Treasuring That Delicious Goo

Rick Wartzman writes that the unexpected pure chicken fat his aunt served was “horrific” (“A Rye Look at the Things We Eat,” From First and Spring, Dec. 17). Although I no longer eat schmaltz because it is pure animal fat, I remember it was delicious. And that “translucent goo”: When the skin and bones of fish are cooked into a broth and then cooled, it turns into a gel. One person’s gross is another person’s treasure.

Ruth Silberstein

North Hills