Bon Appétit Management Company

On the edge of Roger Williams University’s campus and steps from Rhode Island’s Mt. Hope Bay, faculty, staff, and students are performing cutting-edge research on some truly amazing creatures.

The Portuguese are famous for their canned seafood, the Vietnamese have their cá hộp Ba Cô Gái, but in the United States, it is only recently that shelf-stable fillets and fish bits have come into vogue.

During our celebration of National Seafood Month, we’ve tapped Bon Appétit’s in-house seafood expert and Wellness Team Executive Chef, Shaun Holtgreve.

For National Seafood Month we’re examining the issue of waste in the seafood supply chain while providing some helpful tips and tricks for how you can purchase and prepare the most sustainable seafood possible. 

Consumers have a powerful role to play in supporting sustainable, less wasteful fisheries, and we’re here to help guide you. In fact, we’ve created a “grocery guide” to help you identify the best seafood to purchase the next time you’re at the store. 

In an era when ocean habitats are experiencing stress due to climate change, pollution, and overfishing, it’s more important than ever to ensure that the seafood we buy is both sustainable (see our shopping guide) and not wasted once it reaches our home kitchens.

It’s National Seafood Month, and the best way to celebrate is to learn to spot sustainable seafood.

It’s easy to get more seafood in your diet with this crowd-pleasing Salmon and Crab Croquettes recipe from Two Jacks Nik’s Place restaurant

A classic Southern favorite from Nikki Cooper’s San Francisco institution, Two Jack’s Nik’s Place

You can make the same commitment to sustainable seafood for yourself and your family whether you’re cooking at home or getting take-out.