Cooking fish is an easy, often quick way to get dinner on the table. For some, pan frying pickerel fillets, simmering ...

“Always check for freshness indicators rather than blindly trusting packaging when you buy pre-cut or pre-packaged fish.

If you feel like buying seafood at the grocery store is a gamble, you'll want to check out these expert tips on how to spot fresh fish and shellfish.

Darker-fleshed fish that swim in cold, open waters, such as tuna, herring, and mackerel, store fat in their flesh and are high in omega-3s. Freshwater fish from cold waters, like lake herring ...

When buying fresh fish there are a few pointers to look for ... The skin should be vibrant and shiny and the flesh firm. Fillets or steaks of fish should be firm and translucent, without ...

Marinate after cooking: Fish (particularly white fish such as tilapia and the like) are remarkably fragile—more so than other types of meat. Marinating it in advance makes fish prone to breaking down ...

Because what’s better than a meal eaten in the waning sun, anchored by fresh seafood and good ... seasoning to fully penetrate the flesh of a mostly in tact fish: slashing it.

As cell membranes break down, conductive fluids build up in the flesh. The lack of intact membranes (which make fresh fish firm) and additional moisture create the mushier texture. How fast this ...