EditorialThe noodles in Penang prawn mee soak in a hot soup that swirls with chiles and shellfish flavor at Hainan Chicken House in New York, June 29, 2023. (Colin Clark/The New York Times)
EditorialThe noodles in Penang prawn mee soak in a hot soup that swirls with chiles and shellfish flavor at Hainan Chicken House in New York, June 29, 2023. (Colin Clark/The New York Times)
EditorialThe noodles in Penang prawn mee soak in a hot soup that swirls with chiles and shellfish flavor at Hainan Chicken House in New York, June 29, 2023. (Colin Clark/The New York Times)
EditorialThe noodles in Penang prawn mee soak in a hot soup that swirls with chiles and shellfish flavor at Hainan Chicken House in New York, June 29, 2023. (Colin Clark/The New York Times)
EditorialThe noodles in Penang prawn mee soak in a hot soup that swirls with chiles and shellfish flavor at Hainan Chicken House in New York, June 29, 2023. (Colin Clark/The New York Times)
EditorialThe noodles in Penang prawn mee soak in a hot soup that swirls with chiles and shellfish flavor at Hainan Chicken House in New York, June 29, 2023. (Colin Clark/The New York Times)
EditorialThe noodles in Penang prawn mee soak in a hot soup that swirls with chiles and shellfish flavor at Hainan Chicken House in New York, June 29, 2023. (Colin Clark/The New York Times)
EditorialAndrew Graham, a PDK Shellfish driver with a truck filled with around $99,000 worth of lobster, langoustine and crab, arrives at the port in Portsmouth, England, March 6, 2023. (Andrew Testa/The New York Times)
EditorialAndrew Graham, a PDK Shellfish driver with a truck filled with around $99,000 worth of lobster, langoustine and crab, arrives at the port in Portsmouth, England, March 6, 2023. (Andrew Testa/The New York Times)
EditorialA platter of shellfish, raw fish and lobster at Corner Bar, on the Ground level of the Nine Orchard Hotel in Manhattan, Dec. 29, 2022. (Karsten Moran/The New York Times)
EditorialAna Shellem, who harvests shellfish for commercial clients, at work near Wrightsville Beach, N.C. on Nov. 28, 2022. (Madeline Gray/The New York Times)
EditorialAna Shellem, who harvests shellfish for commercial clients, at work near Wrightsville Beach, N.C. on Nov. 28, 2022. (Madeline Gray/The New York Times)
EditorialFishermen collect shellfish from a seawater pool by the causeway to the mainland, on Holy Island in England, Aug. 15, 2022. (Andrew Testa/The New York Times)
EditorialFishermen collect shellfish from a seawater pool by the causeway to the mainland, on Holy Island in England, Aug. 15, 2022. (Andrew Testa/The New York Times)
EditorialAn employee shucks shellfish at a location of Oysters of Scythia, on the Mykolaiv side of the Tylihul Estuary, Ukraine, on Aug. 6, 2022. (Daniel Berehulak/The New York Times)
EditorialAquaculture shellfish: Cultivation of mussels in front of the coast of Cangas do Morrazo. Atlantic coast. Pontevedra province, Galicia, Spain.
EditorialGathering Shellfish at Low Tide at Susaki (Susaki shiohigari), from the series "Famous Places in Edo (Koto meisho)". Utagawa Hiroshige ?? ??; Japanese, 1797-1858. Date: 1827-1839. Dimensions: 25 x 38 cm (9 13/16 x 14 15/16 in.). Color woodblock print; ...
EditorialGathering Shellfish at Low Tide at Susaki (Susaki shiohigari), from the series "Famous Places in Edo (Koto meisho)". Utagawa Hiroshige ?? ??; Japanese, 1797-1858. Date: 1827-1839. Dimensions: 25 x 38 cm (9 13/16 x 14 15/16 in.). Color woodblock print; ...
EditorialMichael Doall, shellfish specialist at the School of Marine and Atmospheric Sciences at Stony Brook University, with kelp at the SUNY Maritime campus in the Bronx, May 2, 2022. (Johnny Milano/The New York Times)