Cooking How to Seafood on Huffington Post

A Swap-Out Guide To Buying Fish Varieties (INFOGRAPHIC)

2012-03-05T10:47:22Z

So you've decided to have fish for dinner. You've chosen a recipe and know exactly the fish you need (let's say halibut, for example) and you run out ...

How To Peel And De-Vein Shrimp

2011-10-08T12:57:12Z

For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series,...

How To Debeard And Clean Mussels

2011-10-08T13:40:14Z

For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series,...

Mussels

2011-10-09T22:55:36Z

Mussels don't have the reputation of their more expensive cousins, clams and oysters. Like these, they're officially called univalve mollusks but, unl...

Read more: Mark Bittman, KitchenDaily News

Shrimp

2011-10-10T19:08:24Z

We've come a long way from shrimp cocktail, and we're in an era of of unprecedented growth for shrimp consumption (shrimp are now the most popular non...

Read more: Mark Bittman, KitchenDaily News

Lobster

2011-10-10T00:05:54Z

Lobsters aren't a truly seasonal food; they're available year round, and they're often actually more plentiful (and therefore cheaper) in winter month...

Read more: Mark Bittman, KitchenDaily News

Fish Sticks

2011-10-10T19:24:12Z

You probably like fish sticks, and you probably do not make them from scratch. Yet you don't want to look at the label of a package of frozen fish sti...

Read more: Mark Bittman, KitchenDaily News

Fish Sauce

2011-10-11T21:29:23Z

Gail Simmons shows you how to use foods you already have in your pantry to make easy, tasty recipes.
Though fish sauce is not the most glamorous of c...

How To Steam Mussels

2011-10-06T22:02:09Z

Chef Howard Clark from The Culinary Institute of America demonstrates how easy it is to steam fresh mussels. He starts by heating a stainless-steel pa...

Roasted Red Snapper

2011-10-11T22:27:25Z

In The Italian Kitchen, acclaimed chef and cookbook author Marco Canora teaches viewers to cook classic Italian dishes. To prepare the fish, Marco dri...

How To Shuck Oysters

2011-10-06T22:08:57Z

Intimidated by shucking your own oysters? Don't be! Chef Howard Clark from The Culinary Institute of America shows you how easy it is to do at home. B...

How To De-Bone A Whole Cooked Fish

2011-10-06T22:14:52Z

To demonstrate the technique of removing the bones from a whole cooked fish, chef Doug Miller from The Culinary Institute of America starts with a coo...

How To Sear Fish

2011-10-06T22:22:00Z

Many people are intimidated by cooking fish, but chef Howard Clark from The Culinary Institute of America shows how easy it can be to achieve a beauti...

Salmon In Parchment Paper

2011-10-11T23:15:55Z

In The Italian Kitchen, acclaimed chef and cookbook author Marco Canora teaches viewers to cook classic Italian dishes. The parchment paper creates a ...

How To Juice Citrus

2011-10-06T22:26:35Z

Chef Scott Swartz from The Culinary Institute of America explains how to get the most juice from citrus fruits. He uses an orange as an example, but t...

How To Fillet A Flatfish Such As Flounder

2011-10-07T01:08:47Z

Flounder, an ocean-dwelling flatfish, can be difficult to fillet due to its narrow profile. After watching this helpful video with chef Howard "Corky"...

Crispy Cod Nuggets

2011-10-12T23:29:52Z

In the Pantry Challenge video series, Lauren Braun Costello -- chef, author and food stylist -- shows busy moms how to make meals using ingredients th...

Baked Crab Cakes With Lemon Mustard Sauce

2011-10-13T23:34:46Z

In the Pantry Challenge video series, Lauren Braun Costello, a chef, author and food stylist, shows busy moms how to make tasty, healthy meals using i...

White Wine Braised Clams

2011-10-14T00:09:42Z