Tenders tie up at the processor’s docks, where a tube sucks salmon out of the hold and pumps them into a room-sized vat of slush ice, where they “rest” for six to eight hours to let their muscles ...

The Frogtown Chophouse sits quietly along a country road, surrounded by the natural beauty of the Poconos, its welcoming ...

The ruling is a loss for fishermen who sought federal management of all Cook Inlet commercial salmon harvests because they ...

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