Most people don’t think you can make barbecued fish. You can. Slow and low over smoky heat is actually an ideal way to cook any fish.
A recipe for fish stew inspired by the flavors of East Africa: fish, shrimp, vegetables, coconut milk and a touch of curry.
A zippy, easy-to-make curry that works with any sort of crab.
Chasing steelhead is about much more than fillets on the grill. It is about taming lightning. It is about the pursuit of wildness within us.
Northern pike make an excellent soup fish, as they are lean, white and firm — and, when you fillet them, you often get odd-shaped pieces that work well cut into soup bits. This is my take on Northern pike soup, done Manitoba style.
A Nordic take on salmon soup. Chunks of salmon or trout, served with potatoes, cream, dill and, if you have it, whey.
Broiled trout is a quick and easy way to cook trout fillets too large for a frying pan, too thin to stand up to the grill. Here’s how to master this technique.
One of the best ways to use the trim on a salmon or trout is to make trout cakes with it. This is a simple, homey recipe for that.