If you’ve ever been intimidated by cooking fish, don’t worry! With a few simple techniques, you can make restaurant-quality seafood at home. Pan-Seared – Perfect for crispy, golden skin!

It's essential to Filipino cooking, but if you can't find it, use Persian lime. If using a whole fish, remove the head, bones and skin. Run your fingers lightly over the flesh to feel for any ...

Editor’s note: In the Taste of Life series, cooking experts ... Even those who cannot fillet a fresh fish can cook simply by placing a piece of dried fish in the frying pan.

Cooking expert Katsuhiko Ueda, an “activist to popularize fish-eating,” recalls the “astonishing and memorable” experience he had in 2003. He was to be posted to Sakaiminato in Tottori ...