EATEN No. 12: Party celebrates the debauchery of olde, with stories ranging from the origins of champagne to fish served artistically in a shoe to history’s fabulous feline fêtes and more! (Autumn 2021)

Contributors include:

* Nathan Myhrvold on the Neapolitan origins of the pizza party
* Livia Djelani on celebrating with tumpeng in Indonesia
* Natalie Love Cruz on the bartender that brought us the cocktail party
* Carlynn Crosby on dining with Salvador Dalí

EATEN No. 3: Rare showcases the unique and the unusual, with stories covering topics from the near disappearance of a striking American pepper to the saga of the priceless pearl pickles of Australia and the origins of Belgium's best (and rarest) beef. (Summer/Autumn 2018)

Contributors include:

* Laurel Randolph on the Fine Wines of Los Angeles
* Declan Henesey on Eating the Exotic in Victorian England
* Maite Gomez-Rejón on Mexico's First Female Cookbook Author
* Victoria Flexner on Grains of Paradise in the Medieval World

EATEN No. 15: Salty is keeping things savory for the autumn and includes stories on everything from the life and times of MSG to the fight over the real feta to the relationship between salt and empire in India. (Autumn 2022)

Contributors include:

* Jonathan Feakins on the global saga of sea turtle soup
* Rashmi Narayan on the fiery rise of Tabasco sauce
* Zeb Larson on the real history of Biltong
* Sharon Hunt on centuries of life in the land of cod

EATEN No. 14: Processed includes all the calories, trans-fats, and knowledge you need to get in the groove, from tales of junk food diplomacy to the saga of sourdough in Jewish China and the enduring turmoil of the Oleo Wars. (Summer 2022)

Contributors include:

* Nawal Nasrallah on the long lost flavors of Middle Eastern fish sauce
* James Mielke on the life and times of the real Chef Boy-ar-dee
* Yesica Balderrama on the magic of Maruchan in Mexico
* Sohel Sarkar on the unlikely rise of soy nuggets in India

There's nothing like cooking seafood over wood and fire. Our Wildwood red cedar planks are the fragrance and spice of the Pacific Northwest, infusing your favorite seafood with the plank’s natural flavors. Our planks pair well with salmon or your favorite fish, shellfish and vegetables, and can be used on the grill or in the oven. Simply soak the planks in water, place your seasoned food on the planks and cook to enjoy perfectly cooked fish with a lot of flavor without over-drying.

• Can be used in the grill or in the oven.
• For larger pieces of fish, place two planks side by side.
• Sustainable Forestry Initiative (SFI) Certification.

Stay warm with a Fulton Fish Market sweatshirt! These sweatshirts are high quality and crafted for comfort. The perfect gift for seafood lovers!

• 50% pre-shrunk cotton, 50% polyester
• Air-jet spun yarn with a soft feel and reduced pilling
• Double-lined hood with matching drawcord
• Quarter-turned body to avoid crease down the middle
• 1 × 1 athletic rib-knit cuffs and waistband with spandex
• Front pouch pocket
• Double-needle stitched collar, shoulders, armholes, cuffs, and hem

This product is made especially for you as soon as you place an order, which is why it takes us a bit longer to deliver it to you.

Size guide

A cork style trucker hat perfect for working any Smoaker or Grill! 

Our first ever 100 page hardback cookbook!