If you’re craving a Latin American ceviche or tiradito, a Mexican aguachile, a French tartare, an Italian crudo or a Hawaiian poké, there are fantastic spots across the Island perfecting the art of ...

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 ...

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 ...

Most raw fish harbors parasites that can cause illness, so it must be frozen before being used in sushi. An expert shares tips for a crucial preparation step.

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 ...

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

The sushi and yakatori bar in Finchley Road has a glamorous design and a tucked away courtyard garden with private party room where you can ...

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