There are no articles currently tagged as relating to the term "Seafood".


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 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.

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.


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Seared Pepper Tuna with green peppercorn hollandaise

Brine-softened green peppercorns are featured in the seared tuna recipe infused with the velvety richness of the hollandaise to give it a decidedly sour-ish but not citrusy pop.

Bang Bang Shrimp Pasta

Bang bang Shrimp is one of Bonefish Grill’s signature appetizers. Here, the sweet, spicy, creamy dish is reimagined as an approachable pasta dish.

Shrimp Pizza

Pizza might not be what first comes to mind when you think of shrimp, but one bite of this big-flavored pie is all it will take to move it to the top of your faves list. It’s versatile, too, as a main dish or app, eaten at the kitchen table or al fresco.


Japanese tempura [tem-POOR-ah] is worth the effort. It’s not batter-laden like some common pub foods. The beauty of tempura is that the lightness of the coating allows you to really taste the food underneath. Pure flavors and exquisite texture are the hallmarks of this dish.

The secret to it isn’t so much in the technique or the equipment. The most noticeable difference is in the batter: tempura batter is very thin. At first glance, you may even think it’s wrong.

Have faith! On…

Grilled Lobster Tails with anchovies

Lobster is often considered indulgent fare, but it becomes more doable for two. The dry-heat method of grilling intensifies lobster’s natural sweetness. A slather of the umami-ish anchovy butter lends balance — so easy and so good.

Grilled Miso Clams with basil and lime

Clams are an often-overlooked shellfish, at least in terms of cooking them at home. Throwing them on the grill creates a stunning summer meal that can’t be any easier (there’s a theme here!). Miso lends a touch of umami while lime and basil add bright freshness.

Grilled Cajun Mussels with beer & cilantro

Mussels, sometimes called the poor man’s oyster, aren’t to be overlooked, especially tossed in this Cajun-spiced beer sauce. The only thing you’ll want is some crusty bread for sopping up every last drop. But remember, mussels (and clams) are alive when you buy them, so storage is important (see the tip, below) and be sure to toss any that don’t open after grilling.

Grilled Salmon with savory-ish blueberry sauce

Grilled Salmon with savory-ish blueberry sauce is a surprising way to combine summer flavors into one super-nutritious entrée. The salmon’s richness pairs perfectly with the savory (yet sweet and oh-so-good) blueberry sauce.

Tuna Niçoise à l'Espagnole

The French mainstay, tuna Niçoise, shifts cultural allegiance in this Spanish-inspired version. Sherry vinegar and anchovies form the base of the vinaigrette, while smoked paprika adds depth and richness.

Cold Thai Crab Salad with coconut milk vinaigrette

Cold Thai Crab Salad with coconut milk vinaigrette teems with textures and bold flavors. Creamy, crunchy, and cool, it sings with spice and delivers everything you expect in a Thai-inspired dish — a balance of sweet, sour, salty, and spicy heat.

Blackened Shrimp Cucumber Bites with guacamole & rémoulade

Cajun cooking is bold, distinct, and known for its heavy use of seasoning. These Blackened Shrimp Cucumber Bites with guacamole & rémoulade deliver all that and more.

Shrimp & Chickpea Salad

This Mediterranean-flavored Shrimp & Chickpea Salad is another one destined for your faves list. Trust us. It also comes together in a flash.