Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Having contented himself with consulting in the interim, Dieterle is back, ...
There are plenty of ways to cure a fish, and many are simple enough: the pickled fish that Martha Stewart enjoys uses mostly salt and vinegar, and a quick brine needs little else besides salt and ...
One night, as an 18-year-old line cook at Fish Face in Sydney, Josh Niland forgot to transfer 15 uncooked portions of kingfish from a service refrigerator back to the walk-in. The next day, he got an ...
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