Content about Fish

April 30, 2012
Spawning simplicity in salmon dishes
Chefs use springtime herbs, vegetables to highlight fish's natural richness
April 18, 2012
Salmonella outbreak associated with frozen ‘scraped’ yellowfin tuna mounts
The outbreak spans 20 states
April 16, 2012
Troubled
 waters for fishing industry
Labor pressures threaten to drive up
 US seafood prices
March 8, 2012
Seafood menu trends highlight comfort, bold flavorings
Restaurant menus use versatile fish, preparation techniques highlight Asian styling
March 8, 2012
Seafood the star at New York’s Oceana
NRN speaks to Ben Pollinger, executive chef at Oceana in New York City
December 19, 2011
Focus consumer scrutiny on health aspects of fish
Richard Berman on redirecting the fish/mercury discussion.
August 9, 2011
Bluefin jerky
Turning a typically unused part of the fish into jerky
August 8, 2011
Chefs weigh pros and cons of serving prized bluefin tuna
Chefs are exploring ways to meet demand within their own ethical comfort zones.
August 3, 2011
Food Flash: Casual dining embraces tuna
Casual-dining restaurants are putting tuna on the menu more than other sectors
July 7, 2011
How to get rid of invasive species: eat them
To keep invaders out, why not kill them and eat them?
June 27, 2011
Fishing for customers with seafood
Operators fight dip in seafood orders with emphasis on health, value
June 3, 2011
Salmon stars on summer restaurant menus
Chefs make salmon stand out on seasonal menus
March 7, 2011
Fishy California lawsuit shows the customer isn’t always right
Restaurant operators are by nature a hospitable sort. They want to make people happy.
 So it strikes me as ironic how often they find themselves in court battling irate customers who feel the need to call a lawyer after a bad experience.

February 7, 2011
Having Words with Roger Berkowitz
Roger Berkowitz has never been known to shy away from controversy. In the past, the president and chief executive of 32-unit Legal Sea Foods, based in Boston, has, for example, irked transit workers by making fun of them in ads for his restaurants on the subways where they worked.

February 7, 2011
Seafood brands migrate toward a more affordable niche, despite challenges

Somewhere between the price point of quick-service players like Captain D’s and upscale McCormick & Schmick’s, restaurant operators see an ocean of opportunity to sell affordable seafood.

November 5, 2010
Tuna loins recalled over health risks
Three cases of possible histamine scombroid poisoning reported
September 24, 2010
More restaurants offering seafood soup, report says
Eateries also using different terms for "soup," survey finds
September 9, 2010
Chefs weigh in on genetically modified salmon
Restaurateurs express concern as FDA considers approval for the fish
September 7, 2010
NFI: Per capita seafood consumption slips
Report also ranks top 10 most-consumed fish and shellfish.
July 21, 2010
Chef Rick Moonen on sustainable seafood
Part one of a two-part interview
April 8, 2010
Gordon Biersch debuts Pacific Rim LTOs
CHATTANOOGA Tenn. The Gordon Biersch Brewery Restaurant chain is promoting a “Pacific Rim” menu through...
March 29, 2010
A food editor’s trip to Japan
The Japanese government wants U.S. restaurateurs to know more about their food. So in an...
February 15, 2010
Fish promos for the Lenten season
At the beginning of Lent, the 40-day, pre-Easter season for Christians, many U.S. customers will...
December 21, 2009
Todd English, Plaza Hotel prepare food court
NEW YORK Celebrity chef Todd English has inked a deal with the Elad Group, the...
October 19, 2009
Report praises chefs' efforts to promote sustainable seafood
MONTEREY Calif. The state of ocean life is still in decline, but the tide may...
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