As much as I feel guilt for eating such an intelligent sea creature, this was incredible. Tasted like an extremely tender grilled ribeye, but better.

Tried a new place out and loved it. The mussels and prawns in a saffron white cream sauce were absolutely delicious.

Everything was so fresh and tasty, great atmosphere. Had a blast. Leaving the area for work for a while so won't be around here anymore but I can't wait to go back when I am.

Intermezzo Restaurant and Wine Cellar in Vernon, BC. Canada

IRRESISTIBLE!!!!

Who likes Them?? 😁😁

Olive oil, butter, lemon, Parmesan with pappardelle pasta and seared shrimp seasoned with salt and paprika. Simple and tasty.

Seafood dish served in the shell

I made this seafood boil for our anniversary. It has shrimp, crab legs, clams, baby octopus, mini potatoes, and corn. All boiled with Cajun style seasonings and then tossed in seasoned garlic butter, lots of butter.

(trout)

The chicken cordon bleu is rich and gooey, balanced perfectly by the light, crispy crunch of the calamares and shrimp. It is a seafood and cheese lover’s dream combo. Definitely add this to your must-try list! 👇

Just was thinking about it and I don't think I've ever used cocktail sauce for anything other than seafood. Specifically shrimp..

I made seafood Mac and cheese from scratch. First I got the meat out of the dengoness crab ( 2 clusters). De-tailed the shrimp, and cut them in half. And cooked 3 small lobster tails.

I cooked the lobster tails in white wine, butter, lemon juice, and whole fresh dill on top. Took the meat out of the lobster and chopped it into chunks and mixed it with the crab and shrimp. Added more white wine, melted butter, chopped up some fresh dill, and fresh lemon juice ans mixed it really well.

Added the lobster marinade that was left over into a pan and Added mac noodles and cheese mix. Baked for about 35 minutes.

Added the seafood mix and stirred. Added.cayan pepper and paprika and stirred. Added some more cheese mix, some ground parmesian, and some shredded havarti on top and put on the top rack on high broiler tp make a cheese crust on top.

Overall I think it was the best Mac ive ever had. The seafood was perfect in ratio to be in every bite and had good flavor and texture in contrast to the noodles.

Pictured is the seafood mixture before I added it and the final result.

On sale for 30% off at Vons so picked it up 😄

Hi! Where's my fellow foodie/oyster lovers at? I went looking for a social group centered on this and couldn't find one; and I've been wanting something like this to exist for a while, so I started it.

 I named this 'safe space' Capital Oyster Society — a casual meetup group for oyster lovers and the oyster-curious across DC/MD/NOVA. Tastings, oyster crawls, shucking competitions & classes, restaurant meetups, eventually some boating/farm trips out to the Chesapeake. BTW-no expertise required!

 Also! Oysters seem to be polarizing? I figured this was needed because a lot of my friends can't stand the thought of raw seafood and I need a tribe of judgment free raw oyster eaters ha.

 Anyway, if you're interested in IRL activities to meet new people who share this same interest, here we are. I plan to be at Salt Line's Oyster Wars in October, but I think we'll do a social happy hour somewhere before then in September. 

Unsure if I can share links here, but you can look it up on[ FB](https://www.facebook.com/groups/1724940252062800) or [IG](https://www.instagram.com/capitaloystersociety/) if you want to join.

Also welcome to DM me or I can reply in comments!

Please let me know where you think the best Oyster spots are in the DMV and/or events!

Mullet often gets dismissed as a “trash fish,” but I think it can turn out beautifully when treated properly.

I pan-seared the fillets in butter and served them with cheesy cilantro mashed-potato quenelles, topped with fresh chives. I dried and crisped the removed skin to use as a garnish, then made a quick fish jus from the leftover bones.

A nice little exercise in using essentially the whole fish and honestly, I was really happy with how it turned out.

I used Pageot a fish from the seabream family commonly found in Morocco. (Known as Pandora in English) I removed all the meat, mixed it with herbs and seasoning, shaped it into balls, lightly coated them with cornstarch and fried them. I then sliced them into medallions for serving.

Alongside them are sautéed peas finished with orange zest. For the sauce, I took an unusual direction and combined blueberries, blackberries and lemon juice, creating a sweet-and-sour contrast with the fish.

It was definitely an experiment, but the flavours worked surprisingly well and I loved how the purple, green and orange came together on the plate

When barbecue is not available, from the oven