April 27, 2015 — Fear of fish can afflict even the most confident cook.
Fewer and fewer fish have crossed my stove in recent years. This is partly out of guilt, because wild species are so often out of season or endangered, and farmed fish are so often unappealing.
It is partly because in my apartment, to cook fish for dinner is to live with its smell for a day and a half. And it is partly because I ate so much fancy fish in restaurants to make up for my failings as a home cook that I had forgotten how delicious a simple buttery pan-fried fillet can be.
Read the full story from The Hamilton Spectator