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These Are the Best Anchovies, According to Best New Chef Daisy Ryan

Packed with umami flavor and good enough to eat from the bowl like potato chips, Cantabrian anchovies are the king of tiny fish and one of Daisy Ryan's favorite ingredients.

Send Fish to Your Friends

While we can't be with most of the people we love right now, we can send them really excellent seafood.

Now's the Time to Order Mass Quantities of Wild Alaskan Salmon Online

Take versatile and flavorful wild salmon far beyond the fillet.

What Are the Differences Between East and West Coast Oysters?

What to know before you start shucking.

Potato and Smoked Fish Cabbage Rolls

Unsalted butter adds a creamy richness to the lean whitefish and potato filling, making it easier to spread into the cabbage leaves, and keeping the rolls moist through browning and simmering.

How to Talk About Oysters Like You Know What You're Talking About

There are five types of oysters in the U.S., and here's everything you need to know about them.

I Just Learned That Raw Oysters Are Still Alive When You Eat Them

But it's a good thing.

Pan-Roasted Lobster with Chive Beurre Blanc

We serve this on Boxing Day, and though it seems like a complicated recipe, once you get the hang of butchering the lobsters the rest is easy. Be sure to serve the lobsters on a warmed large platter so the beurre blanc stays hot. I love to line the platter with hot cooked linguine before topping it with the roasted lobsters and lemony sauce. While you could certainly opt for crusty bread or hot jasmine rice alongside, the pasta soaks up some of the sauce and makes for a decadent second course once all the lobsters have been eaten.

Tomato-Braised Baccalà with Olives and Polenta

We Should All Eat More Seafood to Achieve Sustainability

What Are Recipes Talking About When They Call for 'Whitefish?'

Fish and Chips

Littleneck Clams In the Style of Escargot

Easy-to-find little neck clams stand in for snails in this riff on the French classic. The quick wine-brightened garlic butter melts into the clam liquor to create an irresistible broth; have plenty of bread onhand for non-stop sopping.