Hello everyone, today we have a special little video for you. Antonio and myself (Ivo) go head-to-head in the kitchen after a full day of jigging up jumbo perch. We both cook up super-easy yet ...

TRAVERSE CITY -- The way Kevin Gagnon makes fish, it's hard to imagine why meatless Fridays during Lent are supposed to be a sacrifice. A Traverse City resident since 1983, Gagnon grew up fishing the ...

Cook's notes: Raw fish loses its texture (and appeal) when it gets too warm. It's crucial to keep fish cool from hook to pan. To keep fish from curling up while cooking, place a frypan on top of it ...

There is nothing quite like the flavor of fresh-caught perch, even though it is an expensive treat these days. Perch are a family of freshwater fish in North America and Europe. Most have an olive ...

The "Food Network-educated" writer and devourer of cookbooks and classes, says his preference for international cuisines led the book, with Vietnamese-styled summer rolls utilizing bass fish, and ...

Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, Perch + Plow, delivering ...