Spilled Milk

Do you enjoy stinky little fish like sardines, anchovies, mackerel, and herring? We do. So does Becky Selengut of www.chefreinvented.com and Mission Sustainable, who joins us to help answer the age-old question: what is your power fish? We're on a mission to get you to eat weird fish. TRISCUITS WITH SARDINES AND MUSTARD Inspired by Gabrielle Hamilton, chef-owner of Prune Triscuits (regular flavor) Dijon mustard Canned sardines, drained and coarsely chopped Spread a Triscuit with a generous smear of mustard. Pile some sardines on top. Repeat, and serve. KYOTO MISO-MACKEREL HOT POT Adapted from Japanese Hot Pots: Comforting One-Pot Meals, by Tadashi Ono and Harris Salat 2 mackerel fillets (about one pound) salt 1/4 pound daikon, peeled, quartered lengthwise, and cut into 1/4-inch-thick slices 2 cups dashi 2 cups water 1/2 cup sake 1/2 cup white miso (or saikyo miso, if you can find it) 1/2 pound napa cabbage, sliced 1/2 pound firm tofu, cut into four pieces 4 ounces oyster mushrooms, trimmed and pulled apart