Cooking outdoors brings food to life. The carp, grilled in the open air, tasted richer and fresher than ever.

We take on a cooking challenge with a massive 1.5-meter silver carp, frying it whole over an open flame. As the fire roars, the fish develops a crunchy, flavorful skin while staying moist on the ...

ST. LOUIS — Cod, catfish and shrimp will find their way to St. Louisans' plates as fish fry season officially kicks off on Feb. 14. However, a fish not often offered on menus is becoming a larger ...