There is a four-letter word that is keeping me out of culinary school — fish. My family and close friends are well aware that I cannot handle the sight of a dead fish. I’m perfectly fine with a filet ...

When it comes to seafood-based recipes, chef Stephanie Harris-Uyidi, aka "The Posh Pescatarian," says canned fish, which has gotten a bad rap in the past, can be a more affordable and sustainable ...