Saveur

Making the most from leftover leche de tigre LITERALLY TRANSLATING TO “tiger’s milk,” leche de tigre is a critical part of Peruvian ceviche: The mix of citrus, chiles, aromatics, and fish stock flavors and gently “cooks” the raw fish. But in parts of

PHOTOGRAPHS BY TED CAVANAUGH FOOD STYLING BY STACY ADIMANDO Between the dollar specials and those tiny forks, oysters have become a food we, by and large, order at restaurants. But they’re not as high maintenance as you’d think: These briny bivalves

PHOTOGRAPHS BY SHIRLEY STOLZE A boat bearing floral tributes to sea-goddess Iemanjá makes its way out from the harbor in downtown Salvador. By midmorning, the festival is in full swing, with revelers and onlookers crowding the sand It’s not quite 4:3

PHOTOGRAPHS BY ANDREW HETHERINGTON Oyster farmer Peter Stein and his barge, La Perla, are ready for a day on the water. The crew winches up a cage farmer Peter Stein LONG BEFORE IT WAS FAMOUS FOR PIZZA OR DIRTY-WATER DOGS OR CRONUTS, NEW YORK WAS A C

On the Thai island of Ko Yao Noi, no dish is complete without a hit of coconut.

The splurge choice, on Funchal’s outskirts, is the Belmond Reid’s Palace—with a storied past (including two stays by Winston Churchill), a 500-species botanical garden, and a Michelin-starred restaurant. Otherwise, look just outside the city at one o

PHOTOGRAPHS BY ED ANDERSON THE FLUKE IS KELP-BROWN AND SPECKLED, SHINY, STILL WET from the tank. It strains against the cutting board, thrusting up its head and tail to convulse into a taut, furious U. The spiny rays of its fins ripple, as if trying

PHOTOGRAPHS BY CHRISTINA HOLMES “Verdelho,” whispers Luis D’Oliveira to his assistant, “noventa quarto, setenta e três, trinte e dois, doze.” Presiding over our tasting in a pressed striped shirt, hair combed neatly across his forehead, and with an i

PHOTOGRAPHS BY JASON JAACKS DIVE DIRECTION BY AARON KOSEBA We launch our kayaks at dawn from a pristine, sheltered cove and paddle about a quarter-mile up the pinnacle-studded Mendocino coastline to a craggy reef just offshore. Our mission is to scan

AS TOLD TO SARAH ZORN ILLUSTRATION BY SPIROS HALARIS AS A PALESTINIAN CHRISTIAN, raised in Nazareth near the Sea of Galilee, I remember my family observing “Fish Fridays” all through my childhood. Abstaining from red meat was a religious ritual (in t

These inexpensive fish are often deep-fried (no pre-soaking needed) until crisp and fragrant, then eaten as a snack or appetizer. Among the most extravagant delicacies and prized for their slithery mouthfeel, sea cucumbers require lengthy soaking and

A little before sunset, a johnboat departs James Island, South Carolina, carrying three men, an empty cooler, bait, and marking poles. Chris Stewart, chef at Charleston’s Glass Onion, fought traffic after a day in the kitchen to be here. Shrimp baiti

Saleem Razzaq (below) is well-known in Karachi’s harbor. His dinner cruises, which he hopes will someday be popular again, always feature the local mud crabs. Razzaq hopes that, now and then, customers will still be interested in a local boatman’s st

WALKING AROUND LIMA, where there are cevicherías in every neighborhood and each one is bursting with locals, you would never know that ceviche—a citrus-marinated seafood starter—wasn’t invented in Peru. Crude forms of the dish—at its most basic, raw

Vittorio Marino Donatella Marino’s storefront is a few dozen diagonal yards from the marina in Pisciotta, a fishing village in the Cilento region of Italy. Directly in front of the shop, the Tyrrhenian Sea stretches westward to the horizon, and it’s

FOR THE BETTER PART of American seafood history, home cooks deftly dealt with whole fish, whether they bought them or reeled them in themselves. But when pre-processed fillets were introduced into the American marketplace in the 1920s, these prime cu

STANDING STILL ON A RANDOM roadside on the tiny Caribbean island of Nevis, little sister to the better-known St. Kitts, you’re less likely to hear cars driving by than the sleepy sounds of wind blowing through mango trees, or goats bleating from a ba

Bren Smith joins his mentee Jay Florez at his vertical farm, where ropes of glistening kelp and nets of mussels will ultimately make their way onto restaurant menus all along the East Coast. Alongside the strands of kelp, mussels hang in nets, and oy

As it ages, fish sauce takes on a dark, caramel-brown color; this young tasting sample was taken from Red Boat’s vermilion barrels. “Nobody at the time was exporting high-quality Vietnamese fish sauce like this to America.” One of nearly 800,000 refu

FORAGING FOR NATIVE PLANTS has been a practice of Chile’s indigenous people for centuries. As part Mapuche, one of Chile’s native groups, I try to bring those same influences to the menu at Boragó, my restaurant in Santiago. Some of the most interest

NINE YEARS AGO, KOBUS VAN DER Merwe quit his job at a Cape Town food magazine to help his parents run a casual eatery in Paternoster, a small beachfront town about two hours’ drive north of the capital. Cooking every day and exploring with botanist a

PHOTOGRAPH BY CHRISTINA HOLMES I grew up in France, splitting my time between the Mediterranean and the Atlantic sides, so the sea has always been important to me. On weekends, my family would gather to go fishing and scuba diving, and we’d bring bac