Simply prepared seafood can be a canvas for innovative sauces and flavors
Restaurants favored uncomplicated methods for cooking seafood in 2011, according to data compiled by research firm Datassential on the fastest growing seafood-preparation terms. The term tartare saw the most growth on menus in 2011, with usage increasing by 25.6 percent. Braised, pan-seared and pan-roasted followed closely behind. At the same time, terms such as beer-battered, encrusted and smoked still made it into the top 10 fastest growing seafood-preparation terms, showing that stand-out ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?