Fish processing begins the moment a fish leaves the water. Jon Whittle A lot of things make fishing my favorite sport; eating fish is high on the list. The way I look at it, harvesting a fish is a ...

Liz Provencher is a Brooklyn-based writer covering food, drink, and travel. Her work can be found in publications like Architectural Digest, Eater, Thrillist, Travel + Leisure, Wine Enthusiast, and ...

Chef Massimo Falsini specializes in seafood at Caruso's, a Michelin-starred restaurant in Santa Barbara. Falsini recommends brining your fish before cooking to keep it moist. His favorite way to cook ...

We may receive a commission on purchases made from links. There's one particular line in Andrew Zimmern's new cookbook that shows just how much seafood means to him, both in a personal and ...