Under controlled conditions, consumers can’t usually tell the difference between fish that’s been frozen and fish that hasn’t ...

As one of the faces of the modern Southern-American food movement, Sean Brock knows a thing or two about seafood and cooking with smoke. But in this video from Mind of a Chef, Brock travels to Senegal ...

Lars Williams, an American chef, works aboard a boat in Copenhagen’s harbor that is home to the Nordic Food Lab and the testing ground for one of the world’s most celebrated kitchens. He and his ...

What if I told you that, as a well-travelled person, you have eaten a lot of fermented fish? That the fish has usually first been left out in the sun to decompose and the final version (which is ...

Add an umami kick to your kitchen and a soil-benefiting boost to your garden with this homemade fish sauce recipe. Fish sauce is a concentrated mystery. From its smell to its stability, range of ...

You won't find much — if any — mention of garum, the fermented fish-based condiment, on the menus at the San Francisco restaurants Saison or Angler. But a few dribbles of this umami-rich elixir make ...

Teoh says dry weather provides an advantage in terms of quality and cleaner looking salted fish. — Photos: Bernama WHILE people grumble about the scorching hot weather, it is a much-welcomed ...