One night, as an 18-year-old line cook at Fish Face in Sydney, Josh Niland forgot to transfer 15 uncooked portions of kingfish from a service refrigerator back to the walk-in. The next day, he got an ...

Fish preservation through a solar drying-cooling technology value addition and Quality Assurance system [Standard] Two state agencies and a German company yesterday unveiled a solar drying-cooling ...

“The idea that fish straight out of the water, or the fresher the fish the better, is completely false,” says chef and Eater Young Gun Jacob Harth (‘19), owner of seafood restaurant Erizo in Portland, ...

Seafood is widely savored worldwide and a staple in many regions. However, the seafood processing industry struggles with significant waste generation, causing financial and socioecological issues. A ...

Dry-aged fish is the new dry-aged meat as chefs like Tony Inn of Midtown's Taru hone in on the culinary preservation technique. Tamara Beckwith New Yorkers are shelling out serious clams — and casting ...