Seafood & the Menu March-April 2019

In our second installment of Seafood & The Menu we dive into helping you capitalize on your connection to the source, gaining a better understanding of the impact these relationships have, from “dock to dish.”

You’ll see how the storied link between fisherman and his or her harvest, whether it’s wild-caught or farmed, can translate to a menu item with deeper meaning that resonates with your customers.

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Stories in this Issue

Seafood and the Menu

5 Ways to Combat Seafood Fraud

by Barton Seaver | Apr 28, 2019

Here are five steps to take to help keep seafood fraud out of your operation

Seafood and the Menu

The Rising Tide of Seafood Menuing Raises All Boats

by Monique Coombs | Mar 27, 2019

Chefs opting to serve more seafood helps fishing communities thrive, provides a place for fishermen and their families to live, and gives consumers better opportunity to enjoy the fruits of the industry’s labor

Seafood and the Menu

Telling the Fish Tale

by Christine Burns Rudalevige | Mar 5, 2019

Fishermen and fish farmers, share stories about the seafood they harvest from spots all around North America. Chefs share with us how they tell these tales of provenance to appeal to their diners—and spark their creativity.

Seafood and the Menu

Selling the Seafood Story

by Barton Seaver | Feb 28, 2019

We’ve dedicated this issue of Seafood & The Menu to telling stories of seafood and the incredible men and women who fish and farm in North American waters