Fresh mackerel is usually sold whole with or without the head on. They are at their peak season in July, so keep an eye out for them at your local fishmonger. Freshness is of utmost importance ...

After learning how to bake mackerel, you absolutely must try this recipe for mackerel lacquered in soy sauce! This often ...

Fish sticks can be fresher and more tasty if you make your own. We spoke to experts to help you customize your sticks to your ...

and a Michelin-starred chef to cook it! Nathan Outlaw joins us in ... He's got mackerel fillets with sardine ketchup on toast, and whole mackerel with beetroot and apple salad.

Italian sea bass is a great candidate for stuffing and cooking whole because of its sweet, mild flavor; firm flesh; and relatively few bones that are easy to remove. This one's roasted with lemon ...

Calliope co-chefs Ginevra Iverson and Eric Korsh like to mingle the healthfully rich and buttery avocado with mackerel, another nutritional overachiever, for a dish that not only may lower ...

From Nigeria to Senegal and everywhere in between, West Africa is home to a rich culinary culture that transcends national ...

Hard and aged cheese such as gouda and Parmesan will keep for weeks if stored carefully and also freeze well. Grate first and ...

"The quality of moist, juicy meat is much higher than the more traditional way of cooking a whole chicken on a pan in an oven," says Jessica Randhawa, the head chef at The Forked Spoon. Using an ...

Shrimp, mackerel, catfish ... Chef Bruce Sherman's recipe for soft-shell crab sandwiches, which he makes with whole crabs, pancetta, tomatoes, arugula and a remoulade prepared with mayo, red ...