For me, the definitive dish at the contemporary Swedish restaurant Gustaf Anders in Santa Ana is Ulf Strandberg’s sublime sugar-and-salt-cured salmon. Strandberg cuts the beautifully marbled North ...

There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south ...

Salt is my frenemy. But it is also the magical crystal of culinary alchemy. Salt can harden my arteries but also transform raw fish, fowl and meats into delectable morsels through curing. Curing is ...

Ideally, to make lox (cured salmon), you need salmon belly, writes Cathy Barrow in "Bagels, Schmears, and a Nice Piece of Fish," "but I'll cure any part of the salmon I'm given. If it's a thinner tail ...

Add Yahoo as a preferred source to see more of our stories on Google. Curious how to make your own cured fish at home? Chef Melissa King shares her top tips, and a recipe. (Photos: Alaska Seafood) ...

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The salmon, chives and creme fraiche in Dominique Crenn’s home fridge come together in this luxurious but simple, house-cured salmon dish. Crenn, chef-owner of San Francisco’s three-Michelin-starred ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

"Throughout Europe and especially Latin America," writes author Darra Goldstein in "Beyond the North Wind," "salade russe or ensalada rusa is a familiar dish." All of these Russian Salads mix potatoes ...

There is some delicious science at play when fish meets up with a salt cure, an age-old technique that came from a need to preserve seafood in a safe yet still flavorful manner. A basic salt-based ...