You might want to consider eating more fish for its long-term health benefits.
For generations Maine's fishermen have used nature — both their own internal sense of navigation and measurements like water temperature — to find rich fishing grounds. But with increasing competition, broader distribution, more go
Which fish are richest in healthy omega-3 fatty acids, lowest in mercury contamination and sustainably produced?
Fish are “stuffing themselves” on plastic, but scientists are still trying to figure out what effect that might have on those of us who eat seafood
If you want the very freshest seafood in SoCal, this beachside markets are the best places to shop. They sometimes have pretty good deals, too.
The seafood slingers, chefs, glossy food-mag writers, and entrepreneurs who helped turn the unassuming lobster roll into a national phenomenon.
We love raw seafood but can't stand uncooked fowl or pork. Why? A big part of it is the effective lack of gravity in water, a scientist says. Weightlessness gives fish muscles a smooth, soft texture.
Bring the flavors of the ocean to your dishes with these chef-approved swaps
These spots can help you find sustainable ways to enjoy your seafood.
Start at square one with Chef Nils, where he'll teach you the in's and out's of all things seafood! This class is a lecture-based tutorial that touches on the fundamentals of different fish species, seafood preparation, and basic cooking techniques.
Light from your fillets may be spooky, but not unhealthy. I’m sometimes a pretty good target for pranksters. So, this... more »
One common misconception about farmed seafood is that it is unsafe. All seafood, wild and farmed, is some of the most safe and nutritious to eat.
New evidence emerges that microplastics eaten by marine animals may be traveling up the food chain to our plates.
A recent study shows that most Americans aren't eating enough seafood. Are you? Hitting the recommended amount is easy with these healthy recipes and tips.
Tender, juicy shrimp, squid, and fish, no splatter in sight.
The Lobster Place talks about how a restaurant should approach the seafood market, and shares what you need to know about sourcing seafood.
When you think of a plate of food, what’s normally right smack dab in the middle? A big hunk of meat? What if our first instinct was to say fish or shrimp? Would eating more seafood cut down on our greenhouse gas emissions?
Expert tips ensure perfectly grilled fish and seafood.