Seafood

Persian-style saffron fish with herbed tahdig

Saffron Fried Fish with Herbed Tahdig Rice

By SHAHPAR KHALEDI
Fried Fish

Beer-Battered Haddock

By SAVEUR EDITORS
Bottarga Squid Ink Pasta Recipe

Squid Ink Pasta With Shrimp, Fennel, Tomatoes, and Bottarga Butter

By JOSH DECAROLIS
Bottarga Ceasar Salad Dressing Recipe

Bottarga Caesar Dressing

By ERIC MONTAGNE
Bottarga Ingredient Spotlight from North Carolina

Once a Coastal Carolina Staple, Mullet Roe Is Making Waves Again with Local Chefs

By STEPHANIE BURT
Takoyaki Recipe

Takoyaki

By CAROLINE CARON-PHELPS
Sicilian Seafood Stew with Almonds and Couscous

Sicilian Seafood Stew with Almonds and Couscous

By SAVEUR EDITORS
Mussels with Pale Ale and Spicy Aïoli

Mussels with Pale Ale and Spicy Aïoli

By ELI SUSSMAN
Martha's Vineyard, Chris Fischer, Entertaining, Clam Mussel Stew

Clams and Mussels with Spicy Pork Sausage Broth

By CHRIS FISCHER
Dungeness Crab Season Feature

Dungeness Crab is the West Coast’s Holiday Treat

By ELLEN FORT
Dungeness Crab Garlic Noodles Recipe

Roasted Garlic-Chile Dungeness Crab with Garlic Noodles

By SAVEUR EDITORS
Shrimp Stir Fry With Long Green Beans Recipe

Stir-Fried Shrimp and Long Beans with XO Sauce

By DAN HOLZMAN AND MATT RODBARD
Eel Risotto

Emilia-Romagna-Style Eel Risotto

By SIMON BAJADA
Preserved Eel

Italian-Style Preserved Eel

By SIMON BAJADA
Grilled Eel with Polenta Recipe

Grilled Eel with Polenta

By SIMON BAJADA
Comacchio Eels Trawling for Eels

Fatty, Moist, and Perfectly Crisp When Grilled, No Wonder Eel Is a Big Deal In This Adriatic Town

By SIMON BAJADA
Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes

Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes

By SAVEUR EDITORS
Veal Piccata

Leftover White Wine Is Your Ticket To Expertly Deglazed Chicken Marsala

By SAVEUR EDITORS
Broiled Oysters with Parmigiano and 'Nduja

Broiled Oysters with Parmigiano and ’Nduja

By SAVEUR EDITORS
Razor Clams in Parsley Sauce en Persillade

Couteaux en Persillade (Razor Clams in Parsley Sauce)

By SAVEUR EDITORS

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