Ever since Sam Sifton’s reminder of just how good bluefish can be, it seems like the grayish, dense, oily, and delicious fish is everywhere–at every fish market in town for $6 a pound; mashed into ...

Smoked salmon has idled for too long as a center of appetizing platters and something to shove inside savory crepes. You can thank chef Dustin Everett for giving the New York staple a new stage to ...

Chef Mark Salter from the Robert Morris Inn shows us how to make Smoked Bluefish Pâté, with cucumber, fennel salad and red onion. This is all apart of Talbot Restaurant Week, a time where a spotlight ...

I thought it was just me. I love smoked fish but have sometimes been confused about how it’s described in shops and on menus. Lox, Nova and gravlax … oh, my! People often toss the names around like ...