Wild salmon is abundant in Alaska and coveted by chefs — but most Americans eat the cheaper, milder farmed kind. Journalist Kim Cross set out to learn why — and how to cook the real thing right.

Sport fishing for wild king salmon in Southeast Alaska is now restricted to Alaskans for the rest of the summer, after state ...

Aficionados of wild Alaska salmon are stocking up at retail shops on sockeye fillets from the Copper River to Bristol Bay and ...

Canned salmon are the unlikely heroes of an accidental back-of-the-pantry natural history museum – preserving decades of Alaskan marine ecology in brine and tin. Parasites can reveal a lot about an ...

With projections putting the salmon feed market at $14.1 billion by 2035, it’s clear the global demand for salmon isn’t ...

Wild or farmed? Fresh or frozen? Chefs and scientists share how to choose sustainable, high-quality salmon — plus why labels ...

Learn the key differences between pink and white shrimp to determine how to cook them properly, and which is best to use for ...

Discover 9 anti-aging foods that reverse wrinkles naturally. These nutrient-rich superfoods help restore youthful skin from ...