In the seafood industry, there are a surprising amount of Jews.
A day at the beach includes seafood curry and rosé at a seaside restaurant called Manta Ray.
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.
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.
This colorful dish from the new “Kosher Soul Food,” is light, summery and bursting with flavor.
A simple and versatile recipe that can be made with any type of white fish (or even salmon), the dish can be served for Passover dinner or for lunch over the holiday.
Our food editor intends to lighten it up between Purim and Passover with healthy, delicious recipes such as her roasted wild salmon over red-wine-simmered lentils.
This summer, while interning at Hazon, I have been working on a supplement to the Hazon Food Guide on kosher, sustainable fish. Prior to this project, my experience with fish had largely been enjoying the delicious lox and bagels at Kiddush without considering where that fish came from. Sure, I knew to look for cans of tuna that said “dolphin friendly” but I certainly did not invest nearly as much time thinking about the origin of my fish as I did thinking about whether my kosher chicken or beef was organic and locally raised. After all, our sages deemed fish parve, right?