Seafood

Eating great oysters is easy; figuring out how to order them from a menu with dozens of different kinds of oysters is really intimidating. These simple tips will get you ordering like an expert.

Forget dry salmon. Nobody needs that.

Learn to score your fish properly and cash in on even more crispy bits.

Great seafood doesn't need a lot, but we'll never say no to a killer shrimp, crab, or lobster roll, either.

This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.

Fish can be expensive. Treat it right with these pro cooking tips from chef and seafood master Eric Ripert.

Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.

A Mexican corn-inspired dip and an insane bacon-and-egg sandwich are among the restaurant recipes our readers want to cook at home this month.

Pasta, fish, and sauce in 30 minutes? Yes, it's possible with our new trusty weeknight dinner.

Follow these steps and soon you'll be popping oysters faster than you can eat them.

Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.

The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

Meaty and flakeable, these fillets don't mind being tossed.