Selecting and grilling the season's freshest fish (Paragould Daily Press)
(ARA) - There are few summer pastimes more honored than backyard grilling and entertaining. But before you fire up the grill for your next bash or weeknight dinner, you should learn how to properly select and grill fresh fish to perfection.

Cooking corner: Pickled herring (Peninsula Gateway)
There are 15 species of herring, the most abundant of which is the Atlantic herring. Some fish sold as sardines or sprats may actually be herring. But those are canned — not pickled, salted or fresh.

Cooking up a healthy barbecue (WABC-TV New York)
It's great to be outside, but having food outdoors can be dangerous.

For U.S. and Vietnamese fish farmers, it’s the catfish war (The Sarasota Herald-Tribune)
By BEN EVANS The Associated Press WASHINGTON -- It looks like catfish, it tastes like catfish, and it acts like, well, you get the idea. But to U.S. catfish farmers, the whiskered, bottom-feeding fish from Vietnam is something else: a cheap variety that is usurping the humble catfish’s place on Americans’ tables and threatening their livelihoods.

Chill and grill fish for a fab Fourth of July (seattlepi.com)
Burgers, hotdogs, chicken, even steaks can be somewhat foolproof, but attempting to sear golden grill marks onto a tender piece of fish without creating a flaky mess can instill fear into the hearts of even the most accomplished griller.