. These days, we tend to freeze food when we want to keep it on hand for a long time.