In this video, chef, contributing editor and seafood expert Barton Seaver challenges chefs to overcome the longstanding bias against frozen seafood. Here, he discusses the benefits of frozen seafood, including sustainability, profitability, consistency and quality.
About The Author
Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other—through dinner. He has translated his illustrious career as a chef into his leadership in the area of sustainable seafood innovations. Barton is a firm believer that human health depends on the health of the ocean and that the best way to connect the two is at the dinner table.
Five Trends I’m Watching in 2018 by Rob Corliss Presented in partnership with the 2018 National Restaurant Association Show
January 1, 2018