This giant fish is packed in salt and slow-cooked for flavor you won’t believe. The result is tender, flaky, and perfectly ...

Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast fish in ...

Dry-brining fillets‌ works wonders, making cooking a breeze and yielding unforgettably succulent results. By J. Kenji López-Alt The process of resting salted poultry, steaks or chops in the fridge ...

If you shy away from cooking seafood because it seems too fussy, Karista Bennett wants to change your mind. The chef, food writer & author joined us to share a delicious recipe from her latest ...

Often less expensive than fillets, whole fish are sustainable and impressive centerpieces for entertaining. Whether you're fishing or fishing for a deal at your seafood counter, we have plenty of ...

New England has a long history of fish cakes for supper, first made with salt cod, and later with leftover cod or haddock. The idea is that you can stretch the fish by mixing it with mashed potato and ...

A chef trimming a side of salmon in his kitchen - Westend61/Getty Images Removing the skin from a fish is a tricky task, given how slippery it is. It's easy to lose your grip and cut into the meat (or ...

“Salt is easily the most important thing chefs keep in the kitchen,” says Robert Hartman, chef de cuisine at Saint Theo’s restaurant in New York City. It helps bring out the natural flavors in food, ...