In most cases, fresh is best when it comes to choosing oil-rich fish species because the natural fats occurring in these fish deteriorate and they lose their quality quickly. Oily fish tend to be ...

The constants in almost all recipes are vinegar and calamansi ... use rice vinegar. I prefer strong, oily fish for kinilaw – mackerel is my favourite, but any larger types are good (although ...

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

Rub the fish with olive oil and season with salt and pepper on ... Grilled fish is a dish you can whip up quickly and enjoy ...

Everyone knows that a taste bud-stimulating sauce is what makes a sandwich delicious, and this combination of creaminess and ...

Make a spice paste by blending the mustard seeds, poppy seeds, and the cumin seeds with a tiny amount of water until smooth.