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The hundreds of fish recipes we keep coming back to when we want perfectly cooked salmon, tuna, halibut, flounder, and more.
Never overcook your salmon again.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
Tender, buttery, and meaty halibut for dinner.
Unlikely ingredients combine for an unforgettable pasta
One of the easiest, least messy, fastest ways to cook salmon.
Crisped over an open flame.
A simple salted salmon that recalls the Japanese breakfast staple.
A super-simple Hawaiian raw-fish classic.
An easy, creamy, one-pot salmon chowder you can throw together on a weeknight.
A salmon rice bowl doesn't have to take long to prepare.
Firm, meaty, and rare, like tuna should be.
The fish stew to rule all fish stews.
Clam chowder has a rival in this Scottish soup.
Mussels or cockles, shrimp, scallops, and cod in a quick fisherman's stew.
The easy way to perfect poached salmon.
Browned, flavorful, and perfectly cooked.
Is there a better way to eat salt cod? Probably not.
With a two-zone fire and properly dried and oiled salmon fillets, perfection is possible.
Grilling tuna is all about high heat and a quick sear.
The grill makes a meaty swordfish steak seem even meatier.
This old-school pan-cooking method is still worth taking for a spin.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Everything you need to know to prepare tuna sous vide.
Our tests reveal the best gentle-cooking method.
Getting crispy pan-roasted fish skin is all about learning to manage heat and moisture.
Scared to make fish stock? Don't be: Under water, the fish don't stink.
Take you fish for a "swim" with this easy, versatile French poaching technique.
Grilling a whole fish is almost as easy as roasting it, and even more delicious.
So you've finally mastered cooking a whole fish? Good! Here's how to cut and serve that fish for the best presentation.
Pile your bagel high.