The art of cooking a whole fish is one that takes time and experience to master, but the results are well worth the effort. Becoming proficient in this arena is impressive to dinner guests and ...

Marinate after cooking: Fish (particularly white fish such as tilapia and the like) are remarkably fragile—more so than other types of meat. Marinating it in advance makes fish prone to breaking down ...

Seafood fans have probably seen a new fish popping up on restaurant menus lately: branzino. Often served whole with a dramatic presentation, the fish may seem restaurant-level fancy, but it’s a ...

Taku Kondo, host of the ‘Outdoor Chef Life’ channel, entices us to fish, forage, and feast in his first cookbook.

The third installment in our series responding to reader requests answers a query on how to “cook a fish whole.” You can find “maiwashi” Japanese sardines glistening in the seafood section ...

"Mark does the cooking class. It's turned into a chance to meet people ... but he's more than willing to sell in plastic tubs ...

Fish is a low-calorie ... Worth noting: Flounder can be bought and cooked whole or as a fillet. The fillets are soft and flaky, but coating them with chopped nuts or flour will help keep them ...

Ina Garten's recipe for meaty halibut fillets in savory sauce is a summer grilling standby. Ina Garten is the host of Barefoot Contessa on the Food Network and the author of 13 cookbooks.