Seafood/

Picture for Lent's Momentum
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.
Picture for Going Upstream
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.
Picture for Here’s to Your Health: 8 Facts to Boost a Seafood Sale
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.
Picture for Hooked on Fried
Unique breadings, global sauces, inventive formats and sustainable sourcing paint a picture of the elevated fried seafood landscape of the future.
Picture for Omelette, Oh My!
Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”
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Nico Osteria offers a Lobster Spaghetti Pasta infused with lobster roe, blanched lobster meat, lobster miso sauce, guanciale and spring onion
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Quiznos offers a Lobster & Seafood Scampi Bake: Garlic-baked lobster and seafood, mozzarella, mushrooms and onions, tomatoes, aïoli, served on artisan bread
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Publican Anker offers Fried Shrimp with pepper jelly, pickled shallot, chive cream cheese, chow-chow, fresh mint, cilantro
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Michael Jordan’s Steak House offers Charred Sea Scallops glazed with white miso paste, yuzu juice, gochujang
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Público offers Baked Oysters with corn custard and smoked trout roe
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Brunos Italian Kitchen offers a Grilled Mediterranean Sea Bream with roasted seasonal vegetables and fingerling potatoes, green olive-lemon salsa
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Pinstripes offers Gnocchi & Ahi Tuna: Seared ricotta gnocchi in garlic butter and Parmesan, with fresh tuna and Calabrese vinaigrette
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Tacology offers a Soft-Shell Crab Taco with creamy jalapeño sauce
Picture for That’s A Wrap
The Sorghum Checkoff offers Grilled Shrimp Lettuce Cups with a sorghum and grilled-corn salsa and chipotle-lime dressing
Picture for Fit For A King
The Rez Grill offers King Crab: Grilled Alaskan king crab legs, grainy mustard butter, chimichurri
Picture for What A Catch
Slapfish offers its Clobster Grilled Cheese: Maine lobster, Dungeness crab, aged white cheddar, mozzarella, sourdough bread, with Jersey sauce
Picture for Unlikely Pairing
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
Picture for Ghee To Success
Snap Kitchen offers its Naked Salmon: Grilled salmon, grass-fed ghee, baby spinach, kale, broccolini, red peppers, shallots
Picture for Pursuit Of Perfection
Burtons Grill & Bar offers a Salmon Romesco: Bronzed Gulf of Maine salmon, romesco sauce, herbed jasmine rice, julienne vegetables, citrus-fennel slaw
Picture for Seafood Switch-Up
Portsmith offers a Fried Fish & Waffle with housemade tartar sauce and Dark Matter malt maple syrup
Picture for Seasonal Bounty
Coast Guard House offers a Pan-Roasted Rhode Island Striped Bass with local summer succotash, smoked romesco broth and sweet-corn custard
Picture for Do The Char Siu
Tánsuŏ offers a Char Siu Black Cod Black cod marinated with char siu sauce, broiled, then topped with XO sauce
Picture for Upping The Umami
Urbain 40 offers a Ginger-Teriyaki Char-Crusted Yellowfin Tuna Filet with young carrots, snap peas, lotus root and mushrooms, curry butter emulsion
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Steadfast offers Halibut with brown-butter solids, artichoke purée, artichoke chips, roasted sunchokes, pickled sunchokes, shaved lemon, preserved lemon, cress
Picture for Flexing Mussels
Woods Hill Table offers Calendar Mussels with anadama bread and crunchy ham vinaigrette
Picture for Cajun Kick
C&S Chowder House offers a Chargrilled Oysters with garlic butter, Parmesan, lemon, Cajun spices
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Rooh offers a Tuna Bhel: Fresh ahi tuna, avocado, tamarind gel, puffed black rice, green mango, green apple, togarashi
Picture for 12 Ways with Seafood
12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices
Picture for 4 Steps to Sustainable Seacuterie
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Picture for 10 Best Bets for a Seacuterie Menu
10 ways to key into this exciting and appealing seafood offerings trend
Picture for Why Lent Matters
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.
Picture for Seafood Season
Lent brings big opportunity for boosting business while tapping into modern seafood strategies
Picture for Fry Days
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Picture for Go Fish
Creativity and contrast mark the modern fish taco
Picture for Seafood's Modern Hook
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.
Picture for Seacuterie Ideas For The Bar
Pull in both seacuterie and classic dishes for a crowd-pleasing range of seafood options to serve at the bar
Picture for Seafood Innovation for the Lenten Season
Spreading the excitement well beyond Lent, boosting sales and creating new dining preferences all year long
Picture for Snacking On Seafood
Newer menu development around seafood is edgier, more global, and often sees bolder flavor combinations.
Picture for Seafood's New Allure
Picture for Lenten Opportunities
Picture for Hooked on Sandwiches
Picture for Global Hits on the Horizon
Picture for Leveraging Lent
Picture for Oysters: Hotter Than Ever
Creative hot cooking methods accentuate the oyster’s treasures
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Picture for South America: Bold Inspirations
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Picture for Protein at a Premium