Issue 194

A Scottish Smoked Fish Tradition

A Scottish Smoked Fish Tradition

By KAREN GARDINER
Family-Produced Fish Sauce in Phú Quốc, Vietnam

Family-Produced Fish Sauce in Phú Quốc, Vietnam

By DAN Q. DAO
Joshua Skenes Has a Fleet of Fishermen and an Abalone Farmer on Retainer

Joshua Skenes Has a Fleet of Fishermen and an Abalone Farmer on Retainer

By JOHN BIRDSALL
This Farmer Thinks Kelp Will Help Save the World

This Farmer Thinks Kelp Will Help Save the World

By ALLIE WIST
Galilee-Style Whole Fried Fish

The Friday Fish Fry Has Special Meaning to the Chef of Brooklyn’s Tanoreen

By RAWIA BISHARA
Forty Cloves of Garlic Sauce (Thoum)

Forty Cloves of Garlic Sauce (Thoum)

Tahini, Lemon, and Parsley Sauce (Tarator)

Tahini, Lemon, and Parsley Sauce (Tarator)

Freekeh Salad with Fennel and Chiles

Freekeh Salad with Fennel and Chiles

Galilee-Style Whole Fried Fish

Galilee-Style Whole Fried Fish

A Plague of Delicious Purple Urchins is Taking Over the California Coast and It’s Our Duty to Eat Them

A Plague of Delicious Purple Urchins is Taking Over the California Coast and It’s Our Duty to Eat Them

By ALI BOUZARI
13 Ways to Fall in Love with Tinned Fish

13 Ways to Fall in Love with Tinned Fish

By SAVEUR EDITORS
saveur oceans cookbooks

Seven Quirky and Classic Cookbooks for Every Kind of Seafood Lover

By SAVEUR EDITORS
8 Exotic Fish You Should Know About

8 Exotic Fish You Should Know About

By STACY ADIMANDO
How to Eat Seafood Responsibly: A Guide from Chef Eric Ripert

How to Eat Seafood Responsibly: A Guide from Chef Eric Ripert

By STACY ADIMANDO
The Test Kitchen Gets Fishy for Our Issue Launch Party

The Test Kitchen Gets Fishy for Our Issue Launch Party

By SAVEUR EDITORS

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