July 12, 2011
Food for ThoughtHeather Atwood
In staying true to New England waters, Steve Johnson of Rendezvous Restaurant in Central Square, Cambridge, courageously puts fish on his menu that — oh no! — has bones.
Mackerel. Grilled to a charry crispness, dripping with olive oil, delicate filets lifting off of 8 inches of spiny vertebrae, mackerel.
In Italy, Spain, Portugal, Sweden, Denmark, just about anywhere but here, a serving of fish means a pile of bones on the plate. Residents of these countries make beloved meals with sardines, anchovies, pike, mackerel and herring.
After the jump you get the rest of the story and a recipe as reward
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