Shrimp, mackerel, catfish, crab and oysters are just a handful of seafood we love putting on sandwiches. Classic shrimp po'boys are a New Orleans favorite and are easy to whip up—crispy fried ...

David lives in Brooklyn where he's spent more than a decade covering all things edible, including meal kit services, food subscriptions, kitchen tools and cooking tips. David earned his BA from ...

Their seafood market, touted by many as the best ... cracking — only in season since they're never frozen. Bronx-based OceanBox promises never-frozen, sustainably sourced and packaged stone ...

All that's missing is a shrimp or some other form of seafood to layer on top and grill away. We're lucky in Melbourne as some of the city's finest fishmongers are able to deliver their goods ...

Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic and fry gently for 2-3 minutes until softened. Stir in the chilli flakes ...

Preheat the grill to high. Grill the fish for 3-4 minutes until cooked through. To serve, carefully mix the seafood including the mussels into the risotto. Leave a few pieces on top to garnish.