Dairy-Free Perfectly Cooked Boiled Octopus Forget the cork, just give the octopus the time it needs. Daniel Gritzer
Appetizers and Hors d'Oeuvres The Best Moules Marinières (Sailor-Style Mussels) A 15-minute French classic made with fresh, inexpensive ingredients. J. Kenji López-Alt
Appetizers and Hors d'Oeuvres Spanish-Style Garlic Shrimp (Gambas al Ajillo) lt makes the perfect Spanish-style snack. J. Kenji López-Alt
Easter Butter-Basted Sous Vide Halibut Tender, buttery, and meaty halibut for dinner. J. Kenji López-Alt
Dairy-Free Crispy Pan-Seared Salmon Fillets Get crisp skin and tender, moist flesh using our technique for pan-seared salmon. J. Kenji López-Alt
Bacon Shrimp and Gruyère Cheese Grits With Bacon and Mushrooms Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits. Daniel Gritzer
Appetizers and Hors d'Oeuvres Easy, Ultimate Clams Casino All you have to say is bacon bread crumbs. Daniel Gritzer
Appetizers and Hors d'Oeuvres Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce J. Kenji López-Alt
Italian Shrimp Fra Diavolo (Spaghetti With Spicy Tomato Sauce) A spicy tomato sauce loaded with shellfish flavor. Daniel Gritzer
American Shrimp Po' Boys These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness. Sasha Marx
Dairy-Free Pasta Con le Sarde (Sicilian Pasta With Sardines) Unlikely ingredients combine for an unforgettable pasta Daniel Gritzer
Appetizers and Hors d'Oeuvres Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor. Daniel Gritzer
Dairy Creamy Sea Urchin (Uni) Pasta A fresh and simple pasta in which uni (sea urchin) takes center stage. J. Kenji López-Alt
Dairy-Free 5-Minute Miso-Glazed Toaster Oven Salmon One of the easiest, least messy, fastest ways to cook salmon. J. Kenji López-Alt
Chicken Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp A descendant of paella, with all the global flair of New Orleans mixed in. Daniel Gritzer
Appetizers and Hors d'Oeuvres Chinese-Style Deep-Fried Salty Shrimp Fried shrimp, crisp green onions, garlic, chili flakes. Chichi Wang
Recipe Collections Bring the Ocean to You With These Spicy, Citrusy Ceviche Recipes Enjoy the freshest seafood at home with these variations on ceviche and aguachile. Yasmine Maggio
Grilling 24 Grilled Seafood Recipes for July 4th Weekend Fire up the grill with recipes for grilled shrimp, fish, and more. The Serious Eats Team
Fish Canned Tuna Shines in These 12 Recipes 12 recipes to take canned tuna out of the sad-lunch realm and into your roster of exciting dinner possibilities. The Serious Eats Team
Lobster and Crab 18 Crab Recipes We're Shell-Bent On Classic recipes that make crab worth the splurge. Rabi Abonour
Recipe Collections 5 Sous Vide Seafood Recipes for Perfect Lobster, Shrimp, and Fish Overcooked seafood is a thing of the past with these sous vide recipes. The Serious Eats Team
Recipe Collections 15 Salmon Recipes to Celebrate America's Favorite Fish Salmon dishes for the people. Rabi Abonour
Recipe Collections 14 Recipes to Showcase Perfectly Cooked Shrimp They may be shrimpy but these recipes are big on flavor. Rabi Abonour
Menus Eat More Fish: A Week's Worth of Pescatarian-Friendly Dishes A week of menus for vegetable lovers who also eat fish. Maggie Hoffman
Menus Eat More Fish: A Week's Worth of Pescatarian-Friendly Dishes A week of menus for vegetable lovers who also eat fish. Maggie Hoffman
Recipe Collections What to Serve With Salmon: Tried-and-True Side Dishes for a Versatile Fish What *can't* you eat with salmon? (Hint: almost nothing) Niki Achitoff-Gray
Appetizers and Hors d'Oeuvres The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The best way to get started with Iberian tinned fish is to open a can. Megan Lloyd
American The Tuna Melt Manifesto: 7 Ways to Improve Your Melt The tuna-salad and melted-cheese rules to live by. Daniel Gritzer
Cooking Techniques How to Grill Tuna Steaks Grilling tuna is all about high heat and a quick sear. Daniel Gritzer
Cooking Techniques How to Grill Swordfish Steaks The grill makes a meaty swordfish steak seem even meatier. Daniel Gritzer
Condiments and Sauces Italy Has Fish Sauce, Too: Get to Know Colatura di Alici This Italian fish sauce packs a serious savory punch. Sasha Marx
Ingredient Guides These Dried Worms Make Pho Taste Great Sa sung are dried seaworms used to flavor pho broth in Vietnam. Sho Spaeth
Ingredient Guides Meet Bottarga: It's Like Parmesan, but From the Sea! Bottarga is a versatile pantry staple. Sho Spaeth
American Shell Game: How to Serve Oysters on the Half-Shell at Home For easy entertaining, bring the raw bar home. Sasha Marx
Cooking Techniques Butter-Basting: A Classic Technique Everyone Should Know This old-school pan-cooking method is still worth taking for a spin. Daniel Gritzer
Clams, Mussels, and Oysters A Guide to Clam Types and What to Do With Them Learn your way around quahogs, steamers, razor clams, and more. Naomi Tomky
Features 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. Sho Spaeth
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Lobster Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide. J. Kenji López-Alt
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Tuna Everything you need to know to prepare tuna sous vide. J. Kenji López-Alt
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Salmon Everything you need to know to make salmon with an immersion circulator. J. Kenji López-Alt
Cooking Techniques The Best Way to Poach Salmon Our tests reveal the best gentle-cooking method. Daniel Gritzer
Cooking Techniques Easy Techniques to Improve Any Shrimp Recipe Say goodbye to mushy, rubbery shrimp with these simple hacks. Niki Achitoff-Gray
Cooking Techniques How to Make the Crispiest Pan-Seared Fish Skin Getting crispy pan-roasted fish skin is all about learning to manage heat and moisture. Daniel Gritzer
Ingredient Guides Everything You Need to Know to Buy Better Shrimp Shopping for shrimp doesn't have to be hard Dan Nosowitz
Cooking Techniques The Food Lab: How to Sear Scallops These scallops pack a wallop! @thefoodlab shows you the best way to buy and sear 'em. J. Kenji López-Alt
Chinese 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. Shao Z.
