Food & Drink
Oct 26, 2016 at 4:00 am
In Defense of Sardines, Herring, and Other Maligned "Fishy" Fish
THE HERRING BORD at Old Ballard Liquor Co. (from left to right): classic pickle, smokey mushroom with rosemary flowers, tarragon, creme of cardamom and smoked apple, served with a housemade crisp and house-churned butter.
Suzi pratt
Comments
1
Right on...but really does it have to be that m-fing salty? And the pairings are salty too. It overwhelms the fish. I wish every restaurant in Seattle would just toss the salt for like 60 days.
2
Your comments on sardines being the flavor packets was so spot on. Most people don't realize why the Caesar salad at their favorite restaurants tastes so good. It's the freaking sardines baby!
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