Category Archives: Gurnard

Gurnard, Soused or Fried but Never Ugly

As advocate for all edible sea creatures, can we agree that the blanket use of ‘ugly’ be curtailed as of now? Even a monkfish, the Staff’ from the deep, is not ugly per-se, just prehistoric and scary. Look again at … Continue reading

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Posted in Blue Collar Gastronomy, Cider Vinegar, Gurnard, Normandy, Simple Food, Sousing, Techniques, Vinegars | Tagged , , , , , , , , , , , , , , , , , , , , , , | 18 Comments