Tuna sashimi has a unique aura. It looks deceptively simple on the plate, but behind those ruby slices lies a craft that rewards steady hands, chilled nerves, and a kitchen that smells faintly of ...

Mexican seafood is renowned the world over, and with good reason. Miles of coastline on both sides of the country guarantee access to fresh fish and shellfish, and Mexican cooks have taken advantage ...

Combine and bring to a simmer, in a small sauce pot, the soy sauce, sugar, ginger, garlic and red chili flakes. Add and whisk in the corn stach slurry to thicken sauce. Remove from heat and cool to ...

A new industry standard on tuna may banish the delicacy from Sashimi menus at nearly all eateries in Shanghai. According to the standard, which is expected to take effect next year, China will ban ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

“And on that farm he had a…” – tuna? Aquatic Old MacDonalds have moved a stride closer to fully farming bluefin tuna now that all three species of the fish – one of the most endangered of those ...