Excerpt from Savage Feast by Boris Fishman, plus links to reviews, author biography & more

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Savage Feast

Three Generations, Two Continents, and a Dinner Table (a Memoir with Recipes)

by Boris Fishman

Savage Feast by Boris Fishman X
Savage Feast by Boris Fishman
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     Not Yet Rated
  • First Published:
    Feb 2019, 368 pages
    Feb 2020, 368 pages


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Book Reviewed by:
Rory L. Aronsky
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About this Book

Print Excerpt

as a seagull flits by the white crest of a wave.
The clearest dawns blaze above you,
like the youth of our land.

The young woman clapped and clapped. Then they buried their faces in what was left of the pot. To mustaches and flowers, Anna added sardines. My mother's insistence on marrying my father soon after that evening was the first thing about which she ever stood up to her parents.

Time: 1 hour, 15 minutes Serves: 4–6

Half the time for this recipe goes to cleaning the fish. It's a lot simpler and more fun than it sounds. The trick is to use scissors instead of a knife.
1 pound sardines (15–20 sardines)
2 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, grated
5 vine-ripened or 3 juicy beefsteak tomatoes, cut into pieces the size of a fingernail
Kosher salt and black pepper, to Taste
  1. Rinse the sardines under cold water. Pat dry. Using scissors, cut away all the fins and tails. Then snip off the heads. This will create access to the body cavity; like the surgeon you always wanted to be, cut the fish open lengthwise far enough to get at the guts. (One side of the sardine will be noticeably thinner than the other. That should be the side facing up for the incision.) From here, you'll want to clear out all the innards—look for white and yellow slime—which would give the sardine a bitter taste. Remove the bone structure as well.
  2. Heat the oil in a large pan over medium heat. Add the onion and cook until golden brown. Then add the grated carrot and cook until softened.
  3. the tomatoes, season to taste with salt and pepper, and lower the heat to medium-low. After the tomatoes have broken down and some of their liquid has evaporated (but some is left), add the sardines, stir gently to mix in, turn the heat to the lowest setting, cover, and let braise for 20 minutes.
  4. Check for seasoning and add more salt and pepper if necessary—but mix it in gently: Whole sardines show up better on Instagram.

    Serve over your grain of choice or with a couple of rough hunks of bread.

From the book Savage Feast by Boris Fishman. Copyright © 2019 by Boris Fishman. Reprinted courtesy of Harper, an imprint of HarperCollins Publishers.

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