FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Skirts, Collars, and Bones
Here’s how a few Boston chefs are making the most of fish trim.
Tin-Fueled Flavor
Chef Sarah Hauman highlights sustainable fish and packs big flavor into tiny packages at Tiny Fish Co.
Behind the Recipe: Blackened Redfish
Chef Ryan Hacker shares insight behind his blackened redfish dish at Brennan’s—a reinvention of a New Orleans classic.
Spearing for Service
Spearfishing turned from a hobby to a business for fisherman Chris Ricouard, opening the door to a network of chefs.
Head To Tail Mackerel
One fish, four dishes. Chef Bobo Catoe maximizes his mackerel at Alewife in Richmond, VA.
Amberjack Takes Center Plate
Chef Scott Bacon brings what was once recognized as “trash fish” to the center of the plate at Magdalena in Baltimore.
Lake Effect
Lake fish haven't always had the best reputation, but Chicago chefs are using them to their full advantage.
A Sustainable Shrimp Tail
The lifecycle and upcycle of upstate New York shrimp at Mayanoki.
Smoked Salmon Head Spectacle
At industry-favorite Café Marie-Jeanne, no “little fishies” platter is complete without a staring-back-at-you salmon head from Chef Mike Simmons.
He’s Bringing Pasta Back
Forget bread. You want pasta to mop the sauce from Chef Danny Grant’s charcoal-roasted seafood tower.
Serving Trout, Head First
Lake trout, country ham, dirty rice, and collard greens get gussied up for service at Kimball House without losing their downhome swagger.
Flawless, Fabulous, French Lobster en Croûte in 29 Steps
Do you have what it takes—including a baller team—to make Atlas’ lobster en croute?
Breaking Bistro: Raw Fluke Meunière
Daniel Eddy opened Rebelle to reintroduce the French bistro to Manhattan, and his minimalist fluke crudo exemplifies his style.
Sustainable, Traceable Fish at the Center of the Plate
Greenpoint Fish & Lobster is doing for fishmongering what The Meat Hook did for butchery in 2010, and chefs are lining up to buy their seafood.