Fill a cooler at these seafood shacks and markets in Gulf Coast fishing villages. Roadside seafood shacks, mom-and-pop ...

A classic grilled cheese sandwich is already perfection, but when you eat one on the regular, it's fun to switch things up.

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

grew up eating smoked mullet and making smoked fish dip. “I brine with saltwater, cane syrup, and bay leaves, mix it with mayonnaise, serve it on a Ritz cracker, and add a few drops of Crystal ...