Clams, Mussels, and Oysters How to Clean and Debeard Mussels Cleaning mussels for a recipe is easier than you think! J. Kenji López-Alt
Cooking Techniques 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. Daniel Gritzer
Cooking Techniques The Food Lab: How to Kill, Cook, and Shell a Lobster Everything you need to know to cook lobster with sweet, tender, succulent meat. J. Kenji López-Alt
Clams, Mussels, and Oysters Knife Skills: How to Shuck an Oyster With a little practice, you'll be fast enough to open a dozen or two at home. J. Kenji López-Alt
Features 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. Sho Spaeth
Appetizers and Hors d'Oeuvres The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The best way to get started with Iberian tinned fish is to open a can. Megan Lloyd
Breakfast and Brunch Lox, Whitefish, and Beyond: An Introduction to Appetizing Pile your bagel high. Niki Achitoff-Gray
Culture Considering the Lobsterman: Welcome to Lobstering School, and How to Use Maine Lobsters Helana Brigman
Dairy-Free Perfectly Cooked Boiled Octopus Forget the cork, just give the octopus the time it needs. Daniel Gritzer
Appetizers and Hors d'Oeuvres The Best Moules Marinières (Sailor-Style Mussels) A 15-minute French classic made with fresh, inexpensive ingredients. J. Kenji López-Alt
Appetizers and Hors d'Oeuvres Spanish-Style Garlic Shrimp (Gambas al Ajillo) lt makes the perfect Spanish-style snack. J. Kenji López-Alt
Easter Butter-Basted Sous Vide Halibut Tender, buttery, and meaty halibut for dinner. J. Kenji López-Alt
Dairy-Free Crispy Pan-Seared Salmon Fillets Get crisp skin and tender, moist flesh using our technique for pan-seared salmon. J. Kenji López-Alt
Bacon Shrimp and Gruyère Cheese Grits With Bacon and Mushrooms Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits. Daniel Gritzer
Appetizers and Hors d'Oeuvres Easy, Ultimate Clams Casino All you have to say is bacon bread crumbs. Daniel Gritzer
Appetizers and Hors d'Oeuvres Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce J. Kenji López-Alt
Italian Shrimp Fra Diavolo (Spaghetti With Spicy Tomato Sauce) A spicy tomato sauce loaded with shellfish flavor. Daniel Gritzer
American Shrimp Po' Boys These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness. Sasha Marx
Dairy-Free Pasta Con le Sarde (Sicilian Pasta With Sardines) Unlikely ingredients combine for an unforgettable pasta Daniel Gritzer
Appetizers and Hors d'Oeuvres Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor. Daniel Gritzer
Dairy Creamy Sea Urchin (Uni) Pasta A fresh and simple pasta in which uni (sea urchin) takes center stage. J. Kenji López-Alt
Dairy-Free 5-Minute Miso-Glazed Toaster Oven Salmon One of the easiest, least messy, fastest ways to cook salmon. J. Kenji López-Alt
Chicken Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp A descendant of paella, with all the global flair of New Orleans mixed in. Daniel Gritzer
Appetizers and Hors d'Oeuvres Chinese-Style Deep-Fried Salty Shrimp Fried shrimp, crisp green onions, garlic, chili flakes. Chichi Wang
Recipe Collections Bring the Ocean to You With These Spicy, Citrusy Ceviche Recipes Enjoy the freshest seafood at home with these variations on ceviche and aguachile. Yasmine Maggio
Grilling 24 Grilled Seafood Recipes for July 4th Weekend Fire up the grill with recipes for grilled shrimp, fish, and more. The Serious Eats Team
Fish Canned Tuna Shines in These 12 Recipes 12 recipes to take canned tuna out of the sad-lunch realm and into your roster of exciting dinner possibilities. The Serious Eats Team
Lobster and Crab 18 Crab Recipes We're Shell-Bent On Classic recipes that make crab worth the splurge. Rabi Abonour
Recipe Collections 5 Sous Vide Seafood Recipes for Perfect Lobster, Shrimp, and Fish Overcooked seafood is a thing of the past with these sous vide recipes. The Serious Eats Team
Recipe Collections 15 Salmon Recipes to Celebrate America's Favorite Fish Salmon dishes for the people. Rabi Abonour
Recipe Collections 14 Recipes to Showcase Perfectly Cooked Shrimp They may be shrimpy but these recipes are big on flavor. Rabi Abonour
