U.S. restaurants promote National Seafood Month


Mercedes Grandin, SeafoodSource contributing editor

Published on
October 6, 2009

Started in the 1940s by the National Fisheries Institute, National Seafood Month evolved from a week-long event into a month-long festivity in the 1950s to give seafood retailers a reason to promote the protein in the fall, when sales are typically slower.

To celebrate the beginning of this year’s National Seafood Month,  Bonefish Grill is promoting seafood tips from Tim Curci, who is the chain’s founder and resident fresh fish expert, as well as holding the title of senior VP of menu development and innovation.

Curci’s tips include how to marinade seafood and tell if fish is fresh and cooking instructions for preparing oysters, clams and scallops.

"We pride ourselves on providing our guests with superior quality, personal 'chef's coat' service and a well-rounded culinary menu dedicated to a wide variety of seafood offerings," said Curci. "We want to share our passion for exceptional fresh fish and seafood with our customers, whether at home or by serving them a wonderful meal at our restaurant."

Bonefish’s other menu specials for National Seafood Month include an Apalachicola oyster appetizer, Bonefish’s signature Bang Bang Shrimp and the Ocean Trust martini. A portion of proceeds from the martinis is donated to Ocean Trust to promote ocean health and fishery sustainability worldwide.

McCormick & Schmick's is also promoting National Seafood Month by encouraging guests to try new seafood varieties or select from favorites with the Choose Your Perfect Combination special. This menu item gives guests the option to choose two specials for USD 19.95 or three for USD 24.95 from among five seafood classics, including jumbo Gulf shrimp, tilapia, Atlantic salmon, Alaska halibut or crab cakes. In addition, guests can substitute a North Atlantic lobster tail, another popular seafood classic, for any selection for just USD 3 more.

"Every year during National Seafood Month, we renew our continued commitment to providing our guests with the best and freshest seafood available," said Bill Freeman, CEO of McCormick & Schmick. "This year, we're giving our guests the opportunity to put together their own favorite seafood pairings of some of the most popular seafood choices in the United States — all for a great value."

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