Fish stock is a flavorful liquid used as the base for numerous dishes including the French stew bouillabaisse, seafood chowder, and paella (a Spanish rice dish made with seafood and saffron). The ...

For most Americans, the fish's head, collar, and fins are considered waste parts which should be removed and thrown away. According to the U.S. Food and Drug Administration, this adds to the food ...

Bouillabaisse is the iconic fish stew of Marseilles, France’s legendary port city and home to fishermen for centuries. The origins of the stew are humble: It’s thought to have first been made by ...

Eye to eye with a fish head, guts poking out of its mouth because it was upside down in a waxed box full of ice overnight, I suddenly knew this was crazy. But it was too late; I was in it. Indigo ...