This Butter-Poached Alaska Flounder Recipe Dazzles Guests in Oklahoma City

As both a chef and consumer, you can make a positive impact on the environment by what protein you pick for your meals.

Seafood, for example, is often more sustainable than other protein sources. But making a socially responsible decision about what fish to source involves doing your research and finding the right suppliers.

In the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, chefs with a passion for sustainable seafood sourcing visit our kitchen to demonstrate some of their most popular fish-focused dishes. These chefs have developed a love and understanding of seafood. In this Seafood Season, prepare to learn new innovative recipes to ramp up your menu, while also being educated about the best sustainable seafood sourcing practices.

This season will also be available on Amazon Prime Video and Foodable On-Demand.

In the video above, you get a taste of Chef Chris McCabe in action as he walks us through how to cook his signature Butter Poached Alaska Flounder recipe with champagne sabayon, charred cauliflower, and a fried cod croquette.

As the culinary director of A Good Egg Dining Group in Oklahoma City, McCabe oversees five of the 12 restaurants in the group's portfolio. Seafood plays a major role on McCabe's menus and since he relies on this protein so heavily, he makes sure that the seafood he sources comes from responsibly managed fisheries and is sustainably caught, especially because this is so important to his guests.

Watch the full episode now on Amazon Prime Video or Foodable On-Demand.

French Master Chef Transforms Alaska Sablefish to This Perfectly Executed Dish

The future generation’s fish supply depends on the eco-friendly efforts we make today.

With that in mind, operators across the country are making an effort to make socially responsible decisions when it comes to sourcing seafood– whether it be by serving abundant fish populations or by buying fish that has been harvested in a way that supports healthy ecosystems.

In the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, chefs with a passion for seafood visit our kitchen to demonstrate their most popular fish-focused dishes. These chefs have developed a love and understanding of seafood. Seafood can be more sustainable than other protein sources, but it's important to research and know the origin of a seafood species. In this Seafood Season, prepare to learn new recipes, while also learning about the sustainable seafood movement.

This season will also be available on Amazon Prime Video and Foodable On-Demand.

In the teaser episode above, you get a taste of French-bred Chef Olivier Desaintmartin's culinary mastery as he prepares one of his signature recipes with a sustainable Alaska sablefish (also known as black cod) as the centerpiece.

Desaintmartin, the owner of Caribou Café in Philadelphia, has made a name for himself with his simple, yet delicious approach to serving seafood. He has always had a special connection to seafood due to his roots as a fisherman. Watch the episode on Amazon Prime Video or Foodable On-Demand to see how he transforms a full sablefish to a perfectly executed autumn dish.

Land Locked Chefs Explore Alaska Seafood

Sustainable seafood has become a hot topic in the restaurant industry and beyond. But what exactly is sustainable seafood and why does it matter?

We are excited to announce the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, to bring you the most comprehensive conversation ever around seafood at the center of the plate!

In this episode of the Seafood Season, we feature Kevin Hermann, chef de parte at Cure in Pittsburgh, Pensylvania. Chef Hermann has a passion for farm fresh and sustainable ways of cooking and is hoping to return to the Culinary Institute of America as an instructor to continue to pass on the craft and knowledge of sustainable cooking.

Chef Hermann creates a crispy Wild Alaska Pollock Roll as well as his take on a rillette using Alaska Pink Salmon. You can catch the full episode on Foodable On-Demand and Coming Soon to Amazon Prime.

Nashville, the New Hotspot For Alaska Seafood

Seafood is one of the fastest growing proteins among American diners, especially among millennial and gen-z customers. Health, sustainability, environmental concerns, and transparency are big considerations for today’s customer, but they also expect a culinary experience from their frequent dining occasions.

We are excited to announce the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, to bring you the most comprehensive conversation ever around seafood at the center of the plate!

In this first episode, we feature Deb Paquette, chef and owner of Etch and Ect. in Nashville, Tennessee. Chef Paquette has become the first woman in Tennessee to qualify as a certified executive chef and has been a trailblazer for chefs in the area.

Make sure and checkout the full episode now on Foodable On-Demand and coming soon to Amazon Prime as Chef Paquette transforms Alaska Sockeye Salmon and Dungeness Crab into a tasty Moroccan-styled dish. Look out for the season premiere in Spring 2019.

Seafood Recipes Perfect for Fall

Seafood Recipes Perfect for Fall

As summer fades and fall begins, it's time to change up your restaurant's menu. Once fall arrives, consumers are looking to celebrate Autumn with seasonal menu items.

But diners aren't only looking for pumpkin spice and squash, they want protein-packed, nutritious meals.

That's why we are seeing restaurants across the country add more seafood dishes to their menus, specifically 42.3 percent of our Top 100 Chefs have increased their inclusion of seafood on their menus since last July.

Not to mention, fall is the best season to get plump seafood that's low in cholesterol, but also high in protein, vitamins, minerals, and omega 3 fatty acids.  

"Like most animals going into the colder seasons, seafood will fatten up in the fall. The good news is that seafood fat oils are where you’ll find important nutrients and omega 3 fatty acids. These are crucial in the human diet for all sorts of health benefits for brains, hearts, and eyesight," said Marco Suarez, High Liner Foods chef.

So how can you incorporate more seafood-focused dishes on your menu? Here are some recipe tips on how to diversify your fall menu with seafood options your diners are sure to love.

Swap Out that Chicken Dish With a Flavorful Fish

Why not swap a less exciting protein like chicken breast or pork with fish?

"Protein swapping seafood into your favorite fall recipes is easier than you might think. Try substituting a piece of tilapia in your favorite fall chicken breast dish or a roasted salmon filet in place of a cut of pork," said Suarez.

Read More