ANG Food Editor Jenny Slafkosky shows you how to use a salt crust to create moist fish that surprisingly doesn't taste salty!
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Eat starfish
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Cook nori wrapped salmon
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Cook a whole salmon
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Make sole dore
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How To:
Deep fry fishcakes
-
How To:
Make Indian style Salmon Tikka
-
How To:
Cook fresh sea bream butterfly style with garlic and olive oil
-
How To:
Cook fish and chips with a crispy batter and fizzy water
-
How To:
Make Fried Bake and Saltfish
-
How To:
Fillet a hake fish
-
How To:
Make Spanish salt cod fritters with BBC's Rick Stein
-
How To:
Pan fry skate fish cheeks with lovage leaves
-
How To:
Cook a Simple Sinigang Na Bangus (Milkfish Stew)
-
How To:
Pan fry sea bass with Hell's Kitchen Gordon Ramsay
-
How To:
Make crispy salmon with Hell's Kitchen Gordon Ramsay
-
How To:
Clean, fillet and cook snapper fish
-
How To:
Cook brill with Hell's Kitchen Gordon Ramsay
-
How To:
Prepare steamed lapu-lapu
-
How To:
Make spicy fried squid
-
How To:
Grill grouper fish with chef Emeril Lagasse
-
How To:
Eat starfish
-
How To:
Cook nori wrapped salmon
-
How To:
Cook a whole salmon
-
How To:
Make sole dore
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