Mackerel Souffle

The first cookbook I ever got, and to this day still my favorite, is Craig Claiborne’s The New York Times Cookbook.  Not long after getting the book, I was asked to bring dessert to a dinner party.  I made chocolate-covered cream puffs.  They were a huge hit, and people were amazed that I hadn’t purchased them.   Cooking out of this book over the years since, Craig taught me that it isn’t hard to cook and eat well, if you are interested in doing so.

Although not widely consumed in the US, mackerel is inexpensive and highly sustainable.  Since it is an oily fish, it is rich in omega-3 fatty acids.  In Japan, mackerel is called saba, and is sold salted and vinegared in sushi bars.  If you enjoy sushi, I highly recommend that you try saba.

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