Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl.

With its delicate, flaky texture, fish is not an easy thing to cook, no matter the method. Luckily, the 10-minute rule makes ...

Fried fish takes many forms, and depending on what part of the world you’re in or whose house you’re at, it could be breaded ...

Pickled pike is a classic North Country treat, but it also boasts a practical aspect: the acid in the vinegar dissolves the dread “Y-bones” that make filleting pike such a chore. (For boneless trout ...