Merriam-Webster describes it as a “less-common spelling of ketchup”; Britannica’s online encyclopedia says “the word likely ...

To encourage the caramelized flavors achieved by the best grill masters, we suggest using a fish sauce brine. Brining is a simple technique that helps meat stay juicy and tender, and it's also a great ...

Fishing columnist Jordan Rodriguez provides tips for using a fillet knife to turn your catches into awesome home-cooked meals ...

"Reject brine has been used for aquaculture, with increases in fish biomass of 300% achieved. It has also been successfully used to cultivate the dietary supplement Spirulina, and to irrigate ...

I prefer to smoke fish in the size I might serve. For example, if I have a limit of small to medium-sized trout, I’ll cut out their backbones, butterfly them, brine and smoke them whole ...

Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

As a chef, I think everyone should know about the importance of brining, making salad dressings, and freezing garlic and ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

This fish has legs — but they’re not just for walking. Scientists have found that the northern sea robin (Prionotus carolinus) uses its limbs both to stroll the ocean bottom and to taste the ...

In the summer of 2021, an unlikely snack became all the rage on the internet: tinned fish. The so-called “hot girl food” is ...

Flying fish can be seen jumping out of warm ocean waters worldwide. Their streamlined torpedo shape helps them gather enough underwater speed to break the surface, and their large, wing-like ...

We visited the popular restaurant in the bustling village of Moira that has featured on "best of NI" lists and even the ...