Fish sticks can be elevated with a touch of class by pairing them with fresh ingredients like heirloom tomatoes.

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

Andrew Zimmern and Barton Seaver are what you'd call seafood fanatics. Or blue food evangelists. They want us to eat more ...

Pickled pike is a classic North Country treat, but it also boasts a practical aspect: the acid in the vinegar dissolves the dread “Y-bones” that make filleting pike such a chore. (For boneless trout ...

Match the best batter and fish with these recipes for fried catfish, cod, sea bass, shrimp, snapper, swordfish, and more. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years ...

This recipe is a take on the ubiquitous Lebanese shawarma; except that here, fish is used and it is grilled quickly (or pan-fried) after marinating in olive oil and spices; the fish is served in a ...

With meat shortages on the rise and fewer trips to the grocery store due to the coronavirus, now's the perfect time to start buying and cooking more seafood and fish. Seafood is a great source of ...

When a high of 94 degrees is in the week’s weather forecast and you don’t want to turn on the stove but have to fix yourself something to eat, don’t underestimate the power of tinned fish — it can be ...