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Mouthing Off

By the Editors of Food & Wine Magazine

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Andrew Zimmern's Kitchen Adventures

Broiled Yellowtail Collar with Daikon

Broiled Yellowtail Collar with Daikon

This broiled yellowtail collar can be made in a flash. When it’s served with rice and some oshinko (Japanese pickles), it makes the perfect summer meal.

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Expert Guide

8 Wine and Fish Pairings that Will Go Down Swimmingly

This week, we’ve revealed this easiest way to score and season fish, the top 6 fish cooking tips from chefs and the 10 best quick sauces for fish. Now, it’s time for the finishing touch: the wine. Here, eight great fish and wine pairings.

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Make This Now

10 Quick Sauces for Fish

Here, 10 great sauces that will take any fish dish over the top.

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Expert Guide

6 Tips for Cooking the Best Fish Ever

In this week’s Mad Genius Tips video, F&W’s Justin Chapple reveals the easiest way to score and season fish for ultra-flavorful, restaurant-worthy results. After mastering that skill, move on to these brilliant tips from chefs.

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Mad Genius Tips

One More Great Use For Your Casserole Dish

In this week’s Mad Genius Tips video, F&W Test Kitchen whiz Justin Chapple demonstrates an amazing tip for cooking insanely flavorful, restaurant-worthy fish at home.

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The Food & Wine Diet

Early Summer Fish Stew with Sancerre

As cliché as it sounds, this light and lovely recipe was born out of the CSA box.

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Make This Now

10 Healthy Dishes for Post-Memorial Day Detox

After this past weekend’s burgers and hot dogs and pitchers of cocktails, you might be interested in something healthy. Here, 10 light and delicious dishes to help you recover from Memorial Day.

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Expert Guide

11 Things to Do with Salmon

11 Things to Do with Salmon

Salmon is, of course, delicious simply cooked, especially when it’s fresh and wild-caught, but it also works well with bold spices and deep earthy flavors. Here are 11 things to do with this incredibly versatile fish.

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Make This Now

5 Kosher-for-Passover Fish Dishes That Are Better Than Gefilte Fish

Whether or not you're serving the traditional Jewish gefilte fish, here are 5 great fish recipes for this year's Seder.

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Trendspotting

How to Cook and Serve a Fish Head

How to Cook and Serve Fish Head

Where some chefs see trash, Mehdi Brunet-Benkritly saw a signature dish: a salmon fish head, marinated in miso, maple syrup and garlic. At the NYC spot Chez Sardine, the dish represents the restaurant’s guiding principle—a Japanese izakaya infused with a trippy, gonzo spirit. “We sell more than a dozen a night,” says Brunet-Benkritly, adding that most diners need some help figuring out where the best bits of meat are. Here, his guide to getting the most out of each head.

Eyeball
For advanced eaters only. The eyeball resembles a soggy blob of fat—with a dark chewy pupil at the center. “It’s not my thing,” he says.

Cheeks
“Not as big as the steak-like cheeks on cod, but still a nice, firm section of meat. Our salmon are all from very cold water, so they are nice and fatty.”

Jowl
An underrated section, the jowl becomes crispy and chewy, “like fish jerky.”

Collar & Neck
A good area for the squeamish diner—there’s a lot of meat here, and it doesn’t take too much excavating to retrieve it. “You’ll see grilled fish collar at a lot of Japanese restaurants.”

Fin
“I like to start here: Just tear away the fin and eat it like an artichoke—you can scrape off the salty-sweet marinade with your teeth.”

Related: Recipes for Whole Fish
Sustainable Seafood Guide
Fish and Seafood Recipes
Ways to Act Like a Chef

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.