My preference is to shuck the clams before smoking so they absorb more of the smoke flavor, but whole clams can be smoked until the shells open, about ten minutes.
Chef Jean-Pierre Brehier offers a lighter variation of the standard crab cakes with this tasty take on the classic dish. Serve as an appetizer or a light lunch.
I watched a chef prepare the sashimi, and I’ve attempted to reconstruct here, but it isn’t exact; it’s delicious if you pick the freshest fish you can find!
This is a fun trout recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
This is a dry cure that can be used on about five pounds of fish such as salmon. This cure will keep, covered, for several months.
We loved the way Yucatecans served seafood cocktails like this shrimp one in tall parfait glasses with a thin sauce that was more like a juice.
If ever there were such a thing as a “Grilled Shrimp Mexican-Style Pizza,” this would be it. This can be served whole or cut into wedges as an appetizer.
This creamy sauce delivers a double punch, from the horseradish and the habanero chile. Serve it as an accompaniment to grilled salmon or poached fish.
Captain D’s, the nation’s leading fast casual seafood restaurant, announced the opening of its newest company-owned location in Spring Hill, Florida.
This Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible.