The basic Japanese soup stock is made with dried fish, sea weed or mushrooms. As dried bonito (katuobusi 鰹節) is most appreciated, it is expensive and needs a big bulk of it to make flavorful stock. Instead of this poor cost performance bonito flakes, I usually use dried small anchovies.
This hearty soup is one of the German favorites in winter.
Do not even think about using canned chopped clams or bottled clam juice. Go for live clams.
Coating sea food with bread crumbs and deep fry. Always promised, everyone’s favorite.
Tartar sauce is wonderful for fried sea foods. Don’t think to buy it. It is so easy and tastes much better when you make it.
If you like pickled herring or ceviche, you will love this too. Try to get the freshest Mackerel.