"The best way to do the fish, first of all, is love the fish," said Falsini, who has spent the last 30 years cooking at some of the top hotels around the world. "A lot of people don't love the fish." ...

"We sell a lot of it," Provost said, "10 pies a day." Customers can enjoy it by the slice ($6.50) or pie ($20). The Provost family uses a recipe Bob said he developed with his wife "on a rainy ...

While potatoes cook, pour fish stock and cider into a large deep-sided skillet; bring to a simmer over medium-high. Add pollock and haddock, and return to a simmer over medium; simmer until fish ...