I enjoyed the recent article “Fish Tale” written by my fellow food writer, Pamela Hasterok. It’s pretty impressive that we have access to quality fresh fish, thanks to technology, fast transportation ...

Marinating is a great technique to have in your arsenal: It gives you an added sharpness and a boost of extra flavor, but can also make your proteins much more forgiving when it comes to cooking them.

There are plenty of good marinades you can buy, but cookbook author and cooking teacher Tori Ritchie points out they're are easy to prepare at home, as well. In The Early Show's "Five-Minute Cooking ...

Caroline Barrett's newest column tells readers the best way to craft a marinade, what vessels to rest the food, and more Fish is a more delicate protein, and should only be marinated for less than an ...

1. Whisk together vinegar, sake, miso and sesame oil until smooth. Stir in green onion and ginger root. Put fish into a 9-by-13-inch baking dish and coat with marinade. Marinate at room temperature 15 ...

Ask your supplier what is fresh and tell them the method of cookery you are planning to use, e.g. grilling on the barbecue or pan frying, etc. Always ask the supplier to scale, gut fillet, and even ...

This fish is first deep-fried, then marinated and chilled. In Egypt, cooks use bream from the Mediterranean, but you can substitute any firm, white fish. Claudia Roden is a legendary Egyptian British ...

Q. After I marinate meat, fish, or poultry, is it OK to use the marinade during cooking or as a sauce? A. A marinade that has been in contact with raw animal proteins may contain harmful bacteria, so ...