Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

If using a whole mackerel, place the smoked fish on a chopping board with the cavity of the fish facing, you. Detach the head and pull working from the head down to tail to remove the main frame of ...

What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision. “IT’S AMAZING what a splash of vinegar will do for an oily fish. “This is a ...

When chef Morou Ouattara served this interesting appetizer in his now-closed restaurant, Farrah Olivia, in Alexandria, he used escolar. The fish is briefly blanched (or "shocked") in hot water, then ...