Recent research has demonstrated that the method of cooking can significantly influence the fatty acid composition of fish. Culinary treatments such as boiling, steaming, baking, frying and ...

Rick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ...

Confused about which fish are okay to eat and which to avoid? Here's the lowdown. Salmon (shown) and other finfish should be cooked to an internal temperature of 145° F. By Sharon Liao Seafood may ...

Seafood may lead to a longer, healthier life, thanks to its rich combination of nutrients. "The zinc, vitamin B12, and omega-3 fats in fish and shellfish reduce inflammation and promote healthy aging, ...

We know that fish is good for us but which pack the best punch? From white and oily to tinned and frozen, the experts give their verdicts Emily Craig is a health journalist with a special interest in ...