Octavo № 08
The issue about
Salt
Fourteen stories about the oldest seasoning: the last salt rakers of the Algarve, a cod-curing family in Norway, a kitchen that cooks only with sea water, and a recipe for the perfect salted lemon.
Issue № 08
208
Pages, printed on uncoated paper
€18
Per issue, posted anywhere
6,240
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48
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In this issue
Contents
Essays, reportage, interviews and recipes, with page numbers from the printed edition.
p. 012
Reportage
The last salt rakers of Castro Marim
p. 034
Essays
A kitchen that cooks with the sea
p. 058
Recipes
Salted lemons, three ways
p. 072
Reportage
Five generations of klippfisk
p. 094
Interviews
In conversation with Maria do Céu
p. 110
Field Notes
Field notes: a morning in Tavira
p. 126
Recipes
Anchovies under salt
The long read
Reportage
Fourteen families still rake flor de sal by hand on the Algarve’s eastern edge. We spent a summer with the youngest of them.
Words by Inês Carvalho
Photographs by Aurélie Brun
At the Table
Makes one 1-litre jar
20 min, then 4 weeks
Salted lemons, three ways
One jar on the shelf, three dinners on the table. Kwame Asante’s preserved lemons, and what to do with them all winter.
Makes one 500g jar
30 min, then 6 weeks
Anchovies under salt
The simplest preserve there is, and the one that teaches you most about patience.
Serves 4
25 min
Charred radicchio with blood orange
A plate for the end of winter: bitter leaves, sweet fruit and too much good oil.
Events
Launch supper
Issue № 08 launch supper
Mercearia Castello
·
Lisbon
·
19:30
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Reading
Salt: an evening of readings
Page & Pantry
·
London
·
18:30
€12
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Market
Octavo winter market
Mercado do Bolhão
·
Porto
·
10:00
Free
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