Fish

This gives us hope for the future of fashion.

The best (and easiest!) way to eat sparkling fresh seafood this summer? Raw.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

This simple tuna tartare is your entry point for eating raw fish.

The ginger-soy marinade here is everything.

A simple recipe that will make you wonder why you never made raw fish at home before.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.

Hamburgers, meet your match.

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

A drive through Baja is filled with tacos, hotels, and views more beautiful than you could imagine

The best fish tacos live in Baja, Mexico. Trust us, we ate a lot of them.

These easy weeknight recipes are perfect for those days that seem like they'll never end.

Spice rub one night, pasta or fish or salad the next. We're all about that versatility.

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

A kicky chile-lime dressing wakes up your weeknight salmon.

Cooking with tea adds subtle flavor to recipes both savory and sweet.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Chef Angela Dimayuga of Mission Chinese Food is making bitter herbs taste, well, really good.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

Tofino may be heaven on earth. If heaven were a tiny surf town in British Columbia surrounded by ancient rainforests, pristine coastline, and pine-covered peaks. chef Nick Nutting of local favorite Wolf in the Fog invites us along for an afternoon of foraging, driftwood-fire cooking, and plenty of fried oysters down by the water.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.