UDLS
The Un-Distinguished Lecture Series
Cured and Pickled Fish
Date
November 28, 2014
Speaker
Matt Brehmer
Abstract
Tired of eating fish raw, baked, broiled, poached, sautéed, grilled, smoked, sous-vided, or fried? In this talk I will unveil miraculous techniques for curing and pickling fish. This talk will include: history, science, culinary tips, a pining for the fjords, and free samples!