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
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