Seafood Smarts

6 Places To Eat Excellent Crab Cakes In Baltimore

Crab cakes and football. That's what Maryland does!
Nov 6, 2014 11:00 am

There’s one question that any Baltimorean can answer with ease: “Who has the best crab cakes?” Of course, each answer will be completely subjective. But despite the plethora of crab cakes (and opinions) in this town, the same handful of restaurants is mentioned over and over again. Here are six excellent places that don’t necessarily come to mind when on the hunt for a satisfying crabby patty.

Are We On The Verge Of A Seafood Tower Revolution?

The future is now, and it comes with cocktail sauce
Oct 6, 2014 9:00 am

Nice restaurants around the world love serving chilled seafood towers. Why? They're a great way to pad the bill and incredibly easy to assemble. Get some crushed ice, add shrimp, a few oysters, maybe half a lobster and voilà, fruits de mer. Chefs can send them out knowing that as long as the seafood is fresh, the guests will be happy. It's been like this for decades – centuries even – and there's been no sign of change coming... until now.

Make Salt And Pepper Squid At Home! Here's A Great Recipe.

Fry up these spicy, crispy squid rings for a crowd
Aug 14, 2014 11:00 am

If the vast world of spices, whole and ground, seems a little exotic to you, pick up a copy of chef and cookbook author Paul Merrett's Spice Odyssey. Learn the basics of commonly used spices, then branch out and apply your knowledge to dishes from everyday classic to never-before-seen global specialties. First up, every food culture has a recipe for fried squid. Here's one you should make tonight. 

Here's A Strong Argument That Maryland Is America's Top Oyster State

Think the state is only about crabs? Think again.
Aug 6, 2014 2:00 pm

Think Maryland and you’ll probably think crabs. And while we’re certainly fond of our little blue crustacean friends, Marylanders also love oysters. A history of oyster consumption and farming in the region - as well as where to get them and a po' boy sandwich recipe - after the jump.

That's Good Head! How Modern Chefs Are Pushing Nose-To-Tail Dining With Fish

With fish guts, Americans still need some nudging
Jun 27, 2014 9:00 am

Chefs, food writers and other adventurous eaters — we live for things like fish heads; most Americans not so much. Hastened by the sustainability issue, U.S. restaurants are doing their part to broaden our tastes for seafood beyond the boring fillet. Will you bite? Dive in here.

Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa Recipe

Healthy baked shrimp packed with fresh flavors
Jun 6, 2014 11:00 am
coconut shrimp salad
Photo: Miles New

We're working our way through British chef and baking empress Lorraine Pascale's new book, A Lighter Way To Bake. Baked coconut shrimp salad is the perfect appetizer. The recipe, after the jump.

FR Investigates: Will The 'Skate Chop' Be The Hot Dish For Summer 2014?

Chef David Burke on his latest rib-eye of the sea
May 29, 2014 9:00 am

Skate, of course, is a former throw-away fish that modern chefs have promoted to an almost-everyday entrée, albeit usually in fillet form, sliced from either the top or bottom of the sea creature’s wing. Skate chop? Well, that’s a bit more unusual. Chef David Burke explains.

Mad For Mollusks: What Exactly Is Abalone, And Why Do We Love It So Much?

The univalve's popularity is soaring. Tried it?
May 19, 2014 1:00 pm

There aren't any abalone bars here, serving up choice mollusk. Chefs aren't racing to put together all-abalone tasting menus to keep up with demand. Kids don't clamor for fried abalone sticks and Red Lobster has yet to debut an Endless Abalone menu. Honestly, most Americans probably don't even know how to pronounce this very edible mollusk (ab-ah-LOW-nee). That's a shame because abalone is good. Here's what it is and why you should seek it out.

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