“The first fish recipe you need to master is a little like learning to properly fry an egg or a pancake, and about as easy. A meunière sauce is nothing more than browned butter with a squeeze of lemon ...

'Sea trout is sweeter and lighter than salmon and has a more delicate taste. Sorrel may be difficult to source but is well worth looking for – it may even grow wild in your own garden. Rich in ...

I just love people who aren't afraid of fish -- the people with the gumption to stroll up to a dock and throw whatever they pull out of their net into their skillet, Big Green Egg or sheet pan. Debbie ...

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Smoked-salmon blinis and "dill-laden gravadlax" have long been a "party staple" but, in recent years, it's trout that's had a "surge in popularity" among professional chefs and home cooks, said Tomé ...