Tutorials

1. Rinse the Shrimp Rinse the shrimp under cold running water to remove any surface grit or debris. 2. Peel the Shell Hold the shrimp firmly by the tail. Starting from the underside, gently pull off the legs. Slip your...

Salt-baking is a stunning, gentle cooking method that locks in moisture and infuses your fish with subtle aromatics. The result? A tender, perfectly seasoned whole fish that flakes beautifully. 1. Prep the Fish Rinse the fish and pat dry, inside...

Shucking oysters might seem intimidating, but with the right technique and a little practice, you’ll be opening them cleanly and confidently. This guide focuses on medium Maine oysters, which tend to have a sturdy shell and a briny, cold-water flavor....

“Salt cod—often called bacalao—comes in many different qualities, by far the best shown here.” Often, it is yellow, a sign of progressing rancidity, or excessively dry and thin. Look for the thickest filets you can find that resemble the unsalted fish...

Filleting a Flatfish 1. Position the Fish Place dark side up, with the tail pointing toward you and the head away. This provides better visibility of the spine and control during the cut. 2. Central Incision Begin by making a...

Langoustines are a luxurious delicacy, and when grilled properly, their sweet, delicate flesh shines. This guide walks you through the essential prep steps: separating the tails, splitting them, and grilling them to perfection. Step 1: Removing the Tails from Whole...

If you’re discouraged seeing how much of your shellfish such as langoustines goes to waste—everything except the tail—you may want to use these parts to make “Crustacean Butter”. You can also use lobster tails, shrimp heads, or crawfish tails for the same...

Step-by-Step Filleting Instructions with a Lubina (Spanish Sea Bass) 1. Prep the Fish Lay the fish on its side, belly facing you. Pat it dry with paper towel for better grip. Make sure it's fully descaled and gutted. 2. First...

“Few dishes, except for perhaps cassoulet or New England clam chowder, are cause for such argument as bouillabaisse. Much of this has to do with the freshness of the fish and its source. Purists insist that the fish come from the Mediterranean and...