Get your sea legs with buttery lobster rolls, soul-warming shrimp jambalaya, sushi and even whole grilled fish.
Unlikely ingredients combine for an unforgettable pasta
A salmon rice bowl doesn't have to take long to prepare.
lt makes the perfect Spanish-style snack.
Stuffed shells, brought to their logical conclusion.
A super-simple Hawaiian raw-fish classic.
One of the easiest, least messy, fastest ways to cook salmon.
Crisped over an open flame.
The secret is in the stock.
Plump, juicy, and packed with shrimp flavor.
Firm, meaty, and rare, like tuna should be.
The bright and punchy sidekick that freshly shucked oysters deserve.
The fish stew to rule all fish stews.
A light yet flavorful pasta infused with briny clams, garlic, white wine, and chili flakes.
Crispy fish tacos served with spicy mayo, cabbage, and pickled red onions.
These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness.
Browned, flavorful, and perfectly cooked.
A foolproof method for perfectly cooked octopus every time.
Tender, succulent crab cakes with no starchy binders at all.
The fastest method for tender octopus.
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, rubbery shrimp with these simple hacks.
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.