Flavor Trends, Strategies and Solutions for Menu Development

Introduction to Seafood & the Menu Cathy Holley welcomes you to this special issue

Cathy Holley and Barton Seaver

My career in publishing began in the seafood industry more than 20 years ago. As an editor at SeaFood Business and National Fisherman magazines, I quickly realized the vast complexities in the intriguing world of seafood: the broad diversity of species, the ever-changing nature of wild fisheries, the growth in aquaculture, the intricacies of sustainability factors, and storage and handling issues.

Seafood as a category represents big opportunities for foodservice, offering signature seafood-centric menu development and a pathway to sustainability initiatives. But it’s also a category that could benefit from clarity and guidance given its many complex issues.

To that end, I’m honored to introduce our readers to Barton Seaver, whose passion for and dedication to the seafood industry is noteworthy, with a goal of making seafood a part of any menu-development conversation. Beyond his career as a chef in the Washington, D.C., area, Barton is the author of seven books on the subject, including his recently released American Seafood.

Aligning with Barton’s mission to help demystify the world of seafood, we’ve partnered on this new editorial venture, Seafood & The Menu, taking shape as a twice-annual print supplement (with the second issue releasing in March 2019) and online at GetFlavor.com/Seafood, where we’ll be sharing further seafood-focused content.

We invite you to engage with us as a menu-development resource, diving further into the vast opportunities with seafood.


Cathy Nash Holley, Publisher/Editor-in-Chief
[email protected] | [email protected]

A special thanks to Christine Burns Rudalevige and Katy Rivera for their contributions to this issue.

From the special Sept/Oct 2018 Seafood issue of Flavor & the Menu magazine. Read this issue online or check if you qualify for a free print subscription.


About The Author


Cathy Nash Holley has been publisher and editor-in-chief of Flavor & The Menu magazine since it began nearly 18 years ago. Cathy started her publishing career with Diversified Business Communications, where she worked as an editor for Seafood Business and National Fisherman magazines. In 1998, she joined Media Unlimited Inc., to develop Flavor & The Menu, taking over as owner in 2013. In addition to overseeing the magazine, Cathy gives presentations on flavor trends at industry events, and also serves as President of the International Foodservice Editorial Council. Cathy hails from the Oregon Coast, but for the last 20+ years has lived in Maine with her husband Lex and teenage twins. She enjoys travelling, hikes with her dog Freeda and downtime with the family, and good food or drink, especially anything with Mexican flavor profiles and a cocktail with either Mezcal or St-Germain.