Saveur Magazine's Seafood Issue

As previously mentioned, Saveur is probably my favorite magazine on earth. While technically a popular food magazine, its slant towards the history and ethnography of food both internationally and in the tiniest hamlets of the United States, combined with photography to blow your eyes away, makes it a read far beyond your basic cooking magazine. This month, (the April issue) Saveur is going even nearer and dearer to my heart by doing a special issue on seafood. You can see some of the recipes online, but to me, Saveur has always been more about the articles, about which they are coy, sharing only a couple on the web. It's an issue that will enlighten on so many fronts, including crawfish (who knew the shellfish in Manhattan's Zabar's lobster salad was exposed as crawfish?), an appreciation (that I still lack, despite many trips to Monterey) of sardines, home cooking in the villages along Croatia's Dalmatian coast, a lesson in remoulade styles, and a primer on the fish and ales to be found on the Oregon coast. There's also an article on the seafood of Saint-Pierre and Miquelon, two teeny islands off the Atlantic coast of Canada that are actually French territory, with passports stamped by French customs officials, euros used as currency, and a very native French-sounding environment in its food and drink scene. Who knew? That's why I love each new issue of this magazine. Always so much to learn while being entertained by the writing at the same time.