Fish

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

It's sort of like taking a trip to the south of France on your lunch break.

From avoiding grease fires to never overcooking fish, this is every cooking tip food director Carla Lalli-Music has to offer.

Shout out to everyone that wants to meal prep, but then... life happens.

Surprise: They're kind of totally different. Here's everything you need to know when it comes to buying and cooking farm-raised and wild-caught salmon.

Stuck in a salmon rut? We got you. You'll never believe how easy it is to make your own sweet-salty teriyaki sauce at home, and there's no better application for it than this beyond-simple weeknight favorite.

How to ditch the bottle and make—and use—homemade teriyaki sauce.

The tonnato sauce here is a mayo miracle you'll want on everything.

A super easy creamy sauce that goes on salads, roast veg, and spread on sandwiches for best results.

Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better. 

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

These recipes don't have more than 5 ingredients, but they look like a million bucks.

This recipe is hands-on, finger-licking drinking food par excellence.

Try these chefs' easy techniques, and you can have fish for the rest of the week.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

This fish recipe is as healthy as it is easy—which is very!

If you can't find sablefish, swap in lox, NBD.

If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.

This dressing is coconut milk and lime juice—and it's amazing.

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

Seamus Mullen found the secret to perfectly cooked fish steaks.