Seafood & The Menu
A list of aquaculture terms to help you and your staff to better understand the industry.
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.
How Barton Seaver draws inspiration from Portugal when building his fish menu offerings.
One of the best places chefs can now look to for the highest quality seafood ingredients is the very place we’ve shunned for so long: the freezer.
Pristine seafood doesn’t necessarily require a sauce. But having one can help accentuate the personality of the fish or shellfish on the plate and add color and texture to the overall dish.
Warm tortillas, baked salmon and soft-scrambled eggs join forces. Rubbed with chile powder and topped with lemon slices before baking, this wild Alaska salmon fillet brings a warm flavor profile to the dish that complements the eggs perfectly.
Seafood represents a major opportunity to move menus into the future, according to Datassential. Here are highlights from its Foodbytes Seafood Keynote Report issued in late 2017.
Putting more seafood on your menu will help your customers reach the dietary goal of eating seafood twice a week. Customers will feel good knowing that restaurants care about their well-being and offer healthy and delicious seafood as a key menu choice.
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.
Seafood & The Menu Best Sellers Banner

Farmed Whole Trout, Marissa Scarna

Farmed Whole Trout from Fish by José Andrés

Fish by José Andrés creates a summery Idaho farmed trout with a 'peachy' air, using heirloom tomatoes and peaches, then cooking in a charcoal oven for a crispy skin and smoky flavor.

Ahi Tuna Poke Bowl by Ocean Prime

At Ocean Prime the recently added Ahi Tuna Poke Bowl with avocado and Sriracha vinaigrette sells exceptionally well.

Chilean Sea Bass by Sunda New Asian

Sunda New Asian's best-selling seafood entrée is a Chilean sea bass dish that chef Mike Morales first made on a whim.

Branzino by Centrolina

Centrolina serves its branzino whole, head to tail, boneless so that it can be stuffed with lemons, rosemary and thyme.

Whole-roasted fish and Puerto Nuevo-Style Maine Lobster from Coasterra

At Coasterra two of the best-selling seafood entrées are head-to-tail options - a whole-roasted local fish of the day, and the Puerto Nuevo-Style Maine Lobster.

Alaska Halibut from Cindy’s

At Cindy’s in Chicago guests often ask about the seafood's sustainability - keeping the restaurant searching for the best producers of sustainably raised seafood it can locate.

Rainbow Trout from Granville's

Granville, Los Angeles, features a rainbow trout with an amandine crust that uses pepitas and housemade preserved lemon, with grass-fed butter, giving it both familiarity and subtle unique touches.

Mixed Species Ceviche, Emmanuel Piqueras

Ceviche Martini de Tigre from Pisco Rotisserie & Cevicheria

Pisco Rotisserie & Cevicheria's top-selling ceviche is the Ceviche Martini de Tigre, which he blends the traditional flavors of Peruvian ceviche with Southern California ingredients.

Scallops, Emil Rivera

Scallops from Sur Lie

At Sur Lie, Portland, Maine the pan-seared scallops has developed an almost cult-like following. The scallops are sourced, processed and repacked meticulously to ensure this popularity is maintained.

Nashville Soft Shell Crab from The Salt Line

The Salt Line in Washington, D.C. creates a New England take on a Southern U.S. classic, utilizing Mid-Atlantic ingredients.

Fish Collar from Nico Osteria

Nico Osteria in Chicago uses a deeply flavored glaze on its collar, then finishes with a spice mix, and grills until crispy.

Mixed Seafood Stew from Prawn Coastal Casual

Prawn Coastal Casual in California centers on flavorful broths made in tilting steam kettles, creating a rich taste with complex flavors.

Pacific Halibut from Travelle Kitchen + Bar

When Pacific halibut is in season, Travelle Kitchen + Bar sells three times as much of it as the next best-selling seafood items on his menu.

Oysters from Publican Anker

Oysters are the best-selling seafood item at gastropub Publican Anker, served on the half shell with just a slice of lemon, or roasted, with yuzu butter.

Seafood Best Sellers: Halibut and Scallops

Tavernonna in Kansas City, Mo., has found success in selling both scallops and halibut by pairing them with produce brought in from local farms.

Shrimp and Grits from Walk-On’s Bistreaux & Bar

Walk-On’s Bistreaux & Bar, in Louisiana, takes jumbo Gulf shrimp and stuffs them with cream cheese and pickled jalapeños, wraps them in smoked bacon, char-grilled, serves them on sweet-corn grits and and tops them with a chile glaze.

Maine Scallops and Wild Alaska King Salmon from Fire & Vine Hospitality

The highlights of the menus at Aqua by El Gaucho in Seattle and The Lakehouse in Bellevue, Wash., are Maine scallops and wild Alaska king salmon, respectively.

Buffalo Ranch Octopus from Herringbone Waikiki

Buffalo Ranch Octopus is one of the top-selling menu items at Herringbone Waikiki, Honolulu, offering an unexpected take on how octopus is traditionally served.

Halibut from Oceana

At seafood-centric Oceana in Manhattan, mild fish like the top-selling halibut is prepared using more pronounced ingredients, varying with seasons.

New England Cod from Canoe

At farm-to-table Canoe in Atlanta, Matthew Basford keeps the flavors complementary with the strength of the fish flavors.