When it comes to achieving that perfectly cooked fillet with flawlessly crisped skin—so seemingly effortless when served at a restaurant—something usually goes wrong. The fish sticks. The skin rips.

May 23, 2016 Add as a preferred source on Google Add as a preferred source on Google You can see both techniques here in the video above (skip to 3:25), illustrated with a huge filet of salmon. For ...

Buying whole fish from a reputable monger and cutting it into fillets yourself can save you money on big ticket fish. And because the anatomy of a round fish is the same, no matter the size, once ...

Cooking fish can be as simple as turning on your oven and baking it for a few minutes. Like in this baked fish recipe starring cod, lemon, and dill. Whether you need to know how to cook fish fillets, ...

When I’ve got a big group of friends coming over for dinner, I’ll usually prepare a roast. Frankly, I’ll do the same thing even if I’m cooking only for our family of four. First, preparing large ...

Chef Eric Ripert of Le Bernardin restaurant explains exactly what to look for—and smell—when selecting raw fish for purchase. and I am going to show you some techniques that will demystify fish and ...