It's Time to Give Underutilized Seafood Some Love

Liz Grossman

While you may feel compelled to keep a constant rotation of shrimp, salmon, and tuna on the menu, there’s no denying the economic, environmental, and tasty advantages of serving underutilized seafood, like rockfish, Dover sole, and even skate. And while it can be a challenge to get your customers to take a chance on a fish called sea robin (it’s delicious in a fish stew), with the right application and server explanation, undervalued seafood can...