The Spinoff, September 23, 2024
The least popular eating fish tend to also be the most sustainable. But the two don’t have to be mutually exclusive if you know what to do with them.
Lately, I’ve been thinking a lot about fish. Fresh fish, tinned fish, raw fish, fish stock, fish curry, fish frames, fish and chips. It’s something I love to order at a restaurant (a hāpuku steak cooked well is hard to beat) and to cook at home, especially oven-steaming salmon in little baking paper parcels with mushrooms, spring onions and a miso dressing, using trevally in a fragrant Goan curry or making the most of fresh sardines whenever I see them and making one of my favourite Sicilian dishes, pasta con le sarde.