Photo courtesy of City Cruises Easter is just a couple weekends away. If you haven’t booked those reservations yet, no sweat ...

Get ready to enjoy warmer weather, lighter wines and better fish at the best places for crudo in Los Angeles. Los Angeles is ...

Curing and brining your fish can make a huge difference in its tenderness and flavor, but which method is best depending on ...

AB: Tell us about what products you debuted. GT: Yes, so we really launched our hot-smoked [salmon] here. We'll be launching our cold-smoked at [the] Fancy Foods [Show] in June. And we also ...

If you're ready to find out how versatile bourbon really is, we bring you some of the best fish dishes that you can pair with a glass of bourbon.

Jeffrey Kim’s sashimi bowls are perhaps the least flashy ... Trout liver pate mousse toast, topped with greens and plated with dry-aged smoked salmon sausages. Photo Suzette Smith Aji (which ...

You may want to reconsider if you’ve been removing the skin from your salmon before cooking or serving it. Salmon skin is safe to eat and can add flavor, texture, and essential nutrients to your meal.

The result is a fresh and moist texture that resembles sashimi. Warm-smoked salmon is smoked at a higher temperature (at least 120 degrees), which yields a meatier and flakier fish with a ...

Baked or Grilled salmon thanks to it's moist and flaky result! Smoked salmon and lox is also delicious in bagels and of course eaten raw in sushi and sashimi. What helps salmon taste better? Salmon ...

Downstairs in The Star Grand Lobby, meanwhile, Brisbane has gained a “sashimi florist” at Sokyo ... too), and an unexpectedly arresting smoked carrot tartare. The carrot is smoked to create a “tartare ...