Chris McDade, chef of Popina in Brooklyn and author of “The Magic of Tinned Fish”, is in his home kitchen sharing his recipe for a mackerel melt, a more sustainable version of the classic tuna melt. Chris uses sustainably-sourced tinned mackerel for this melt and packs in flavors like dill, tarragon, jalapenos, pickles, lemon zest, cucumber, and more. His final step is tossing the melt in the broiler, resulting in a gooey and crispy cheese crust. Check out the recipe here: https://www.vice.com/en/article/7kvpyg/mackerel-melt-recipe
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