It’s also the easiest.

Not all fish can stand up to the heat of the frying pan. While some retain their structural integrity and flavor, these ones tend to fall flat, or apart.

If you're afraid steaming will result in a tasteless flounder, think again. This method yields a tender, flaky fish with a mild flavor ready for anything.

Salmon is one of the best sources of omega-3 fatty acids, but dietitians say how you prepare it can make a difference.

Recent research has demonstrated that the method of cooking can significantly influence the fatty acid composition of fish. Culinary treatments such as boiling, steaming, baking, frying and ...

Spending upwards of a tenner has become standard, so making it yourself could be the cheaper and healthier fix ...

Deboning a fish can be tedious work. Thankfully, some kinds of fish do have edible bones. Read these expert tips on which ...