A while back, in my article on Pike Place Market, I recommended that readers go to Jack’s Fish Spot for fried fish, with one caveat: “The last time I tried it, the tartar sauce was made by Kraft, which tasted like seasoned glue.” I feel it is my duty to amend that statement.
I returned recently, and the lively fishmongers admitted that they deeply regretted resorting to Kraft’s tartar sauce and had begun the process of atonement. Then they supplied me with proof—delicious, lemony, and perfectly creamy proof. They gave me a plastic ramekin of their new house-made sauce to go. A few hours later, I tried it on the frites at Cafe Presse, and it was a perfect marriage—the citrusy, smooth sauce proving itself to be an ideal dip for more than just fried fish.
I don’t want to claim credit for the change, because the folks at Jack’s Fish Spot said they had already been working on their recipe well before my article came out, but I do want people to know about it. It would be a terrible shame to let people go on thinking that they’re serving Kraft when they’re actually serving white fucking gold in a Dixie cup.