Seafood Smarts

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 12:00 pm

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 3:00 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 10:00 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 12:00 pm
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 10:00 am

Skate, of course, is a former throw-away fish that modern chefs have promoted to an almost-everyday entrĂ©e, 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 2:00 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.

Enter The Porgy Boat Chamber: A Chartered Fishing Primer

How to get in on fishing's best-kept secret
Apr 3, 2014 10:00 am

Our new fishing correspondent Helen Cho clocks in with her first story, with advice on how to take on the upcoming fishing season. Here, she offers insights and a primer on how to get in on the scup game. Read on...

Way Better Butter: Uni Butter On Toast Recipe

Spreadable sea urchin is our favorite thing
Mar 12, 2014 2:00 pm
Photo: Nicole Franzen

While early dishes like crispy gnocchi and a pork chop with pickled goji berries will likely rotate in and out with the change of the seasons, there is one dish at new NYC seafood hotspot Navy that is already in what we’d call the Spreadable Things Hall of Fame. Uni butter. And we have the recipe to share with you.

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