Special Feature: Cooking Fish and Shellfish

Want more seafood in your home cooking? The City Cook has advice and ideas for how to buy, store, and cook fish and shellfish.

Podcasts

How To Work With Your Fish Monger
Our first in a new series of audio interviews. Listen to Dorian Mecir of Dorian's Seafood Market with tips and advice for buying fresh seafood.

Buying Seafood Today -- What We Need To Know
Wild Edibles' Steve Schafer gives us a primer on sustainability, wild versus organic, and other important seafood-buying facts.

Smoked and Cured Fish
Mark Russ Federman, of Russ & Daughters, with an introduction to smoked and cured fish.

Book Review

Cookbook Review: Fish Without A Doubt
A new cookbook classic. If you cook and eat seafood, this book belongs on your bookshelf. Or even better, sitting open on your kitchen counter.

Articles

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What's Fabulous: Bottarga
Even in New York, bottarga is hard to find. But its salty, bitter flavor is worth the search.

Recipes

Grilled Salmon with Lime Butter Sauce
A bright and simple sauce gives pan cooked salmon a special kick.

Tuna Confit
Fresh tuna is rubbed with salt and spices and then slow poached in olive oil. You may never want to eat Bumblebee again.

Ceviche Troncones
From the Go Green East Harlem cookbook, a recipe from the director of El Museo dei Barrio for "cooking" raw fish with lime juice.

Spaghetti with Bottarga
Bottarga is pressed fish roe which when grated adds an intense, salty flavor to a simple pasta.

Crab Cakes With Spicy Mayonnaise
Inspired by classic crab cakes from Maryland's Eastern Shore.

Barbara Kafka's Microwave Shrimp Risotto
The award-winning author of Microwave Gourmet shares a simple version of her perfect method for making risotto in a microwave oven.

Spaghetti con Vongole
A classic pasta made with fresh clams, garlic and a bit of heat.

Shrimp With Green Garlic Pesto
Early summer bring us the gift of big flavors from green garlic, garlic scapes and spring onions. Don't know what to do with them? Make a pesto and transform shrimp.