Featured in Issue 194
Panko- and Herb-Crusted Cod Fillets
Forget the fryer. Broiling is our go-to method for crispy and flavorful white fish.
Broiled Oysters with Parmigiano and ’Nduja
Melty cheese meets briny bivalves in this rich, silky seafood starter.
This Oyster Farmer Ditched His Desk Job for Life on the Water
The closest oysters to the city of New York are raised off the coast of Long Island
The Test Kitchen Gets Fishy for Our Issue Launch Party
We threw a little seafood soiree in celebration of our new Oceans and Islands issue
How to Eat Seafood Responsibly: A Guide from Chef Eric Ripert
Do your research and hone your cooking skills
Seven Quirky and Classic Cookbooks for Every Kind of Seafood Lover
Tour the world's coasts with some of our favorite seafood-forward cookbooks
8 Exotic Fish You Should Know About
Instead of salmon and tuna, try some robin fish or takanohadai
13 Ways to Fall in Love with Tinned Fish
Everything from pineapple-y mackerel to cockles packed in broth
A Plague of Delicious Purple Urchins is Taking Over the California Coast and It’s Our Duty to Eat Them
What do you do when a favored delicacy becomes an unchecked epidemic? We might have some ideas...