Fish

Green garlic and fresh herbs star in a refreshing family-style dish

Atlanta’s guru of Greek cooking offers a step-by-step guide even a landlubber can follow

For National Catfish Day (or any day), fry up this favorite from Nashville chef Deb Paquette

The widely respected captain conducts a fishing symphony of flavors along the Texas Gulf Coast

A simple method for a quick and tasty fish and grits lunch (or breakfast, or dinner)

On his book tour overseas, the North Carolina novelist discovers that catfish are the ties that bind

A toothsome starter from Nashville’s Spread Market & Larder

The rivers of Western North Carolina harbor a colorful secret world. See it for yourself on the new Blue Ridge Snorkel Trail

Southern Soul Barbeque fires up a game-day spread, sharing recipes for wings slathered in Cheerwine sauce, a standout smoked fish dip, and a zingy Bulldog smash

Southern Soul Barbecue’s crowd-pleasing party snack plays nicely with crispy crackers and veggies

Inspired by summer veggies at farmers’ markets, the executive chef at Charleston’s Prohibition shares his recipe for plating up the catch of the day

At the Backcountry Hunters & Anglers wild game cookoff, Team Oklahoma goes next level with buttery panfish on the half shell and crispy fried panfish tails

Why a bonanza of beached fish is overwhelming Ocracoke’s shores

Researcher Jennifer Schopf Rehage investigates the health of Florida’s recreational fish and fisheries—with shocking findings

Jason Throneberry is helping to heal a vital waterway that could save the endangered Alabama sturgeon and countless other fish

Wings and seven-layer dip are expected fan favorites, but this smoked fish dip made with Southern staples like Duke’s mayo and Old Bay is a Texas pitmaster’s game-day MVP

The ‘Outstanding Chef’ winner shares her take on a Georgia classic—a staple on the menu at her new Austin outpost, the Grey Market

Tennessee biologists race to save the tiny, endangered—and stunningly beautiful—residents of our waters

This silver fish is fall fishing—and eating—at its finest

A whole-fish chef shares the secrets to a once-forgotten but newly prized cut