The key to a great raw bar? It’s all in the shucking. Let me tell you about a few of my favorites, near and far.
Ocean Beauty Seafoods has announced a precautionary recall of two cold-smoked salmon products distributed in 12 states because of possible Listeria contamination.
The origin of fish and chips in the City of Brotherly Love is not recorded, but the flavorful, batter-dipped fish and salted chips remains a favorite staple at many city pubs and restaurants.
Whether your palette fancies a fine fillet of grilled fish, a succulent lobster tail or a tin box of delicious oysters, Philly’s selection of seafood restaurants can satisfy your soul.
The region is a magnet for seafood lovers and, would you believe, beachgoers.
A getaway to the nearby Chesapeake Bay this summer could put visitors on a working crab boat, on the trail of Captain John Smith.
National Geographic Fellow Barton Seaver is not against eating seafood. He’s the author of the cookbook For Cod and Country, but he says technology has made commercial fishing so efficient that it threatens the very species people consume.
“Oyster bars used to be the way pizza parlors are today. There used to be an oyster bar on every block,” says Sam Mink, owner of the Oyster House at 1516 Sansom Street.
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