Salmon fillets are seared skin-side down to crisp up the skin and served with an easy-to-make, umami-rich sauce.

In a city where restaurants come and go faster than subway trains, Russ & Daughters Cafe stands as a delicious time capsule on Manhattan’s Lower East Side, serving Jewish comfort food that’ll make ...

War refugees who arrived with nothing but fishing skills have survived the industry’s throes to feed the community.

The salmon is seasoned with salt and pepper, then fried on both sides in butter for 2 minutes each, creating a golden, crispy ...

New research reveals that young salmon explore multiple rivers before adulthood, challenging long-held beliefs about their ...

Internal documents reveal B.C. salmon farms requesting the use of rubber bullets amid spike in sea lion incursions ...

Among this crowd of addicts, fishing for pinks, anywhere, anytime, is clearly not de rigueur: One must concede to punching decidedly below their (oft-imagined) angler weight class, merely to get a ...

Ramos brings some of his Hawaiian roots to a classic goma tofu by making it with coconut and spinach instead of soybeans.

My favorite way to enjoy tinned fish is in a seacuterie board. It’s a play on the traditional charcuterie board that swaps ...

Aimee France, maker of artfully bumpy and leaning cakes with ingredients like Earl Grey, calendula, and cognac–tonka bean ...

Canned is arguably more popular these days than ever before, which has got a lot of people wondering how exactly their ...

Infectious salmon anaemia (ISA) looks to have returned to Norwegian fish farms after a three month absence.