Though most commonly associated with Japanese food, tempura batter (also spelled tenpura) is actually Portuguese in origin. Regardless of where it came from, this style of batter is now used by chefs cooking a huge variety of food across the US.  They love it because it provides a thin, irresistibly crunchy layer and allows the …

Browse our crab recipe collection or check out the general suggestions below: Soft Shell Crabs: Sautéed or deep-fried whole. Whole Crabs: Hot with butter, in seafood boils, in soup. Crab Legs: Briefly steamed, boiled, broiled or grilled. Serve with the appropriate utensils (a crab cracker and little forks) to fish out the meat and a …

The simple, humble steamed clam or mussel is a delight either eaten by itself or used as an ingredient in dishes.  This basic technique will work with any variety of live clams or live mussels. Directions:  1. Optional: For extra flavor & color as well as a creamier texture, flour soak mussels before steaming them (how to prep …

Most non-live crabs are sold pre-cooked. If you wish to serve them hot, take care to only reheat them briefly rather than actually cooking them…they’re already safe to eat and cooking them further can damage their delicious flavor and tender texture. Below are the methods we recommend for heating both king crab legs and snow crab …

  You know that beautiful piece of fish you always order in restaurants, the one with the nice crispy skin that you can never seem to replicate at home?  It has probably been pan seared.  The key to achieving crispy fish skin is to use very high heat, and to serve the fish as soon …

Littlenecks, topnecks, steamers, mahoganies…the shellfish industry is filled with confusing terms for clams, some of which refer to the variety of clam, and some merely refer to the size of the clam.  Here’s a quick and easy guide to help you sort them out. The six varieties of clams that you’re most likely to encounter …

Cleaning a cooked Dungeness crab is a little messy, but easy once you know what to do.  If you’re cleaning the crab for people to crack at the table (as we are demonstrating here) you really only need your hands and a little water.  We recommend doing it in the sink. 1. Flip the crab over on …

Soaking live mussels in flour water cleans out any remaining grit, plumps up their meat, accentuates the meat’s color to make it more orange, and gives them a more creamy texture. The mussels will eventually drown if left in flour water long enough, so you should only do this a few hours ahead of cooking …

  Poaching is a gentle, low-fat cooking technique popular with restaurants looking to create mild, moist, and healthy fish dishes.  This method can be used with any fish fillets, including Pacific Halibut fillets (pictured), Pacific snapper fillets, and Mahi Mahi fillets. The other benefit of using this technique is that you are only a few …

The best way to remove skin from most fish fillets is to: 1) Lay the fillet on a cutting board, skin side down. 2) On the narrower tail end, make a cut between the skin and the flesh that is deep enough so that you can grab the skin with your other hand. 3) Put your …