Terri Ciccone is Eater’s Deputy Director of Audience Development. She has helped shape social, video, and newsletter content strategy around everything Eater audiences love — food, dining, restaurant ...

1 pound medium-size prawns (26 to 30 count), shelled and deveined, with tails intact Rinse shrimp and pat dry. Combine salt, white pepper, egg white, cornstarch and 2 tablespoons oil with prawns. Let ...

Join us as we embark on an exciting nocturnal adventure, catching prawns for bait! Armed with buckets and guided by the moonlight, we delve into the art of spearfishing and freediving. Encounter the ...

WEST LAFAYETTE, Ind. - A southern Illinois farmer produces two crops in a single season on the same land. And while that may not be out of the ordinary, what makes Bob Boyd's double crop so unusual is ...

A sizeable majority of Outer Banks restaurants that claim to serve local, wild-caught shrimp have been found through genetic testing to be serving imported farm-raised shrimp instead.

Northern Ireland's fishing fleet is to benefit from an increase in the amount of prawns it can catch. It was agreed at an EU fisheries council meeting in Brussels. About 100 vessels are involved in ...

catches directly to market in La Coruna in North-west Spain. Murdo Macaulay, who comes from the south of Harris in the Western Isles, broke new ground over a year ago by transporting live prawns in ...