Why You Should Pay $22 for a Can of Fish

Everything old is new again as canning, smoking and pickling seafood make a culinary comeback.

Zoi Antonitsas and Bryan Jarr revive the art of canned seafood with Little Fish, in Pike Place Market’s new MarketFront section

Naomi Tomky

Book Excerpt: Jess Thomson’s ‘A Year Right Here’

Seattle author and food writer (and frequent Seattle magazine contributor) Jess Thomson explores the Northwest in her new book of essays, 'A Year Right Here: Adventures with Food and Family'

Razor clams worth digging for

Jess Thomson

Pink Scallops Return to Seattle Menus

After disappearing from the market for years, a special kind of seafood makes a triumphant comeback

Check out the recipe below for pink scallops with cream, tarragon and ikura.

Brian Hagenbuch

Food We Love: Bar Harbor

The Connecticut-style lobster roll at Bar Harbor in South Lake Union

Chelsea Lin

White Swan Public House and 100 Pound Clam: Seafood With Views, Too

Inventive waterfront seafood dining, courtesy of the folks from Matt's in the Market

Bone marrow “Kilpatrik”: smoked oyster, bacon, Worcestershire, bread crumbs, garlic puree

Chelsea Lin

Eat Crayfish, Drink Aquavit, and Support a Good Cause This Friday

The Old Ballard Liquor Co. and Tumble Swede host summer crayfish party

Summer crayfish parties are a great Scandinavian tradition and this Friday, August 19, the Old Ballard Liquor Company and companion…

AJ Rathbun

East Anchor Seafood Market and Oyster Bar Offers A Fresh Catch

Shopping at an envy-inducing neighborhood market

A twinge of jealousy struck me upon entering East Anchor Seafood, Kayley Turkheimer and Brian Clevenger’s tiny seafood market and…

Jessica Yadegaran

Sansei Serves up Hawaiian Fare with Mellow Island Vibes

New downtown sushi bar offers Japanese-inspired Pacific Rim fare with fresh local seafood

If you’re a foodie who travels to Hawaii, you’ve likely dined at one of D.K. Kodama’s Sansei seafood restaurants on…

Seattle Mag

Where to Get the Best Clam Chowder in Seattle

Clam chowder, particularly outside its native New England, can be easily overlooked—too thick, too chewy, too frequently relegated to a…

Jessica Yadegaran, Chelsea Lin and Cynthia Nims; with additional reporting by Haley Durslag