Fried fish has a very specific kind of appeal. It should arrive hot, audibly crisp, and break apart into soft, flaky pieces ...

While there's nothing wrong with the fish and chips from across the pond, most residents of the Southern U.S. would argue ...

A simple sushi-chef secret for brighter, firmer, tastier fish. Ever wondered why sushi fish is always so delightfully firm, vibrant, and flavorful? Grab some sugar, salt, and a filet of your favorite ...

Learn how to measure the textural properties of your meat and fish products using a Texture Analyser - firmness, toughness, bite force, cutting strength etc. Produced by Stable Micro Systems.

There is an entire universe of alternative proteins that mimic beef, chicken, pork and fish. There’s even a hunk of mycelium (the fibers that make up nature’s fungal network) created to look, feel and ...

Fish cakes often use mayonnaise or mashed potatoes as a binder; both ingredients add calories and not much flavour and, in some cases, make for a pretty heavy cake. Instead, coarsely chopped fresh ...

Eating raw fish is associated with a higher risk of parasitic infections and food poisoning. But you can minimize the risk by following a few simple guidelines, such as freezing it at -4°F (-20°C) for ...