Seafood

The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you.

Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).

In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

Senior associate food editor Alison Roman traveled to Norway, and learned all about cod and salmon. She also ate a lot of waffles

Delicate, green, springy flavors pair particularly well with seafood, so check out these 26 light recipes for ocean-dwellers like shrimp, clams, salmon, halibut, and more.

When there are so many tacos in Baja to try, where does one go? Casey Hatfield-Chiotti has the scoop

Andrew Knowlton names his 10 favorite oyster bars, from Maine to Louisiana to the West Coast

Daniel Duane visits Washington’s Puget Sound—home to arguably the greatest oyster-growing region on the planet—to find out how the mighty bivalve goes from aqua farm to table

These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.

As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.

Tailor this blue plate special to your taste—you could add spice to the potatoes, sub sausages for bacon, scramble the eggs, omit the onions, or add fresh herbs. While it’s great for brunch (chase it with a nap), we’d also love to eat this for breakfast or dinner.

The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.

Talk about pedigree: Washington state’s Hama Hama Seafood Store fell in love with this sweet-and-spicy sauce after having it at Hog Island Oyster Company. They modified the original, then shared their take with us. If you’re not a raw oyster person, this buttery, broiled treatment should be in your repertoire.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

Chef Shannon Bard from Zapoteca in Portland, ME, brings together Mexico and Maine in lobster tacos.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

Make mackerel, salmon, halibut, and cod your weeknight standbys, with these 4 fast, healthy recipes

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Fresh sardines are only sporadically available, so we’ve recommended using canned sardines here. By all means broil fresh sardines if your fishmonger has them. If you go with canned, spend a little money on them: Imported Portuguese and Spanish sardines such as Cole’s and Matiz taste much better than the grocery store staples. You could also use good-quality tuna—again, imported canned tuna, or line-caught albacore from the Western U.S., will taste best. A time-saving tip: Soaking the farro over.…

Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, becau.…

This dish calls for a fish with a fairly firm structure: Line-caught albacore, lingcod, and mahi-mahi are all good options. Or paint a wild salmon fillet with the marinade and proceed. If you have not made The Greenest Tahini Sauce, you could use a spoonful of straight tahini mixed with olive oil as a marinade; try incorporating a bit of lemon zest as well.