Jeffrey Kim’s sashimi bowls are perhaps the least flashy in town—but for good reason. The lunchtime bowls at his Aji Fish ...

Marinate after cooking: Fish (particularly white fish such as tilapia and the like) are remarkably fragile—more so than other types of meat. Marinating it in advance makes fish prone to breaking down ...

"One of the most common mistakes people make when grilling whole fish is leaving it on the grill for too long, which can result in a dry, overcooked fish," Tourondel said. The solution? Knowing ...

I took a whole giant salmon, put it in a dry-aging chamber, and waited. The results? Absolutely insane! Could this be the next evolution of seafood preparation, or did I just destroy a perfectly good ...

Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish.

Wash the fish inside and out, then pat dry with kitchen paper ... The easiest way to cook a whole fish is to place it in single-wire fish racks with handles, making it easier to turn over during ...

With whole fish the eyes should be bright and clear, not sunken or dry. Inside the gills should be vivid pink or red, not a dull brown. The skin should be vibrant and shiny and the flesh firm.

View Recipe When presenting a whole fish, here’s how Kelsey breaks it ... you’ll pat the steaks dry with paper towels, season them with salt and pepper, and let them sit at room temperature ...