There are many who are hesitant when it comes to trying seafood. Its strong, fishy smell and slimy, chewy texture can be off-putting, and when it comes to cooking, fish can be incredibly fickle.

State grants awarded to 6 dairy companies in Northeast Wisconsin Dairy Processor Grants were awarded to 13 companies by the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP).

It's easy to fall into habitual ways of cooking classic ingredients like fish, but if you're struggling to get fish meat to come out perfectly flaky and moist you might want to consider switching ...

This low-effort coconut-poached cod is full of flavor. The subtle kick from the chiles make this dish the perfect way to keep your meal rotation interesting (and delicious). Plus, it only take 30 ...

When it comes to cooking techniques, poaching — let alone cold water poaching — is considered the ultimate underdog. Yet, if you learn how to successfully poach fish, you can end up with delightfully ...

Grouper is best for this recipe; fish with white, less-firm flesh are better steamed than poached in this method. From Ed Cheng of Glenn Dale. Ingredients 3 teaspoons Vietnamese fish sauce 1 ...

Place the salt cod, milk, and bay leaf in a medium heavy-bottomed saucepan over medium heat and bring to a light simmer. Continue to simmer for about 10 minutes until the cod flakes easily. Remove the ...