Fish season officially opens this week with the start of Lent. However, we should be consuming more fish year-round, not just during the next 40 days. Eating at least two servings of seafood per week ...

Seafood is high in protein, often low in saturated fat, and one of the best ways to get large amounts of heart-healthy omega-3 fatty acids. But seafood can quickly spoil and some raw varieties carry ...

"Cooking seafood to 145° F kills most germs that could be in the food, but when the food is eaten raw, especially when it wasn't previously frozen, pathogens can be present and make you sick," Althea ...

Baste the seafood. For fish, Smith uses a fresh herb oil, which is made by steeping flat-leaf parsley and basil stems in an olive oil blend. For shellfish, Smith uses butter because the shellfish is ...

The key to a successful seafood boil lies in combining the perfect blend of ingredients, patience, and camaraderie. In the South, seafood boils aren’t just considered meals—they are something more ...