The startup Fishwife sells beautifully packaged sustainable fish in cans
A day at the beach includes seafood curry and rosé at a seaside restaurant called Manta Ray.
Joan Nathan’s circular salmon gefilte fish terrine is sure to be a hit at your seder this year
A restaurant-quality (yet surprisingly simple) dish from a gorgeous new kosher cookbook highlights a widely available ingredient that was once hard to find.
A new poke spot quietly debuted Tuesday night, taking advantage of the poke (pronounced poh-kay) craze that’s been spreading east from its origins in Hawaii.
These fish balls can be fried first, before they are slipped into the poaching liquid, which is a mixture of harissa, garlic, tomatoes and garnished with fresh parsley.
Baking salmon in parchment paper is a simple way to add flavor to a dish without adding fat; this recipe uses white wine, fresh veggies and herbs for a light and delicious meal.
Abe Vigoda knew how to act, and to have fun, as evidenced in these silver screen, small screen, and red carpet shots.
In this exceptional main dish from Ottolenghi’s new cookbook, ‘NOPI,’ broiled fish rests in a vibrant pool of arugula and parsley vichyssoise.
This dish, in which pearly white fish fillets are dressed up with a fresh, bright-green filling, is as lovely to look at as it is simple to make.