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

Help learn to like (or at least tolerate) fish! Recipes needed. [more inside]
posted 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 on Mar 10, 2008 - 9 answers

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

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

What alcoholic drinks go with seafood paella? [more inside]
posted 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 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 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 on Sep 6, 2006 - 12 answers

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

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

Apart from the Fulton Fish Market, where in NYC could I buy frozen greenshell mussels?
posted 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 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 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 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 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 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]
posted on Jan 18, 2005 - 5 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 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 on Jan 8, 2004 - 7 answers