Seafood lovers who have been following the news know that it’s probably going to be a long spring. Salmon, the king of the season’s fish, is missing in action and its prices are likely to stay high ...

As rain and wind wash over Southeast like a river, and leaves fall off the alder, and the berry bushes wilt, I start thinking about chowder. Fall reminds me of cupping my hands around a bowl of warm ...

Here are the ingredients you will need: 4 pounds of halibut fillets, 1 pound of small shrimp, 2 tablespoons butter, 2 onions, 4 cloves minced garlic, 1 cup heavy cream, 2 cups milk, one can of yellow ...

SEAFOOD lovers who have been following the news know that it’s probably going to be a long spring. Salmon, the king of the season’s fish, is missing in action and its prices are likely to stay high ...

The “Blessing of the Fleet” in Ballard used to be a biggie, maybe still is. Probably is. Whether or not this annual event still draws a crowd the way it used to, though, we know for sure that we’re ...

½ teaspoons freshly ground black pepper 1 cup half-and-half or nonfat evaporated milk 4 ounces silvered almonds 6 sprigs fresh dill, chopped Melt butter in a large pan. Add garlic, onion, celery, and ...

Correction: A previous version of this review incorrectly stated that one of our reporters reviewed the clam chowder. He reviewed the halibut chowder. The article has been updated to reflect this.

Clark’s Corner on J Street in Sacramento suddenly closed in 2015. They made the best Brussels sprouts with bacon, capers and apple vinaigrette. I’ve tried to re-create it, but it just wasn’t the same.

More on halibut chowder today, and it’s thanks to Forum friend and Arlington cook Jean Kroeze. “I was going to send in the halibut chowder recipe earlier,” she writes, “but folded up the paper with ...

B.C. halibut is in season and Islanders are able to purchase it fresh at numerous retail locations. That’s a good thing, because this jewel of a fish is a tasty treat. B.C. halibut is in season and ...

When I visited Alaska last summer, I ate halibut every day, sometimes twice a day, and not because there was nothing else to eat in the 49th state. It was just that, in my experience, the fish was so ...