Did you (your wife) eat peanuts while pregnant? Did you child develop an allergy as a result? [more inside]
posted by esereth on Jun 6, 2009 - 52 answers

Where is a great place to eat on City Island? [more inside]
posted by xetere on Jun 2, 2009 - 3 answers

Trying to remember a cool site about ethical seafood and fish? [more inside]
posted by furtive on May 8, 2009 - 4 answers

Getting ready for summer: What are the best places to get Lobster north/east of Acadia National Park/Bar Harbor? Looking especially for lobster pounds or fresh from the dock. [more inside]
posted by Any Moose In a Storm on Apr 13, 2009 - 5 answers

My SO and I will be in St. Petersburg, FL area for 2 and half days and I've been put in charge of lining up where we should eat. His requirements are to pick a place with ice cold beer and conch listed on the menu. My requirement is to find a place where the locals go and tend to be less touristy. Suggestions for places you've actually dined that meet both of our requirements? Oh, we will have a car, are flying in and out of Tampa and don't mind travelling a bit farther out for a great place. Thanks!
posted by getmetoSF on Mar 26, 2009 - 12 answers

About nine years ago I spent a couple of days in Tossa de Mar on Spain's Costa Brava. One night we had a fantastic buttery-garlicky fish dish which my memory (and Google) tells me was called cimi tomba. Does anyone know of the recipe for this masterpiece of Catalan cuisine?
posted by Miss Otis' Egrets on Mar 22, 2009 - 3 answers

RecipeFilter: Seafood stew stumper! [more inside]
posted by owtytrof on Mar 19, 2009 - 11 answers

I bought some "fresh" (previously frozen) sea scallops from the grocer yesterday. They are currently in a small airtight container in the coldest part of my fridge. I don't want to re-freeze them, because they'll disintegrate upon re-thawing, but I don't want to eat them today or all of them tomorrow (I have five). How long can I expect these scallops to last in the fridge?
posted by thatbrunette on Jan 30, 2009 - 8 answers

Should I eat it and how, the cooked shrimp edition. [more inside]
posted by desjardins on Jan 26, 2009 - 14 answers

Where is the best place to eat affordable seafood in Rhode Island that is accessible from Providence on public transit? [more inside]
posted by peetle on Jan 15, 2009 - 6 answers

What is the tastiest seafood with the most omegas and the least mercury? [more inside]
posted by mateuslee on Jan 14, 2009 - 16 answers

We have marinara mix that needs to be cooked now, but we don't want pasta. Any suggestions?
posted by mattoxic on Jan 4, 2009 - 19 answers

I'm visiting Portland this weekend and would love some food tourism suggestions. [more inside]
posted by TungstenChef on Nov 19, 2008 - 18 answers

How to use frozen whole-shell NZ greenshell mussels? [more inside]
posted by kanuck on Sep 20, 2008 - 6 answers

Why are floating mussels to be discarded before cooking? [more inside]
posted by defcom1 on Aug 29, 2008 - 9 answers

Can I find good, interesting oysters in Austin, TX? [more inside]
posted by the matching mole on Aug 24, 2008 - 5 answers

Does anybody have a lead on shad roe by mail? [more inside]
posted by veggieboy on Apr 15, 2008 - 3 answers

Help learn to like (or at least tolerate) fish! Recipes needed. [more inside]
posted by banjo_and_the_pork on Apr 7, 2008 - 34 answers

Recommend a good seafood restaurant in West Palm Beach, FL area or within a 40 mile or so radius. [more inside]
posted by fx3000 on Mar 10, 2008 - 9 answers

Where can I buy really fresh raw seafood in DC? [more inside]
posted by borkingchikapa on Aug 20, 2007 - 11 answers

Does imitation crab meat actually taste good and what can I do with it? [more inside]
posted by GardnerDB on May 26, 2007 - 30 answers

What alcoholic drinks go with seafood paella? [more inside]
posted by jroybal on Apr 24, 2007 - 22 answers

Is there any way to acquire a taste for seafood after a lifetime of total disgust? Why is this distaste for seafood something I can't seem to get over? [more inside]
posted by tastybrains on Apr 3, 2007 - 51 answers

Where are the really good, really fresh, really affordable seafood restaurants in Portland, Oregon (or the nearby coast)? [more inside]
posted by melissa may on Oct 14, 2006 - 10 answers

What kind of seafood is most similar in texture to the bits of meat all the way at the pointy tip of a lobster's claw?
posted by greatgefilte on Sep 6, 2006 - 12 answers

Um.. now that I have 20 pounds of crawfish, what do I do with them? [more inside]
posted by Ugh on Jul 1, 2006 - 23 answers

How long is it safe to keep cooked shrimp in a refrigerator before eating? [more inside]
posted by ducksauce on May 24, 2006 - 18 answers

Apart from the Fulton Fish Market, where in NYC could I buy frozen greenshell mussels?
posted by Smart Dalek on May 20, 2006 - 5 answers

I'd love to add more fish to my diet. But I can't afford salmon or tuna steaks or swordfish or any of that yuppie crap. I happen to live near a decent fish market. They sell all kinds of cheaper fish: spots and chubbs and mackerels and whatnot. Tell me about those. How do I pick 'em? How do I cook 'em? Which ones are the tastiest? Which are the best bargain?
posted by nebulawindphone on Jan 16, 2006 - 26 answers

Fact or fiction : All (or most) NYC restaurants get their fish deliveries on the same day every week. [more inside]
posted by afroblanca on Oct 16, 2005 - 25 answers

Why are you supposed to soak soft shell crabs in milk before cooking them? Most of the recipes I've found call for this, but none say why. None of the cookbooks I've consulting (including On Food and Cooking and the CIA Professional Chef) have an answer.
posted by Caviar on May 12, 2005 - 14 answers

This weekend, I remembered how much I love to eat fish. Though I'm not really worried about mercury or other pollution, I don't want piles of dead birds or overfishing on my conscience. What should I look for at the fishmonger? Bonus points for less-expensive fish. [more inside]
posted by trharlan on Apr 11, 2005 - 16 answers

I just got some lovely looking albacore tuna steaks, and am wondering what to do with them? Can I sear my albacore like I would some Ahi? Or ought I think about it differently than other tunas? [more inside]
posted by .kobayashi. on Apr 6, 2005 - 10 answers

A family member is considering starting a small business exporting goods (primarily seafood) to Japan. I would like to help but have no clue how to begin. [MI] [more inside]
posted by jeffmshaw on Jan 18, 2005 - 4 answers

SommelierFilter - Having never eaten gumbo before, I'm at a loss as to which wine to bring to dinner tonight. Various Google results say anything from white wine with seafood gumbo to a red wine to go with spicy food. Er, right. Complicating matters ever so slightly is my current location: which Italian wine should I bring?
posted by romakimmy on Jun 12, 2004 - 15 answers

Can anyone recommend a good fresh seafood market in northern Virginia? Does such an animal exist? The counters at the local grocery stores are awful here (not that they are ever great).
posted by Irontom on Jan 8, 2004 - 7 answers