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You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite.
Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
This simple and delicious recipe comes from a cooking school in Beijing.
This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Farcellets de col (literally, little bundles of cabbage) are usually either cabbage rolls stuffed with ground pork or pork and cabbage dumplings. This version is a bit of a take on surf and turf with the fish stock pairing against snails.
The cook who gave us this recipe rubbed salt into the fish to remove any remaining scales and other impurities—and because doing so, she said, returns a bit of the sea to the fish.
This recipe calls for malanga, a tarolike root popular in St. Thomas, and sold in Caribbean markets.
Rock cod, sometimes sold as rockfish, is common along the Pacific coast. It is not related to true cod from the Atlantic.
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
Today, all kinds of vegetables, fish, and even fruit are served with miso sauce.
The use of the whole fish in this Cantonese-inspired dish makes for an impressive presentation.
Like a seafood present, this dish is beautifully wrapped in fresh Hawaiian ti leaves.
These traditional Hawaiian "cakes" are enriched with ahi tuna, adding an unusual, flavorful twist.
A simple steaming is one of the finest ways to show off the flavor of fresh-caught trout.
SAVEUR kitchen assistant Yewande Komolafe, a native of Lagos, Nigeria, gave us her family’s recipe for this celebratory rice dish. Serve it with fried plantains, stewed greens, and meat or fish.
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