The Hawaiian raw fish dish spawns new menu items, and even new restaurants
Lower-cost ingredients balance out the pricy crustacean
Once seen by diners as too exotic or too chewy, octopus gains popularity in the last decade
Chef Mike Lim says some seafood, like beef, benefits with age
Younger, affluent consumers prefer wild over farmed
Chefs add berries and stone fruit to salmon, Baby Back Ribs and chicken
Improvements in aquaculture results in delicious, sustainable food
Bruce Mattel and Gerard Viverito share how they educate culinary students about seafood
Collar, tail and fins make tasty dishes
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