We’ve dedicated this issue of Seafood & The Menu to telling stories of seafood and the incredible men and women who fish and farm in North American waters
Author: Barton Seaver
A list of aquaculture terms to help you and your staff to better understand the industry.
There is a wealth of online resources that can help guide chefs through the process of finding the sustainable seafood they want to serve. Here are a baker’s dozen – most of these look at sustainable seafood through a national or even international lens.
How Barton Seaver draws inspiration from Portugal when building his fish menu offerings.
Barton Seaver explains why his mission is to get more Americans eating more seafood more often across all demographics, and how this new Seafood & the Menu issue aims to help that mission.