Jack shares his expert techniques for how to butcher and cook the perfect fish, complete with a delectable pan sauce!

Nail that fork-tender, melt-in-your-mouth filet every single time. Here's how to cook your fish slow and steady using the one ...

When it comes to cooking fish, there’s generally one method that executive chef Mike Lata leans on more than all others.

Use fish quickly. Eat fresh or defrosted seafood within a day or two. You can freeze fresh-caught fish within that time frame ...

Roasted white fish with lemony almondine comes together in 20 minutes, a beautiful dinner for Bastille Day (or any day, ...

Crusted in almonds and pan-fried. Cooked in a citrusy broth of tropical fruit. Slathered in hollandaise next to poached eggs ...

We have the luxury of meat thermometers, which are the most accurate—and thus safest—way to determine when your beef, chicken, fish, or shellfish is ready to eat (and also not overdone). Here ...

Otherwise, though, it’s hard to get too much iron from your food, fish or no fish. So even if you’re not iron deficient, cooking with an iron fish is unlikely to cause harm for most folks.

If there is one cooking technique that yields the most successful cooking-from-frozen outcome, it's braising. Not only does the initial high temperature and subsequent extended cooking time kill ...

Bake the fish for 10 minutes, or until it is cooked through, and a food thermometer inserted into the thickest part registers 145 degrees. 3. Remove the salmon from the oven and leave to cool. 4.