Meat and Fish

Discover more about fermentation cooking including ways to preserve meat, curing, sausage making, and fish and meat recipes.

Lebanon Bologna: A Preserved Relic with Disguised Distinction

by Meredith Leigh

This tangy sausage is pure Americana, even if its name is baloney. Learn how an ancient Roman forcemeat ended up in packed lunches.

Lebanon Bologna Recipe

by Meredith Leigh

This recipe is a variation on modern Lebanon bologna, a more coarsely ground bologna originally developed by the Pennsylvania Dutch.

Fish Garum Recipe and a Note on Waste

By Josh Niland and photo by Rob Palmer

Reduce food waste by creating your own fish sauce and get this seafood chef’s philosophy on food waste and sustainability.

Fish Curing and Paul’s Spiced Marlin Ham on the Bone

By Josh Niland and photo by Rob Palmer

Learn the proper way to cure a delicate protein like fish and put your newfound skills to use by creating a marlin ham.


Miso-Glazed Ribs Recipe

By Jennifer Joyce and photos by Phil Webb

Enjoy the delightful elemental umami flavors in this Japanese-style BBQ sauce, which coats a grilled rack of ribs.

Pickled Perch Recipe

By Heid E. Erdrich

Curious about “prairie sushi”? Make this tasty pickled perch recipe using juniper berries, vinegar, allspice, mustard seeds, and more.

Microscope Minutiae: The Micrococcus Microcosm

By Caitlin Wilson 

Meet the miraculous microbes responsible for curing safe-to-eat sausages since before the invention of refrigeration.

Swedish Surströmming

By Chris Colby

Meet a millennia-old cultural delicacy that many claim is the smelliest food in the world.

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