• Crazy manicure design creates a mini-fish tank — plus a live fish

    This bizarre mani results in a mini-fish tank, with live fish, attached to a fingernail.

  • The Surprising Benefit of Eating Fish

    Eating fish twice a week may ease the aches and pains of rheumatoid arthritis (RA), according to a new study.

  • 15 Creative Ways To Use Canned Fish

    Canned fish is the quick fix for keeping your diet on point, which is why we took on the task of showing you just how awesome it can be.

  • How to Make the Perfect Poke Bowl in 6 Steps

    Dakota Weiss knows fish. There’s just one problem: She can’t really eat it. The former “Top Chef” contestant’s fast-casual Southern California poke restaurant, Sweetfin, is one of the hottest lunch spots in Santa Monica right now, with lines of eager customers lined around the blocks to get their fix of sweet, fatty tuna and lush salmon sliced and served with the sauces and seasonings of their choosing. Although Weiss developed a sudden and mysterious fish allergy at 28 years old, her fixation with the fresh and healthy protein never waned.

  • Hawaiian Tuna Poke from ‘Lucky Rice’

    Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. The week’s cookbook is Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables by Danielle Chang (Clarkson Potter), founder of the LUCKYRICE festival and host and creator of Lucky Chow on PBS. Read more about Yahoo Food’s Cookbook of the Week here.

  • Eating Lots of Fish During Pregnancy Could Hold Brain Benefits for Kids

    If you’re expecting, you might want to make fish a regular part of your weeknight meal rotation.

  • 10 Fish Species You Can Eat With a Clean Conscience

    Your New Year’s resolution is to eat more fish, but which ones? Making sense of the web of fraudulent labeling, environmental concerns, and the ever-changing status of various fisheries is enough to scare anyone away from the seafood counter. The solution: Look for local, regional, and abundant species; fish whose careful farming actually helps the environment; and nonnative predators that threaten smaller fish populations.

  • Can Fish Farms on Land Fix Seafood’s Problems?

    One of them is Tracey Carrillo, an agronomy professor at New Mexico State University. Carrillo initially started producing chemical-free shrimp as part of an experiment to see if they could be fed with organic cottonseed protein, an underutilized part of the cotton crop. Carrillo’s shrimp are raised in a closed-loop system generally classified as a recirculating aquaculture system (RAS), which uses a beneficial and naturally occurring bacteria called biofloc to break down solids in the water.

  • Fish Tacos With Game-Changing Kiwi, Lime, and Chili Salsa

    Every week, Yahoo Food spotlights a cookbook that stands out from the rest. This week’s cookbook is Everyday Super Food: Recipes for a Healthier, Happier You by Jamie Oliver (Ecco), a chef, bestselling cookbook author, and star of numerous cooking shows. Read more about Yahoo Food’s Cookbook of the Week here.

  • All You Need To Know About Broiling

    Broiling, according to chef Vivian Howard, “is a technique that was really popular in the 80s.” But unlike leg warmers and shoulder pads, the cooking technique shouldn’t be considered out of style.  “I think it’s something we should bring back and use in the modern home kitchen,” says Howard, the star of the PBS series, “A Chef’s Life” “It uses only one pan and it’s easy cleanup.” Howard shows in this video how broiling works to cook fish or proteins, whereby the food is placed in the top third of your oven, allowing the heat to come from one direction.  

  • Your ‘Wild’ Salmon May Be a Lie: Here’s What That Means for Your Health

    Wild salmon has fewer calories and half the fat as farmed salmon — not to mention less preservatives. Especially in the winter.  For the study, Oceana researchers collected 82 samples of salmon from a variety of restaurants and grocery stores in New York, Washington, Chicago, and Virginia in the winter of 2013-2014, when wild salmon were out of season. DNA testing found that 43 percent of the samples were mislabeled and, of those that were mislabeled, 69 percent were farmed Atlantic salmon that was being sold as wild salmon. Farmed salmon is less healthy and contains more calories than wild salmon.

  • Lemon Sole with Burnt Butter, Nori, and Fried Capers from NOPI

    This week’s cookbook is NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully (Ten Speed Press). Photograph by Jonathan Lovekin By Yotam Ottolenghi and Ramael Scully Lemon Sole with Burnt Butter, Nori, and Fried Capers Serves 4 When Scully worked at Bathers’ Pavilion on Balmoral Beach in Sydney, he learned many things about life in the kitchen. Scully had worked in many kitchens elsewhere, but this, with its solid tile-top work surface and homemade butter, was in a different league. It was here that Scully made his first ever tomato concassé (in the kitchens he’d worked in before, it was called passata and it came from a jar) and shucked his first oyster.

  • How to Buy the Best Fish (Whether Fresh, Frozen, or Filleted)

    (Via ChefSteps Team of ChefSteps) A quick visual inspection will tell you whether it’s fresh or was prefrozen; handled properly or improperly; healthy or unhealthy. At ChefSteps, we buy properly treated animals, or we don’t buy them at all. Here’s what you need to know for your next seafood shopping trip. Once the fish begins to deteriorate, the eyes dry out, become cloudy, and sink in or shrivel away.

  • How to Use Local, Sustainable Fish Instead of Non-Local Ones

    Edible Manhattan and Edible Brooklyn Sustainable Local Catches. (Illustration: Chloe Hoeg) Related: Sustainable Seafood 101 There are certain fish we all know the names of: salmon, bass, tuna, halibut. They’re well known because they’re delicious, which is as good a reason as any, and because, for years, they were plentiful. But as overfishing becomes more and more of a global issue, it’s increasingly important to find out what’s swimming in our local waters.

  • Yes, You Can Cook Lobster at Home in Just 10 Minutes. Here’s How

    By: Perry Santanachote Credit: Drew Swantak/Thrillist Cooking lobster can be intimidating: not only do the things looks like weird prehistoric sea creatures, but they’re also still alive when you bring them into your kitchen. While I can’t help with the first part (evolution!), I can teach you how to cook lobster fearlessly.