Menus Eat More Fish: A Week's Worth of Pescatarian-Friendly Dishes A week of menus for vegetable lovers who also eat fish. Maggie Hoffman
Menus Eat More Fish: A Week's Worth of Pescatarian-Friendly Dishes A week of menus for vegetable lovers who also eat fish. Maggie Hoffman
Recipe Collections What to Serve With Salmon: Tried-and-True Side Dishes for a Versatile Fish What *can't* you eat with salmon? (Hint: almost nothing) Niki Achitoff-Gray
Appetizers and Hors d'Oeuvres The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The best way to get started with Iberian tinned fish is to open a can. Megan Lloyd
American The Tuna Melt Manifesto: 7 Ways to Improve Your Melt The tuna-salad and melted-cheese rules to live by. Daniel Gritzer
Cooking Techniques How to Grill Tuna Steaks Grilling tuna is all about high heat and a quick sear. Daniel Gritzer
Cooking Techniques How to Grill Swordfish Steaks The grill makes a meaty swordfish steak seem even meatier. Daniel Gritzer
Condiments and Sauces Italy Has Fish Sauce, Too: Get to Know Colatura di Alici This Italian fish sauce packs a serious savory punch. Sasha Marx
Ingredient Guides These Dried Worms Make Pho Taste Great Sa sung are dried seaworms used to flavor pho broth in Vietnam. Sho Spaeth
Ingredient Guides Meet Bottarga: It's Like Parmesan, but From the Sea! Bottarga is a versatile pantry staple. Sho Spaeth
American Shell Game: How to Serve Oysters on the Half-Shell at Home For easy entertaining, bring the raw bar home. Sasha Marx
Cooking Techniques Butter-Basting: A Classic Technique Everyone Should Know This old-school pan-cooking method is still worth taking for a spin. Daniel Gritzer
Clams, Mussels, and Oysters A Guide to Clam Types and What to Do With Them Learn your way around quahogs, steamers, razor clams, and more. Naomi Tomky
Features 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. Sho Spaeth
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Lobster Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide. J. Kenji López-Alt
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Tuna Everything you need to know to prepare tuna sous vide. J. Kenji López-Alt
Cooking Techniques The Food Lab's Complete Guide to Sous Vide Salmon Everything you need to know to make salmon with an immersion circulator. J. Kenji López-Alt
Cooking Techniques The Best Way to Poach Salmon Our tests reveal the best gentle-cooking method. Daniel Gritzer
Cooking Techniques Easy Techniques to Improve Any Shrimp Recipe Say goodbye to mushy, rubbery shrimp with these simple hacks. Niki Achitoff-Gray
Cooking Techniques How to Make the Crispiest Pan-Seared Fish Skin Getting crispy pan-roasted fish skin is all about learning to manage heat and moisture. Daniel Gritzer
Ingredient Guides Everything You Need to Know to Buy Better Shrimp Shopping for shrimp doesn't have to be hard Dan Nosowitz
Cooking Techniques The Food Lab: How to Sear Scallops These scallops pack a wallop! @thefoodlab shows you the best way to buy and sear 'em. J. Kenji López-Alt
Chinese 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. Shao Z.
Clams, Mussels, and Oysters How to Clean and Debeard Mussels Cleaning mussels for a recipe is easier than you think! J. Kenji López-Alt
Cooking Techniques 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. Daniel Gritzer
Cooking Techniques The Food Lab: How to Kill, Cook, and Shell a Lobster Everything you need to know to cook lobster with sweet, tender, succulent meat. J. Kenji López-Alt
Clams, Mussels, and Oysters Knife Skills: How to Shuck an Oyster With a little practice, you'll be fast enough to open a dozen or two at home. J. Kenji López-Alt
Features 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. Sho Spaeth
Appetizers and Hors d'Oeuvres The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The best way to get started with Iberian tinned fish is to open a can. Megan Lloyd
Breakfast and Brunch Lox, Whitefish, and Beyond: An Introduction to Appetizing Pile your bagel high. Niki Achitoff-Gray
Culture Considering the Lobsterman: Welcome to Lobstering School, and How to Use Maine Lobsters Helana Brigman