It's not too difficult to create drool-worthy bagel sandwiches or salmon eggs benedict in your kitchen. That's right, there's ...

Mowi, formerly Marine Harvest, has revealed the amount of gutted salmon it produced from Scottish waters fell by more than a third The main salmon farmer in Scottish waters has reported a sharp ...

In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the ...

After 35 years, the genetically engineered salmon saga has ended. AquaBounty has closed its genetically modified salmon ...

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...

Chinook salmon returned to the Napa River in good numbers this fall, though whether this ends up being a good 2024-25 for the salmon won’t be known until spring. Martin Perales of the Napa ...

Refrigerate until required. Place the side of salmon into a vacuum-seal bag. Pour the cure into the bag, making sure to focus the cure on to the salmon flesh more than the skin. Vacuum-seal for 45 ...