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 ...

Fish has a reputation for being hard to cook, but it’s easier to deal with than a lot of other proteins, especially if you consider speed to be a benefit. The main concerns when cooking fish are ...

One night, as an 18-year-old line cook at Fish Face in Sydney, Josh Niland forgot to transfer 15 uncooked portions of kingfish from a service refrigerator back to the walk-in. The next day, he got an ...

It’s hard to recall a better piece of fish lately than the roasted sea bass at Detention, the restaurant formerly known as Playground in downtown Santa Ana. The skin is crisp and delicate, like a ...