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.
Tenderized octopus, lightly grilled and dressed with lemon and olive oil, makes a perfect summery starter.
A super-simple Hawaiian raw-fish classic.
A descendant of paella, with all the global flair of New Orleans mixed in.
Crisped over an open flame.
It will be hard not to put this sauce in and on everything.
Pasta with a light and creamy sauce and tender chunks of tuna.
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.
A 15-minute French classic made with fresh, inexpensive ingredients.
A fish burger worthy of the burger name.
Tender, buttery, and meaty halibut for dinner.
Sometimes, simple is best.
A classic, subtly upgraded.
The best crab cakes keep the focus squarely on the crab.
All you have to say is bacon bread crumbs.
l makes the perfect Spanish-style snack.
A spicy tomato sauce loaded with shellfish flavor.
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.
Here's how to clean your own live soft-shell crabs to ensure you get the freshest crab possible.
This old-school pan-cooking method is still worth taking for a spin.
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.