Picture for Rich Tradition: Bergen Fish Chowder
Seafood from Norway + Lysverket
Picture for Wild Idea: Salmon Teriyaki Sandwich
Bad Daddy’s Burger Bar | Based in Denver
Picture for From Bowl to Box: Salmon & Tuna Poke
Sweetfin | Based in Los Angeles
Picture for Pulpo Perfection: Octopus Carpaccio
Leku | Miami
Picture for Reuben Reimagined: Swordfish Pastrami
Funkenhausen | Chicago
Picture for Tail of Whimsy: Vestry Cheesecake
Vestry | New York
Picture for Seafood Special: Spaghetti with Blue Crab
Vestal | Lafayette, La.
Picture for Hook, Line and Sinker: Kanpachi Crudo
The Salt Line | Washington, D.C., and Arlington, Va.
Picture for Knuckle Down: Lobster Knuckles “Escargot Style”
The Mermaid Inn | Three locations in New York
Picture for Mussel Magic: Mussels with Lobster-Butter Broth
The Graceful Ordinary | St. Charles, Ill.
Picture for Treasure Chest: Scallop en Croûte
The Driskill Hotel | Austin, Texas
Picture for Carnival of Flavor: Mussel + Beer + Cotton Candy
NR | New York
Picture for Clean & Classic: Yellowtail Jalapeño
Nobu | Based in New York
Picture for Rock'n Rice Bowl: Pineapple Adobo Alaska Rockfish & Brown Rice Bowl
Alaska Seafood Marketing Institute + Nordstrom Restaurants
Picture for Smoked Oyster & Artichoke Dip
Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices
Picture for Crab Tostada Benedict
Crispy-fried white corn tortillas topped with refried beans, smashed avocado, crab salad and a soft-poached egg, finished with chipotle hollandaise, served with papas rancheras
Picture for Wahoo in Corn
Wahoo In Corn with corn-squash-zucchini succotash and a corn-jalapeño purée
Picture for Seared Diver Scallops
Seared Diver Scallops with pepita risotto, pomegranate beurre rouge and crispy Brussels sprouts leaves
Picture for Crawfish Pot Pie
Flaky crust filled with crawfish, seasonal vegetables, creamy dill sauce and Cajun seasonings, served with cornbread
Picture for Avocado Toast with Beet-Cured Alaska Salmon
Avocado toast with beet-cured Alaska salmon and kale salsa verde
Picture for Omelette Evangeline
Three-egg omelette, mushrooms, cheddar, fried shrimp and Cajun hollandaise, served with Brabant potatoes
Picture for Avery Island Salad
Spring mix topped with shrimp, apple, blue cheese, candied pecans, bacon crumbles and Tabasco-pepper jelly vinaigrette
Picture for Grilled Salmon with Turmeric Quinoa Pilaf
Grilled Salmon With Turmeric Quinoa Pilaf and steamed asparagus
Picture for Beer Battered Cod Sandwich
Natural-cut cod fillet in Yuengling beer-infused batter, with American cheese and tartar sauce on a corn-dusted kaiser roll
Picture for Grilled Red Snapper Fillet
Grilled Red Snapper Fillet with mango-Sriracha butter over mango-rice madras, raisins and almonds
Picture for Pan-Roasted Halibut Cheeks
Pan Roasted Halibut Cheeks with artichoke hearts and Parmigiano-Reggiano
Picture for Sea of
Replace the protein with a seafood option in these classic meat-centric sandwiches
Picture for 10 Flavor Builders: Seafood
Ideal for takeout, handhelds reel in the growing demand for seafood
Picture for Sea Level
Employ culinary techniques to convey premium cues in takeout fish dishes
Picture for Crispy Salmon
Crispy Salmon with spicy sour corn, green pea-potato purée, red chile-infused roe.
Picture for Snapper Cheeks
Snapper Cheeks with chile-spiked apple purée and a fresh apple and pickled fennel salad.
Picture for Chesapeake Blue Crab Fried Rice
Chesapeake Blue Crab Fried Rice with Old Bay seasoning, lime, cilantro and radish.
Picture for Seared Scallops
Seared Scallops: scallops, beluga lentils, parsnip “rice,” bacon, blood orange gastrique.
Picture for Spicy White Shrimp Ajillo
Spicy White Shrimp Ajillo with garlic and sherry, served with torn bread.
