Crispy Salmon with spicy sour corn, green pea-potato purée, red chile-infused roe.
Snapper Cheeks with chile-spiked apple purée and a fresh apple and pickled fennel salad.
Chesapeake Blue Crab Fried Rice with Old Bay seasoning, lime, cilantro and radish.
Seared Scallops: scallops, beluga lentils, parsnip “rice,” bacon, blood orange gastrique.
Spicy White Shrimp Ajillo with garlic and sherry, served with torn bread.
Crispy Salmon Skin with cured salmon, citrus crème fraîche and smoked steelhead roe.
Whole Roasted Wild Alaska Pollock with charred lemon and greens.
Tostones con Ceviche featuring hamachi infused with ginger, garlic, soy, red onion, jalapeño and schichimi togarashi.
Seared Diver Scallops with beluga lentil tabbouleh, orange, fennel and capers.
Smoked Salmon Kebab with fresh dill and mustard.
Honeymoon Oyster with urchin lobe, salmon roe, tobiko, quail egg yolk and green onion.
Dungeness Crab Cake with a nixtamalized green papaya and compressed jicama salad.
Steamed Clams in Arrabbiata: Manila clams, arrabbiata, red wine, charred fennel and fried lardo.
Gambas y Arroz: Gulf shrimp and saffron bomba rice with peppers, tomatoes and poached eggs.
Inspiring chefs and driving trends buoy today's opportunities
Prepping and serving seafood skin-on yields numerous benefits
When life gives you lemons, serve them with seafood
10 brunch-friendly dishes primed for a seafood upgrade
The Executive Chef at Jax Fish House & Oyster Bar in Colorado and Missouri showcases bold flavors in her seafood
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
The Co-owner of Passionfish, Pacific Grove, Calif., appealing to customers with elevated, intriguing flavors, she is furthering her cause of protecting the ocean
The Chef at Freight House in Paducah, Ky. has got her guests hooked on Asian carp
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
The Owner and Executive Chef of Mustards Grill in Napa, Calif. is guided by simplicity and local sourcing in her seafood decisions
When it comes to seafood preparations, a go-to technique for the chef and cookbook author from Atlanta is slow roasting
The Culinary Manager and Co-Creator of Fiber Fourteen in Austin, Texas is inspired by the cuisines of Southeast Asia
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
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
Chefs showcase creative ways to highlight seafood
Tuna Tartare with avocado salsa, mushrooms, fresh citrus, phyllo, cheese crisp, yuzu, olive-almond pesto
Skate fish with caper/brown-butter sauce, green cabbage, smoked bacon
Crispy Red Snapper for Two with jasmine rice, bok choy, shiitake, bean sprouts and coconut broth
Miso Glazed Barramundi with white miso and honey, plancha-grilled jumbo asparagus, chipotle oil
Crispy-Fried Essex Clams with preserved lemon, pickled peppers, dried black olive, squid ink anchoïade
Scorpion Chile Hushpuppies with sourwood honey and chicken liver mousse
Fried lobster tail over Cheddar Bay Biscuit waffles and maple syrup
Duros, raw tuna, chile-soy vinaigrette, scallion, cilantro, crema, hot sauce, avocado, mango, sesame seeds, chile flakes
Shrimp, mussels, swai, oysters, andouille sausage, corn on the cob, potatoes
Jumbo shrimp, Maine lobster tail, littleneck clams, mussels, mahi-mahi, squid, baby octopus, saffron rice, piquillo pepper salad
Raw jalapeño, rock shrimp, habanero aïoli, pickled shallot, fresh chives
Charred octopus with cold-smoked mussels, salsa macha, pickled papaya, charred avocado
Puffed black rice, raw tuna, avocado, green apple, sev, potato, green mango, tamarind chutney, green chile, radish, cilantro cress
Maine Lobster Pot Pie with brandied lobster cream and market baby vegetables
Crispy Skin Salmon with mushroom dust, roasted mushroom, beetroot ketchup
Lobster chunks, roasted potato, chipotle coleslaw, baon rouille, garlic, lemongrass, roll
Fried green plantain, octopus ceviche, avocado salsa
Cebiche Clásico with striped bass, leche de tigre, aji limo chile peppers, Japanese sweet potato, yuyo and micro cilantro
Oysters Rockefeller with creamed poblano
Fresh cod, beer batter, french fries, coleslaw, tartar sauce
Blackened Tuna Burger with wasabi-ginger aïoli, marinated cucumber, onion, radish and carrots on a milk bun
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.
Newk’s Eatery offers an Ahi Tuna Salad with radishes, carrots, cucumbers, tomatoes, greens and ginger-wasabi dressing
Hugo’s Frog Bar & Fish House - Seared Scallops with beet vinaigrette, cauliflower purée and microgreens
Dos Urban 's Cantina Raw Scallop AguaChile with sweet potato purée, pickled red onion, spicy lime aguachile, cilantro, chia seed.
OB Surf Lodge offers a Sunchoke Soup with duck confit, mushrooms, dried cherries and sunchoke chips
FoodE offers a Smoked Trout Salad with romaine, wheat berries, fresh vegetables, avocado and bacon
Nazca Mochica's Mochica Cebiche comprises lime-marinated seasonal whitefish, cilantro, red onions, caramelized sweet potato, choclo
Eventide Oyster Co offers the Eventide Brown Butter Lobster Roll with Lobster meat, brown butter vinaigrette, bao-style steamed bun, sea salt, chives
Sixth Engine - Seared Rockfish with green wax beans, peewee potatoes, toasted almonds, lemon confit
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.”
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.
The cilantro yogurt dressing is really the difference maker in this dish. It’s so creamy, fresh and flavorful, and yet lower in calories thanks to non-fat Greek yogurt.
Stuffed with luscious, sweet lump crab, this quesadilla is the perfect vehicle for the creamy avocado partnered with a zingy chipotle aioli and fresh pico de gallo. Served warm on a crispy, toasty flour tortilla.
Fresh roasted garlic and a bit of black pepper are all that's necessary to turn out a flavorful grilled salmon fillet. Serve topped with a fresh green salad and bulgar for a healthy, flavorful menu option.
Fillets of gurnard, lemon sole, bream, mullet and line-caught bass all respond well to this treatment, as do thick fillets of pollock.