Flavor Trends, Strategies and Solutions for Menu Development

Seafood & the Menu March-April 2019

Magazine > Seafood & the Menu March-April 2019

Seafood & the Menu cover Mar-Apr 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

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.

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

Maine Lobster

Fisherman Chris Welch and Jimmy Papadopoulos, Executive Chef at Bellemore, talk Maine lobster

Alaska Pollock

Fisherman Tim Thomas and Leo Varchetta, Chef/co-owner of Cinque Terre Ristorante, talk Alaska Pollock.


Fisherman Geoff Bettencourt and Chef/Seafood Advocate Barton Seaver talk sablefish.

Gulf Shrimp

Fisherman Lance Nacio and Chef/Co-owner of GW Fins Tenney Flynn talk Gulf shrimp

Alaska Salmon

Fisherman Nelly Hand and Paul Duncan, Executive Chef at Ray’s Boathouse, talk Alaska salmon