seafood

For their sophomore project, the Claud team ace the ocean.

One writer dives inside the high-grade, low-key spot for seafood.

World leaders chose a contemporary classic at Fiola Mare.

Chef Josiah Citrin of One Star Citrin and Two MICHELIN Star Mélisse in Santa Monica offer this recipe for ahi tuna tartare.

Taste the freshest catch at these D.C. seafood restaurants.

A bright and refreshing watermelon aguachile from Val Cantu, chef-owner of Two Star Californios in San Francisco

These crispy nuggets grace the bar menu at Aquavit in New York City.

Lupa’s James Kelly and Aldea’s George Mendes give us the inside scoop on the flavor-packed fish.

Everything you wanted to know about Chesapeake blue crab season, but were afraid to ask.

Here are some of the restaurants serving up sugar toads, gooseneck barnacles and firefly squid in the nation's capital.

Fire up the charcoal for this recipe from chef Michael Cimarusti of Providence.

These beautiful bivalves offer a variety of vitamins and nutrients.

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

Maison Premiere's chef Jacob Clark shows us how to make his version of the classic appetizer.

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

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

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

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