Singapore Noodles

Stir-fried rice noodles with shrimp, pork, and vegetables.

Sous Vide Salmon

Never overcook your salmon again.

Ackee and Saltfish

The national dish of Jamaica!

Easy Diner-Style Tuna Melt

An American sandwich classic.

Perfectly Cooked Boiled Octopus

Forget the cork, just give the octopus the time it needs.

Singaporean Chili Crab

The Best Moules Marinières (Sailor-Style Mussels)

A 15-minute French classic made with fresh, inexpensive ingredients.

Spanish-Style Garlic Shrimp (Gambas al Ajillo)

lt makes the perfect Spanish-style snack.

Butter-Basted Sous Vide Halibut

Tender, buttery, and meaty halibut for dinner.

XO Sauce

It'll be hard not to put this sauce in and on everything.

Crispy Pan-Seared Salmon Fillets

Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.

Shrimp and Gruyère Cheese Grits With Bacon and Mushrooms

Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.

Easy, Ultimate Clams Casino

All you have to say is bacon bread crumbs.

Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce

Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce

Shrimp Fra Diavolo (Spaghetti With Spicy Tomato Sauce)

A spicy tomato sauce loaded with shellfish flavor.

Shrimp Po' Boys

These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness.

Pasta Con le Sarde (Sicilian Pasta With Sardines)

Unlikely ingredients combine for an unforgettable pasta

Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs

Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor.

Creamy Sea Urchin (Uni) Pasta

A fresh and simple pasta in which uni (sea urchin) takes center stage.

Dinner Tonight: Honey-Soy Glazed Salmon with Bok Choy

5-Minute Miso-Glazed Toaster Oven Salmon

One of the easiest, least messy, fastest ways to cook salmon.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

A descendant of paella, with all the global flair of New Orleans mixed in.

Chinese-Style Deep-Fried Salty Shrimp

Fried shrimp, crisp green onions, garlic, chili flakes.

Bring the Ocean to You With These Spicy, Citrusy Ceviche Recipes

Enjoy the freshest seafood at home with these variations on ceviche and aguachile.

24 Grilled Seafood Recipes for July 4th Weekend

Fire up the grill with recipes for grilled shrimp, fish, and more.

Canned Tuna Shines in These 12 Recipes

12 recipes to take canned tuna out of the sad-lunch realm and into your roster of exciting dinner possibilities.

18 Crab Recipes We're Shell-Bent On

Classic recipes that make crab worth the splurge.

5 Sous Vide Seafood Recipes for Perfect Lobster, Shrimp, and Fish

Overcooked seafood is a thing of the past with these sous vide recipes.

15 Salmon Recipes to Celebrate America's Favorite Fish

Salmon dishes for the people.

The Case for Conservas: A Guide to Iberian Canned Fish and Seafood

The best way to get started with Iberian tinned fish is to open a can.

The Tuna Melt Manifesto: 7 Ways to Improve Your Melt

The tuna-salad and melted-cheese rules to live by.

How to Grill Tuna Steaks

Grilling tuna is all about high heat and a quick sear.

How to Grill Swordfish Steaks

The grill makes a meaty swordfish steak seem even meatier.

Italy Has Fish Sauce, Too: Get to Know Colatura di Alici

This Italian fish sauce packs a serious savory punch.

These Dried Worms Make Pho Taste Great

Sa sung are dried seaworms used to flavor pho broth in Vietnam.

Taste Test: Hard Versus Soft Shell Lobsters

What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home

Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.

The Case for Conservas: A Guide to Iberian Canned Fish and Seafood

The best way to get started with Iberian tinned fish is to open a can.

Lox, Whitefish, and Beyond: An Introduction to Appetizing

Pile your bagel high.

The Surprisingly Recent Story of How Shrimp and Grits Won Over the South

The Art of Clamming: An Illustrated Guide

Considering the Lobsterman: How Maine Lobstering Works