Seafood: Menu Tips & Inspiration

Seafood: Menu Tips & Inspiration

Food & Drink

Seafood: Menu Tips & Inspiration


Serving seafood or fish? Here are some great Menu Tips:

â‹… When choosing fresh fish, look for clear eyes and bright red gills

â‹… If using frozen fish, generally allow it to slack, or thaw, in the refrigerator. You can start cooking before it is unthawed but will need to increase your cooking time (double, if completely frozen)

â‹… Be sure to refrigerate fish as soon as possible after purchase, and use within two days (live shellfish should be cooked the same day)

â‹… To remove the fish smell from your hands, use lime juice

â‹… Do not use marinade for other purposes – discard after use – and be sure to marinate in the refrigerator, not at room temperature

â‹… Use a plastic cutting board, not wooden, and be sure and wash it with warm water and soap before and after use

â‹… When grilling seafood, avoid turning it (once, halfway through cooking, is all that’s needed)

Take our Seafood Survey if you’d like to provide more information for future reports.

Also see our Top 10 Trends in Seafood for a little more about menu trends and why restaurateurs are looking to the ocean for new ideas.

For more inspiration, we recommend these seafood cookbooks:

Lean Beach Cuisine: A Collection of Healthy Coastal Recipes by Jewel Cammarano. Includes ‘100 Tips for Healthy Eating,’ plus a healthy selection of original seafood recipes and accompaniments.

Seafood!: Famous Seafood Recipes from Famous Places, by Joyce LaFray. Has a section on ‘How to Select,’ and one on ‘How to Prepare,’ plus recipes for shrimp, crab, lobster, oysters, conch, clams, mussels, scallops, grouper, pompano, snapper, yellowtail, salmon, swordfish and more.

101 Foods That Could Save Your Life, by David Grotto, RD, LDN. A chapter on salmon and one on sardines, plus lots of other healthy foods with the facts and sample recipes to go along.

Ralph Brennan’s New Orleans Seafood Cookbook, by Ralph Brennan with Gene Bourg. A guide to New Orleans seafood that was four years in the making, including an interruption from Hurrican Katrina. Includes recipes from the third-generation restaurateur and the chefs from his four restaurant locations.

The Big Book of Thai Curries, by Vatcharin Bhumichitr. A chance to open your eyes to ideas such as Pinapple Curry with Mussels, Curried Fish Balls with Bamboo Shoots, and Barbecued Curried Squid. For the truly innovative!

The Bali Cookbook: Over 100 Delicious Recipes from Bali’s Most Famous Chef, by Lonny Gerungan. Introduces the exotic food of Bali and its rich use of seafood—Soup with Sawa Eel, Spicy Fish in Banana Leaf, and Seaweed with Pindang Sauce are just a few.

See more about Seafood on the Menu.

This is part of our Beyond the Plate series. View the complete series at:

For comments, questions or more information, please contact

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