Fish & Seafood

How to Peel and De-vein Shrimp

How to Peel and De-vein Shrimp

By SAVEUR EDITORS
Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)

Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)

Peel-and-Eat Shrimp with Herb Aioli

Peel-and-Eat Shrimp With Herb Aioli

Ebi Shio (Shrimp Salt)

Ebi Shio (Shrimp Salt)

Shrimp Fritters (Tortillitas de Camarones)

Tortillitas de Camarones (Shrimp Fritters)

Small Fry: How to Prepare Shrimp for Tempura

Small Fry: How to Prepare Shrimp for Tempura

Linguine with Clam Sauce

Linguine With White Clam Sauce

Pan Bagnat (Provençal Tuna Sandwich)

Provençal Tuna Sandwich (Pan Bagnat)

Garides Saganaki (Shrimp with Tomatoes and Feta)

Garides Saganaki (Shrimp With Tomatoes and Feta)

New England Clam Chowder

New England Clam Chowder

Roasted Oysters with Green Tomato Pickle and Cranberry-Horseradish Relish

Roasted Oysters With Green Tomato Pickle and Cranberry-Horseradish Relish

Oysters Rockefeller

Oysters Rockefeller

Crabs and Spaghetti

Crabs and Spaghetti

Steamed Blue Crabs

Steamed Blue Crabs

Japanese-Style Linguine With Clams

Japanese-Style Linguine With Clams

Tostadas

Tostadas de Camarón Seco (Shrimp Tostadas)

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