seafood

Enjoy this recipe from Jon Shook and Vinny Dotolo’s Los Angeles restaurant Son of a Gun.

This prefecture in Japan is the least populous but produces the most crabs in the whole country.

Chef Joshua Skenes's much-anticipated restaurant has opened on the Embarcadero waterfront.

Executive sous chef Philippe Duc of Ash & Elm at InterContinental Singapore demonstrates how to shuck a scallop and cook up a restaurant-worthy starter.

Learn how to make this summer dish found at Oxomoco, the recently-opened Mexican restaurant in Brooklyn.

Elevate your fried fish sandwich game with this recipe from the Tetsu team.

The meaty, plump clams known for their succulence and sweetness are in season in the coastal city of Putian, China.

Get hot and steamy at these places which let you cook your own food in boiling soup — each with its own special twist.

Learn how to make Daniel Humm's delicate dish at home.

Chef David Myers of izakaya-style restaurant Adrift in Singapore shares his top tips.

Poaching fish at home is a relatively easy affair—it’s all about knowing how to flavor the poaching liquid.

Popular Bangkok-based restaurant Khua Kling Pak Sod introduces us to the signature dishes that make up Southern Thai food.

Visiting Brazilian chef Paulo Machado shares his passion for his country’s cuisine at The Fullerton Hotel Singapore next week.

Got a craving for all things fish and shellfish? Here's where to go in the Bay Area.

The founder of Blue Ocean Goods provides seafood to chefs across the country.

Despite its eccentric appearance, the sea cucumber makes up one of the four types of prestigious dried seafood in Chinese cuisine, and is a fixture in some refined dishes celebrating Chinese New Year. Get to know the different facets of it, from selection to preparation.

The prefecture in Japan is the least populous but produces the most crabs in the whole country.

Where to go in Hong Kong for some of the freshest catch.