Articles
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Tips
How To Store Salmon For Maximum Freshness
If you love fresh, never-frozen salmon but can't use it the same day you buy it, this tip will show you how to keep your fillets straight-from-the-market fresh for up to two days.
How to Clean Clams
Clams are quick to prepare and cook but they can be really off-putting if you bite down on gritty sand. Follow the quick tip below for sand-free seafood.
An Easy Hack for Thawing Meat
Find yourself in a pinch with frozen meat and dinner closing in? Use this tip to speed up thawing time!
How to Clean Shrimp
Get the low-down on shrimp and become a pro on peeling, deveining, and prepping shrimp for any recipe or occasion.
How to Shuck Oysters
Are you planning to prepare oysters for the holidays? Do so safely and efficiently with these instructions.
Better Bacon-Wrapped Appetizers
Ensure perfectly crisp and tender bacon-wrapped appetizers with this easy-to do and make-ahead tip.
Remove Pin Bones from Fish With Your Huller
That strawberry huller that's been sitting in the drawer far too long now has another use. Check out how else to use it!
How to Easily Drain Canned Fish or Meat
Here's a safe and easy way to drain water or oil from canned seafood and meats.
All About Shrimp Count
The system of numbering shrimp isn't standardized, so how do you know what size to buy? Here's what we suggest.
Keep Shrimp Chilled by Serving on Frozen Lemons
Love serving shrimp at parties, but unsure what to do once the bed of ice starts to melt? Here's a delicious solution.
How to Remove Meat from Cooked Crab & Lobster Legs
Don't let that last bit of meat go to waste. With this tip, you can easily remove everything from the shell.
Types of Crabmeat
Canned crabmeat comes in multiple varieties. Here's a quick rundown on their qualities, including how they differ.
How-To's
Learn All About Indirect Grilling
What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.
How To Grill Fish
Does grilling leave you fishing for compliments? Have no fear, simply follow these three simple guidelines and five rules for grilling flawless fish fillets every time. Not sure what fish to buy? Read on. How should you prep the grill and the fish? That's covered. Not sure when the fish is done? Follow our test for doneness. This step-by-step technique article walks you through all you need to know about How To Grill Fish.
Deals
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Recipes
Spice-Crusted Tuna Steaks
When you’re looking to improve your diet and eat healthier, eating fish becomes a priority. This Spice-Crusted Tuna will set you on the right path to nutritious and delicious dinners.
First catch is tuna. Because it stands up to bold flavors, start by coating the steaks in crushed spices, then sear them in avocado oil. Not only does the oil unlock the spices’ flavors, it also boosts the monounsaturated (good) fat content, which delivers Omega-3 fatty acids. Besides being a source for …
Steamed Clams with Pancetta & Scallions
There’s nothing like fresh clams. Beyond being delicious, they’re one of our most sustainable seafood sources. Plus, clams are low in fat, high in protein, contain above average amounts of healthy minerals, and are a good source of Omega-3s. It just seems right that summer is their season — the sand is warm and ready for digging.
Working with fresh clams shouldn’t be intimidating. For this recipe you want tender, sweet littleneck clams. Because the clams are alive when you buy them, t…
Mediterranean Bulgur Bowl with Sea Scallops
One-bowl meals are anything but boring, and this Mediterranean Bulgur Bowl with Sea Scallops recipe is full of nutrients. If you like Mediterranean flavors, give this bowl a try. Loaded with scallops, bulgur, crunchy fennel, and salty feta, all that’s needed is a zesty lemon sauce for a bowl that’s packed with goodness. A little cooking and assembling is all it takes to get a hearty and healthy dinner together.
SCALLOPS offer 34 grams of protein and less than 1.5 gram…
Smoky Shrimp with Cilantro Butter
With just a handful of ingredients, this shrimp recipe couldn’t taste any better or be any simpler.This spiced up shrimp meal is so fast, it cooks up quicker than it takes to heat up the grill. And making it couldn’t be any easier.
To give the shrimp their first layer of flavor and some color, toss them with a smoked paprika paste before grilling. Then once grilled, the real power comes from the buttery sauce the shrimp are tossed in while they’re still hot from the grill.
Sinc…
Chipotle Shrimp Sauce with Angel Hair Pasta
Shrimp and pasta are weeknight dinner wonders — so why not combine them into one quick and easy, secretly-healthy pasta recipe? Here, a traditional tomato sauce is spiced up with chipotle peppers. Crumbled Cotija cheese in place of Parmesan gives this a Mexican flair. Cotija is an aged Mexican cheese that’s similar to Parmesan in texture. It’s salty, somewhat dry, and crumbly, perfect for serving with pasta dishes.
Shrimp Tostadas
Tostadas are crispy fried tortillas topped with just about anything that suits your fancy. Here, we used quick-cooking shrimp for a seafood take on this classic Mexican recipe. An easy lime slaw adds to the crispiness of this dish.
Miso Scallops & Veggies
If you have an affinity for scallops, then this dish is for you. With a couple of Japanese ingredients, this recipe is set apart from others you’ve likely encountered. One ingredient is white miso, a fermented soy bean paste. You should be able to find it in the refrigerator section of your grocery store. Another is mirin, a low-alcohol rice wine that adds sweetness to dishes and is essential to Japanese cooking. Combined with fresh vegetables, you’ll want to savor every bite of this meal.
Shrimp & Ham Jambalaya
While there are as many versions for jambalaya as there are cooks in Louisiana, this one definitely hits the mark. It’s a simple recipe that puts a little spice back into dinner.
As with all cooking, some organization up front will help to get dinner on the table fast. To start, peel and devein the shrimp. Next, dice the vegetables. In Louisiana cooking, these vegetables (onion, bell pepper, and celery) are referred to as “the Holy Trinity,” and they’re essential to the flavor of this…
Seared Salmon with Green Pea Purée
No matter the cooking technique, salmon cooks up quickly, making it the perfect protein for a weeknight meal. Here, seared salmon, with its crisp exterior and flaky interior is perfectly set off by a creamy white bean and green pea purée and a tender green side salad.
Though searing salmon is simple, it can be intimidating; just keep in mind these three tricks to perfectly searing it. First, start with a super hot pan — let it get hot before ever adding the oil. Second, make sure to p…
Lobster Thermidor for Two with Creamy Tarragon Sauce
Thought to have been named by Napoleon, lobster Thermidor is the ultimate classic French dish that deserves to be in your repertoire, plus it’s surprisingly easy to make. Simply toss tender chunks of lobster meat in a rich and creamy sauce, top with Parmesan cheese, and broil until golden. It’s one of the best lobster dishes there is — perfect for Valentine’s Day or any special occasion just for two. And with a tasty twice-baked potato, a refreshing salad, and a luscious lemon dessert, it’s …
Shrimp Étouffée
New Orleans is rich in history and steeped in so much tradition, especially with its food. And whether it’s Mardi Gras, or not, the Big Easy is perfect inspiration for this Shrimp Étouffée. You'll have no trouble feeding a crowd with this big pot of the New Orleans classic.
In French, étouffée means “to smother,” and this classic dish — a staple of N’awlins-Cajun cuisine — does just that. Flavors of rich red sauce and spicy shrimp permeate through a bed of fluffy rice and tomatoes. If…
Olive Oil-Poached Cod
This simple technique yields buttery, succulent fish in practically no time at all — a weeknight dinner savior. And you don’t have to worry about overcooking your fish when you poach it in olive oil. Plus, when you steep the oil before poaching, it takes on tons of flavor that’s easily absorbed by the fish.