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Shrimp Toast

In this Night + Market dish by Kris Yenbamroong, blending fresh shrimp with pork fat creates a juicy, tender paste to spread on springy milk bread. Pork fat, from the back or belly (not rendered, like lard), can be easily chopped after freezing until quite firm, about 20 minutes.

Thai-Style Shrimp Cocktail

Kris Yenbamroong of Night + Market invites a quick garlic aioli and super spicy fish sauce–based dipping sauce to the shrimp cocktail party. Using a fork to crush the garlic for the aioli leaves it sweeter and less pungent while still breaking down the fibrous cloves for a creamy dipping sauce. Serve the shrimp alongside ramekins of aioli and nam jim seafood sauce for dipping, or arrange the shrimp around the rim of a coupe glass filled with nam jim for more intense flavor.

Clam and Mussel Conserva

Clams and mussels—steamed with white wine and butter and then shucked and smothered in a lemony dressing—make for a luxurious first course of a leisurely lunch. The result is fresh-tasting shellfish in a briny, bright sauce, perfect for scooping up with lettuce or spooning over toast.

Shallow-Poached Salmon with Leek Beurre Blanc

Shallow poaching under a cartouche, a circle of parchment paper, yields tender fish in minutes. This method works with any mild fish, such as flounder, rockfish, or grouper. If any fillets are of uneven thickness (such as tapered portions near the tail), fold the thin portion underneath to achieve an even 3/4-inch thickness.

Tuna Croquettes

These irresistibly crispy bites transform a grazing board into a hearty supper; a drizzle of honey takes them over the top. Begin frying these breaded croquettes immediately after removing them from the freezer to help them hold their shape. To accompany the croquettes, sommelier Fahara Zamorano recommends Etna Rosso, a multifaceted wine with red fruits and floral, herbaceous notes. "It can match the most intricate of spreads," says Zamorano.

Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad

At Racines in New York City, Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches. This homage leans on store-bought smoked trout and aged sherry vinegar for a weeknight-friendly dish. Pascaline Lepeltier pairs a dry, powerful, but nervy white: Jurançon Sec. "The aromas are unique, a mix of delicate passion fruit, freesia, lemon verbena, sage, dry honey, and so much smoked salt.”
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More Seafood

Grilled Gulf Shrimp with Sweet Corn Coulis

Tender, juicy sweet peas and yellow corn kernels make for a light and refreshing salad atop a silky, creamy corn coulis in this easy-to-double recipe by Meg Bickford of Commander's Palace in New Orleans. Tangy sour cream and buttermilk balance the natural sweetness of the vegetables and Gulf shrimp. Corn may be sweeter or starchier depending on the season—adjust to taste with up to a teaspoon of sugar, if desired.

Salmon Niçoise Salad

Tender salmon, briny olives, crisp-tender green beans, and satisfying potatoes all soak up the zippy, perfectly balanced dressing in this variation on a classic tuna Niçoise. Don’t skip the anchovy garnish—it provides pops of umami saltiness that take this salad over the top. Niçoise olives can sometimes be hard to find, but if you can’t find them in jars, be sure to check your market’s olive bar or substitute with kalamatas if you have to.

The 10 Best Fish Fillet Knives You Can Buy Online

A fish fillet knife isn’t quite like your standard kitchen knife—here's why you need one.