Barton Seaver Partners with ASMI to Launch To-Go and Takeout Seafood Menu Tips
Just as Copper River and Bristol Bay sockeye salmon begin to hit summer markets, well-known chef Barton Seaver and the Alaska Seafood Marketing Institute have created a video series to inspire foodservice managers and chefs to create new take-out menus that champion sustainability -- both the economic and environmental kind.
The video series showcases opportunities to feature seafood to-go, including specific strategies, such as menuing chilled seafood dishes and a technique called “green salting”; how to use every inch of a king salmon, in...
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