Get your sea legs with buttery lobster rolls, soul-warming shrimp jambalaya, sushi and even whole grilled fish.
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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.
All you have to say is bacon bread crumbs.
Protein-packed pantry staples are the key to this simple, classic, warm-weather salad.
A salmon rice bowl doesn't have to take long to prepare.
Deeply browned scallops with a sweet, caramel-colored crust and a tender center.
A descendant of paella, with all the global flair of New Orleans mixed in.
Seared on the outside, still like sashimi in the center.
Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor.
Crispy fish tacos served with spicy mayo, cabbage, and pickled red onions.
Can it about canned clams and their cwality!
A fish burger worthy of the burger name.
Better tacos come from whole grilled fish.
Browned, flavorful, and perfectly cooked.
These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness.
A simple salted salmon that recalls the Japanese breakfast staple.
Sweet-and-savory glazed black cod, prepared with only a few minutes of work.
Tender, not rubbery, with a crisp grilled exterior.
Enjoy the freshest seafood at home with these variations on ceviche and aguachile.
Fire up the grill with recipes for grilled shrimp, fish, and more.
12 recipes to take canned tuna out of the sad-lunch realm and into your roster of exciting dinner possibilities.
Classic recipes that make crab worth the splurge.
Overcooked seafood is a thing of the past with these sous vide recipes.
Salmon dishes for the people.
They may be shrimpy but these recipes are big on flavor.
A week of menus for vegetable lovers who also eat fish.
What *can't* you eat with salmon? (Hint: almost nothing)
The best way to get started with Iberian tinned fish is to open a can.
The tuna-salad and melted-cheese rules to live by.
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.
Learn your way around quahogs, steamers, razor clams, and more.
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.
Everything you need to know to make salmon with an immersion circulator.
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.
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.
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.
Everything you need to know to cook lobster with sweet, tender, succulent meat.
Pile your bagel high.