Fish

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

Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

Make mackerel, salmon, halibut, and cod your weeknight standbys, with these 4 fast, healthy recipes

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Fresh sardines are only sporadically available, so we’ve recommended using canned sardines here. By all means broil fresh sardines if your fishmonger has them. If you go with canned, spend a little money on them: Imported Portuguese and Spanish sardines such as Cole’s and Matiz taste much better than the grocery store staples. You could also use good-quality tuna—again, imported canned tuna, or line-caught albacore from the Western U.S., will taste best. A time-saving tip: Soaking the farro over.…