Fresh shellfish need to be stored in as cold an environment as possible.

We cooked lobsters with and without rubber bands in separate pots of boiling water and then tasted both the lobster meat and the cooking water.

The best way to remove pinbones from salmon fillets.

When it comes to frozen shrimp, skip weighing them: count out what you need instead.

This tip prevents salmon fillets from overcooking, and it only requires a toothpick.

The hotter the oven the more dramatic the effect of carryover cooking.

There’s a lot more meat in a lobster than just the tail and claws—if you know how to get it.

Send your fish back to water one last time before cooking for moister, more flavorful flesh.

Is there a homemade vegetarian substitute for fish sauce?

Does a scallop's color affect its flavor?

If you hate the unsightly white film that forms at the top of cooked fish, you aren't alone. Here's how to minimize it.

While seafood that smells or tastes a little "fishy" isn't necessarily bad, there's an easy solution if you find it unpleasant.

How long until ceviche is "cooked" through?

Here's a useful, precise way of assessing doneness in scallops.

Here are the most common grades of crabmeat available in U.S. supermarkets.

Is there really any difference between shrimp and prawns?

The first step to ensuring perfectly cooked shrimp is buying the right size of shellfish called for in your recipe.

What causes the shiny, rainbowlike appearance on raw tuna and beef?

Is it true that you should only eat oysters in months that have the letter "R" in them, or is that just an old wives' tale?

When I butcher a live lobster to remove the tail for grilling or sautéing, is it important to cook it right away, or can I keep it in the refrigerator a few hou…

What are the different kinds of salmon, and how do they differ?

We've found that the best bouillabaisse is made from a combination of three groups of seafood.