A good way to use your octopus and make a very summery dish.
Doing it with salmon fillet but can be done with any fish, really.
A quick and easy way to remove the small bones on a fillet of fish.
Classic way it is done in Portugal without use of braising liquid or pressure cooker. A winner way to do it!!
What a great snack that can transport you to Portugal or Spain. Just add an egg, parsley, chopped onion to 1lb of Bibou's potato salt cod blend.
You will not see this fish very often but if you do, get it. What a tasty fish..
You CAN'T get more classic than this when it comes to eel or Unagi. I mean...come on...
You can get really wonky about making sushi rice. This recipe is a good start.
A great way to start off making sushi. Eel is super easy to use. And delish, too!!!
A deconstructed version of an unagi sushi roll. So much easier to make and open to so many additions from your end so have fun with it.
Really a must to have as a sauce to go on top of most fish besides the obvious unagi (eel) dish.
A great snack to eat and so easy to make at home. And healthier...
Simple way of producing tons of flavor. What a great summery dish..
A flavorful way of making a healthy and delicious meal. Yummy!!
Wahoo, or Ono, is a great fish to make a crudo with. Great flavor and awesome texture.
Using flat fish to make gefilte fish is a great substitute for using lake fish, which can be hard to find.
What could be more fun?
The smell in your house.....OMG...
Ok, so you always wanted to try to make this. Dangerous....
Nice little tutorial on how to shape dough for buns.
Gotta have this recipe up your sleeve. A winner every time.
Classic recipes are always really good because, well, they are classic.
Such a nice dish to make for brunch or a nice comforting dinner. Sub andouille sausage for the bacon for a more New Orleans kind of thing.
Puff pastry dough can be a lot of fun for you all. Here she is showing you different things you can do with it. Yay! Arts and crafts for adults!!
A good video for technique. use our dredge or follow this recipe. Either way.
A great way to cook sword in a traditional Sicilian style. Feel free to improvise and add other things to it such as serving it over pasta. You won't be disappointed here.
A great side dish made from great mushrooms from Mycopolitan. Substitute tarragon or rosemary for the thyme or blend them all together.
Be creative with this one. Lots of room for interpretation. You can add scallops, peas, chorizo, chicken or whatever. Fish stock or shrimp stock works too.
Simple to make if you have fish stock or shrimp stock. And luxurious, right?
Great technique for preparing a Thai curry properly. And so easy you will find a new dish to add to your repertoire. Can be used with any seafood or meat.
Such a simple dish to make. Full of flavor that will transport you to the shores of Southern Italy.
Some of you have an escargot tray and can finally use it. Otherwise, use the shells you bought from us. Place a little herb butter in the shell, drop an escargot in there, top off with more herb butter. In the oven the same temp for 10 minutes.
The simple way to prepare escargots at home. You can throw this together in no time, flat.
Simple recipe to throw together. Promise.
More fun for the home!!!
Great technique video. Arts and craft for kids!! Ok, adults who act like kids, too.
What can be more posh than this? Use puff pastry to make this elegant dish.
This is how you do it. Plain and simple...
This fish is one of the sweetest of the sea bass family which includes striped bass. These fish don't get too big but, oh, the flavor. Keep it simple but feel free to add your own accent.
For the adventurous. Yeah, that means you. This recipe produces an amazingly tasty dish that can eating right away hot or chilled and eaten the next day cold. Wow.
I know. i know. What does that have to do with seafood? Sides, silly. Plus featuring Soom Foods Tahini from our favorite Philly sisters.
A great quick recipe that will stun everyone, including yourself. You can certainly make this into a pasta dish as well.
This is a simple recipe that can be made with a combination of bay scallops and crab or shrimp. Or simply use scallops for a pure and luxurious dish.
A great technique to add to your repertoire. Produces a tender cooked tuna that can be eaten as is or crumbled to add to make a Tuna Nicoise. The trick is to let is rest overnight in the oil before using it. Wow. Just Wow.
A simple recipe that will make your night.
We can all get bored of our usual recipes. Here are 7 recipes that can inspire you. Explore them further on your own and expand your repertoire.
Why not be decadent if you are going to go casual. Deviled eggs don't have to be plain. These are amazing.
Trout Meuniere means 'the miller's way' in French. Mills were often by rivers where its energy could be used to turn the large stone grinders to make flour. The trout swam in these same rivers. Dusting flour on the trout before sauteing brings together these two elements. Classic dish and classic recipe.
I love this simple recipe. For added texture, double the recipe for two pounds of crab meat - 1 lump and 1 super lump. Prepare the whole recipe except the super lump. Once everything is mixed well, fold in the super lump so that it doesn't break up. This way, you get a really crabby mixture with large pieces to bite into. Mmmm...good.
This sauce is a must for anyone wanting to master the art of fish cuisine. This sauce can be adapted in so many ways. Preparing a terrific beurre blanc will be the highlight of the dinner.
Great technique instruction once again from Helen Rennie. Simple and professional.
This is how we cook scallops in a restaurant. Learn this technique and use it for other seafood such as halibut cheeks.
Terrific simple recipe that is great for yellowtail snapper or even for salmon. Very fresh, summery dish.
Another simple recipe from the islands that shows you how to prepare a whole fish. We could certainly see following the same recipe on a grill.
Helen Rennie is one of my favorite youtubers for simplifying the instruction of culinary technique. Here is an example of how to properly sear skin on fillets such as snapper, bass, tilefish, etc.
Great recipe for those who do not want to sear on the stove top. This minimizes the smell of cooking and produces and wonderfully moist and flavorful dish.
