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 ...
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?
Contact: Desiree Torres Desiree.Torres@penton.com