Palm Sunday is this weekend, which means Easter is a week away, which means fish fry season is ending soon. Our penultimate fish fry guide runs today. Here’s where to go for your perch and pierogis, ...

At a few restaurants, Easter is one of the only opportunities to try their take on brunch, featuring decadence like crab ...

For those who prefer their seafood with a kick, the “Baton Rouge Swamp Lobster” brings Louisiana crawfish to Virginia, seasoned and lightly fried, then served with a spicy remoulade that would make a ...

Their crab cake isn’t just good; it’s the kind of good that makes you question all other crab cakes you’ve ever eaten. It’s ...

Click here for trial access to our US wholesale seafood pricing platform, where you can find proprietary assessments for farmed salmon, crab, shrimp, scallops, farmed and wild groundfish/whitefish ...

You may want to reconsider if you’ve been removing the skin from your salmon before cooking or serving it. Salmon skin is safe to eat and can add flavor, texture, and essential nutrients to your meal.

The Colonel's Club's Lenten menu features Alaskan king crab cakes, stuffed artichokes ... shrimp and butterbeans, Verlasso salmon, seafood quinoa paella and whole roasted branzino.

Rabat – Ahmed al-Zamel is a 28-year-old Kuwaiti chef who started pursuing his passion for cooking ten years ago via Instagram, where he shared easy-to-follow recipes from around the world.

He’s been fishing herring since 1988, when Unalaska’s Port of Dutch Harbor was at the center of a multimillion dollar crab boom. “I love herring fishing. It's real fishing.” he said.

The salmon was tender and flavorful ... I was similarly impressed by my two crab cakes, which consisted mostly of delicious crab meat and virtually no trace of filler/binder.