As I add fish to the cooler, the bags of ice cool my catch. Keeping the bags intact slows the ice melting and elevates my catch out of the meltwater. As the ice melts, I add kosher salt to the ...

Few things capture the heart of a Bengali quite like the hilsa, a fish that evokes not just culinary delight but cultural pride. It swims through the ‘lifeblood’ of India and Bangladesh, appearing at ...

Among these, akazukuri is made by adding liver and salt to squid fillet and aging it and is the most common and produced in large quantities. Other products resembling it include shishibishio, crafted ...