2019 March April Seafood

Picture for Telling the Fish Tale
Fishermen and fish farmers, share stories about the seafood they harvest from spots all around North America. Chefs share with us how they tell these tales of provenance to appeal to their diners—and spark their creativity.
Picture for Selling the Seafood Story
We’ve dedicated this issue of Seafood & The Menu to telling stories of seafood and the incredible men and women who fish and farm in North American waters
Picture for Alphabet Chowder Spelled Out
What do seafood certification acronyms really mean?
Picture for 5 Ways to Combat Seafood Fraud
Here are five steps to take to help keep seafood fraud out of your operation
Picture for The Rising Tide of Seafood Menuing Raises All Boats
Chefs opting to serve more seafood helps fishing communities thrive, provides a place for fishermen and their families to live, and gives consumers better opportunity to enjoy the fruits of the industry’s labor
Picture for Maine Lobster
Fisherman Chris Welch and Jimmy Papadopoulos, Executive Chef at Bellemore, talk Maine lobster
Picture for Maryland Blue Crab
Fisherman Nick Crook and Zena Polin, co-owner of The Daily Dish, talk Maryland Blue Crab
Picture for Alaska Pollock
Fisherman Tim Thomas and Leo Varchetta, Chef/co-owner of Cinque Terre Ristorante, talk Alaska Pollock.
Picture for Cape Cod Skate
Fisherman Greg Connors and Chef Jake Eberle talk Cape Cod Skate
Picture for Gulf Red Snapper
Fisherman Kerry Hurst and Executive Chef Dylan Feenker talk Gulf Red Snapper
Picture for Baja Striped Bass
Fisherman Jesus Martinez and Andres Padilla, Chef de Cuisine, talk Baja striped bass
Picture for Sablefish
Fisherman Geoff Bettencourt and Chef/Seafood Advocate Barton Seaver talk sablefish.
Picture for Gulf Shrimp
Fisherman Lance Nacio and Chef/Co-owner of GW Fins Tenney Flynn talk Gulf shrimp
Picture for Alaska Salmon
Fisherman Nelly Hand and Paul Duncan, Executive Chef at Ray’s Boathouse, talk Alaska salmon