Fish

It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.

There are more varieties of fish in Hawaiian waters than there are ways to mispronounce "poke." Here's our guide to what they are and how to cook 'em.

Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.

In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.

You could debate endlessly what makes a perfect fish taco—and we did. After a lot of “research” (read: eating), we came up with the lightest, crunchiest, tastiest version ever.

No, really—you can get your kids to eat fish. All you need is patience, some vacation trickery, and a little deep-fried magic

Grilled seafood is perfect summertime fare: light, fresh, and flavorful—from grilled oysters to sesame shrimp, here are our favorite recipes.

Keep a batch of tuna salad in the fridge to use in a DIY toaster-oven snack.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

We love the rich, salty flavor of anchovies, especially with lamb, but we don’t really want to bite into one. Chop until they’re practically a paste.

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

Here are the five types of Pacific salmon—and what to do with them.

Wild salmon isn't cheap, but it's worth it. It's a fish you can feel good about eating, and not just because it's delicious.

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers.

This low-heat method is very gentle, lending the salmon a velvety texture.

Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor.

This dressing is equally good drizzled over hard-boiled eggs or with crudité for dipping.

A lighter, brighter option for all you Caesar salad lovers.

Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.