Recipes — cooking seafood

What makes our Salad Nicoise stand out from the usual is our use of olive oil-poached fresh Wild Atlantic Albacore instead of tuna from a can.

This delicious Gulf of Maine Redfish recipe has very few ingredients and can be tossed together at a moment's notice

An easy peasy summer crowd pleaser! Cooking shrimp in the shells protects the sweet meat inside, keeping them tender and succulent. Sea to Table's Jumbo EZ Peel Shrimp comes deveined, and the shell is a breeze to remove at the table.

Food cooked over fire has a special place in our hearts—and stomachs. When grilling fish directly over a flame without using foil, choose a fish that is meaty and thick, such as our Northwest Pacific Halibut. Make sure your grill is very clean to help prevent the fish from sticking. Pat your fish dry and brush it liberally with a high-smoke-point oil such as grapeseed, peanut, safflower, or canola. PRO TIP: Using mayo (as in this recipe) helps prevent the fish from sticking to the grill and it doesn't light on fire as easily as oil. It also helps keep...