Whether you’re roasting, grilling, frying, or packing fish into a cozy salt crust, cooking it whole is the simplest way to a dinner party centerpiece.

The combination of breaded white fish, tartar sauce, and a slice of American cheese has always been here for us.

A crop of new producers are starting to give this very American fish a very European conserva treatment.

Remembering a time before Americans were so alienated from their food sources.

Poaching fish low and slow in olive oil is the key to better flavor, texture, and a superior tuna sandwich.

A quick dip in vinegar before cooking can bring a layer of flavor you never expected.

Josh Niland wants you to rethink the way you buy, butcher, age, and eat fish-spine, spleen, and all.

How to take on this meaty, underrated cut from the fishmonger.

The path to Mexico’s almost-ceviche is as simple as water, chile, and fresh fruit.

It turns out, steaming a whole fish isn’t all that hard or intimidating.

Follow the simple steps in a pie inspired by Darina Allen’s Forgotten Skills of Cooking. Failure is an option.

With this Japanese technique for cooking vegetables and seafood, aluminum foil acts as both the cookware and the dishware.

Naoto Nakamura gave nearly 200 tours a year at the mythic Tokyo fish market. And now that it’s gone, he reflects on his time sneaking visitors through the twists and turns. 

Scouring the 700,000-square-foot Bronx market for a symphony of seafood. We're with The Guy.

As a Bengali who is violently allergic to fish, I can’t eat the region’s most important food staple: maacher jhol. I’ve been hungry for it for 24 years.