A variety of tinned fish spread out along with bread, lemons, peppers and other accoutrements - Sveta_zarzamora/Getty Images No skin or bones to fuss with. Firm flakes break tidily with a fork, with ...

Q. I read your article in the paper about Bob Lessard’s fishing camp up in Ontario (“The Ol’ Trapper’s Getaway,” Page E1, Aug. 31), and the story talks about smoking lake trout. I do smoking, and the ...

Generously salt and pepper the trout, and lay the fillets skin side down on a wire rack.Start a fire in a Weber grill with 10 to 15 coals. Let the coals burn until the temperature reaches 150 to 170 ...

I'm a dietitian and former Trader Joe's employee who frequently shopped at the retailer in 2024. I can't get enough of the store's Italian Bomba hot-pepper sauce. When it comes to seafood, I get the ...

Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

At Racines in New York City, Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches. This homage leans on store-bought smoked ...

Michael Anthony shares elegant, flavorful fish recipes. March 28, 2008 — -- Gramercy Tavern head chef Michael Anthony believes that sometimes "by removing ingredients from a dish, the dish itself ...

New Year’s Eve is a time for celebration, with festive nibbles and drinks to ring in the new year. Traditionally, the menu is a splurge and leans toward high-end seafood items such as crab, caviar and ...