Clean and gut your fish as soon as you can after catching it. Get rid of the head, tail, fins, scales, and all the blood. You ...

Ketchup was called kêtsiap, a Chinese word from the Amoy dialect that translates to "brine of pickled fish." Andrew Smith: I look at that and say, "How is it possible that this little product ...

Drain, stir in the parsley and season with a little pepper. Toss with the little gem and serve with the fish.

Seal the jar tightly. Shake every other day or so. After 2 weeks or so, enjoy. To serve the pickled eggs, just use a slotted ladle to fish an egg out of the pickling mixture, and hit it with a dash of ...