Fish
Phyllo-Wrapped Brie With Hot Honey and Anchovies
While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, this one goes savory with anchovies, garlic, and roasted bell peppers.
41 Great Ways to Use Anchovies
The deeply savory flavor and umami that anchovies add to salad dressings, sauces, and pasta dishes is incomparable.
13 of Our Crispiest Recipes
Crispy foods are beloved around the world for a reason—they’re fun to eat.
49 Summery Salmon Recipes
Charred on a grill or tossed into a salad, these are our favorite way to eat salmon when the weather warms up.
The No-Cook Dinner Party of My Dreams
When you don’t want to—or literally can’t—turn on the oven, you can still put together a delicious spread.
Esqueixada de Montaña (Cured Trout with Tomato, Black Olive, and Onion)
Esqueixar means “to shred” and that’s what’s done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.
Grilled Salmon With Peach Curry and Coconut Cream
Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet- spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off.
Sinuglaw (Vinegar-Cured Tuna With Grilled Pork Belly)
Sinuglaw is a combination of fish ceviche—in this case, vinegar-cured tuna—plus smoky grilled pork belly. The flavorful dish gets dressed with coconut milk, ginger, red onion, chiles, and tomato.
You’ll Want These Easy, Crispy Salmon Cakes for Lunch and Dinner
These salmon croquettes require no filler and no fuss.
Ina Garten's Roasted Salmon With Green Herbs
This is a great last-minute dinner.
The Best Savory Waffles Start With Collard Greens
Leftover collard greens bring earthiness, salinity, and umami to these cornmeal waffles.
Collard Waffles With Brined Trout and Maple Hot Sauce
In this recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.
Young Carrots with Spring Onions, Sumac, and Anchovies
Our new favorite pot roast is just a pile of veggies. Here, carrots get a fresh wake-up from a combination of bright, lemony sumac, funky anchovies, and sweet spring onions.
Hsiao-Ching Chou’s Lunar New Year Menu: Whole Steamed Fish, Garlicky Rice Cakes, and the Luckiest Stir-Fry
The author of Chinese Soul Food tells us how she’s celebrating her favorite holiday of the year.
Steamed Fish With Ginger and Scallions
Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year and many happy returns. When you serve whole fish, it's traditional to point the head toward the most distinguished guest.
For the Most Succulent Fish, Cook the Collar
This ocean-friendly cut is cheaper than fillets—and richer in flavor.
Sweet and Salty Fish Collars
The collar is one of my favorite parts of the fish. Baste it with naturally sweet and salty flavor from briny kombu and dark sweet prunes. The briny and sweet sauce is easy to make ahead and store in the refrigerator. The collars of a large fish, such as cod, is the part between the head and the body; it has a (healthy omega-3) fatty richness that is ultra-satisfying.
Salted Salmon
This recipe for salted salmon is excerpted from Maori Murota’s Tokyo Cult Recipes. The method, called shioyaki, can be adapted to fish collars as well.
Marinated Croaker Collars With Citrus and Green Mango Salad
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you’re tempted to treat them as scraps, please don’t throw them away or use them merely for a stock. They’re delicious as the main focus of a dish—think of them as the spareribs of the sea. Here, croaker collars are marinated in citrus, chipotle, ginger, and fish sauce, and served with a mango salad full of funk, spice, and crunch.
Make Cured Salmon at Home, Enjoy Brunch Vibes for Days
You don’t need dill and aquavit to cure fish at home—in fact, you don’t even need salmon. Choose your own fish adventure with these guidelines for spicing, seasoning, and otherwise flavoring salt-cured cod, mackerel, trout—or, sure, salmon—at home.