We asked two dozen chefs who serve an abundance of seafood to pinpoint the questions their customers most often ask their servers. Barton Seaver, chef, author and seafood evangelist, provides the optimal answers for a restaurant that has already defined its sustainable seafood policies.
When dispelling myths about seafood, it’s crucial to acknowledge those slivers of truth in order to separate fact from fiction, and explore the nuanced answers to the tough questions about sourcing, preparing and serving wholesome, responsibly-sourced seafood
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.
