seafood

When it comes to sourcing for the best ingredients, owner of The Naked Finn, Tan Ken Loon, prefers to see it for himself.

One of Singapore's largest seafood distributors has just launched their first consumer-focused concept.

Let’s get to the nitty-gritty about your favorite Instagrammable lunch bowl.

The end of an era is looming – the almighty Tsukiji Market will soon be relocated for a brand new look. Pay a last visit to this seafood sanctuary and take in the scenery you wouldn’t find anywhere else.

Here are five hawker stalls that will satiate your late-night sambal BBQ stingray cravings.

Of course you’re familiar with the ubiquitous salmon and toro. Up your knowledge with these lesser-known cuts that are just as, if not more, tasty and delicious.

We delve into one of Hong Kong’s traditional dried seafood shops with Vicky Cheng of VEA.

New Ubin Seafood perfectly epitomises the Singapore spirit of being innovative whilst keeping with traditions.

In most restaurants these days, produce is ordered through an online or paper catalog, or taken care of by a large purchasing department, laments Ola Cocina del Mar's chef-owner Daniel Chavez.

75 per cent of the seafood served in Singapore is not responsibly caught, but here's what you can do about it.