#oyster-selection

#oyster-selection

Many Marylanders boasted of serving their crab cakes with yellow mustard, with one user stating, 'growing up it was always fried crab cakes with saltine crackers and yellow mustard.'

A truly great steakhouse isn't just about the steak. We'd argue that the best steakhouses in the country are ones that put as much thought and effort into the drinks, cocktails, and sides as the meat, and that's one place where Prime 44 West shines.

Maine is known for its fresh seafood, specifically lobster, and has many other foods native to its culinary culture that are unbreakably tied to the state.

"The longer this halibut sits on that hot grill, the easier it will come away from the grate itself."

I use a lot of vermouth actually. Obviously it's a fortified wine and so therefore it has a lot of flavor. When I'm doing pastas, for example, I'm using white vermouth sometimes. If I'm doing a seafood pasta with clams, it's amazing. People are like, 'What's that flavor in there?'

East Coast oysters are known and loved over the world for the clean minerality and distinctive salinity, which is reflective of the cold Atlantic waters where they come from. Although Maine and Maryland get a lot of credit, oysters are present along the continent's entire eastern coast, as far north as Canada's Prince Edward Island all the way down to South Florida.

Nearly 40 miles of untamed coastline are protected in Redwood National and State Parks in Northern California. This means that besides viewing the massive, jaw-dropping trees, visitors can also meander the Pacific Ocean's edge, marvel at cliffs and perhaps even spot a gray whale. Of course, the sea's bounty also provides a delicious meal at the end of a drive or a hike.

Generally, East Coast oysters are brinier than West Coast oysters. Eastern oysters, raised either in the Atlantic Ocean or in its estuaries, live in a much saltier environment. West Coast oysters are mostly raised in protected bays, estuaries, and tidal rivers, where there is much less salt.

For all its charms, this bump of land is most famous for a stunning amount of high-rated restaurants, making it a quirky food destination like no other. Folks are known to plan entire day trips around what's for supper, lunch, or breakfast - or all three, since time basically slips away upon arrival.

When it comes to the list of the most popular seafood in the U.S., shrimp is far and away the most consumed. While we tend to think of seafood as coming from saltwater oceans, this list also includes freshwater fish, clams and shrimp. It's true that most of shrimp we eat comes from saltwater habitats, but freshwater shrimp has its place at the table. Setting aside the distinction between shrimp and prawns, there are some key differences between freshwater and saltwater shrimp that you should know.

"Beer steaming is literally replacing water with beer," Becker told Tasting Table.

Stuffed clams are that perfect mixture of homey flavors - like garlic, butter, and breadcrumbs - and elevated seafood. But making the perfect stuffed clams isn't as easy as stuffing whatever clams you have. There are more than 10 different types of clams, and you must choose the clam with the right type of shell for your stuffing needs. Luckily, Tasting Table caught up with Franklin Becker, the chef/owner of Manhattan seafood restaurant Point Seven, who shelled out some pretty top-notch advice.

"Never fry super-delicate fish, as they fall apart," recommends Chef Becker. This means you should steer clear of frying fish like tilapia, branzino, sole, and flounder. When flipping them over, these fragile fish can easily break apart and overcook faster than you think. You'll either end up with breading that isn't crisp enough or an overly dry interior. Either way, it won't be an enjoyable meal.

Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us-ask questions, share pics, listen to our podcast, and lots more here. And don't forget to join the Bake Club Group chat over on Substack.

Campbell's has been producing chunky soups since 1970, with the Old Bay Seasoning collaboration hitting shelves in 2022. There are so many ways to use Old Bay seasoning, so it's a pairing that makes sense, but our tester felt like the execution just wasn't there. Despite Campbell's promising "generous pieces of hearty clams," the soup was mostly made up of potatoes, which is not what you want from a good New England clam chowder.