For many customers, the six weeks before Easter mean giving up an indulgence. It also becomes an opportunity to try new seafood dishes. Chefs see the Lenten season as the perfect time to make creative changes to their seafood menus. And look for new ideas and inventive recipes to serve high-quality, enticing fare. A great variety of tasty seafood options are available at many price points. It’s not only possible, but also easy to find seafood options attractively priced for chefs that ...
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Contact: Desiree Torres Desiree.Torres@penton.com