Bonite

Raw sliced garlic against seared oily flesh, no cooking either side.

Citrus and soy do the two jobs the fish cannot: acid and salt.

Glutamate on inosinate, and the seared crust holds it.

Raw allium under seared fat. Piles of it, not a garnish.

Cuts the iron in a fish with a lot of blood in the muscle.

Marmitako: starch takes the broth, the fish falls apart into it.

Basque stew logic: acid and glutamate under a very oily fish.

Perilla aldehyde over iron. The leaf is the palate cleaner.

Sweet roasted pepper and oily bonito, both kept under oil.

Sharp gingery bud eaten raw. Nothing else in the garden does this.

A sharp pop that reads as heat the fish never carries.

Malty acid over the bloodline; it stops tasting of pennies.