Mexican seafood is renowned the world over, and with good reason. Miles of coastline on both sides of the country guarantee access to fresh fish and shellfish, and Mexican cooks have taken advantage ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

I recently discovered Bachan’s Hot and Spicy Japanese Barbecue Sauce bachans.com/blogs/recipes?gclid=CjwKCAjwoMSWBhAdEiwAVJ2ndhlS2it7aA4U ...

Sushi chef Shin Toyoda likes to keep his dishes simple at Sushi Roku, letting the super-fresh, high-quality ingredients speak for themselves. However, he does admit there are a lot of other sushi ...

Cut the tuna into 1/4-inch thick slices. Place a cucumber slice under each piece of tuna and set three on each salt brick or plate. (The sashimi tuna must be set on the salt immediately just before ...

Sept. 27, 2006 — -- About 10 years ago, hundreds of sushi bars popped up in New York, Paris, London and other large Western cities. Once reserved as a Japanese culinary tradition, the habit of ...

South Korean seafood conglomerate Dongwon Industries has launched a new product, Tuna Yukhoe, MK reported. Unlike traditional tuna sashimi, this new offering processes tuna to mimic the texture and ...

Jingles exposes the tricks behind tuna trade and what needs to be done to promote higher quality tuna. Improving the quality of tuna is one of the priority goals in our two fishery improvement sites.