Many people have an aversion to eating fish on the bone. If I’m being honest, I’m one of them. As much as I appreciate the skill it takes a good chef to make a whole snapper or seabass—and while I ...

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Moisture is the enemy of crispiness. Place the fish on a wire rack at room temperature for about an hour to remove the chill.

This appliance can turn out perfectly cooked salmon in less than 10 minutes. By Kevin Noble Maillard Gary Weinstein, a retired lawyer, has lived in Manhattan for 30 years, and for most of that time, ...

There are plenty of of fish in the sea and as many ways to prepare them. But while species preference may vary, frying remains the most popular culinary method. Sure, grilling, smoking, baking, and ...