If you've ever opened a can of oysters and discovered a noticeable green tint to the meat, you may have been tempted to toss them out, but do you need to?

There are two types of canned oysters — smoked and natural — and they each bring their own special flair to a stew. Natural ...

The fresh-shucked oysters are topped with cheese and sauce and then smoked over a pecan-and-oak fire. The shells get partially blackened and the oysters pick up a strong smoky flavor while ...

The new pop-up seafood concept from the owner of Crafty Cow marries Northeast and Northwoods seafood cultures.