Stephen Kelly (Artist/Musician)
Mackerel, which I would catch myself right from the rocks somewhere along the Nova Scotia shore. I fillet the mackerel, add olive oil and chopped garlic in a frying pan and briefly cook on a low heat, then arrange the garlic roughly into the shape of the fillet in the pan, and place the fillet over the garlic…cook for a couple minutes and eat.
This article appears in Jun 17-23, 2010.