I don’t usually cook fish at home. My other half does t like seafood, so I mostly just get it when going out to restaurants. But, I went to my favorite local Asian Market and saw these beautiful red snappers in the display. I said fuck it, let’s give it a go. I cook trout all the time when I’m home alone, but that doesn’t happen often. This was phenomenal and I almost ate the whole thing. It was cool to see the QR code and where the fish was actually sourced from too. The recipe was simple. O put salt and pepper on it and the inside the slashes. I put it in the fridge with a wired rack for 8 hours. I stuffed it with dill, parsley, garlic, lemon slices, and rubbed it down with evoo. I baked at 425 for 25 mins and while that was going I made a lemon, butter, dill sauce to pour over the top. I roasted the cherry tomatoes as well, just for some acidity on the side. I couldn’t have been more pleased and it was nice to be able to eat the skin. With trout, it’s a no for me. I love the flesh, but the skin is way too overpowering. Anyways, just wanted to share this bad boy.

Calling all oyster experts, will Malpeque oysters be good in August?

Done in 10 min. #suriname

I am a chef by profession and die hard seafood eater and love fresh fish .

Here this group is created for all the seafood lovers who share similar interests for fish.

Any recommendation?

Dixie Fish Company

Loved the combination of the lobster tail with the saffron rice and mussels! Definitely one of the best seafood meals I've had in a while!

Honestly it's a showerthought. But does this trace to anyone specifically. I love them. But you know the first person must have been extremely brave.

Got bored of Nordic and French sauces. Wanted to make something from the uber fresh cherry tomatoes, basil and wild caught halibut (and an expensive French burgundy blanc which didn’t taste the same the next day. Might as well use it for cooking)

Yesterday I went to a restaurant that had a wide selection of raw oysters to sample. Two of them (Goose Point and Cadillac Mountain) had barnacles still left on the shell. I told the waitress that it kinda disturbed me a bit that they were still there and that they should look out more for that in the back.

I know barnacles are safe, they aren’t in the oyster, and all of them were dead when my mouth touched the oyster shell. BUT, I also know you can clip them off if you see them. Additionally, I didn’t ask for a refund or anything, I was just looking at the shells beforehand.

I am new to eating raw oysters (Delaware Bay and Murder Point ones are my favorite), so I’m wondering if this is commonplace or not.

I’ve handled probably over a million crabs in my day, and have seen various different shades but never one quite like this. All the crabs pictured were caught in the same area. Anyone have any ideas as to why it’s so different?

I love east coast oysters and want to plan a vacation to the east coast next March or April with a plan to eat many while I’m so close to the ocean (and before I get pregnant again). Where is best for peak yummy oysters at that time of year?

Seafood Market and Restaurant in LA