A plate of fresh tuna sashimi on a plate with microgreens and wasabi. - mnimage/Shutterstock A great deal of attention to detail goes into preparing raw seafood for sushi and sashimi, which is why ...

The owner of a popular fish market in Rhode Island is using ikejime, a Japanese slaughter method that leads to longer shelf life and enhanced flavor You’re reading The Food Club, the Globe’s free ...

A small revolution is happening in the fishing industry. Freshly frozen fish can now be thawed in a new way, and that means ...

Craving seafood this week, but struggling with how to prepare the ingredients? Well, luckily for us, Chef Jay Kumar, the owner of LORE in Park Slope, Brooklyn, has revealed the one cooking method that ...

Cooking fish may seem like a whole ordeal, but if you have the right tips and tricks up your sleeve, it's actually easier than you might expect. There are quite a few fish cooking methods that won't ...

Fieri calls these his “Koi Fish Tacos,” but worry not — they’re made with cod, not decorative goldfish scooped up from someone’s garden pond. Fieri creates his tacos in a fairly standard way — they’re ...

A great deal of attention to detail goes into preparing raw seafood for sushi and sashimi, which is why many sushi restaurants serve fish that are broken down using ikejime. This process involves ...