When I’ve got a big group of friends coming over for dinner, I’ll usually prepare a roast. Frankly, I’ll do the same thing even if I’m only cooking for our family of four. First, preparing large ...

White bass might be known as scrappy fish, but they're not bad in the frying pan, either. The key, according to Devils Lake fishing guide Mark Bry, is to remove the "blood line" and all of the other ...

Note: Both Mediterranean and striped bass fillets are delicate in flavor, yet sturdy enough to stand up to all types of cooking. They can be steamed, roasted or broiled. From "Serafina: Modern Italian ...

On my shrimping expedition to Morecambe Bay it seemed quite natural that the ingredients available there - bass, shrimps, cockles and samphire (or "samphi", as they call it up North) - should be ...

THE fish is brined using a 5-percent solution, or 50 grams salt (a scant 1/4 cup) to 600 grams water (a generous 2 1/4 cups) and 400 grams ice cubes (a scant 4 cups), for about one hour, then ...