Home Cookin'

Fried Fish Skeletons and Other Local Chef Innovations

Photo: Lance Iversen/Chron

At left, that’s a deep-fried, salt-cured fluke skeleton hanging above chef Michael Black’s stove at Sebo, which he likes as “a crisp, chip-like drinking snack.” Also notable from a Sunday Chron piece about local chef innovations, Loretta Keller’s grated-tomato sauce, and Bruce Hill’s vented, weighted press for fish and meat which is now being sold by Williams-Sonoma. [Chron]

Fried Fish Skeletons and Other Local Chef Innovations