It took eight years, but there is now an official and comprehensive standards guide for salmon farming. The 91-page document details over 100 fish-farming standards, and includes guidelines on everything from pesticides and antibiotics use to fish-cage construction, water quality, and more. More

If you cook fish at home, chances are you've had the unpleasant experience of bringing home a piece of seafood that turned out to be — well, a little more odiferous than expected. America's Test Kitchen has a quick tip for removing the chemical compound responsible for the odor, leaving you with refreshed seafood ready to be cooked. More

Lately it's been hot as all get-out in New York and this week the pilot light went out on my range, so I feel like I'm completely ensconced in no-cook cooking.

One of my favorite ways to feel like I'm getting a good dose of vitamins and protein without turning on the stove is a simple dish with slabs of tomato and anchovies marinated in vinegar, known as boquerones. Sometimes it's enough for lunch, sometimes even dinner with a hunk of bread and a good cheese. Here's a version that gets dressed up with bread crumbs, basil and red onion. More

Seafood salads served in avocado halves always used to remind me of 1960s kitsch food, the sort of thing you might see photographed in garish colors in a thrift store magazine. That was until I realized why this retro combination was so popular with the ladies who lunched fifty years ago: it is very, very good. More

I'm half-Thai, so fish sauce is a staple in my kitchen, showing up in everything from omelets to salad dressings. But I usually keep it pretty traditional, which is why I was excited to see cookbook author Naomi Duguid's ideas for using fish sauce in unexpected ways — like in guacamole! More

I didn't grow up eating pickled shrimp, which is surprising considering my mom's coastal upbringing. Her family spans from the Atlantic beaches of Florida, all the way to the bayous of Louisiana. Seafood made regular appearances at our family gatherings, but usually in the form of spicy gumbos and jambalayas. More

The folks over at Hog Island Oyster on Tomales Bay just north of San Francisco know what they're doing when it comes to grilling oysters. A quick shuck, a little dab of chili-butter, and a brief spell in the sauna of the grill. Smoky, tender, and a little spicy: they're perfect every time. Let's take a lesson from the pros on this one and let them show us how it's done. More

To be honest, I've been feeling a little sluggish after my ice cream overload last week. (It requires a lot of tasting on my part before I share it with you guys, not that I'm complaining.) Combine that with an engagement party and Memorial Day barbecue, and let's just say I'm not feeling very swimsuit ready.

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No one can blame you for pushing aside a piece of soft, soggy fish skin, but if cooked until crisp and crackling, the skin on a fillet is not just edible, it can be downright addictive, adding textural contrast and tons of flavor. The LA Times Test Kitchen has a simple method for ensuring the crispest fish skin. More

My adventure with this big fish peaked as I tried shoving it — lovingly stuffed and carefully sewn up with pink thread — into my twenty-inch apartment-sized oven. There was swearing and a little dance of frustration. Maybe even a lump in the throat. Then I hacked it in half and moved on. More