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.
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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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.
Coastal Recipes
New England Clam Chowder Recipe: Creamy and From Scratch
New England clam chowder is a cream-based soup of chopped clams and their briny liquor, salt pork or bacon, onions, celery, and waxy potatoes, thickened…
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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.