When you hear the phrase “Mexican seafood,” you might think of a certain image: shrimp cocktail with avocado and hot sauce, bowls of stew, and prices so low that the kitchen must be using the cheapest ...

Learn the most common fish cuts, from fillets and steaks to collars, cheeks and heads, plus how to cook each one like a pro — ...

Liwei Liao, owner of the Joint fish market in Sherman Oaks, has a motto: “Fresh is boring.” Coral-red snappers from Japan hang upside down in the rows of refrigerators, mouths agape and eyes bright ...

Adding “dry-aged fish” to a menu is becoming as eye-catching as saying a dish is made with Mary’s chicken or wagyu. It raises the question: How did this preparation become so popular on LA menus and ...