India

India's waters hold some of the world's most prized fish—from the silvery mahseer that fights hard in mountain rivers to the pomfret and kingfish that swim along the coasts. Whether you're learning about regional fishing traditions that have shaped Indian cuisine for centuries, or you want to know how to prepare fish caught in Indian waters, this category covers the fish, the techniques, and the food that connects them.

The articles here answer practical questions: which fish are worth pursuing in different regions, how to handle and store your catch in warm climates, what traditional and modern cooking methods bring out the best flavors, and how fishing communities gather around their catch. You'll find recipes rooted in Indian cooking traditions alongside guidance on filleting, smoking, and preserving fish the way local cooks do.