Fisherman Geoff Bettencourt and Chef/Seafood Advocate Barton Seaver talk sablefish.
Author: Christine Burns Rudalevige
Fisherman Lance Nacio and Chef/Co-owner of GW Fins Tenney Flynn talk Gulf shrimp
Fisherman Nelly Hand and Paul Duncan, Executive Chef at Ray’s Boathouse, talk Alaska salmon
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.
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.