Fish Charcuterie Is Putting Seafood Boards on the Menu
"A Mystic, Connecticut kitchen where the chef dry-ages tuna in a jamón-like fashion on a small scale—an occasional special that draws social-media attention—and also crafts a range of fish charcuterie such as smoked fish kielbasa, chorizo, merguez, and regularly house-cured smelt boquerones, all driven by a commitment to utilizing the whole animal rather than following trend for its own sake." - Adam H. Callaghan
