On Chicken Tenders and the Lucrative Elver Market (New York Times)

If you aren’t already a Sam Sifton fan, you should check out his regular posts in The New York Times. In addition to yesterday’s baked chicken tenders recipe (which, frankly, is reason enough right there) came the kind of fun and informative aside that brings it all home—in this case, to the coast of Maine.

“Do you want to get super-geeky about seafood for a minute?” Sifton asks. He points readers to the just-published preliminary data for commercial landings of fish and shellfish—and to the fact that elvers went for $1,400 per pound last year. This and more in “The Case for Chicken Tenders.”

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