EATEN #23 – The Sea

This issue of EATEN sets sail across briny histories and aquatic appetites. Dive deep into the salt-sprayed past with tales of Sicily’s storied tonnare fisheries, the enduring mystique of sea-aged rum, the glistening legacies of Armenian caviar kings, and the winding fortunes of the Dutch eel.

A maritime feast of storytelling, EATEN #23 unpacks the foods, traditions, and people shaped by life on and under the sea. Whether it’s the delicacy of fish roe or the strange beauty of rum maturing with the waves, this issue is a tribute to the sea’s many flavours.

For lovers of history, food, and oceanic lore—anchor down with this one.