Employ culinary techniques to convey premium cues in takeout fish dishes
Prepping and serving seafood skin-on yields numerous benefits
Lenten menu innovations offer long-term inspiration
The flexibility and varied use of Whole Wild Alaska pollock
Chefs are discovering the versatility and value of this sustainable, delicious seafood
Serious innovation helps keep this category in the zeitgeist
Chefs continue their deep-water exploration of delicious seafood
Chefs showcase creative ways to highlight seafood
Chefs are showing off the shareable side of seafood
Using comfort-food menu platforms to showcase seafood
These two lesser known ingredients provide big menu impact
This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors
What better springboard for seafood innovation than Lent? Seafood consumption up, and there’s a general uptick in excitement around seafood. The pathway to success follows two strategies that walk hand-in-hand today: flavor and sustainability.
At Modern Market - a fast casual based in Denver that serves farm-fresh, artisan food, including wholesome grain bowls, modern salads and toasted sandwiches - director of culinary operations Nate Weir talks about how he worked to source exactly the right salmon, then showcased it in a Curried Salmon Bowl LTO, before developing a Salmon Caesar Salad that quickly became the No. 2 seller in the overall menu mix.
Serving more seafood will help customers improve their overall quality of life. Here are 8 seafood nutrition facts curated by the Seafood Nutrition Partnership servers can use to seal the seafood sale.
Unique breadings, global sauces, inventive formats and sustainable sourcing paint a picture of the elevated fried seafood landscape of the future.
Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”
Nico Osteria offers a Lobster Spaghetti Pasta infused with lobster roe, blanched lobster meat, lobster miso sauce, guanciale and spring onion
Quiznos offers a Lobster & Seafood Scampi Bake: Garlic-baked lobster and seafood, mozzarella, mushrooms and onions, tomatoes, aïoli, served on artisan bread
Publican Anker offers Fried Shrimp with pepper jelly, pickled shallot, chive cream cheese, chow-chow, fresh mint, cilantro
Michael Jordan’s Steak House offers Charred Sea Scallops glazed with white miso paste, yuzu juice, gochujang
Público offers Baked Oysters with corn custard and smoked trout roe
Brunos Italian Kitchen offers a Grilled Mediterranean Sea Bream with roasted seasonal vegetables and fingerling potatoes, green olive-lemon salsa
Pinstripes offers Gnocchi & Ahi Tuna: Seared ricotta gnocchi in garlic butter and Parmesan, with fresh tuna and Calabrese vinaigrette
Tacology offers a Soft-Shell Crab Taco with creamy jalapeño sauce
The Sorghum Checkoff offers Grilled Shrimp Lettuce Cups with a sorghum and grilled-corn salsa and chipotle-lime dressing
The Rez Grill offers King Crab: Grilled Alaskan king crab legs, grainy mustard butter, chimichurri
Slapfish offers its Clobster Grilled Cheese: Maine lobster, Dungeness crab, aged white cheddar, mozzarella, sourdough bread, with Jersey sauce
Artichoke Basille’s Pizza offers a Crab Pie: Crab sauce with herbs, mozzarella and surimi crabmeat stuffing atop signature pizza dough, topped with fresh parsley
Snap Kitchen offers its Naked Salmon: Grilled salmon, grass-fed ghee, baby spinach, kale, broccolini, red peppers, shallots
Burtons Grill & Bar offers a Salmon Romesco: Bronzed Gulf of Maine salmon, romesco sauce, herbed jasmine rice, julienne vegetables, citrus-fennel slaw
Portsmith offers a Fried Fish & Waffle with housemade tartar sauce and Dark Matter malt maple syrup
Coast Guard House offers a Pan-Roasted Rhode Island Striped Bass with local summer succotash, smoked romesco broth and sweet-corn custard
Tánsuŏ offers a Char Siu Black Cod Black cod marinated with char siu sauce, broiled, then topped with XO sauce
Urbain 40 offers a Ginger-Teriyaki Char-Crusted Yellowfin Tuna Filet with young carrots, snap peas, lotus root and mushrooms, curry butter emulsion
Steadfast offers Halibut with brown-butter solids, artichoke purée, artichoke chips, roasted sunchokes, pickled sunchokes, shaved lemon, preserved lemon, cress
Woods Hill Table offers Calendar Mussels with anadama bread and crunchy ham vinaigrette
C&S Chowder House offers a Chargrilled Oysters with garlic butter, Parmesan, lemon, Cajun spices
Rooh offers a Tuna Bhel: Fresh ahi tuna, avocado, tamarind gel, puffed black rice, green mango, green apple, togarashi
12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
10 ways to key into this exciting and appealing seafood offerings trend
For the foodservice industry, Lent is a time when demand for seafood sees a big boost from diners who choose to abstain from meat for the six weeks before Easter.
Lent brings big opportunity for boosting business while tapping into modern seafood strategies
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Creativity and contrast mark the modern fish taco
This trend sees seafood boldly stepping out of its traditional confines and embracing big flavor combinations and casual presentations. Chefs are menuing seafood in thrilling ways, underpinning the dishes with an approachable, but meaningful message of sustainability.
Pull in both seacuterie and classic dishes for a crowd-pleasing range of seafood options to serve at the bar