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 | 2-Minute Calamari, Sicilian Lifeguard-Style | | |
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 | Abalone Hors D’oeuvres | | |
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 | Ahi Palette Dancer | | |
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 | Ahi Tuna Pot Stickers | | |
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 | Ahi Tuna Seviche with Mango and Avocado | | |
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 | Alaska Seafood Phyllo Triangles | | |
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 | Alma’s Striped Bass Seviche | | |
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 | Almejas con Tomates (Clams with Cherry Tomatoes) | | | |
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 | Anchovy Fennel Toasts With Roasted Red Peppers | |  | |
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 | Arctic Circle Crab Crostini | | |
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 | Asian Shrimp Canapes | | |
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 | Asparagus And Smoked Salmon Bundles | | |
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 | Atlanta Fish Market Crab Cakes | | |
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 | Bacalaítos Fritos Con Bacalao Guisado (Codfish Fritters With Cod Salsa) | |  | Bacalaítos Fritos con Bacalao Guisado (Codfish Fritters with Cod Salsa) | |
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 | Baccala Fritto: Fried Salt Cod | | |
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 | Bacon Wrapped Prawns With Chipotle Bbq Sauce | | |
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 | Bacon Wrapped Shrimp And Scallops | | |
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 | Bacon-Wrapped Sardines | | | King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver. | |
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 | Bacon-Wrapped Shrimp With Chipotle Barbecue Sauce | | |
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 | Baguettes with Smoked Salmon and Dill Butter | | |
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 | Baked Clam Dip Loaf | | |
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