Health, safety confusion contribute to trend, National Fisheries Institute says

The chain reemphasizes its seafood roots with its first big move under its new owners.

Chef Andrew Gruel talks to NRN about his mission to redefine the seafood dining experience.

Seared, pan-roasted dishes gain favor with customers, chefs

Rising prices didn’t stop restaurant chains across the country from putting the crustacean on menus.

Farm-raised shellfish popular for sustainability, quality

Gordon Biersch Brewery Restaurant, Veggie Grill, Baskin-Robbins and Dairy Queen also introduce new menu items.

Seared scallops entrées appear on 41 percent more menus than they did two years ago.

Overall consumption has fallen but research points to increased demand for certain species

High prices will persist for this favorite seasonal item