A sizeable majority of Outer Banks restaurants that claim to serve local, wild-caught shrimp have been found through genetic testing to be serving imported farm-raised shrimp instead.

This low-effort, high-reward recipe comes from Andrew Zimmern and Barton Seaver’s new seafood bible 'The Blue Food Cookbook.' ...

Dan Rodricks joins Chef Nancy Longo as she prepares the Christmas Eve tradition of Feast of the Seven Fishes at her Pierpoint ...