John Susman

How to shuck an oyster

Follow these tips from seafood expert John Susman and you’ll be on your way to perfectly shucked oysters every time.

John Susman gives us his tips to sailing the high seas of seafood cooking.

Seafood expert John Susman praises the oft-ignored and underused parts of fish like the heads, roes, wings, fins, and more.

As much as we love seafood steamed, roasted and fried, the best method of cooking a fish is over a fire...

Why does fish in restaurants so often taste better than what I cook at home?

It seems everyone craves seafood in summer, but winter is a fantastic time for it, too...

Is there still a place for the classic French-style seafood platter?

Even though most of us associate seafood with summer, it’s actually at peak value in winter and spring...

How can I pack seafood to take to the beach house this Easter?