A classic grilled cheese sandwich is already perfection, but when you eat one on the regular, it's fun to switch things up.

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

As blanketing summer heat gave way to cooler temperatures, bridges crowded and skiffs dotted the waterways as fishermen with bamboo poles and simple ... making smoked fish dip. “I brine with ...

Maybe you've heard of steak and tuna tartare, but smoked salmon lends this elegant dish an extra flavorful twist. Here's what ...

For both processes, the fish is first cured in either a brine preparation ... Finnan haddies differ from simple smoked haddock in being served on the bone and without the certainties a traditional ...

Fill a cooler at these seafood shacks and markets in Gulf Coast fishing villages. Roadside seafood shacks, mom-and-pop ...