Fish & Shellfish

59 Fish & Shellfish Videos

Peeling and Deveining Shrimp
Peeling and Deveining Shrimp
We don't recommend buying pre-peeled and deveined shrimp. Here are a few simple …
Published: July 2007
Shrimp Salad
Shrimp Salad
Deli-style shrimp salads are usually rubbery and bland. In order to solve this p…
Published: July 2007
Skillet-Roasted Fish Fillets
Skillet-Roasted Fish Fillets
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To p…
Published: March 2010
Pan-Seared Scallops
Pan-Seared Scallops
Searing the scallops in batches ensures they will all cook through completely an…
Published: November 2009
Wet Vs. Dry Scallops
Wet Vs. Dry Scallops
Wet scallops have been treated with chemicals to extend their shelf-life. If you…
Published: November 2009
Prepping Scallops
Prepping Scallops
Sea scallops are often sold with an extra piece of muscle attached to the side. …
Published: November 2009
Sautéed Tilapia
Sautéed Tilapia
We were skeptics, too—until we did our homework. The facts: Most tilapia is resp…
Published: December 2018
Pan-Seared Swordfish Steaks
Pan-Seared Swordfish Steaks
Most types of fish require a gentle temperature and a delicate touch. But for ri…
Published: September 2018
Peruvian Fish Ceviche with Radishes and Orange
Peruvian Fish Ceviche with Radishes and Orange
Bright citrus is great with fresh seafood—provided that the acid doesn't overwhe…
Published: July 2018
Roasted Whole Side of Salmon
Roasted Whole Side of Salmon
When it comes to serving a crowd, most cooks turn to a large roast or bird. But…
Published: May 2018
How to Tell When Seafood is Done
One key to a great seafood dish is not overcooking the fish or shellfish. We bre…
Published: March 2018
Tips for Storing and Prepping Salmon
These simple guidelines will ensure that your fish stays fresh, and that it cook…
Published: March 2018
Brazilian Shrimp and Fish Stew (Moqueca)
This coconut milk–based stew has such big flavor yet comes together so quickly t…
Published: March 2018
Pan-Seared Salmon Steaks
Pan-Seared Salmon Steaks
Giving salmon steaks the brush-off was the key to success.
Published: September 2017
Stir-Fried Shrimp and Asparagus in Garlic Sauce
The key to good stir-fried shrimp? Don’t stir-fry them at all.
Published: May 2017
Buying the Right Size of Shrimp
Buying the Right Size of Shrimp
The problem with buying shrimp is that there’s no standard for labeling them, so…
Published: May 2009
Tuscan Shrimp and Beans
Tuscan Shrimp and Beans
Shrimp and bright flavors transform cannellini beans from winter to all-weather …
Published: March 2017
Gas-Grilled Salmon Fillets
Gas-Grilled Salmon Fillets
It’s not the seasoning or the cooking that’s confounding. It’s getting the fish …
Published: May 2009
Shrimp Tempura
Shrimp Tempura
To create a light, crisp coating on these quick-fried fritters, we turned to our…
Published: May 2009
Everyday Pad Thai
Everyday Pad Thai
In Thailand, pad thai is built on pantry staples. Could we create a satisfying, …
Published: November 2016
Pan-Seared Salmon
Pan-Seared Salmon
For a crisp crust and a juicy interior, the key is doing less, not more.
Published: May 2016
The Science of Cooking: Perfectly Cooked Salmon
The Science of Cooking: Perfectly Cooked Salmon
The type of salmon you buy—wild versus farmed—can make all the difference.
Published: January 2016
Cod Baked In Foil
Cod Baked In Foil
Unless you’re a whiz at origami, parchment-baked fish can be long on labor. Here…
Published: March 2009
Shrimp Scampi
Shrimp Scampi
Making a passable version of this restaurant standard is easy enough, but for tr…
Published: January 2016
Grilled Whole Trout with Marjoram and Lemon
Grilled Whole Trout with Marjoram and Lemon
Grilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect…
Published: July 2015
Braised Halibut with Leeks and Mustard
Braised Halibut with Leeks and Mustard
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Published: January 2015
Crispy Salt and Pepper Shrimp
Crispy Salt and Pepper Shrimp
In this pungently spiced Chinese restaurant classic, the shells are every bit a…
Published: November 2014
Grilled Fish Tacos
Grilled Fish Tacos
For a fish taco that doesn’t require the mess of deep frying, we turned to the g…
Published: September 2014
Cioppino
Cioppino
Fish and shellfish piled high in a flavorful broth make this San Francisco stew …
Published: May 2014
Sesame-Crusted Salmon with Lemon and Ginger
Sesame-Crusted Salmon with Lemon and Ginger
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Published: March 2014
Shrimp Fra Diavolo
For a dish that didn’t remind us of rubbery seafood in spicy marinara, we starte…
Published: January 2014
Buying Frozen Fish
Buying Frozen Fish
Fresh fish isn't always preferable to frozen fish. We tell you which types of fi…
Published: September 2008
Storing Fish
Storing Fish
Here's what to do if you need to store the fish for more than one day.
Published: September 2008
Crunchy Oven-Fried Fish
Crunchy Oven-Fried Fish
Oven-fried fish is typically fraught with soggy coatings and dry, overcooked fle…
Published: September 2008
Oven-Steamed Mussels
Oven-Steamed Mussels
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Published: September 2013
New England Lobster Rolls
New England Lobster Rolls
The sandwich is easy. The challenges are dealing with a live lobster and knowing…
Published: July 2013