In honor of National Seafood Month, read the inspiring true story of saving West Coast groundfish. Now we just need to eat burbot, chilipepper rockfish, petrale sole, sablefish, lingcod, and other groundfish!

Blog: seafood
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Curing Caviar from Water to Table at The Commissary
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Executive Chef Rogelio Garcia of The Commissary restaurant in the Presidio of San Francisco is no stranger to cooking with caviar.

Wide Net Project Goes After Blue Catfish, with Help from Bon Appétit Chefs
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How one non-profit is trying to make the Chesapeake Bay more sustainable and fighting hunger through encouraging overfishing. Yes, overfishing!

Mt. Angel Abbey’s Smoked Salmon Wins Good Food Award
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The fish that Bon Appétit Executive Chef/Manager Paul Lieggi smoked and submitted comes with a special pedigree.

From Fish Heads to Broccoli Leaves: 5 Sustainable Food Trends for 2016
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I predict this year will bring new frontiers in fighting food waste, plus a heightened focus on plants in general and plant-based proteins in particular.

Recipe: Wild Alaskan Salmon with Arugula and Avocado-Corn Relish
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Salmon, avocado, and olive oil provide the healthy fats and a Southwestern spice blend contributes the flavor that will make you forget all about adding salt. Makes 4 servings.

Ask Mickey: Is Your Seafood Radioactive?
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Ask Mickey: Given news about radiation from the Japanese earthquake/tsunami leaking into the Pacific Ocean, how safe is it to eat seafood caught from the Pacific Ocean?

Seeing Seafood Up Close Brings Sustainability into Focus
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As I and the other current and former Fellows learned on our recent field trip to Monterey Bay Aquarium — whose Seafood Watch program has long been an important Bon Appétit partner organization — one thing that sets it apart is its mission to inspire the conservation of the oceans. And inspired we were by the end of the day.

Portland Bon Appétit Accounts “Seafood Differently” Through Tribal Program
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In 2010 the Affiliated Tribes of Northwest Indians came together to set up the Salmon Marketing Program. The program buys fish caught by tribal members on tribal land, pays the fishermen a sustainable living wage, processes the fish at a facility owned and operated by the community, and then distributes the products itself to ensure the integrity of the process. The program has expanded to new markets — and Bon Appétit is proud to be a customer.

Dinner Shouldn’t Be About Going Fishing for Information
Americans eat a lot of seafood. We rank third in global seafood consumption, behind China and Japan, and we spend billions of dollars every year on seafood. But for most Americans, the knowledge of what we’re eating ends with what’s printed on our menu. Most people have little idea about the complex route their fish has taken from the boat to their plate. Oceana recently released a report comparing the traceability systems in the beef and produce industries in the United States to the seafood industry. So how did they stack up?