Rather than copying classic seafood dishes exactly, chefs are creating new ones built around plant-based ingredients. That means less comparison and more creativity. A plant-based “scallop” doesn’t ...

Restaurants employ professional chefs and line cooks who put most novice home cooks to shame. Even if you fancy yourself somewhat of a decent cook, restaurants use lots of tricks and tips to make ...

Ari Kolender, the chef behind Found Oyster and Queen St., has a new cookbook: “How to Cook the Finest Things in the Sea.” Try three easy recipes from his book. You’ll be making scallop tostadas and ...

Make restaurant-worthy salmon at home. I eat salmon weekly. It’s tasty and packs an enormous nutritional punch: Salmon is an excellent source of protein, vitamin B12, minerals, antioxidants, vitamin D ...

For the better part of a decade, Kek Wan Fong, 39, has been cooped up in the casual but chic seafood temple that is Naked ...

Chef Brad Leone talks through kitchen nerves while preparing kelp-cured fish. America’s food market is rigged. Look who’s ...

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite. With spring in bloom and summer around the corner, lighter fare typically ...

When it comes to great seafood, canned isn’t the first thing that comes to mind. Despite the centuries-old history of canning seafood as a preservation method, consumers are more likely to associate ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

Helly Raichura, Stephen Nairn and more share their fave fish’n’chip shops. Plus, a top tip from Ben Shewry that will help you eat more sustainable fish.