Restaurant menus use versatile fish, preparation techniques highlight Asian styling

Richard Berman on redirecting the fish/mercury discussion.

To keep invaders out, why not kill them and eat them?

Facing soaring food and fuel costs, chain operators are trying to figure out how much of a hike in menu prices their customers can take and the best way to break the sad news to them that the days of heavy discounting are coming to an end.


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.


Part two of a two-part interview

A series examining the effects of the Gulf Coast oil spill on restaurants.

When homely sheepshead and paddlefish appear on the list of entries at a culinary contest,...

WASHINGTON White roughy, like the great pale whale of author Herman Melville’s classic “Moby Dick,”...

Tangled in a net of politics, conservationism and runaway food costs, seafood has become an...

When Byron Shultz joined Ivar’s Inc. in Seattle three years ago, he was given a...