Issue №
08
Autumn 2026
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.
Pages
208
Price
€18
Status
In print
Released
In this issue
Page numbers refer to the printed edition. Every story is also free to read here.
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
Octavo
A quarterly of food & culture
Printing p.001