Picture for Crispy Salmon Skin
Crispy Salmon Skin with cured salmon, citrus crème fraîche and smoked steelhead roe.
Picture for Whole Roasted Wild Alaska Pollock
Whole Roasted Wild Alaska Pollock with charred lemon and greens.
Picture for Tostones Con Ceviche
Tostones con Ceviche featuring hamachi infused with ginger, garlic, soy, red onion, jalapeño and schichimi togarashi.
Picture for Seared Diver Scallops
Seared Diver Scallops with beluga lentil tabbouleh, orange, fennel and capers.
Picture for Smoked Salmon Kebab
Khan Saab Desi Craft Kitchen serves Smoked Salmon Kebab with fresh dill and mustard.
Picture for Honeymoon Oyster
Honeymoon Oyster with urchin lobe, salmon roe, tobiko, quail egg yolk and green onion.
Picture for Dungeness Crab Cake
Dungeness Crab Cake with a nixtamalized green papaya and compressed jicama salad.
Picture for Steamed Clams in Arrabbiata
Steamed Clams in Arrabbiata: Manila clams, arrabbiata, red wine, charred fennel and fried lardo.
Picture for Gambas y Arroz
Gambas y Arroz: Gulf shrimp and saffron bomba rice with peppers, tomatoes and poached eggs.
Picture for Seafood Celebration
Inspiring chefs and driving trends buoy today's opportunities
Picture for Skin in the Game
Prepping and serving seafood skin-on yields numerous benefits
Picture for Flavor Punch
When life gives you lemons, serve them with seafood
Picture for Seafood Brunch Bounty
10 brunch-friendly dishes primed for a seafood upgrade
Picture for Sheila Lucero
The Executive Chef at Jax Fish House & Oyster Bar in Colorado and Missouri showcases bold flavors in her seafood
Picture for Lindy Howell
The Lead Chef at Dega Catering and Southern Ground Studios in Nashville, Tenn. works tirelessly to find the best products wherever she lands, sourcing local seafood whenever feasible
Picture for Cindy Walter
The Co-owner of Passionfish, Pacific Grove, Calif., appealing to customers with elevated, intriguing flavors, she is furthering her cause of protecting the ocean
Picture for Sara Bradley
The Chef at Freight House in Paducah, Ky. has got her guests hooked on Asian carp
Picture for Mo Lesperance
The Executive Chef at Jack O’Neill Restaurant & Lounge in Santa Cruz, Calif. serves a scallop dish paired with lentils, chanterelles, escarole and a caviar beurre blanc
Picture for Cindy Pawlcyn
The Owner and Executive Chef of Mustards Grill in Napa, Calif. is guided by simplicity and local sourcing in her seafood decisions
Picture for Virginia Willis
When it comes to seafood preparations, a go-to technique for the chef and cookbook author from Atlanta is slow roasting
Picture for Sarah Forman
The Culinary Manager and Co-Creator of Fiber Fourteen in Austin, Texas is inspired by the cuisines of Southeast Asia
Picture for Mary Sue Milliken
The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California is inspired by her travels in Bali and other places
Picture for Susan Feniger
The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California menus ceviches and a poke, as well as Veracruzana and fish tacos
Picture for Take to the Sea
Chefs showcase creative ways to highlight seafood
Picture for Thai Curry “Quick” Alaska Cod with Instant Basmati Rice
Picture for Lemon-Sumac Alaska Pink Salmon Bowl
Picture for Tuna Tartare
Tuna Tartare with avocado salsa, mushrooms, fresh citrus, phyllo, cheese crisp, yuzu, olive-almond pesto
Picture for Skate Fish
Skate fish with caper/brown-butter sauce, green cabbage, smoked bacon
Picture for Crispy Red Snapper for Two
Crispy Red Snapper for Two with jasmine rice, bok choy, shiitake, bean sprouts and coconut broth
Picture for Miso Glazed Barramundi
Miso Glazed Barramundi with white miso and honey, plancha-grilled jumbo asparagus, chipotle oil
Picture for Crispy-Fried Essex Clams
Crispy-Fried Essex Clams with preserved lemon, pickled peppers, dried black olive, squid ink anchoïade
Picture for Scorpion Chili Hushpuppies
Scorpion Chile Hushpuppies with sourwood honey and chicken liver mousse
