National Fisheries Institute

Serve More Seafood

Want to have more fun in the kitchen? Chef Barton Seaver discusses the opportunity to get more seafood on your menus and explains how seafood is seasonal, sustainable, and storied.

Strategies to Source Sustainable Seafood

What’s the best way to source sustainably? Chef Barton Seaver offers strategies to work closely with your purveyor and entire team. The keys: diversity, seasonality and the story.

Sell the Dish not the Fish

Seasonality influences what seafood is available for the best value. Chef Barton Seaver advises to sell the dish, not the fish and how to determine the best quality, price and story to benefit your bottom line.

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Dish On Fish