Seafood Recipes

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.

Meet Bottarga: It's Like Parmesan, but From the Sea!

Bottarga is a versatile pantry staple.

Shell Game: How to Serve Oysters on the Half-Shell at Home

For easy entertaining, bring the raw bar home.

Butter-Basting: A Classic Technique Everyone Should Know

This old-school pan-cooking method is still worth taking for a spin.

A Guide to Clam Types and What to Do With Them

Learn your way around quahogs, steamers, razor clams, and more.

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 Food Lab's Complete Guide to Sous Vide Lobster

Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.

The Food Lab's Complete Guide to Sous Vide Tuna

Everything you need to know to prepare tuna sous vide.

The Food Lab's Complete Guide to Sous Vide Salmon

Everything you need to know to make salmon with an immersion circulator.

The Best Way to Poach Salmon

Our tests reveal the best gentle-cooking method.

Easy Techniques to Improve Any Shrimp Recipe

Say goodbye to mushy, rubbery shrimp with these simple hacks.

How to Make the Crispiest Pan-Seared Fish Skin

Getting crispy pan-roasted fish skin is all about learning to manage heat and moisture.

How to Make Fish Stock (Fumet)

Scared to make fish stock? Don't be: Under water, the fish don't stink.

Everything You Need to Know to Buy Better Shrimp

Shopping for shrimp doesn't have to be hard

The Food Lab: How to Sear Scallops

These scallops pack a wallop! @thefoodlab shows you the best way to buy and sear 'em.

Everything You Need to Know to Make Chinese Hot Pot at Home

Everything you need to know to host a Chinese hot-pot feast at home.

How to Clean and Debeard Mussels

Cleaning mussels for a recipe is easier than you think!

How to Grill Squid: The 2 Tricks You Need to Know

How to Grill Whole Fish

Grilling a whole fish is almost as easy as roasting it, and even more delicious.

How to Carve and Serve Whole Cooked Fish

So you've finally mastered cooking a whole fish? Good! Here's how to cut and serve that fish for the best presentation.

The Easiest Way to Cook Fish: Roast it Whole

The Food Lab: How to Kill, Cook, and Shell a Lobster

Everything you need to know to cook lobster with sweet, tender, succulent meat.

The Food Lab: How To Buy A Lobster

The Nasty Bits: How to Make Sardine Lovers out of Sardine Skeptics

The Food Lab: How to Make the Best Ceviche

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.

Lox, Whitefish, and Beyond: An Introduction to Appetizing

Pile your bagel high.

The Art of Clamming: An Illustrated Guide