Seafood & the Menu March-April 2019
Stories in this Issue
Seafood and the Menu
5 Ways to Combat Seafood Fraud
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
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
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
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
Seafood and the Menu
Alphabet Chowder Spelled Out
What do seafood certification acronyms really mean?
Seafood and the Menu
Maine Lobster
Fisherman Chris Welch and Jimmy Papadopoulos, Executive Chef at Bellemore, talk Maine lobster
Seafood and the Menu
Maryland Blue Crab
Fisherman Nick Crook and Zena Polin, co-owner of The Daily Dish, talk Maryland Blue Crab
Seafood and the Menu
Alaska Pollock
Fisherman Tim Thomas and Leo Varchetta, Chef/co-owner of Cinque Terre Ristorante, talk Alaska Pollock.
Seafood and the Menu
Gulf Red Snapper
Fisherman Kerry Hurst and Executive Chef Dylan Feenker talk Gulf Red Snapper
Seafood and the Menu
Baja Striped Bass
Fisherman Jesus Martinez and Andres Padilla, Chef de Cuisine, talk Baja striped bass
Seafood and the Menu
Sablefish
Fisherman Geoff Bettencourt and Chef/Seafood Advocate Barton Seaver talk sablefish.
Seafood and the Menu
Gulf Shrimp
Fisherman Lance Nacio and Chef/Co-owner of GW Fins Tenney Flynn talk Gulf shrimp
Seafood and the Menu
Alaska Salmon
Fisherman Nelly Hand and Paul Duncan, Executive Chef at Ray’s Boathouse, talk Alaska salmon