How to Buy and Trim a Side of Salmon

Published May 1, 2018.

Preparing to cook a side of salmon? Read this before heading to the grocery store.

How to Store Fresh Shellfish

Published July 1, 2017.

Fresh shellfish need to be stored in as cold an environment as possible.

Can You Substitute Fish Sauce for Anchovies?

Published March 1, 2017.

Anchovies typically play one of two roles, and in one of them, you can substitute an alternative.

Swapping Anchovy Paste for Fillets

Published May 1, 2016.

If you don't have minced anchovy fillets on hand, can you save time and avoid fuss by simply substituting anchovy paste from a tube?

Leave the Bands on Lobster Claws

Published May 1, 2016.

We cooked lobsters with and without rubber bands in separate pots of boiling water and then tasted both the lobster meat and the cooking water.

Ideal Doneness Temperature for Wild Salmon

Published May 1, 2016.

Why does cooking wild salmon to 125 degrees result in dry flesh?

Removing Pin Bones from Salmon

Published November 1, 2015.

The best way to remove pinbones from salmon fillets.

The Best Way to Measure Frozen Shrimp

Published July 1, 2015.

When it comes to frozen shrimp, skip weighing them: count out what you need instead.

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.

Shrimp vs. Prawn

Published May 1, 2011.

Is there really any difference between shrimp and prawns?

Crabmeat 101

Published May 1, 2011.

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

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?

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