Next Course: Fish marrow
January 11th, 2013
03:30 PM ET
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At Eatocracy, we eat like it's our job - because it is. There's no crystal ball for food editors to peer into or a Ouija board that contacts Escoffier from beyond the grave for culinary guidance. Instead, we rely on the tastemakers – the chefs, the farmers, the artisans – and our own eyes, ears and mouths to keep us informed of the latest movements in the food world. This series, Next Course, looks into what’s coming up in the food world.

"Pssst! Hey buddy, you looking for any of that there...fish goo? I know a guy."

An unusual product, popping up in hushed conversation among chefs and their fishmongers, may soon be swimming to a restaurant near you. It's fish marrow. Yes - bone marrow from fish.

Once the domain of dogs' dinners and the working class’s cucina povera, in recent years, bone marrow oozed into chef territory. Platters of sawed-open bones with rich marrow soon popped up on high-end menus across the country. Anthony Bourdain coined it "butter from god," and it gained a devout following accordingly.
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