I thought it was just me. I love smoked fish but have sometimes been confused about how it’s described in shops and on menus. Lox, Nova and gravlax … oh, my! People often toss the names around like ...

Field-to-table is the way of the angler. Even with some limitations on how frequently you can consume it, wild-caught salmon is more nutritious than farmed. Here’s a recipe from Matt Shindorf of ...

It’s the American Jewish classic that goes way beyond Sunday-morning breakfasts with the whole mishpacha. Lox and bagels with a schmear of cream cheese have become a universal staple for breakfast, ...

Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

1. In a microwave-safe bowl or measuring cup, combine the vinegar, water, sugar, and salt. Microwave on high for 2 to 3 minutes, or until the sugar and salt dissolve. 2. Stir in the onion. Microwave ...

As the premier smoked fish company in Massachusetts, the Boston Smoked Fish Company has pioneered its own niche within Boston’s thriving seafood culture by focusing exclusively on the art of ...

At Caragiulo’s Italian-American restaurant, the chicken liver mousse comes in a mini-glass jar and is ingeniously topped with an aromatic layer of brown-sugar caramelized shallots. You’ve got Tuscan ...