voices in food.
Many of us eat more fish than we cook. While it’s often the first thing we look at on a menu, we eschew cooking it at home, fearing overcooking or undercooking it, or worrying about our kitchens smelling like Friday night in a fish and chip shop. And then there’s the cost. When you consider the enormous and dangerous effort it takes to get those cod fillets onto the wet fish counter, the price is understandable, but if you’re nervous that on cooking it you might transform it into a desiccated mess – well, I can relate.