Fish

Key when making the batter for these fish and chips: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

Some tasty, sustainable fish have truly ugly names. What to do? Makeover! We spoke to a branding expert about renaming porgy, hake, whiting, and--yeesh--scrod

In Las Vegas, star chefs cooked up a dinner featuring the weirdest, ugliest--and absolutely tastiest--seafood around, to highlight the potential of "trash fish"

On Oahu, musician Jack Johnson and chef Ed Kenney throw a beach party with family, farmers, friends (hi, Kelly Slater!), and the freshest, most delicious food in Hawaii

An at-home version of the whole fish recipe from Brooklyn’s Talde restaurant. 

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish that "fresh-from-the-sea flavor." In oahu, he uses just-harvested lime, but hijiki, which is widely available, works well, too.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

Cooking fish shouldn't be intimidating! Follow columnist Carla Lalli Music's no-recipe rules, and getting that perfectly crisp underside is easy

This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.

The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.

Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisee and chewy bread in this sandwich.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.

You can slather pretty much anything on these flexible Scandinavian open-face sandwiches.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted--the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.