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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.
It'll be hard not to put this sauce in and on everything.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
A 15-minute French classic made with fresh, inexpensive ingredients.
A descendant of paella, with all the global flair of New Orleans mixed in.
An intimate paella that's perfect for a special occasion.
A fresh and simple pasta in which uni (sea urchin) takes center stage.
Crisped over an open flame.
Unlikely ingredients combine for an unforgettable pasta
A super-simple Hawaiian raw-fish classic.
Tender, not rubbery, with a crisp grilled exterior.
Tender, buttery, and meaty halibut for dinner.
Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor.
Orange juice and buttermilk stand in for wine and vinegar in this twist on a classic beurre blanc.
An easy, creamy, one-pot salmon chowder you can throw together on a weeknight.
All you have to say is bacon bread crumbs.
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.
With a two-zone fire and properly dried and oiled salmon fillets, perfection is 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.