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Fish and Seafood PDF Print E-mail
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2011FOODPLUS_seafoodToday’s consumer is fuelling many of the foodservice changes. Increasingly sophisticated, much more adventurous and driven by health concerns, the new diner is pushing operators in new directions. In this edition of FoodPlus, we explore tips for promoting seafood at restaurants, sourcing sustainable seafood, facts on fish varieties and the difference between fresh and frozen fish.

Spreading the Word
Four operators share tips for promoting seafood

Supplier Secrets
Three seafood suppliers reveal how they’re appealing to the demand for sustainable product



Go Fish
Facts and tips about four fish varieties

Fresh versus Frozen
Is fresh better than frozen?

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