We take you step-by-step through smoking your fish fillets and turning them into the perfect appetizer dip - creamy, smoky, ...

Haddock is among the best fish to eat due to its high-protein, low-calorie, and low-mercury content, but it ranks lower than ...

Sarasota is home to a sizeable number of places that have stood the test of restaurant longevity. If you're able to keep your doors open for decades, it's a sure bet that you're doing at least some ...

Hidden along Alaska’s trails and shorelines, these remote smokehouses turn wild salmon into smoky treasures worth the trek.

This homeport’s generational smoked fish shops carry on a delicious Great Lakes tradition. Rich, buttery, gently smoky whitefish and lake trout are an irresistible Great Lakes delicacy. Seeking it out ...

Moisture is the enemy of crispiness. Place the fish on a wire rack at room temperature for about an hour to remove the chill.