““It’s not hard to like these foods once you open your mouth to them: the anchovies, the trotters, the pig’s head terrines, the sardines, the mackerel, the uni, the liver mousses and confits. Once you admit that you want things to taste like more or better versions of themselves - once you commit to flavor as your god - the rest follows. I started adding salt to everything. My tongue grew calloused, overworked. You want the fish to taste like fish, but fish times a thousand. Times a million. Fish on crack. I was lucky I never tried crack.””
