Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. The first time ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

“By the edge of the Bosphorous in the heart of Istanbul, commuters refuel with tea and grilled mackerel sandwiches. Finished with a squeeze of lemon and a dash of Turkish red chilli paste, this street ...

Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish. My first experience with fish ...

With an extra bank holiday this weekend I remain hopeful that the weather will stay clement enough to wheek the cover off the barbecue and get grilling. Mackerel is coming into season now and is very ...

Method: For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until ...

The marinated mackerel from Brooklyn's beloved southern Italian eatery Franny's. 1. To make the croutons: Preheat the oven to 350 degrees. Toss the bread pieces with the olive oil and season with salt ...