Seadelish is a recipe kitchen devoted to one subject: cooking what comes out of the sea, properly.
Most seafood recipes online are written by people who have never broken down a whole fish or watched a pot of mussels open. Instructions such as sear the fish for eight minutes are not a recipe, they are a mistake waiting to happen. Every dish published here is cooked in our own kitchen first, then written down with the numbers that actually matter: pan temperature, cooking time per side, target internal temperature, and the yield you get from a realistic market portion.
What you will find on Seadelish
- Fish – fillets, steaks and whole fish, pan-seared, baked, grilled and braised.
- Shellfish – shrimp, prawns, mussels, clams, oysters, squid and octopus, with the cleaning and timing each one demands.
- Raw preparations – ceviche, crudo, poke and tartare, including the freezing step that makes raw fish safe to serve.
- Grill and smoke – direct and indirect heat, plank work, and the temperatures at which fish stops sticking.
- Pantry and sauces – stocks, fish sauces, brines, marinades and condiments that carry a seafood kitchen.
- Buying and storage guides – how to judge freshness at the counter, how to thaw correctly, and how long anything keeps.
How we work
A recipe is published only after it has been repeated at least twice with the same result. Where a step depends on equipment, we say so. Where a substitute changes the dish, we describe the change instead of hiding it. Metric weights come first, with US units beside them.
Sourcing matters more in seafood than in almost any other kind of cooking. We favour species with healthy stocks and we point out the alternatives that taste the same and cost less. When a fish carries consumption advisories, for example mercury in large predatory species, the recipe page says so rather than leaving you to find it elsewhere.
Disclosures
Seadelish earns revenue from display advertising and occasionally from sponsored placements. Advertisers never choose which recipes are published, and no recipe is written in exchange for payment. Some links to equipment or ingredients may be affiliate links; a purchase through them supports the site at no extra cost to you. The limits of what our content promises are set out in the Disclaimer, how we handle data is in the Privacy Policy and the Cookie Policy, and the rules for using the site are in the Terms and Conditions.
Questions, corrections and recipe requests are welcome at [email protected] or [email protected].