Beside a photo on Instagram of big freshly caught blues, a friend recently posted this: “I just feel sadness for people who don’t like bluefish.” But smoked bluefish is another matter entirely.

Ever since Sam Sifton’s reminder of just how good bluefish can be, it seems like the grayish, dense, oily, and delicious fish is everywhere–at every fish market in town for $6 a pound; mashed into ...

Chef Mark Salter from the Robert Morris Inn shows us how to make Smoked Bluefish Pâté, with cucumber, fennel salad and red onion. This is all apart of Talbot Restaurant Week, a time where a spotlight ...

I thought it was just me. I love smoked fish but have sometimes been confused about how it’s described in shops and on menus. Lox, Nova and gravlax … oh, my! People often toss the names around like ...

Scrape fish from skin if needed. Place fish in a food processor; pulse until finely chopped. Combine cream cheese, red onion, dill, lemon juice, sour cream, capers, horseradish and zest; gently stir ...

It is that time of year filled with holiday gatherings and end-of-year parties! And at the same time, everyone is busy shopping, cooking and baking for their own family celebrations, so it can be hard ...