How Mabel’s Gone Fishing Makes San Diego’s Best Mackerel Dish | Eater
"A bakery that supplies the country loaves essential to the mackerel toast, following a disciplined production schedule: the team begins baking country loaves around 3 a.m. daily and delivers them to the restaurant around noon so the bread can be served fresh and un-toasted. The loaf’s process—from first ferment until it comes out of the oven—spans three days, yet the pastry chef stresses that for this use the bread “has to be made day of,” making the bakery’s timing and practices integral to the finished dish." - Annie Harrigan
