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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.
Naturally sweet cornbread is combined with sausage, herbs, vegetables, and chopped oysters.
Briny oysters are mixed with wheat bread, sausage, aromatic vegetables, and herbs.
It'll be hard not to put this sauce in and on everything.
A crab dip, a gratin, a casserole. Call it what you want—it's delicious.
A 15-minute French classic made with fresh, inexpensive ingredients.
Tons of seafood flavor is packed into the sauce of this classic Filipino noodle dish.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
All you have to say is bacon bread crumbs.
Unlikely ingredients combine for an unforgettable pasta
A descendant of paella, with all the global flair of New Orleans mixed in.
Tender, buttery, and meaty halibut for dinner.
For the plumpest, juiciest, tastiest shrimp cocktail, poach the shrimp in a flavorful broth.
These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness.
With a two-zone fire and properly dried and oiled salmon fillets, perfection is possible.
Grilling tuna is all about high heat and a quick sear.
The grill makes a meaty swordfish steak seem even meatier.
This Italian fish sauce packs a serious savory punch.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
Bottarga is a versatile pantry staple.
For easy entertaining, bring the raw bar home.
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.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
Everything you need to know to prepare tuna sous vide.
Our tests reveal the best gentle-cooking method.
Say goodbye to mushy and rubbery shrimp. 3 easy techniques to improve any shrimp recipe.
Getting crispy pan-roasted fish skin is all about learning to manage heat and moisture.
Scared to make fish stock? Don't be: Under water, the fish don't stink.
Shopping for shrimp doesn't have to be hard
These scallops pack a wallop! @thefoodlab shows you the best way to buy and sear 'em.
Take you fish for a "swim" with this easy, versatile French poaching technique.
Everything you need to know to host a Chinese hot-pot feast at home.
Grilling a whole fish is almost as easy as roasting it, and even more delicious.
So you've finally mastered cooking a whole fish? Good! Here's how to cut and serve that fish for the best presentation.
Pile your bagel high.