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