Fish

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.

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

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

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

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.

Fresh turmeric lends a unique and earthy note plus incredible color to the finished dish.

You can substitute whitefish or hot-smoked salmon for the trout.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

Our readers asked us to whip up a healthy fish dish—and here's what our test kitchen whipped up

Lighten up your spring dinner routine with bright, seasonal mains—like a light fish chowder, a clever clam pasta, a green-filled galette, and a creamy, nutty romesco.

We're celebrating "poisson d'Avril" with these classic French fish recipes.

We take a hard look at some of the most iconic tuna cans—these tins are works of art!

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.

Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).

Senior associate food editor Alison Roman traveled to Norway, and learned all about cod and salmon. She also ate a lot of waffles

When there are so many tacos in Baja to try, where does one go? Casey Hatfield-Chiotti has the scoop

Andrew Knowlton names his 10 favorite oyster bars, from Maine to Louisiana to the West Coast

Daniel Duane visits Washington’s Puget Sound—home to arguably the greatest oyster-growing region on the planet—to find out how the mighty bivalve goes from aqua farm to table