Shrimp, salmon and tuna may be the ultimate triumvirate on restaurant menus, but another lesser-known species is swimming into their territory: branzino. Lately more and more chefs are discovering the Mediterranean sea bass and using it in dishes. According to Datassential MenuTrends, which tracks over one million different menu items at more than 7,000 chain and independent restaurants, shrimp, tuna and salmon are among the top seafood proteins put on menus. Shrimp is the most common ...
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