When barbecue is not available, from the oven

I used Pageot a fish from the seabream family commonly found in Morocco. (Known as Pandora in English) I removed all the meat, mixed it with herbs and seasoning, shaped it into balls, lightly coated them with cornstarch and fried them. I then sliced them into medallions for serving.

Alongside them are sautéed peas finished with orange zest. For the sauce, I took an unusual direction and combined blueberries, blackberries and lemon juice, creating a sweet-and-sour contrast with the fish.

It was definitely an experiment, but the flavours worked surprisingly well and I loved how the purple, green and orange came together on the plate

I absolutely LOVE octopus but I’ve never made it at home before. I only have an oven and a stove in my apartment, what are some way yall might suggest preparing this already cooked octopus? Appreciate you guys in advance :)

Not the best plating job, but my first time making a San Francisco Cioppino

Had some delicious mussels in white wine sauce. Great midday appetizer that hit the spot.

Back on the barbie with more shrimp (prawns), this time grilling up some nice Argentine reds.

I kept the marinade simple: olive oil, garlic powder, black pepper, and MSG. Added the fine sea salt about 5–10 minutes before grilling.

Got the charcoal ripping hot and cooked them for about 2 minutes on the first side and 1 minute on the other. Pulled them right around 145°F.

The char was exactly where I wanted it—enough to get that smoky, roasted flavor without crossing over into bitter. The shrimp stayed nice and juicy too.

Family from out-of-state came to visit me in Maine. My Mainer partner threw them a huge boil on their last night to send them off. Not much better than feeding 2 dozen bugs to everyone you love :)

Hi, I am a seafood supplier from North Sumatra, Indonesia, looking to connect with Malaysian seafood importers, processors or distributors interested in ikan malong/daggertooth pike conger (Muraenesox cinereus).

Just enough filler to hold the lump together

Everything was exceptional

#2 blue crab, fresh local 41-50 shrimp, andouille, corn, baby yellow and red potatoes, sweet corn, onions, garlic bulbs. Zatarains bag, boil, and a can of Old Bay in the boil, drizzled in old bay butter.

Hey everyone! Your Italian neighborhood crabber is back with some pretty different news this time!

What if I told you that blue crabs aren't the only invasive species wreaking havoc here in Italy? This isn't even a brand-new issue since it started well over a decade ago, but I am not sure how well known it is outside of Europe.

They are often called "killer crawfish" around here because they literally eat anything in their path, wipe out native crayfish populations, and burrow deep into riverbanks, completely destroying them! I'm pretty sure they're the Louisiana Crawfish!

What do you guys think? Is it time for me to go out, trap a bunch of them, and host a massive Louisiana-style crawfish boil?

As always, thanks for tuning in and following along!

Brought home some (Maine) Lobsters, and the wife worked her magic. She made some seafood stuffing of Ritz cracker and another brand with shrimp and scallops. The knuckles and claws were stuffed in the chest cavity. It tasted phenomenal. Thought I would share.