It’s not the seasoning or the cooking that’s confounding—it’s getting the fish off the grill in one piece.
We were tired of having to choose between a crisp exterior and moist, flavorful flesh for our salmon, so we decided to develop a technique that delivers both. Watch as we demonstrate how to achieve th...
California growers have spent the last two decades developing extra-virgin olive oils that might rival the best of Europe. Is it time to stop importing foreign oil?
Why does fish stick to the grill more than, say, beef or pork? And why do you need to treat your grill grates with 8 to 10 layers of oil to make them nonstick?
Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn't we have our salmon both ways?
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