Can you help me bravely order mussels in restaurants? [more inside]
posted by A Terrible Llama on Apr 22, 2013 - 21 answers

I am trying to identify a woman from a cookbook. "The only thing I know about her is two pictures from a cookbook printed by the Maryland Seafood Marketing Authority (Department of Economic and Community Management) in the mid-1970s." [more inside]
posted by furiousxgeorge on May 7, 2012 - 9 answers

New Orleans eats? A friend from Qatar (!) is traveling to Nawlins, would love some suggestions for places locals eat, mostly cajun and seafood--from cheap diners to spending a good bit of money. Thanks
posted by ambient2 on Mar 3, 2012 - 18 answers

Are there any places to get a Lobster Roll in Los Angeles? [more inside]
posted by stewiethegreat on Jan 14, 2012 - 13 answers

Can I eat it, oyster edition: I left a jar of fresh yearling oysters at room temperature while I went snowboarding. [more inside]
posted by halogen on Apr 3, 2011 - 32 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

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

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

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

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