These microorganisms, already known for their astonishing resistance to the vacuum of space, ionizing radiation, and ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Surprise, surprise—there's a ...

Eater Vegas’s Editor dines out several times a week — if not per day, which means frequent encounters with standout dishes ...

A pair of young fishermen aboard the scallop vessel F/V Freedom out of New Bedford choose the Showa 477 gloves for comfort ...

Easter Sunday calls for something special, and Huntington’s hidden seafood treasure delivers just that. Jewel City Seafood ...

It’s hard to find a bar or restaurant in Portland that doesn’t sear, steam, or slice some kind of seafood, with raw oysters ...

Seaside Restaurant in Glen Burnie, Maryland, has mastered this alchemy, transforming fresh-caught seafood into dishes so ...

The downtown Cleveland restaurant is offering a multi-course dinner paired with wines from master sommelier’s Oregon winery.

There's a world of difference between good scallops and bad scallops. We take a look at how some chain restaurant options ...

In brief: they've grown thicker shells. The paper documents two sets of field experiments, conducted 20 years apart, measuring the thickness and plasticity in samples of tidal snails. The first ...

It featured a round of amuse-bouche with lobster roll on bao buns, beet carpaccio, oysters on the half shell and a crab and corn soup. These were followed by a bronzed sea scallop appetizer with ...

If your scallops arrive in sealed or vented packaging, keep them in it until you’re ready to use them. This helps maintain optimal freshness.