Dry-aged Spanish mackerel Diane from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 209) by Josh Niland

  • brandy
  • garlic
  • Show all ingredients...

  • EYB Comments

    Allow fish to chill and dry for 4 days. You may use the fish stock on page 256; and the garum on page 257, and can substitute with fish sauce.

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Notes about this recipe

  • Eat Your Books

    Allow fish to chill and dry for 4 days. You may use the fish stock on page 256; and the garum on page 257, and can substitute with fish sauce.

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