Issue 194

Leche de Tigre Cocktail

Leche de Tigre

By SAVEUR EDITORS
Grilled Fish Kebabs

Grilled Fish Kebabs with Garlic and Herbs

By RAWIA BISHARA
Panko and Herb Crusted Cod Fillets

Panko- and Herb-Crusted Cod Fillets

By BARTON SEAVER
Broiled Oysters with Parmigiano and 'Nduja

Broiled Oysters with Parmigiano and ’Nduja

By SAVEUR EDITORS
oysters

This Oyster Farmer Ditched His Desk Job for Life on the Water

By JAMIE LAUREN KEILES
Cilantro Salad with Olives, Avocado, and Limes

Cilantro Salad with Olives, Avocado, and Limes

By RAWIA BISHARA
Ceviche

Ceviche Carretillero (Peruvian Street Cart Ceviche)

By SAVEUR EDITORS
Salmon Ceviche with Avocado and Mango

Salmon Ceviche with Avocado and Mango

By SAVEUR EDITORS
Ceviche

Japanese-Style Tuna Ceviche with Togarashi and Radish

By SAVEUR EDITORS
Freekeh Salad with Fennel and Chiles

All Our Fishy Recipes from the Summer Oceans Issue

By SAVEUR EDITORS
Meals at this South African Restaurant are Foraged in the Dunes of the Cape

Meals at this South African Restaurant are Foraged in the Dunes of the Cape

By ISHAY GOVENDER-YPMA
a whole fish and a knife

Why You Should Definitely Buy a Whole Fish

By BARTON SEAVER
cod heads

Roast Cod Head with Lemon and Butter

Fennel and Onion Cod Stock

Fennel and Onion Cod Stock

Cod and Pearl Onion Stew

Cod and Pearl Onion Stew

A Guide to the Dried Seafood of Chinatown

A Guide to the Dried Seafood of Chinatown

By FUCHSIA DUNLOP
raw oyster

Raw Oysters with Lemon Oil and Urfa Biber

Oyster Chowder with Bacon, Corn, and Fennel

Oyster Chowder with Bacon, Corn, and Fennel

Fried Oyster Po'Boys with Kale and Tartar Sauce

Fried Oyster Po’Boys with Kale and Tartar Sauce

Raw Oysters with Grilled Pineapple and Thai Basil

Raw Oysters with Grilled Pineapple and Thai Basil

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