Fish - smoked, cured & pickled

There are a number of sources for cured, pickled and smoked fish specialties around the area.

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Whiskey Cured Salmon Gravlox - 1 Oct 2008

This recipe from Michael Santoro, chef de cuisine at The Blue Duck Tavern, is really simple to accomplish and impressive to serve. Be sure to go over the flesh of the salmon with your fingers and a pair of tweezers to winkle out any tiny bones. By the way, the difference between "Whisky" and "Whiskey"? The former is the Scottish spelling, the latter the Irish. read more...

European Delight - one of my favorite markets - 21 Mar 2008

There's been a name change, along with a change in management, at European Bazaar, the source for Russian produce on the Rockville Pike. It's now called European Delight. Nothing else has changed - if anything, there's more. The choice of charcuterie in the meat counter is remarkable, from head cheese to a huge range of salamis, keilbasa, moskovskaya and other sausages. And the selection of smoked and dried fish is also good, with different smoked salmons, sturgeon, smelts, selyodka and whitefish prominent. read more...

Polish Delis in NJ - 26 Nov 2007

The Kielbasa Factory in Rockville MD is the area's only market for Polish specialties.. But New Jersey has a huge Polish community. So if you're up for a drive, or want to try ordering something by phone, here are some other sources. read more...

Crabs & clams - 25 Nov 2007

Crabs and clams are a local treat worthy of serious foodie consideration. Where to observe - and experience the treat. read more...

Russian markets - 23 Nov 2007

Russian and East European markets around Washington abound. read more...

Anchovies - 23 Nov 2007

One of the most unpopular fishes, anchovies are nevertheless the culinary equivalent of the Wonderbra. They add body to any dish and most opponents don't even know they're there if they can't see them. read more...

Fish - smoked, cured & pickled - 22 Nov 2007

Washington isn't short on sources for the cured, smoked and pickled fish popular in Europe's colder countries. read more...

Russian dumplings & more - 22 Nov 2007

The 'babushkas' (grandmothers) of Europe's far northern climes have long been famous for their home-cooking of sustaining dumplings and more. read more...

Shrimp - 22 Nov 2007

Shrimp are ubiquitous, in every stage and form from fresh to cooked, whole and beheaded. read more...

Fish - fresh or not so fresh? - 17 Nov 2007

Once upon a time, fishmongers would cut fish to order from whole fish, so the customer could be sure, by the clarity of its eyes, the firmness of flesh and the color of its gills, of the freshness of the fish. Not any longer. read more...

Russel Cunningham - chef of Dupont Grille - 16 Nov 2007

Russel Cunningham lives right across the street from the Dupont Grille, where he is executive chef. read more...

Bosnian specialties - 15 Nov 2007

Bosnia is not a part of the world whose foods are familiar to most. But there are a few markets and places to eat in the area selling their specialties. read more...

Bacalao - 15 Nov 2007

Reconstituted dried salt cod may not sound like much in English, but call it, in Spanish, bacalao, in Portuguese bacalhau, or bacalà in Italian, and you have a highly prized dish. read more...

Smoked salmon - 2 Nov 2007

There's more to smoked salmon than some of those coral-pink plastic packets provide. read more...

Michael Santoro - chef de cuisine at Blue Duck Tavern

The resume of Michael Santoro, new chef de cuisine at The Blue Duck Tavern, reads like a guide to good restaurants around the world. In England he’s worked at Heston Blumental's The Fat Duck and with bad-boy-but brilliant Tom Aiken, as well as Fergus Henderson. He’s been through the kitchens of the one-star Mugaritz Restaurant near San Sebastian, Spain. He’s worked at Mill’s Tavern in Providence, RI. He’s served as sous chef at the Michelin one-star Restaurant Gilt in New York. And before joining The Blue Duck Tavern he was chef de cuisine at Boqueria, a popular Spanish restaurant in Manhattan.

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