The Fishmonger's tips on how to prep, cook and fillet flounder for one of the best tasting meals you'll ever haul out of the ...

Cooking the whole fish is considered nose-to-tail eating, a practice that ... knife on the platter so that guests can cut off ...

Grab a teaspoon in one hand and the tail of the fish in the other ... If you're attempting to descale a cut piece of fish, figure out which direction the scales are going and simply scrape ...

In a small bowl or measuring cup, mix together the mayonnaise, salt, pepper, and dried herb, if using. Place a tablespoon of ...

In America, miso is categorized by its color—red, white, or yellow. The color generally points to how the miso will taste.

Many cultures throughout the world serve a whole fish or some kind of fish dish on New Year’s Day. In general, fish is ...

Cut out each of the fish provided by your teacher ... it is a squirrel fish If fish has a blunt tail, it is a glass-eye snapper ...

Around him underlings cut and ... for fish from Toyosu. To understand what makes this market exceptional, follow a hypothetical tuna from sea to plate, via Toyosu. Why, of the roughly 500 types ...