Fish & Fire- Playboy is not just read for the articles, but for the recipes as well.

Searing seafood over a wood fire is for adventure seekers. There’s small oily fish, and large meaty ones, chiseled scallops, slippery clams, and umami rich uni. Anyone who has sipped the briny liquor from the deep cup of an oyster—or sighed a little in the afterglow of eating grilled king salmon bellies—already knows that seafood is sensual. To get really primal with all the fats, juices and flavors of seafood, cooking it over fire adds an earthy, smoky experience to the salt water freshness. And the cook can only appear fearless to those gathered around the fire. Read my full article about learning to cook seafood with fire by Chef Douglas Bernstein of Fish restaurant Here.