Fish stock, or "fumetto di pesce"—like the Italians say—is this secret ingredient that really brings seafood dishes to life with fresh flavor. It's really, really good. This fish stock recipe comes ...

Fresh snapper turned into a recipe I did not expect to love this much.

An incredible smoked haddock paste for toast, crackers or crudités, and a moreish and indulgent multi-mushroom-topped pastry Two key elements at the heart of Portuguese eating culture are couvert and ...

Salmon is the most commonly eaten fish in the US. That's good news since it's also one of the healthiest. Now, thanks to the air fryer, it's also one of the easiest to make. If you're sticking to the ...

The best largemouth bass fishing I’ve ever encountered was at Lake Huites, a vast impoundment on the outskirts of the Sierra Madre Occidentals in Sinaloa, Mexico. In one tiny pueblo, we arrived in the ...

Pickled pike is a classic North Country treat, but it also boasts a practical aspect: the acid in the vinegar dissolves the dread “Y-bones” that make filleting pike such a chore. (For boneless trout ...