Ocean Charcuterie: Our Most Popular Story Of…

I've been saying for decades that people should eat more small fish. The little guys (sardines, anchovies, mackerel, herring, and so on) are food for bigger fish (and, ridiculously, for farmed fish, and serve as pet food, and are even ground into fertilizer). They're plentiful, sustainable, low in mercury, and delicious. Same goes for things like mussels and squid.

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