Learn how to make Spanish calamari in onion sauce, a tender and flavorful seafood dish inspired by traditional Mediterranean ...

Long-liners setting out for months in pursuit of elusive tuna, salmon fishermen wrestling aboard 60-pound monsters, Dungeness crabbers braving angry seas to retrieve their precious catch -- commercial ...

Summer twilight, the day’s bright hot colors fade into shades of gray as a cooling breeze blows in from the sea. There’s fish fresh from the grill, the skin crisp and nearly blackened, the flesh moist ...

If there's one thing Chef Ed McFarland knows well, it's seafood. The owner of Ed's Lobster bar in Manhattan is helping you prepare a Valentine's Day meal that's sure to impress. Chef Ed McFarland ...

Want restaurant-style squid at home? Learn how to make Salt and Pepper Calamari — crispy fried squid rings tossed with garlic, chili, salt, and black pepper. Crunchy outside, tender inside — it’s the ...

Combine 2 cups water, ketchup, plum sauce, vinegar, hawflakes, and hibiscus flowers in a medium pot. Bring to a boil over medium. Boil, stirring occasionally, until haw flakes are completely dissolved ...

Nduja stuffed squid with squid Ink and radishes is one of the dishes that chefs Andy Ticer and Michael Hudman of Josephine Estelle made for a Feast of the Seven Fishes dinner at Josephine Estelle on ...

If using whole squid, prepare as described above and slice into 1/2-inch thick rings; if using frozen squid, defrost it. Bring about 6-inches of water to a boil in a saucepot and place a steamer ...

Squid may look a little intimidating, but it’s easy to cook, says Billy White. It’s also a really good source of protein. This simple salad makes a great lunch or first course – and if you ask nicely, ...