Seafood

Ocean-Raised Sashimi-Grade Fish High in Omega-3s

This Wood-Grilled Alaska Salmon & Kelp Noodle Salad pairs fermented fennel with salmon

Replace the protein with a seafood option in these classic meat-centric sandwiches

Ideal for takeout, handhelds reel in the growing demand for seafood

Employ culinary techniques to convey premium cues in takeout fish dishes

Prepping and serving seafood skin-on yields numerous benefits

Lenten menu innovations offer long-term inspiration

Serious innovation helps keep this category in the zeitgeist

Chefs continue their deep-water exploration of delicious seafood

Chefs showcase creative ways to highlight seafood

Chefs are showing off the shareable side of seafood

Using comfort-food menu platforms to showcase seafood

These two lesser known ingredients provide big menu impact

This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors

What better springboard for seafood innovation than Lent? Seafood consumption up, and there’s a general uptick in excitement around seafood. The pathway to success follows two strategies that walk hand-in-hand today: flavor and sustainability.

At Modern Market - a fast casual based in Denver that serves farm-fresh, artisan food, including wholesome grain bowls, modern salads and toasted sandwiches - director of culinary operations Nate Weir talks about how he worked to source exactly the right salmon, then showcased it in a Curried Salmon Bowl LTO, before developing a Salmon Caesar Salad that quickly became the No. 2 seller in the overall menu mix.

Serving more seafood will help customers improve their overall quality of life. Here are 8 seafood nutrition facts curated by the Seafood Nutrition Partnership servers can use to seal the seafood sale.

Unique breadings, global sauces, inventive formats and sustainable sourcing paint a picture of the elevated fried seafood landscape of the future.

Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”