Cod Head
Ever eat a cod head? I have, and surprisingly good it was! Boil in lightly salted water with a bay leaf and serve…mmmm….cod head!
Crudo catches on / Chefs of all stripes are showcasing raw fish
Crudo, ceviche, sashimi, tartare, poke, sushi — it’s all raw fish. And we are swimming in it.
Open just about any menu, from hipster bars to four-star restaurants, and raw fish will be right at the top. What once was the exclusive province of Japanese restaurants and sushi bars is now everywhere.
Considered exotic or even downright unpalatable just a couple of decades ago, raw fish is squarely mainstream, as is Japanese food in general.
Today’s buzz, though, is all about crudo, the Italian version. The word itself means “raw” in Italian and Spanish, and generally refers to slices of fish drizzled with subtle or pungent oils and accented with acid and spice — olive oil, lemon and salt, in the classic presentation.
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