Ideally, to make lox (cured salmon), you need salmon belly, writes Cathy Barrow in "Bagels, Schmears, and a Nice Piece of Fish," "but I'll cure any part of the salmon I'm given. If it's a thinner tail ...

Curious how to make your own cured fish at home? Chef Melissa King shares her top tips, and a recipe. (Photos: Alaska Seafood) Cured fish is a popular item at breakfast buffets and brunches across the ...

A final flourish of herbs and a gin-spike cure add razzle-dazzle to this celebratory side of salmon. I’m a bit of a weirdo. I love the herby salty fragrant cure that sits atop salmon as it is “buried ...

There is some delicious science at play when fish meets up with a salt cure, an age-old technique that came from a need to preserve seafood in a safe yet still flavorful manner. A basic salt-based ...

Although many people use the words "curing" and "brining" interchangeably, the two fish preservation methods do differ, though both involve treating the fish with salt. To make a long explanation ...

Toronto Taste, one of the city's original culinary fund-raisers, is celebrating its 25th year this weekend. The lineup for the annual event – in support of Second Harvest's food-rescue program, which ...

Cured salmon - with all its rich, salty, savory, lusciously fatty goodness - too often is relegated to the breakfast or brunch table, and even then mostly for special occasions. It's partly a case of ...

Cured fish is a popular item at breakfast buffets and brunches across the globe, but making it at home may bring a bit of anxiety into the kitchen. How do you cure your own fish at home and, more ...