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While pollock is consistently among the most-consumed species in the United States (it is used in McDonald’s Filet-o-Fish sandwiches), it rarely graces the white tablecloth-lined tables of the country’s fanciest restaurants.

A relative of cod, pollock has white flesh and a mild flavor, perfect as the main component of fish sticks, fish filet sandwiches and imitation crab (surimi). However, as it has the reputation as a cheaper alternative to cod and haddock, it generally isn’t considered a...

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In its natural state, the monkfish, or anglerfish, is not pretty. The bottom-dwelling creature has a monster-like appearance, with a huge head, giant mouth and rows of sharp teeth.

Yet, prepared correctly, the monkfish can be a beautiful sight. Meaty and sweet, monkfish has a texture more akin to lobster than to flaky white-fleshed fish, and its tail offers a tenderloin-like, cylindrical cut that is unique to the world of seafood.

The French in particular love monkfish tail, which they call...

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The holiday season is an easy excuse to splurge on a fancy meal, and with the U.S. stock market at all-time highs, more Americans have cash to burn (or in this case, chew).

Across the United States, more and more restaurants are seeking to attract these customers with what is generally considered to be the most indulgent of seafood products: caviar. Caviar is composed of lightly salted fish eggs, or roe, from salmon, trout, paddlefish, or a number of other fish. However, the most luxurious...

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Wisefish

One of the hottest restaurant trends in America right now is poke, a Hawaiian seafood creation that in its classical form combines raw or marinated ahi tuna, soy sauce, salt, onions, seaweed and sesame seeds, served over rice.

The trend has recently spread outside of Hawaii and now hungry foodies the across the country can now find poke on menus across the country – and in the growing number of establishments fully dedicated to the art of poke-creation. To give a taste of the varieties of poke...

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1 Truck Garbos1.) Garbo’s on the go: Lobster from Maine, Connecticut and Novia Scotia travels to Texas

The Garbo family name has been one with notoriety among the New England crowd, Garbo Lobster Enterprise having long been presenting the community with high-quality lobster from Maine, Connecticut and Novia Scotia.

For a spell, it even reached Key West, Florida, where Heidi Garbo opened and operated a food cart, “Garbo’s Grill.” And now, the Garbo name is becoming, literally, the word on the street – in...

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Barton Seaver

Renowned author, chef and seafood sustainability advocate Barton Seaver shares five top recipes from his new book, “Two if by Sea" (Sterling Epicure 2016). Click through to download ingredient recipe cards and instructions, and get cooking:


Scallop Satay

In Barton's words:

There are few foods so naturally balanced in flavor as scallops, and they pair beautifylly with al sorts of seasonings. In this marinade, I combine the punch and personality of garlic and ginger, the svelte savor of soy...

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While many seafood choices are naturally low in calories, restaurants aim to produce beautifully composed seafood dishes that will won’t stress out carb-counters seeking lighter, healthier meals. Here are the top five tips for preparing light seafood dishes from chefs across the U.S.:


7 CC Health 11. Use a grill stone. Perfect for summer dishes that you want to add grilled flavor to, this cooking method is a large, porous stone that sits on your grill. “Preparing seafood on a grill stone makes it crispy...

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Yellowfin tuna is plentiful in the Gulf of Mexico. As a result, restaurants in the Gulf states – as well as across the world – have the opportunity to use the fresh fish this summer, often served raw or lightly seared. Here are the top five interesting tuna dishes that SeafoodSource discovered from across the U.S.:


tuna11.) Firecracker tuna tacos at GW Fins in New Orleans, Louisiana.

“We wanted a dish that would showcase the wonderful tuna that we are so fortunate to get in to the...

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It’s grouper season - the favorite time of year for many residents living near the Gulf of Mexico, as well as all over the U.S. and the world. Grouper is a favorite of foodies and chefs alike for being light, flavorful and meaty. Many restaurants have their version of the grouper sandwich – along with a sautéed or grilled grouper filet dish. However, five of the most interesting grouper dishes in the U.S. range far outside of the norms of grouper preparation:


3 Grouper 11. Fried Peanut Shell Crusted...

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As chefs across the U.S. and the globe eagerly anticipate the start of Maine lobster season in June, they are seeking dishes that go above and beyond the standard lobster roll and lobster mac ‘n cheese. SeafoodSource partnered with the Maine Lobster Marketing Collaborative to identify the top five most interesting and award-winning Maine Lobster dishes.


12 Lobster 11. Maine Lobster with Turkish Pasta. Created by Chef Matt Ginn, executive chef at EVO in Portland, Maine, and the 2015 Maine Lobster Chef of...

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