One secret to catching sockeye is putting your lure in the right place. What I call the sweet spot or a place in the river ...

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.

The “Peel & Eat Shrimp” served with cocktail sauce and their house Bloody Mary mayo offers a delightful hands-on appetizer ...

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

Chequamegon Bay continues to host a few anglers in search of trophy-caliber smallmouth. Rip-jigging plastics over structures or green vegetation will turn a few fish. Nothing to report for stream ...

Eating salmon every day turned out to be the all-in-one supplement one health reporter needed. Here's what happened after a week of salmon.

It begins in Vancouver, British Columbia, where I’ll drive north, testing the small lakes of the Caribou region. A well-tied ...