2020 March April Seafood

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Inspiring chefs and driving trends buoy today's opportunities
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Prepping and serving seafood skin-on yields numerous benefits
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When life gives you lemons, serve them with seafood
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10 brunch-friendly dishes primed for a seafood upgrade
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The Executive Chef at Jax Fish House & Oyster Bar in Colorado and Missouri showcases bold flavors in her seafood
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The Lead Chef at Dega Catering and Southern Ground Studios in Nashville, Tenn. works tirelessly to find the best products wherever she lands, sourcing local seafood whenever feasible
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The Co-owner of Passionfish, Pacific Grove, Calif., appealing to customers with elevated, intriguing flavors, she is furthering her cause of protecting the ocean
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The Chef at Freight House in Paducah, Ky. has got her guests hooked on Asian carp
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The Executive Chef at Jack O’Neill Restaurant & Lounge in Santa Cruz, Calif. serves a scallop dish paired with lentils, chanterelles, escarole and a caviar beurre blanc
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The Owner and Executive Chef of Mustards Grill in Napa, Calif. is guided by simplicity and local sourcing in her seafood decisions
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When it comes to seafood preparations, a go-to technique for the chef and cookbook author from Atlanta is slow roasting
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The Culinary Manager and Co-Creator of Fiber Fourteen in Austin, Texas is inspired by the cuisines of Southeast Asia
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The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California is inspired by her travels in Bali and other places
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The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California menus ceviches and a poke, as well as Veracruzana and fish tacos