Hearty, flavorful ribs, like many comfort foods, tend to play particularly well in tough economic times, but for a more memorable twist on the familiar classic, chefs are experimenting with fish ribs.The ribs, which come from larger species of fish and are typically comparable in size to pork ribs, can sometimes be difficult to obtain, but when available they leave a lasting impression, chefs say. It’s been nine years since Sergio Abramof, chef-owner of Saravá in Cleveland, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?