Seafood

Oyster experts from around the South weigh in on their favorite oysters, by state

Which makes for better taste? Texture? We asked the experts to weigh in

Ryan Bethea wants everyone in the state to be able to get their hands on fresh bivalves

From crab-boil pots to corncob holders, here’s everything you need to set out a memorable spread

An Alabama chef with New Orleans roots shares his take on classic crawfish étouffée

Louisville chef Jonathan Searle brings the flavor of Old Florida to his Kentucky home

Take a drive down the Gulf Coast for an unforgettable, seafood-filled adventure

A swim in cumin-spiced sofrito and a steam in vermouth-scented broth give these clams a kick

Chile flakes and a healthy pour of hot sauce bring the fire to these bivalves

A warm raisin-sherry vinaigrette tempers the strong-flavored fish

Briny giardiniera brightens simple roasted fish

A traditional dish, just-like-grandma-made (if your grandma is a fantastic Italian cook)

Sweet seared shellfish contrast with a spirited tomato sauce

Sweet snapper steamed in parchment paper is easy to scale up for however many you want to serve

Southern Italy meets the South in a scrumptious holiday tradition

With their unmistakable chompers and full, balanced, flavor, sheepshead are as delightful to catch as they are to eat

You’ve got your fried-platter favorites. But what about finer-dining at the beach? Here are six Southern seafood spots where the only thing nicer than the meal is the view

The quirky puffer fish known as sugar toads are swimming onto more mid-Atlantic menus

Summer gumbo from Gulf Coast restaurant impresario Lucy “LuLu” Buffett’s new cookbook

The only thing better than Duane Nutter’s classic cornmeal catfish is the whiskey-spiked tartar sauce he pairs with it