Editorial'The brovvyllinge of their fish ouer the flame'. Engraving of fish being grilled over a wood fire. Four corner stakes enclose the fire, and support a simple grill. Two fish are placed on this; and at the side, two other fish are impaled on small uprigh...
EditorialA green-olive and citrus salad is the bed for grilled octopus served at Fulton Fish Co. at the Tin Building, a new market and food hall in New York, Nov. 13, 2022. (Rachel Vanni/The New York Times)
Editorial'The brovvyllinge of their fish ouer the flame'. Engraving of fish being grilled over a wood fire. Four corner stakes enclose the fire, and support a simple grill. Two fish are placed on this; and at the side, two other fish are impaled on small uprigh...
EditorialGrilled porgy and vegetables are served in the cage used to grill them in a course called Fish in a Cage at Shukette in New York, Sept. 16, 2021. (Lanna Apisukh/The New York Times)
EditorialGrilled langoustine and king scallops sizzling in anchovy butter served at Crabshakk in Glasgow, Scotland, Nov. 19, 2021. (Robert Ormerod/The New York Times)
EditorialGrilled porgy and vegetables are served in the cage used to grill them in a course called Fish in a Cage at Shukette in New York, Sept. 16, 2021. (Lanna Apisukh/The New York Times)
Editorial'The brovvyllinge of their fish ouer the flame'. Engraving of fish being grilled over a wood fire. Four corner stakes enclose the fire, and support a simple grill. Two fish are placed on this; and at the side, two other fish are impaled on small uprigh...