Many people have an aversion to eating fish on the bone. If I’m being honest, I’m one of them. As much as I appreciate the skill it takes a good chef to make a whole snapper or seabass—and while I ...

" Hello folks, We have two great videos planned to start off the new year with. The first one is how to steak a bluefish. One ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. But before ...

In the fourth installment of her YouTube series, the cookbook author and chef Sohla El-Waylly will help you make the most flawless fish. By The New York Times Sohla El-Waylly wants you to become an ...

Pan searing is one of our favorite ways to cook fish. Follow our guide for a crispy, golden outside, and a tender and juicy ...

The cover image on Eric Ripert’s latest cookbook, “Seafood Simple,” is about as simple as can be. A piece of rosy salmon sits on a white plate on a white surface. The chef’s hands hover on either side ...

This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. Los Angeles Campus President Lachlan Sands, whose restaurant ...