I have worked in all kinds of kitchens, as a private chef as well as a professional recipe developer in a test kitchen. That said, removing the skin from salmon has always been a task I dread. No ...

A hot pan and the right technique make all the difference. For fish with crisp, golden skin that won't stick to the bottom of the pan, dry the skin thoroughly, add enough oil to coat the skillet, heat ...

Perfectly crispy fish skin turns any simple filet into a restaurant-worthy meal that’s both delicious and nutrient-rich. The key to crisp, golden skin is eliminating moisture—drying the fish well and ...

When it comes to saltwater fishing, saltwater fish taste fantastic. Tautog are one of the best out there. If you can get a hold of a tautog, you should definitely give it a try as it is a very very ...