Plus, peanutty goodness, and a three-bean salad gets the soup treatment
This week’s dinners are light, fresh, and meat-free. As excited as I am about the soup and noodle dishes we’re showcasing, I hope you’ll take advantage of the fish recipe. I don’t make fish on a regular basis — like many people, I find the sustainability question frustrating and confusing and end up just forgoing it altogether a lot of the time. But I was recently gifted a Sitka Salmon share, and not only does it resolve the sustainability factor for me — I totally trust them — but you just never have to worry that the fish won’t taste good. This is among the best I’ve ever had and only needs the simplest preparation. If you want to join, sign up here and use the code BITTMAN at checkout to get 10 percent off.
If you’re considering signing up for Sitka and are iffy on the pricing, I encourage you to read this. In short, what you’re paying for (aside from incredible fish) is a responsible harvest; fairly paid fishermen; domestic, in-house processing; transparency throughout the entire process, from boat to plate; and environmental stewardship. For someone like me, who doesn’t eat fish all the time, when I do have it, I want it to be great; Sitka fills that need perfectly.
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.
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