my local seafood joint has $3 bags of tuna belly chunks. if oakland restaurants weren't so goddamn good, i'd never bother with them.
THAT is really interesting. I use fennel in cioppino—makes all the difference—but hadn’t thought of it in chowder. Nor smoked…
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best i ever made had strauss cream, fresh dungeness, flaked salmon candy, new potatoes, patis, fennel and nothing else
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PNW-style seafood chowder is all about cream, obnoxiously fresh fish and insultingly little effort
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