When cooking with my Nicaraguan friend, I first learned about the culinary value of the collar, the most underrated part of the fish. We were prepping a whole snapper for frying, and I was tasked with ...

If you've ever been in the mood for seafood but decided against it because you just aren't sure how to begin tackling an umami-flavored fish dish in the kitchen, you are not alone. Seafood can be a ...

Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. I demonstrated the ginger-crusted onaga with miso sesame ...