1. In a stockpot over medium-high heat, combine the fish and water. Bring to boil and skim the surface thoroughly. Lower the heat and simmer uncovered for 1 hour. 2. Set a colander over a large bowl.

Growing up in a coastal town in Southern California, I always had immediate access to high-quality, freshly caught seafood. It wasn't uncommon to head to the fishing harbor early on Saturday mornings ...

1. In a stockpot over medium-high heat, combine the fish and water. Bring to boil and skim the surface thoroughly. Lower the heat and simmer uncovered for 1 hour. 2. Set a colander over a large bowl.

Arbroath smokies are certainly not as popular as they once were and some people probably don't even know what they are. Traditionally, they are hot kiln-smoked small whole haddock. I reckon that along ...