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This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.
5.0
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Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.
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(5)
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These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat.
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This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.
3.3
(3.25)
Easy
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Cooked frozen shrimp defrost quickly to become a spicy shrimp salad that you can easily dollop onto endive spears. A new party favorite.
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Place a bowl of pasta + seafood in front of us, and it's almost guaranteed we'll want seconds. Here are our best seafood pasta recipes.
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
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For quick weeknight meals and fancy friend group dinners alike, the answer is shrimp.
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A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.
4.6
(4.62)
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Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico.
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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.
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Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.
5.0
(4.85)
Articles
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Shopping
A few seafood delivery services are a close second to living on a coast.
Emily Farris
Shopping
Everyone should have a good fishmonger, and now, finally, they do.
Julia Sherman
Princess Cruises
Coronavirus
Stock up on salmon, swordfish, and shrimp from the comfort of your own home.
MacKenzie Chung Fegan
Culture
Cooking
I may not be traveling to Martha’s Vineyard any time soon, but at least I’ve got this recipe from my favorite fish shack to transport me there.
Molly Baz
Videos
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
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“We're spending about $15,000 to $18,000 every single week. It's about 1,000 pounds of fish. One of the biggest challenges running a seafood restaurant in Texas is making sure that you're getting the freshest possible product.” Come behind the scenes for a Friday with executive chef Fermin Núñez at Este—one of Austin's best new Mexican seafood restaurants—the morning they receive their big fish order for the weekend.
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If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Get the recipe: https://weightloss-tricks.today/recipe/seafood-spaghetti-with-mussels-and-shrimp
Make the whole menu: https://weightloss-tricks.today/gallery/feast-of-the-seven-fishes-menu%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.
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Professional chef Lucas Sin visits Oi Man Sang, another unmissable Hong Kong street food destination specializing in fresh seafood.
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Eat. Stay. Love. host Jamie McDonald visits Cape Seafood & Provisions to talk with Providence LA Chef Michael Cimarusti about sourcing menu items and his favorite fish: black gill rockfish, bonito, and halibut. At Providence, GM Donato Poto describes a trio of delicious dishes to McDonald and restaurant regular Michael Alexander: Santa Barbara rock crab, duo of uni, and wild caught sea bass.
Produced for Bon Appetit by Edward Jones