Learn the basics of sauce mounting and then improvise with the herbs and flavors that you would like. Or just do this one. It's that good.
Slow cooking the little fellas (they are actually mostly females) is the key for the home cook to prevent the popping and splattering that can cause burns. You can end the recipe before he cuts them up if you are not doing pasta. Or do the pasta. You won't regret it.
Keeping it simple is the key to tasting the freshness of sushi grade tuna. No crazy add ins. Just really good.
Here is a classic restaurant technique for cooking thicker fillets including halibut, cod, salmon, etc. Simple, simple, simple.
The best 30 second recipe every made. And then, eat.
A great recipe for dusting up fish as a finger food. You can do it with shrimp as well and make a poboy or simply prepare a dipping sauce and you are off snacking away.
One of the more interesting and unusual techniques you will see in preparing fish. The fillets are skin on AND scales on. Check it out, try in out. Very cool stuff.
Ok, we don't get this cheesy brand but the instruction is terrific for, as you can see, is triple scored Jonah Crab claws. A great dipping sauce (think Joe's stone crab claws dip) is:
1 cup Mayonnaise
3 tsp Dry mustard
1 tbsp Worchestershire sauce
1tsp A-1 sauce
2 tbsp Light cream
Salt to taste
Combine and chill
A super easy recipe that was originally designed for Black Cod or Sablefish. Use it for that or for salmon. Such amazing flavor only requiring a little patience while you marinate over night. That's all you really need.
Is there a better way to stink up the house in a good way than with a curry? I think not. Monkfish is one of the best fish to use for curries. it is flavorful and holds its firmness without falling apart. This is a good one.
This recipe is so old school and so regional. What better than to have someone from the area showing us how to do it. By the way, you could stuff shrimp, mushrooms and clams with the filling if you wanted to. Just saying...
Grilling swordfish can be a little tricky if you haven't done it before. You don't want to overcook the fish. Here is a nice recipe for how to do it foolproof.
Great recipe for a complete meal. Bronzino fillet is super quick to cook on the grill or pan seared. Think mediterranean like this recipe but have fun doing whatever you like!
The most popular whole fish served in restaurants around the US. Super easy to make easy to eat since the bones are not too small.
Sablefish, or more commonly called Black Cod (it's not really a cod) has been on every Japanese menu over the past 20 years. Usually expensive but so easy to make. You can marinate this fish for up to three days. I would recommend at least two.
Nice and easy way to prepare English chips without using up your fryer. If you are making fish and chips, this is a great prep to use in order to time both for dinner.
The nicest type of cod out there as far as texture and firmness goes. haddock is a favorite of the Northerners for good reason. It may soon be a favorite of yours.
There are only a handful of classic fish dishes that rule the world. Fish and Chips is definitely up there. Lots of recipes out there but this guy's kitchen in the Faroe Islands of Scotland is pretty envious...
This wild species of salmon from Alaska is only fished a few months of the year. This nice recipe lends itself well to outdoor cooking. Have fun with it!
Simple recipe with huge flavor. Our smaller shrimp are perfect for this recipe. This could become a new addiction...
Great video with good technique to use with fillets that have the skin on and aren't too thick. This is how you do it.
This technique is fantastic to use on the fattier fish in order to preserve it but also to enhance it's flavors. Halibut works well here but this technique is especially suited for fresh tuna as well as swordfish. a wow for sure.
Only spaghetti and meatballs can claim to be a better pairing than linguini with clams. In my book, clam sauce wins. Here is a simple and classic way to do it.
I don't really know why shrimp is ever poached to make shrimp cocktail. It usually has no flavor to me. The best shrimp cocktails I've ever had were always from roasted shrimp. If you haven't tried it yet, be ready to step into the land of no return....
There is nothing more flavorful than fish cooked in a broth or sauce. The sauce flavors the fish. The fish flavors the sauce. You don't get that fish smell from searing and it's so easy. She uses cod here but you can certainly use halibut, salmon or mahi.
Not quite a paella but a simple and nifty recipe that comes together pretty quickly. Plus you have to hear how he pronounces 'paella'. I mean, stop...
Here is an informative recipe on how to cook monkfish. Great technique and some little tricks. Simple as well.
Classic scallop dish that can be broiled in a small cast iron pan instead of the shell. Really a decadent old school dish.
Great instructive video on how to grill fish on skewers. This approach of keeping things separate in order to cook each item properly is the overall key to great grilling. If you don't have skewers, just grill your fillet. You can't go wrong.
Such an easy recipe you will ask yourself why you every order mussels out. One of the quickest meals you can make. Get your baguette ready...
A Philly classic. Another super simple recipe that you could use to make a pasta dish. Or, be creative and add red pepper for a fra diavolo, or smoked paprika for a Spanish style dish. You can ever be crazy and add ras el hanout for a North African spin.
A clean way to cook salmon without having the residual smell of seared salmon in your house. In fact, the perfume is magnificent. Also, you get a cleaner preparation producing salmon that is, in my humble opinion, even better chilled. Try it. You'll see.
Simple is best. Some people like to soak the squid in buttermilk. That's a choice that, for me, covers up some of the natural flavor and only acts to give the cook the ability to overcook the squid without it getting tough. If you cook it quickly and pay attention, you don't have to cheat.
One of my favorite ways to cook squid. Slow and long. The flavors are just unbelievable. Mix in some pasta of your choice or eat with a big loaf of bread. I like to mix in a little black olives and red pepper flakes for a more Sicilian style dish.
You can do it. Order yourself a shucking knife and have fun.....Please.....