Ideally, to make lox (cured salmon), you need salmon belly, writes Cathy Barrow in "Bagels, Schmears, and a Nice Piece of Fish," "but I'll cure any part of the salmon I'm given. If it's a thinner tail ...

Neil Doherty, the executive chef at the Marker in Houston’s Adam’s Mark Hotel (2900 Briarpark Drive) was something of a child prodigy. By 21, he was already a head chef in his native Ireland, where he ...

Add Yahoo as a preferred source to see more of our stories on Google. Curious how to make your own cured fish at home? Chef Melissa King shares her top tips, and a recipe. (Photos: Alaska Seafood) ...

There is some delicious science at play when fish meets up with a salt cure, an age-old technique that came from a need to preserve seafood in a safe yet still flavorful manner. A basic salt-based ...

The trouble with cured salmon? We tend to treat it like, well... a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or brunch ...