seafood

Operations

Major seafood supplier pleads guilty to selling junk fish as primo species

By Peter Romeo on Sep. 03, 2024

Government Watch: The Department of Justice said Quality Poultry and Seafood pulled the con for 17 years.

Marketing

Landmark Mississippi restaurant admits it sold mislabeled fish

By Peter Romeo on May 31, 2024

Biloxi's Mary Mahoney's pleaded guilty to selling more than 29 tons of imported junk fish as premium local species.

Leadership

New England chef Jasper White dies at age 69

By Peter Romeo on May 13, 2024

A fan of simply prepared fresh seafood, the CIA grad was a pioneer in the American regional cuisine boom of the 1980s and an early proponent of "casualizing" fine dining.

Premium

Food

How a change in portioning and plating skyrocketed Fish Fry sales at Bob Evans

By Patricia Cobe on Apr. 05, 2024

Behind the Menu: The family-dining chain introduced the new format at the start of Lent and the wild cod items quickly became best-sellers.

Operations

Alabama eyes source-disclosure requirements for seafood

By Peter Romeo on Feb. 01, 2024

Under a bill introduced this week, restaurants would be required to disclose the countries of origin for all seafood that's sold, along with whether it was wild-caught or farmed.

Food

Celebrity chef Jet Tila adds another signature dish to Pei Wei’s menu

By Patricia Cobe on Jan. 24, 2024

Firecracker Shrimp brings a sweet-spicy flavor profile and new protein to the fast-casual’s pan-Asian lineup.

Premium

Food

GW Fins dry ages fish to enhance flavor, reduce waste and sell at a premium

By Patricia Cobe on Oct. 27, 2023

Behind the Menu: Executive chef Michael Nelson created a comprehensive fin-to-tail program, sourcing whole fish, dry aging tuna and swordfish steaks and using scraps for “seacuterie.”

Consumer Trends