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Get your sea legs with buttery lobster rolls, soul-warming shrimp jambalaya, sushi and even whole grilled fish.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Never overcook your salmon again.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
A super-simple Hawaiian raw-fish classic.
Tenderized octopus, lightly grilled and dressed with lemon and olive oil, makes a perfect summery starter.
A crab dip, a gratin, a casserole. Call it what you want—it's delicious.
It will be hard not to put this sauce in and on everything.
A descendant of paella, with all the global flair of New Orleans mixed in.
A 15-minute French classic made with fresh, inexpensive ingredients.
Crisped over an open flame.
Poach, dress, and go.
Tender, buttery, and meaty halibut for dinner.
All you have to say is bacon bread crumbs.
Intensely flavorful XO sauce creates a delicious soup-less ramen that can be whipped up in about five minutes.
These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness.
Crispy skin with silky and tender salmon throughout.
Sometimes, simple is best.
For the best grilled shrimp, skewer them with shells still intact and toss with lemon and garlic. You'll end up with tender, juicy shrimp with a crisply charred crust.
Fill a large pot with crawfish, shrimp, or crab, along with spicy sausage, corn, potatoes, and plenty of boil seasoning. Dump the boil out onto a newspaper-covered table and you've got yourself a low country boil.
l makes the perfect Spanish-style snack.
This old-school pan-cooking method is still worth taking for a spin.
Here's how to clean your own live soft-shell crabs to ensure you get the freshest crab possible.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
What *can't* you eat with salmon? (Hint: almost nothing)
Shopping for shrimp doesn't have to be hard
Bottarga is a versatile pantry staple.
This Italian fish sauce packs a serious savory punch.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.