Cooking

KFC’s famous, long-protected blend of “11 secret herbs and spices” can be also be used to make crispy Kentucky fried fish.

Perfecting Tautog Chowder

These prominent fall run baitfish are a crispy, tasty side-dish alternative to French fries.

The Industrious Spirit Company in Providence, RI, concocted a smooth, savory vodka distilled with fresh-from-the-sea oysters.

A New Hampshire-based distillery combats invasive green crabs by using them to make a small batch whiskey.

OTW’s Andy Nabreski serves up one of the Northeast’s most under-utilized fish species, the mighty scup (AKA porgy)

A new technique for preserving your catch.

Four must-try recipes for mahi this summer.

Little fish taste good, too.

On The Water’s Anthony DeiCicchi fillets Black Sea Bass and explains multiple ways to prepare them for the dinner table.