Get your sea legs with buttery lobster rolls, soul-warming shrimp jambalaya, sushi and even whole grilled fish.
A light yet flavorful pasta infused with briny clams, garlic, white wine, and chili flakes.
The easy way to perfect poached salmon.
A crab dip, a gratin, a casserole. Call it what you want—it's delicious.
Tender, succulent crab cakes with no starchy binders at all.
A light but luxurious chowder that highlights the delicate texture of Pacific razor clams.
Tender, not rubbery, with a crisp grilled exterior.
Fried shrimp, crisp green onions, garlic, chili flakes.
Fragrant jasmine rice with crab, garlic, and chilies.
Rich texture and a delicate flavor combine in this classic clam- and pork-studded chowder.
A spicy tomato sauce loaded with shellfish flavor.
Mussels or cockles, shrimp, scallops, and cod in a quick fisherman's stew.
The most refreshing seafood snack.
A simple salted salmon that recalls the Japanese breakfast staple.
Plump, juicy, and infused with garlic, olive oil, and sherry flavor.
Cod poached in coconut milk with lemongrass and ginger.
For the plumpest, juiciest, tastiest shrimp cocktail, poach the shrimp in a flavorful broth.
The best crab cakes keep the focus squarely on the crab.
Spicy harissa paired with bitter and hoppy beer make the ultimate broiled shrimp.
Fruity and floral aji amarillo peppers star in the punchy lime-based sauce.
Excess, in a good way.
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.