Even though Canada is bordered by three oceans and has the highest number of lakes in the world, cooking fish can seem ...

The dark, umami sauce is a shortcut to mouthwatering flavor. It's perfect for practically everything, particularly mild fish. To really take your seafood to the next level, combine your soy sauce ...

Here's a great way to enjoy seasonal fish simmered in sweet soy sauce. Though we're going to use flounder fillets in this “nitsuke” recipe, the basics of it apply to all fish, be they plain ...

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

False. If partaking in an omakase, ask your chef if soy sauce has already been brushed onto the fish. "It's cringy for most sushi chefs, including myself, when we see maki rolls being over ...