Pangat na Sapsap by ShaleeDP

Butterfish (Sapsap) is a salt water fish that tastes so good when stewed in vinegar and tomatoes. A native dish that Filipinos enjoy eating any season of the year.

Prawn Karahi by Sonali Pradhan

Celebrated Mother's Day with this delectable and extremely flavorful Prawn Karahi cuisine . Karahi/kadhai/korai/kadai is basically a type of circular, deep cooking pots which resembles "wok" with rounded bottoms and is made of cast iron, used to shallow fry fish, meat, sweet or snacks, can even prepare stew/gravies. Now a days they…

Marinated Trevally by John Allred

A good method for preserving the wonderful flavour & texture of trevally or other similar fish such as mackerel or sardines.

Grandma Lipschitz's Chopped Herring Salad by Bert Sackman

My grandmother taught my wife how to make this old fashioned eastern European classic. Serve it as a salad on a bed of greens or in a sandwich on a Kaiser roll or as a topping for canapes. The Nutritional Facts Box provides the details for the entire recipe and not for a single serving. The values listed therein should be divided…

Mahi Mahi pan grilled fillet by Arturo Féliz-Camilo

A simple and tasty way to prepare mahi mahi

Sardine Varuval (Dry Style) by Navaneetham Krishnan

Simply simple. Yet crazily yum with rice,tosai or toast

Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry) by Navaneetham Krishnan

A traditional Malaysian dish with a busy combination of fishy, spicy-sour flavors, accentuated by spices and curry leaves.

Garden Salmon Loaf by BearNakedBaker

Barbecue Baked Salmon by Salad Foodie

Salmon with a BBQ citrus glaze - unusual and tasty.

Mackerel Fish Puttu (Shredded Fish Stir Fry) by Navaneetham Krishnan

The flavors are well balanced; smooth, light and delightful. Pair the dish with sambar, rasam and cabbage stir fried.

Honey Soy Baked Salmon with Pinapple by Mike Chetty

Source out the freshest Salmon, I use the Akaroa salmon which is farmed in the Pristine waters of New Zealand.

Grilled Scallops and Papaya Salsa by Denise Sherin

Great light dinner or lunch. Make sure to have some good crusty bread with it.

Salt Crusted Fish by Robyn Medlin

When I saw the article in the May edition of Fine Cooking on Salt Encrusted Fish, I knew I had to try it. After all, I live in South Florida and I’m always trying to figure out new things to do with seafood. This technique is surprisingly easy! Essentially, you take a whole fish and encase it in a salt layer that steams the fish as…

Grilled Unagi by Navaneetham Krishnan

fresh spin and delightful twist to the store bought unagi

Tuna Macaroni by Deepti Naik