Delve into the fascinating process of creating a Japanese sashimi knife using Wootz steel scraps. Wootz steel is renowned for its high quality, exceptional hardness, and razor-sharp edge, making it ...

Use fish quickly. Eat fresh or defrosted seafood within a day or two. You can freeze fresh-caught fish within that time frame ...

Kisume head sushi chef Toaki Kyo shares how to make authentic sushi at home, without the requisite years of training.

Gyotaku, or fish printing, was a traditional method used by Japanese fishermen to record their catches before photography ...

Imagine dining on salmon with no worries about mercury, toxic metals or plastics. Or concerns about dwindling fish stocks. Or, from a food safety ...

Explore Long Island's top seafood markets with dine-in options, offering fresh catches and delightful dining experiences for ...

Seafood experts reveal what not to do when ordering fish at restaurants and how to avoid a disappointing meal.

More than 1,300 giant bluefin tuna, each weighing over 100 kilograms, were caught off the eastern coast of South Korea this ...

Sushi can be inventive, unique, but there are some fish you're certain to see often. Here's why these particular fish are classic parts of the cuisine.

One San Francisco-based company aims to find a sustainable alternative by creating plant-based salmon, and with its recent ...

Sazón was the first Peruvian restaurant in Santa Rosa and, 15 years later, it remains a favorite spot for ceviche. Today, ...

Retailers selling ahi sashimi, poke and sushi in Hawaii now have a year to label the origin of yellowfin and bigeye tuna in those products so consumers know if they are buying locally caught fish.