Tenders tie up at the processor’s docks, where a tube sucks salmon out of the hold and pumps them into a room-sized vat of slush ice, where they “rest” for six to eight hours to let their muscles ...

When it comes to fixing a fast dinner, I go with trout fillets. A rich, fatty fish ... A lean, clean, low-calorie protein, trout is rich in vitamins and minerals The best technique for cooking trout ...

"Tri-tip got its name because it’s a triangular cut from the bottom sirloin," writes columnist Donna Maurillo. "It’s boneless ...