tag:blogger.com,1999:blog-4033770631819899656.post3213662670737104670..comments2024-03-29T05:48:39.421+01:00Comments on MY KITCHEN IN SPAIN: HOW NOT TO COOK YOUR FISHJANET MENDELhttp://www.blogger.com/profile/05727555362345930082noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4033770631819899656.post-52269174862265875442022-06-26T11:42:06.340+02:002022-06-26T11:42:06.340+02:00Eha: I was surprised to learn that herring and our...Eha: I was surprised to learn that herring and our beloved boquerones (fresh anchovies) are especially susceptible to anisakis. And, that farmed fish--as is most of the salmon we get in Spain--is least susceptible. Do take care! Freeze first---JANET MENDELhttps://www.blogger.com/profile/05727555362345930082noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-48419238991572505252022-06-26T11:39:16.008+02:002022-06-26T11:39:16.008+02:00Mad Dog: I've still got some mackerel in the f...Mad Dog: I've still got some mackerel in the freezer. Will have to find the Shime Saba recipe.JANET MENDELhttps://www.blogger.com/profile/05727555362345930082noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-51935821326935622562022-06-26T11:38:31.593+02:002022-06-26T11:38:31.593+02:00Elizabeth: I'm delighted to know that my cookb...Elizabeth: I'm delighted to know that my cookbook helped you find your way around Spain's markets and kitchens. COOKING IN SPAIN was originally intended for just that, to help expats like myself learn Spanish cooking. We've come a long way. Now Spanish cuisine incorporates so many new techniques, products. I still love exploring in the blog the traditional kitchen.JANET MENDELhttps://www.blogger.com/profile/05727555362345930082noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-26108517842539481462022-06-26T01:00:11.989+02:002022-06-26T01:00:11.989+02:00Janet, your book taught me how to cook when I move...Janet, your book taught me how to cook when I moved to Madrid as an Englishwoman in 1988. I still turn to it for guidance. You were the only writer out there who could explain to me - before I learned to speak Spanish - how to cook there. I’m eternally grateful and so glad to be able to continue to read your blog. Elizabeth Joycenoreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-10312866858817810972022-06-20T05:59:22.278+02:002022-06-20T05:59:22.278+02:00Oh ! Came upon this late in the day . . . work se...Oh ! Came upon this late in the day . . . work seems to have been forgotten and I have scrolled up-and-down three times ! Am so glad for your recipes and shall pass them on !!! Well I was born way north in the harbour-city of Tallinn - life cannot exist without anchovies and herring et al slightly brined and pickled and oft just plain raw ! Classic gravlax means happy party time ! Yes, I Ehahttps://www.blogger.com/profile/16657715153239401321noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-81952858366778288282022-06-19T17:48:41.669+02:002022-06-19T17:48:41.669+02:00You've got my mouth watering - I love all of t...You've got my mouth watering - I love all of those and you've reminded me that I want to make Shime Saba - Japanese marinated mackerel.Mad Doghttps://maddogtvdinners.wordpress.com/noreply@blogger.com