Made these on Friday. Bought them on the south shore of MA. Came out well, but I’d say I have some room for improvement on the sear.

Fresh squid, fresh spinach, anchovies, ginger, garlic, lemon juice, and black pepper all sautéed in a stainless wok.

30 oysters from “Grey Lady” in LES, NYC. They have a pretty consistent $1 oyster happy hour (15 of them here) and the other 15 were a mashup of their offerings that day.

A sea food plata for you and your friends awaits you in Watamu, Kenya.

Been thinking of trying marinated raw crabs (Yangnyeom Gejang), so yesterday I decided to make some myself and am having it today 😋

Hi! Apologies if this seems injudicious or repetitive, but I’m curious where the best places to buy King Crab are these days? I see prices on like anywhere from $60-$120 a pound and I can’t tell what quality v scam.

Costco King Crab season isn’t until October and I’m hoping to do a simple boil this May.

Also why does it feel like yesterday we could pay a fisherman up in Wrangell/Petersburg AK $50 and he’d hand us a big crab that would chase us down the dock and then we’d make ornaments from his little claws after we ate him? Anyway…I’m aging myself.

If anyone has recs I’d love to hear ‘em! I’m south of Seattle and Pike Place is astronomical.

I'm using an Instapot to cook dungeness crab, and I learned that optimizing the cooktime and not going over makes them so much sweeter! I think I did 8 minutes on high for fresh stone crab, is dungeness gonna be the same or more time since they're bigger?

At Izmir Kemeralti Market

Champagne vinegar + horse radish

looking for whole lobster, like they have in the Palms AYCE in Vegas.

Thinking about my Tokyo nights.. this Ikura don was my absolute favourite

One of my favorite soups and I don't eat it often, so when I make one, I make sure I have nothing else to do during the day but cook with music and take frequent breaks to lift my elbow and hydrate well! 😉 Don't judge my techniques, it's homemade for home!

I had salmon yesterday and it was white. I’m not talking about albumin, I mean the entire filet was white after it was cooked. It was store brand frozen salmon. This is the first time I’ve ever seen white salmon. Why was it white?

Another species wild harvested!