Tender sea bass steams in foil packets with buttery spinach, shallots, and white wine for a light, flavorful meal that’s ...

Growing up in a coastal town in Southern California, I always had immediate access to high-quality, freshly caught seafood. It wasn't uncommon to head to the fishing harbor early on Saturday mornings ...

Pan searing is one of our favorite ways to cook fish. Follow our guide for a crispy, golden outside, and a tender and juicy inside that produces the most delicious pan seared fish every time!

Ari Kolender, the chef behind Found Oyster and Queen St., has a new cookbook: “How to Cook the Finest Things in the Sea.” Try three easy recipes from his book. You’ll be making scallop tostadas and ...

According to Tommy Gomes, a lifelong fisherman and owner of Tunaville Market & Grocery in Point Loma, “the uglier the fish, the better they taste. The more defense mechanisms a fish has, the better it ...

You wouldn’t think that a San Diego chef would have the audacity to feature tomatoes in winter, but one of the featured appetizers developed by Aidan Owens, the 26-year-old executive chef of Encinitas ...

PITTSBURGH — There's no question as to what menu item is the most ordered at Friday fish fries during Lent. Across the region, in dining halls both large and small, Pittsburghers love their fish, ...

It's long been a staple on seafood menus and in frozen fish fillets at the grocery store. But dig a little deeper and orange roughy (also known as deep sea perch) is actually one of the most ...

Why frozen-at-sea fish is often better than "fresh": "Time and temperature are the enemies of fish quality, which is why ...