Everything old is new again as canning, smoking and pickling seafood make a culinary comeback.
I intentionally sped through gritty Aberdeen, hometown of the late Kurt Cobain, and back to the same shore, only farther south, past a church whose marquee read, “Clamming boots welcome at worship.” (Perhaps that’s what Cobain meant when he sang, "Come as you are.")
After disappearing from the market for years, a special kind of seafood makes a triumphant comeback
When it comes to sandwiches, I’m usually all about the condiments, the pickles, the cured meats, the flavor. But then I met newcomer Bar Harbor’s Connecticut-style lobster roll
Inventive waterfront seafood dining, courtesy of the folks from Matt's in the Market
Summer crayfish parties are a great Scandinavian tradition and this Friday, August 19, the Old Ballard Liquor Company and companion restaurant
A twinge of jealousy struck me upon entering East Anchor Seafood, Kayley Turkheimer and Brian Clevenger’s tiny seafood market and oyster bar in Madrona.
If you’re a foodie who travels to Hawaii, you’ve likely dined at one of D.K. Kodama’s Sansei seafood restaurants on Maui, Oahu or the Big Island.
Clam chowder, particularly outside its native New England, can be easily overlooked—too thick, too chewy, too frequently relegated to a bread bowl. But done right, it is the stuff of legend.
We could try to name our city’s best seafood restaurant.
But it’s an almost impossible task with so many solid seafood dishes served by so many restaurants in our city. These dishes are stand outs. Catch them when they’re in season.