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Foreman and Wolf on Food and Wine

The fishy fundamentals

By Tony Foreman,
Cindy Wolf
Published February 6, 2022 at 1:36 PM EST
Chef Wolf's Grilled Bronzino with Sauce Bouiliabase - Credit: @chefwolf/Instagram
Chef Wolf's Grilled Bronzino with Sauce Bouiliabase - Credit: @chefwolf/Instagram

For many at-home chefs, a fish dish can be intimidating to tackle. Well, prepare to be schooled! Tony and Chef Cindy reel you out of muddy waters and on to dry land with a strong foundation of fish fundamentals. From selecting and cleaning your fish to tools and techniques, here are the basics you'll need to make your next serving of seafood a real splash.

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Foreman and Wolf on Food and Wine Programs
Tony Foreman
Tony Foreman is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, comprised of six restaurants and two retail wine stores. The combined staff is over 350 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.
See stories by Tony Foreman
Cindy Wolf
Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.
See stories by Cindy Wolf