Fish

A sweet-smoky rub featuring smoked paprika, brown sugar and cinnamon complements salmon's moderate flavor and moist meaty texture. Served on a bed of sautéed spinach, this dish makes a lovely presentation for entertaining.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

This entire Italian-inspired dinner is cooked on two baking sheets, making clean-up a breeze.

"Oven-fried" fish fingers, coated in panko and pumpkin seeds, are the perfect taco filling.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.

Missing those fried fish tacos you had that one time at a shabby little beach restaurant in Southern California? Or the fish-and-chips from the chipper? Yeah, me too. The nice thing about this recipe is you can fry up a batch easily—no deep-fat fryer required. The batter is made with quinoa flour and gets added texture and crispness from toasted quinoa. Serve the fish as a main dish with whatever side you life, douse it in malt vinegar, or satisfy that California craving and use it to make tacos.

The secret to removing the pin bones from black cod is to wait until after it's been cooked.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what's freshest.

Golden raisins add a sweet burst of flavor to this elegant-but-easy 30-minute seafood pasta dinner.

This recipe combines your favorite bagel toppers with an acidic snap of pickled green tomatoes.

The Spanish dish Pan con Tomate literally means "bread with tomato." In our version, an extra-crunchy piece of toast is rubbed with garlic and anchovy oil, then soaked with tomato purée and finally topped with a hearty sprinkle of smoked salt.