Today, gourmet tinned seafood is inescapable. In my Los Angeles neighborhood, it’s everywhere — not just in markets but by ...

Preserved seafood like sardines, mussels, and tuna have long been part of the culinary landscape in Europe, but never quite made the same impact stateside, where it always seemed dismissed as a ...

Tip in the mussels, increase the heat until the sound of sizzling emanates from beneath, then add the pastis and sherry. Shake the saucepan once steam appears, place back onto the heat ...

If you do collect your own mussels, make sure the waters are unpolluted. They are at their best in the colder months outside the breeding season. Shop around when buying mussels and select those ...

If you’re ever unsure, there are two simple mnemonics to guide what fish you should buy: ECOME - Eat clams, oysters and mussels everywhere SMASH - Sardines, mackerel, anchovies, sprats and ...

Atlanta chef Hector Santiago of La Metro and El Super Pan shares tips and recipes to elevate the humble tin of sardines with next-level accompaniments.

Smoked mussels and high-quality tuna may have been fastest out of the gate, but it's time for people to remember how good ...