On Bangladesh’s only hilly island, a quiet revolution is taking place. In Maheshkhali, traders and workers are turning the age-old art of drying fish into a thriving organic industry — free from salt, ...

Moisture is the enemy of crispiness. Place the fish on a wire rack at room temperature for about an hour to remove the chill.

The K–12 school on Akutan Island has two teachers. Last year was the first time they were local Unangax̂ residents — and they ...

It’s the idea of dry-aged fish that got me. Before the new year, when I heard dry-aged, I heard old. Dry-aged beef is beef that’s older — it spends days and days hanging in a cellar or cooler ...

Cooking fish seems easy enough—until you have to check to see if the fillets are done. Letting them cook too long makes the fish dry and chalky, while undercooking it results in firm flesh that could ...