Seafood

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

Break out the napkins for garlic-butter-drenched crabs

A back-roads ramble in search of soul and seafood on the Gulf

From bycatch to unusual catches of the day, a growing appreciation for underutilized seafood is changing menus across the South

For many Southerners, nothing goes quite as well with summer as a fresh grouper sandwich. But these days finding the real thing can be hit or miss

The Texas chef shares a recipe from his new cookbook

These prized claws make a next-level party snack

Get Roth Farms’ recipe

Salty and plump, these clams are the pride of the Georgia coast

Kentucky chef Michael Ton’s recipe works as an appetizer or a main dish

Get Chef Bryan Caswell’s family recipe for Barbecued Crabs

In the Holy City, where fried seafood is sacred, Sanra and Terry McCray dish out the divine

Nobody knows crab cakes like a Marylander

A favorite recipe from Martha Hall Foose’s A Southerly Course