Issue 164

Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes

Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes

By SAVEUR EDITORS
Macadamia-Crusted Paiche with Cilantro-Lime Vinaigrette

Macadamia-Crusted Paiche with Cilantro-Lime Vinaigrette

Charmoula-Stuffed Sardines

Charmoula-Stuffed Sardines

Seafood Pasta (Bucatini ai Frutti di Mare)

Seafood Pasta (Bucatini ai Frutti di Mare)

Sole Piccata

Sole Piccata

Travel Guide: Saint-Pierre and Miquelon

Travel Guide: Saint-Pierre and Miquelon

By ADAM LEITH GOLLNER
The Slice is Right

The Slice is Right

By KELLIE EVANS
Fish Tools

Fish Tools

By JUDY HAUBERT
Master Jeweler

Master Jeweler

By BETSY ANDREWS
Croatia’s Best Bottles

Croatia’s Best Bottles

By ALEX HALBERSTADT
How to Pan-Fry Fish

How to Pan-Fry Fish

By FARIDEH SADEGHIN
Oregon Ales

Oregon Ales

By LUCY BURNINGHAM
Buying and Storing Whole Fish

Buying and Storing Whole Fish

By JUDY HAUBERT
Up in Smoke: The Best Oregon Smoked Seafood

Up in Smoke: The Best Oregon Smoked Seafood

By FARIDEH SADEGHIN
Travel Guide: Oregon Coast

Travel Guide: Oregon Coast

From Western Waters

From Western Waters

By JANE AND MICHAEL STERN
How to Clean Crabs

How to Clean Crabs

By FARIDEH SADEGHIN
Everyman’s Fish

Everyman’s Fish

By TOM CARSON
Heart of the Sea

Heart of the Sea

By SOFIA PEREZ
Nice Cans

Nice Cans

By BESTY ANDREWS
Eight Top Tins

Eight Top Tins

By FARIDEH SADEGHIN
Know Your Seafood

Know Your Seafood

By BETSY ANDREWS
How to Fillet A Fish

How to Fillet A Fish

By JUDY HAUBERT
At the Ends of the Earth

At the Ends of the Earth

By ADAM LEITH GOLLNER

Want More Saveur?

Get our favorite recipes, stories, and more delivered to your inbox.

Subscribe