Chef Mike Kringsta from Bonefish Grill joined the News at Noon to share recipes for Norwegian salmon and a "Winter White Cosmo." ...

Ellen Fiskaa, Castleton Corners Roux: 2 tablespoons flour 2 tablespoons butter Fish Balls: 1 can Norwegian fish balls, in brine Salt and pepper, to taste Nutmeg, for flavor ½ can brine from the fish ...

There are various ways of curing fish, some of which take several days. Ceviche, however, needs only an hour or so before it’s ready to eat.