#seafood

#seafood

Noisy Oyster in Shoreditch offers a seafood-centric menu featuring dishes like Chalk Stream trout, bluefin tuna steak, and crab orecchiette in a minimalist setting.

Shellfish and other seafood can make a delightful swap for red meat in a variety of dishes, whether you're making a batch of slow-cooked carnitas, a hearty lasagna, or grilling food on the barbecue.

Fritto misto, meaning 'mixed fried things,' is a versatile Italian appetizer featuring seafood and vegetables, traditionally enjoyed year-round.

The namesake grilled tonno steak with white beans and escarole is a knockout dish that's worth the trip alone to this sibling of Prezza in Boston's North End.

Fathoms is owned by a local fisherman and provides fresh seafood options from a sister fleet of boats, ensuring just-caught dishes for patrons.

The first ever Monterey Abalone Festival will celebrate the region's mollusc history with cultural and scientific activities, including an 'Abalone Dance' and abalone races.

The easy recipe for fried shrimp patties served burger-like on a squishy bun satisfied my craving for the seafood. It's easy to pull together in about 20 minutes.

"Cod has a very lean, mild flavor with large flakes. Haddock has a finer flake and a softer texture, with a more pronounced flavor. Not fishy exactly, just more flavorful."

"Drove 2.5 hours Memorial Weekend just to get a fluffy," wrote Denise Leveu.

"A sardine fork is used to neatly remove tinned fish from the can and put it on the plate. No more shredding the fragile fish before it makes it out of the packaging."

Salmon is a key shaper of Washington's unique marine nutrient-fed landscape. I, like most Washingtonians, grew up reenacting the salmon run in school, going on field trips to spawning grounds, visiting tribal and community-led salmon barbecues, and having the fish in my family's fridge at all times. Salmon is the backbone of Washington and the lifestyle of those who call it home.

Nopa wasn't just seasonally inspired and farm-to-table at a time when seasonally inspired and farm-to-table hadn't yet permeated the city. It was a place whose ethos making everything in-house, from scratch and atmosphere were as much of a draw as its damn good Cal-Mediterranean menu and thoughtful cocktails and wine list.

The reopening of Cap't Cass Rock Harbor Seafood in Orleans has brought joy to the community, as patrons share their cherished summer memories in a guest book filled with stories.

Ceviche is one of the easiest dishes to make, and a great way to dip your toe into the world of Mexican seafood. While the idea of eating raw fish might turn you off, the acidic juices used to create the dish 'cook' the fish just enough to keep it safe while keeping the dish light and refreshing.

Le Bernardin has defined French seafood cuisine in America since 1986, offering exquisite dishes that evolve while respecting culinary traditions, focusing primarily on seafood.

Musaek specializes in mulhoe, a South Korean seafood dish, featuring spicy raw fish served chilled with cold soup and bouncy konjac noodles, providing a unique summer dining experience.

Crab rolls, a delightful alternative to lobster rolls, bring tender crab meat, garlic butter, and homemade mayonnaise together on a brioche bun for an effortless summer dish.

Irish chefs, renowned for their Michelin stars, reveal their favorite local seafood spots, showcasing Ireland’s rich fishing waters and exceptional variety.

Marisella embodies what one expects from a California restaurant perched on a stunning seaside cliff, featuring coastal cooking and a beautiful dining environment.

Chef Gilbert Cetina’s Holbox, recognized as L.A.'s most affordable Michelin-starred restaurant, offers exquisite seafood dishes at accessible prices, especially its $17 lunch special.

The village of Princeton-by-the-Sea offers a quaint, local experience with delicious seafood, coffee shops, and a vibrant community atmosphere, away from tourist traps.

A good crab cake recipe doesn't hide the crab-it celebrates it. While some versions load the patties with soaked white bread, crushed saltines, Ritz cracker crumbs, or other fillers, this one puts the crab meat front and center.