Fish Basics
Fresh vs Frozen Fish: Choose for the Dish
Fresh fish is not automatically better than frozen fish. Choose by package condition, cold handling, the cut your dish needs and when you can cook it.
Seafood cooking, demystified — from the market to the table
How to Bake Salmon: Oven Times and Temps by Thickness
Bake salmon at 400°F (205°C) on a lined sheet pan, skin side down, until the thickest part reaches an internal temperature of 145°F (63°C) and the flesh…
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Coastal Recipes
Fish Tacos Recipe: One Base, Crispy or Grilled (30 Min)
The best fish tacos start with one base: mild white fish (cod, mahi-mahi, or tilapia) tossed in chili-cumin seasoning, warm corn tortillas, a quick…
Shellfish
How to Cook Mussels: Steam Times and When to Toss One
Scrub and debeard the mussels, then discard any that stay open when tapped — those are dead.
Shellfish
How to Cook Shrimp So It's Tender, Not Rubbery (3 Methods)
Cook shrimp hot and fast, and stop early: sauté 1–2 minutes per side over medium-high heat, poach 2–4 minutes in just-boiled water with the burner off, or…
Fish Basics
How to Pan-Sear Fish: Crispy Skin, No Sticking (5 Steps)
To pan-sear fish, pat the fillet completely dry, season it, and heat a heavy skillet over medium-high until a high-smoke-point oil shimmers.
Fish Basics
How to Tell When Fish Is Done (145°F Rule + Visual Cues)
Fish is done when it reaches an internal temperature of 145°F (63°C) at its thickest point — the FDA's recommended safe temperature for fin fish.
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Fish Basics
Fish Basics
Buying, cooking, and doneness fundamentals — the skills every fish dinner depends on.
Coastal Recipes
Coastal Recipes
Chowders, stews, and shore-style classics, written to work in a home kitchen.