Sous Vide Salmon

Never overcook your salmon again.

Spanish-Style Garlic Shrimp (Gambas al Ajillo)

lt makes the perfect Spanish-style snack.

XO Sauce

It'll be hard not to put this sauce in and on everything.

Perfectly Cooked Boiled Octopus

Forget the cork, just give the octopus the time it needs.

Singaporean Chili Crab

The Perfect Quarantine-Pantry, Warm-Weather Salad Is Here at Last

Protein-packed pantry staples are the key to this simple, classic, warm-weather salad.

The Best Moules Marinières (Sailor-Style Mussels)

A 15-minute French classic made with fresh, inexpensive ingredients.

Easy, Ultimate Clams Casino

All you have to say is bacon bread crumbs.

Crispy Pan-Seared Salmon Fillets

Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.

Grilled Sardines With Lemon, Garlic, and Paprika

Crisped over an open flame.

Grilled Shrimp With Garlic and Lemon

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.

Classic Crab-Packed Maryland Crab Cakes

The best crab cakes keep the focus squarely on the crab.

Tuna Poke (Hawaiian Raw-Tuna Salad)

A super-simple Hawaiian raw-fish classic.

Pasta Con le Sarde (Sicilian Pasta With Sardines)

Unlikely ingredients combine for an unforgettable pasta

5-Minute Miso-Glazed Toaster Oven Salmon

One of the easiest, least messy, fastest ways to cook salmon.

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.

Butter-Basted Sous Vide Halibut

Tender, buttery, and meaty halibut for dinner.

Dinner Tonight: Honey-Soy Glazed Salmon with Bok Choy

Lobster Boil

Dinner Tonight: Beer-Battered Fish

Creamy Sea Urchin (Uni) Pasta

A fresh and simple pasta in which uni (sea urchin) takes center stage.

Salmon Rillettes With Chives and Shallots

An elegant hors d'oeuvre that you can whip up in no time.

Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce

Plump, juicy, and briny soft-shell crabs with a rich and lemony sauce.

The Best Seared Scallops

Deeply browned scallops with a sweet, caramel-colored crust and a tender center.

24 Grilled Seafood Recipes for July 4th Weekend

Fire up the grill with recipes for grilled shrimp, fish, and more.

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.

18 Crab Recipes We're Shell-Bent On

Classic recipes that make crab worth the splurge.

5 Sous Vide Seafood Recipes for Perfect Lobster, Shrimp, and Fish

Overcooked seafood is a thing of the past with these sous vide recipes.

15 Salmon Recipes to Celebrate America's Favorite Fish

Salmon dishes for the people.

14 Recipes to Showcase Perfectly Cooked Shrimp

They may be shrimpy but these recipes are big on flavor.

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.

The Tuna Melt Manifesto: 7 Ways to Improve Your Melt

The tuna-salad and melted-cheese rules to live by.

How to Grill Salmon Fillets

With a two-zone fire and properly dried and oiled salmon fillets, perfection is possible.

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.

Taste Test: Hard Versus Soft Shell Lobsters

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.

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

The Surprisingly Recent Story of How Shrimp and Grits Won Over the South