There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south ...

Begin by seasoning the sable fish with the cure. Cover the entire fish with smoking cure and refrigerate for 4 hours. After the fish has cured, rinse off the cure with cold water and pat fish dry with ...

Smoked salmon or lox? That is the question. On Sunday mornings in the 1940’s and 50’s, Jewish people lined the streets of New York to get their lox fix from the appetizing stores around at the time.

The glaze can be made several days ahead and kept refrigerated. 1-2 days maximizes the depth of flavour in the fish. In a small stainless saucepan heat the sake and mirin together. Whisk in the miso ...

1. In a medium bowl, combine the salt, sugar, ginger, lemongrass and peppercorns. Set aside. 2. Brush the top of the salmon fillet generously with the sake. 3. Spread the cure mix over the top (flesh ...