You might call it fish charcuterie, and it’s rooted in ancient practices like the curing of Japanese katsuobushi or the ...

Chefs are preserving, aging, and serving seafood with techniques traditionally used for beef and pork, as a craft, method of sustainability, and the overall fin-to-gill cooking philosophy. Here's ...

Chef Michael Nelson is renowned for his skill with fish butchery, filleting in ways that he says yield 40% more meat than average. He was also an early pioneer of dry-aging, breaking down thousands of ...

From overpriced disappointments to unforgettable coastal favorites, this guide separates the hits from the misses.

California’s coastline is dotted with seafood restaurants ranging from white-tablecloth establishments to paper-plate shacks, but few achieve the perfect balance of quality, atmosphere, and ...

Now, about that jambalaya—the dish that deserves its own highway billboard. This isn’t your standard-issue rice dish with a few token shrimp scattered for credibility. This is a masterpiece of Cajun ...

For experienced fishermen like Elias and Kosta, the swordfish was not the largest fish they've ever caught. The brothers said a tuna weighing approximately 800 pounds was their best catch ever.

That smooth little fin—often the same color as your car, sometimes glossed in black—isn’t there just for looks. Tucked inside is a surprising number of technology secrets.