Cold batter is key to a crispy fish fillet. Use ice-cold beer, and keep the batter chilled if you have to wait for the oil to come to temperature.

Chef Massimo Falsini specializes in seafood at Caruso's, a Michelin-starred restaurant in Santa Barbara. Falsini recommends brining your fish before cooking to keep it moist. His favorite way to ...

The top bidder at a Tokyo fish market said they paid US$1.3mil for a tuna, the second highest price ever paid at an annual prestigious new year auction. Michelin-starred sushi restaurateurs the ...

Chef Massimo Falsini specializes in seafood at Caruso's, a Michelin-starred restaurant in Santa Barbara. Falsini recommends brining your fish before cooking to keep it moist. His favorite way to cook ...