Fish

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

For when you wanna look fancy but have zero time for that.

Crisp-skinned fish isn’t about high heat.

Think you don't like "fishy" fish? We're here to help.

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.

What draws people to hole up in shacks on a frozen lake in Wisconsin in subzero temperatures? One very elusive fish.

An incomplete primer on everything beyond rice and fish.

But, first, Hawaiian chef Rodelio Aglibot, the man behind Chicago’s FireFin Poke Shop, muses on his favorite dish.

Delicious, melt-in-your-mouth chicken, pork shoulder, salmon, and more slow-roasted recipes that are worth the wait.

For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.

The halibut is flaky and delicious, but we're here for the spicy butter

Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.

This recipe is a showstopping and grown-up version of everyone’s favorite party snack—the 7-layer dip.

Forget oil. Poaching your fish in milk will up your flavor, texture, and creaminess.