How to Reheat Fish

Published March 1, 2014.

Fish is easy to overcook, which makes the prospect of reheating leftovers even more daunting. Here's how to do it.

For Even Cooking, Give Salmon a Tummy Tuck

Published March 1, 2014.

This tip prevents salmon fillets from overcooking, and it only requires a toothpick.

Carryover Cooking in Fish

Published November 1, 2013.

The hotter the oven the more dramatic the effect of carryover cooking.

To Eat or Not to Eat: Lobster Tomalley

Published July 1, 2013.

What is the green stuff in cooked lobster? Is it safe to eat?

Technique: The Best Way to Extract Lobster Meat

Published July 1, 2013.

There’s a lot more meat in a lobster than just the tail and claws—if you know how to get it.

Why You Should Brine Fish

Published May 1, 2013.

Send your fish back to water one last time before cooking for moister, more flavorful flesh.

Making a Vegetarian Substitute for Fish Sauce

Published March 1, 2013.

Is there a homemade vegetarian substitute for fish sauce?

Pink vs. White Scallops

Published November 1, 2012.

Does a scallop's color affect its flavor?

Fix for "Fishy" Seafood

Published May 1, 2012.

While seafood that smells or tastes a little "fishy" isn't necessarily bad, there's an easy solution if you find it unpleasant.

Quick Brine for Prettier Fish

Published May 1, 2012.

If you hate the unsightly white film that forms at the top of cooked fish, you aren't alone. Here's how to minimize it.

Ceviche "Cooking" Times

Published January 1, 2012.

How long until ceviche is "cooked" through?

Taking the Temperature of Scallops

Published September 1, 2011.

Here's a useful, precise way of assessing doneness in scallops.

Crabmeat 101

Published May 1, 2011.

Here are the most common grades of crabmeat available in U.S. supermarkets.

Shrimp vs. Prawn

Published May 1, 2011.

Is there really any difference between shrimp and prawns?

Sizing Up Shrimp

Published September 1, 2010.

The first step to ensuring perfectly cooked shrimp is buying the right size of shellfish called for in your recipe.

The Gray Area of Salmon

Published July 1, 2010.

What is the gray area of flesh just below the skin of salmon, and is it best to remove it before serving?

The Rainbow Effect in Meat and Fish

Published May 1, 2010.

What causes the shiny, rainbowlike appearance on raw tuna and beef?

The Best Time to Shop for Oysters

Published March 1, 2010.

Is it true that you should only eat oysters in months that have the letter "R" in them, or is that just an old wives' tale?

Lobster Tales

Published July 1, 2009.

When I butcher a live lobster to remove the tail for grilling or sautéing, is it important to cook it right away, or can I keep it in the refrigerator a few hours?

White Anchovies

Published March 1, 2009.

Is there any difference between white anchovies and the regular canned variety?

Salmon Primer

Published March 1, 2008.

What are the different kinds of salmon, and how do they differ?

Choosing Seafood for Bouillabaisse

Published September 1, 2001.

We've found that the best bouillabaisse is made from a combination of three groups of seafood.

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