Chef Mark Salter from the Robert Morris Inn shows us how to make Smoked Bluefish Pâté, with cucumber, fennel salad and red onion. This is all apart of Talbot Restaurant Week, a time where a spotlight ...

Ever since Sam Sifton’s reminder of just how good bluefish can be, it seems like the grayish, dense, oily, and delicious fish is everywhere–at every fish market in town for $6 a pound; mashed into ...

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 ...