The deck seating gives you front row views of boats unloading their catch. You can order salmon five different ways, plus ...

Oregon’s seafood culture thrives on rhythm: tides coming in, boats heading out, kitchens staying steady. Along the coast and ...

In the days after ex-Typhoon Halong hit Y-K Delta communities, World Central Kitchen worked to get food that felt like home ...

Hosting Thanksgiving — as great as it is to be with family — is stressful. Which is why many folks prefer dining out at a ...

The city’s chefs reach peak creativity in winter, giving the city’s famed lobster rolls and fried clams a welcome rest.

When coastal fog rolls in and the wind picks up that signature Oregon chill, locals don’t reach for their thermostats—they head to the Sea Hag for a steaming bowl of what might just be the most ...

The two — in collaboration with the ocean food advocacy nonprofit Fed by Blue — have combined for “The Blue Food Cookbook: ...

The seafood combo platter serves as the ultimate indecision solution – a golden-fried assortment of fish, shrimp, scallops, and calamari that could easily feed two moderately hungry people or one ...

Andrew Zimmern and Barton Seaver are what you’d call seafood fanatics. Or blue food evangelists. They want us to eat more things from the water, even first thing in the morning.