There are two kinds of people who eat fried fish: The ones who like tartar sauce on the fish and those who prefer ketchup. Or, maybe the two types are those who have found how good tartar sauce can be and those who haven’t yet.

Granted, a mediocre tartar sauce can make a fish eater pound the last drops of ketchup from an empty bottle. Too much mayonnaise and not enough of the briny taste of the sea makes a bland, forgettable condiment, but a good tartar sauce enhances seafood by recalling its salty origins.

Bernice Torregrossa: bernice92@aol.com.

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(2) comments

Bill Sterchi

Nobody had better Tartar sauce than John's Oyster House. But that was a long, long time ago, and they are all gone now.

Gary Miller

I remember a red sauce in Europe that was excelent on fish. Seemed like a mix of katsup and tarter. Spicier in Germany and milder in Grese but excelent every where.

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