Seafood

Sea Bass, Hibiscus Beurre Blanc

Salt-Baked Sea Bass With Hibiscus Beurre Blanc

By Alexia Duchêne
Chef Jill Mathias, seen through the kitchen window at Charleston’s Chez Nous.

Best Thing I Ate This Month: Springtime Artichokes at Charleston’s Chez Nous

By Stephanie Burt
Halibut with Wine-Braised Artichokes and Carrots

Seared Halibut With Artichokes à la Barigoule

By Jill Mathias
Roast Duck with Figs

Our Very Best Christmas Dinner Recipes

By SAVEUR Editors
briarritz mussels herbed vinaigrette moules

Mussels With Herbed Vinaigrette (Moules Vinaigrette)

By Hélène Darroze
Adriatic Eel Stew

Adriatic Eel Stew

By SAVEUR Editors
Oysters on ice in the “Car George” tub offered by Charleston restaurant, Bar George. Accompaniments include mignonette and caviar.

Best Thing I Ate This Month: Bar George’s Raw Oysters With Jalapeño Mignonette

By Stephanie Burt
Sardines in Escabeche

Spanish Escabeche Is Endlessly Adaptable

By Benjamin Kemper
Sardines in Escabeche

Sardines in Escabeche

By Benjamin Kemper
Video: How to Prepare Squid

Video: How to Prepare Squid

By SAVEUR Editors
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Sardine Recipes

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Grilled Mackerel with Sambal

Filleted Fish Recipes

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“A lengthy marination yields the most flavor for the least actual cooking time,” advises Shizuo Tsuji in his definitive book Practical Japanese Cooking.

Salmon Teriyaki Gets Back To Its Roots

By Catherine Tillman Whalen
Roasted cod with a cilantro crust (Samak mashew bil cozbara w al limon)

Roasted Cod With a Cilantro Crust

By Sami Tamimi and Tara Wigley
Baked Fish in Tahini Sauce (Siniyet samak bil tahineh)

Palestinian Baked Fish in Tahini Sauce

By Sami Tamimi and Tara Wigley
Sardine and Lemongrass Salad

Our 15 Best Sardine Recipes for Our Favorite Tiny Fish

By SAVEUR Editors

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