Picture for Lobster & Waffles
Fried lobster tail over Cheddar Bay Biscuit waffles and maple syrup
Picture for Spicy Tuna Chilindrinas
Duros, raw tuna, chile-soy vinaigrette, scallion, cilantro, crema, hot sauce, avocado, mango, sesame seeds, chile flakes
Picture for Seafood Broil
Shrimp, mussels, swai, oysters, andouille sausage, corn on the cob, potatoes
Picture for Seafood Paella
Jumbo shrimp, Maine lobster tail, littleneck clams, mussels, mahi-mahi, squid, baby octopus, saffron rice, piquillo pepper salad
Picture for Rock Shrimp fritters
Raw jalapeño, rock shrimp, habanero aïoli, pickled shallot, fresh chives
Picture for Aguachile de Pulpo 
Charred octopus with cold-smoked mussels, salsa macha, pickled papaya, charred avocado
Picture for Tuna Bhel
Puffed black rice, raw tuna, avocado, green apple, sev, potato, green mango, tamarind chutney, green chile, radish, cilantro cress
Picture for Maine Lobster Pot Pie
Maine Lobster Pot Pie with brandied lobster cream and market baby vegetables
Picture for Crispy Skin Salmon
Crispy Skin Salmon with mushroom dust, roasted mushroom, beetroot ketchup
Picture for Thai Lobster Roll
Lobster chunks, roasted potato, chipotle coleslaw, baon rouille, garlic, lemongrass, roll
Picture for Octopus Plantains
Fried green plantain, octopus ceviche, avocado salsa
Picture for Cebiche Clásico
Cebiche Clásico with striped bass, leche de tigre, aji limo chile peppers, Japanese sweet potato, yuyo and micro cilantro
Picture for Oysters Rockefeller
Oysters Rockefeller with creamed poblano
Picture for Battered Fish ’N Chips
Fresh cod, beer batter, french fries, coleslaw, tartar sauce
Picture for Blackened Tuna Burger
Blackened Tuna Burger with wasabi-ginger aïoli, marinated cucumber, onion, radish and carrots on a milk bun
Picture for Middle Eastern Alaska Fish Cakes With Green Tahini Sauce
Picture for Flavor ROI: Going Upstream
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.
Picture for Wild Alaska Salmon and Egg Breakfast Tacos
Picture for That Ahi Moment
Newk’s Eatery offers an Ahi Tuna Salad with radishes, carrots, cucumbers, tomatoes, greens and ginger-wasabi dressing
Picture for Sensational Scallops
Hugo’s Frog Bar & Fish House - Seared Scallops with beet vinaigrette, cauliflower purée and microgreens
Picture for Raw Heat
Dos Urban 's Cantina Raw Scallop AguaChile with sweet potato purée, pickled red onion, spicy lime aguachile, cilantro, chia seed.
Picture for Deli Delight
OB Surf Lodge offers a Sunchoke Soup with duck confit, mushrooms, dried cherries and sunchoke chips
Picture for Smokin' Salad
FoodE offers a Smoked Trout Salad with romaine, wheat berries, fresh vegetables, avocado and bacon
Picture for A Bright Star
Nazca Mochica's Mochica Cebiche comprises lime-marinated seasonal whitefish, cilantro, red onions, caramelized sweet potato, choclo
Picture for Lobster Takes a Bao
Eventide Oyster Co offers the Eventide Brown Butter Lobster Roll with Lobster meat, brown butter vinaigrette, bao-style steamed bun, sea salt, chives
Picture for New Wave Seafood
Sixth Engine - Seared Rockfish with green wax beans, peewee potatoes, toasted almonds, lemon confit
Picture for Multi-Culti Experience
Annunciation's offers a Seared Yellowfin Tuna with Creole fried black rice, sweet potato-habanero sauce and signature “Steel sauce”. “The dish is warm, cool, salty, sweet, spicy, meaty, light, crunchy and tender.”
Picture for Seafood's Modern Hook
This trend sees seafood boldly stepping out of its traditional confines and embracing big flavor combinations and casual presentations. Chefs are menuing seafood in thrilling ways, underpinning the dishes with an approachable, but meaningful message of sustainability.
Picture for Pear Shrimp Salad with Cilantro Yogurt Dressing
Picture for Crab and Avocado Quesadilla
Picture for Garlic Grilled Salmon Salad
Picture for Chili Garlic Pollock Fillet
Picture for Ceviche-Style Sole & Snow Crab Salad
Picture for Dukkah Dusted Rockfish