#seafood

#seafood

"It is always good to add zest to your fish when frying, baking, grilling or poaching after it is cooked," Darkwah recommends. "[This] brings out the umami flavor of the fish." Like juice, zest works to balance and highlight other qualities: brightness versus richness and umami. It's the unexpected ingredient that makes a pasta dish sing and that elevates just about any meat or vegetable dish or dessert with a fragrant lift.

Use firm, meaty fish that won't flake apart in a hot wok or skillet,

Time Out Market Chicago is getting a splashy new addition this fall from a celebrated Chicago chef. In November, Christian Hunter will debut Hooligan, a 50-seat seafood and wine bar on the food hall's second floor, transforming the space into a sit-down dining experience. Hunter, a Michelin Young Chef Award winner in 2023 for his work at Atelier and a James Beard finalist, is known for blending technical skill with inventive flair, using local, seasonal produce in unexpected ways.

Thinking about the start of autumn, how about kicking off the season with a hearty and warmly spiced pot of chili, featuring fresh, succulent tuna? This twist on a classic comfort dish combines the rich flavors of spices with the tender, texture of fresh tuna. It not only provides a burst of flavor but also offers a nutritious and wholesome option to enjoy.

Tasting Table's staff put these frozen fish filets on a list of cheap Aldi products you should avoid buying at all costs, even though the actual cost of a bag is a measly seven dollars. Fremont's Pacific Whiting tastes super fishy and almost rank, likely a sign that it wasn't very fresh before it was frozen. While some types of seafood have a "fishier" flavor than others, whiting is a mild white fish that is supposed to have a very delicate taste, so something is definitely off here.

I get the feeling that the world divides into two very different halves as my two-hour train from Paris pulls into the splendid half-timbered station of Trouville-Deauville, with holidaymakers either turning left towards chic, luxurious Deauville, the Saint-Tropez of Normandy, or branching right, across the Touques River, to Trouville-sur-Mer, a more historic, easy-going destination. Map showing Trouville location in Normandy I have opted to stay at Trouville, known as La Reine des Plages (The Queen of the Beaches),

Union Square is about to reel in a big-name opening. John McDonald, the longtime restaurateur behind Lure Fishbar, Bowery Meat Company, and Cha Cha Tang , is launching Seahorse, a modern seafood brasserie set inside the newly reopened W New York - Union Square . The restaurant opens on Wednesday, September 24, at the landmark corner of Park Avenue South and 17th Street.

The first step in the five-day process for preparing the fatty "three-yellow" chickens is stuffing them with garlic cloves, herbs, and butter before a 24-hour brine. Portalier dries out the chickens for three days before being roasting them. The broken down chicken is served with rice that has been cooked in chicken broth and fat, a simple green salad, and a carafe of chicken jus. The chef jokes that the comforting roast dish "sounds like a good Sunday, no?"

Da Nang is a coastal city in central Vietnam reachable by plane in two hours from Hong Kong and three from Singapore. Although not as famous as other Southeast Asian beach hotspots such as Phuket and Bali, it is close to some famous Vietnamese sights, including Hoi An, the Ba Na Hills and the Hue Imperial City. Da Nang can be roughly divided into two main sections: the beach side and the city side.

Food truck culture has long secured its place as a versatile, often affordable alternative to dining at restaurants. The food truck industry has grown into a $1.8 billion market in the United States, with trucks including everything from desserts to fried foods and all things in between. According to a recent compilation from 2025 Yelp reviews, 25 of the country's very best food trucks are located on the sandy shores of the Aloha State, Hawaii.

Since time immemorial, the Adriatic has provided fresh supplies for Venice restaurants and homes. A visit to the Grand Canal-side fish market, under its splendid neo-Gothic arches, provides a slippery, writhing introduction to moeche (soft-shelled crabs), schie (tiny gray shrimps), capelunghe (razor clams), and other wondrous marine creatures. Seafood is the foundation of the city's cuisine, but it's not the whole story.

The county is home to an abundance of quality produce, from artisan cheeses (who doesn't love a Baron Bigod?) and craft ciders to responsibly-farmed meats and day-boat fish straight from the North Sea. Scattered across the countryside are countless farm shops, brimming with seasonal fruit and vegetables, whilst on the coast you'll find seafood shacks serving up freshly caught crabs, lobsters and smoked fish.

"a curated menu of New England and Sicilian-style seafood classics,"

A former Upper East Side icon that's now based in Florida, Swifty's quickly became the sought-after reservation for Hamptons-goers after expanding to The Hedges Inn. With its preppy, pink-hued setting, this place is yet another component to the Palm Beachification of Eastern Long Island (see: Mary Lou's Montauk). But though the dishes are prissy-a "pink" lobster roll features lobster salad made with Marie Rose sauce-they still satisfy.

Picture this: You're driving down a Long Island highway on a summer day, you hit the Hamptons, but then you just ... keep going. Eventually, you hit what locals call The End: Montauk. Over the years, Montauk has transformed from a sleepy little surfing town to a full-blown haven for influencers and Wall Street bankers. But for every new bar or club (we see you, Bounce and Surf Lodge), there are places that have been around for decades.

A 100-gram serving of cooked shrimp contains 24 grams of protein, which is notably close to a boneless, skinless chicken breast's 32.1 grams.

Cod liver has lived another life: packed in squat tins, as unassuming as a can of shoe polish, layered gently in its own golden, rich omega-3 oil.

Smithereens, a cheffed-up homage to the foodways of New England, features a seafood-heavy menu that has transitioned from inconsistent to solid after nearly a year.

Shellfish and other seafood can make a delightful swap for red meat in a variety of dishes, whether you're making a batch of slow-cooked carnitas, a hearty lasagna, or grilling food on the barbecue.

The namesake grilled tonno steak with white beans and escarole is a knockout dish that's worth the trip alone to this sibling of Prezza in Boston's North End.

Fathoms is owned by a local fisherman and provides fresh seafood options from a sister fleet of boats, ensuring just-caught dishes for patrons.

The first ever Monterey Abalone Festival will celebrate the region's mollusc history with cultural and scientific activities, including an 'Abalone Dance' and abalone races.

The easy recipe for fried shrimp patties served burger-like on a squishy bun satisfied my craving for the seafood. It's easy to pull together in about 20 minutes.

"Drove 2.5 hours Memorial Weekend just to get a fluffy," wrote Denise Leveu.