GW Fins will assemble platters of the result, combining swordfish rendered like pulled pork, tuna “brisket” and cracklin’ made from redfish, along with sides, for $35, with an optional ...

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.

In 1975, the summer blockbuster "Jaws" popularized the idea of the killer shark — but humans pose more of a threat to the ...

Judging by how the moonfish fought — it was bulldogging, pulling drag, and diving deep — they both figured it was a swordfish. “We thought it was a decent one, too, because of how it was pulling the ...

It appeared to be a juvenile, about 6 feet, with an additional 3-foot tail fin. The shark kept attacking fish that David was reeling in, but the shark couldn’t seem to bite them off the line.

A South Florida charter boat made an astoundingly rare catch on Father's Day, June 15. While daytime swordfishing, the crew ...

The Halifax-based Marine Animal Response Society says the remains of a large, shortfin mako shark — considered the fastest shark in the ocean — were found Saturday along the shoreline near Port ...

They mainly eat squid, mackerel, tuna, bonitos and swordfish. But other sharks and porpoises are sometimes on the menu. "It is rarely encountered by swimmers or divers due to its oceanic nature ...