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Skin five large, fresh slaughterfish. Try to keep large sheets of scales intact. Discard the rest of the fish.

Lay the scales outside to dry on a rack or put them in a warm oven after the fire has been out awhile. Once fully dry, place the scales on a hot pan or rock until they are slightly brown and crispy.

In a pot, mix one scoop of scathecraw pulp, one scoop saltwater, and one scoop scrib jelly. Cook over a fire until boiling. Let it cool.

Serve the crispy scales alongside the scathecraw and jelly mixture. You eat it by dipping the scales into the mix.

Maybe add a pinch of bittergreen over the top.

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