Aidan Owens, executive chef at Herb & Sea, shared essential tips for identifying quality seafood restaurants. He emphasizes the importance of seasonal menus, indicating freshness and responsible sourcing. Owens suggests that diners start at the raw bar to assess seafood quality. He warns against establishments serving out-of-season fish like bluefin tuna, as it often signifies irresponsible sourcing. Additionally, informed and enthusiastic servers are another good sign, showcasing the restaurant's commitment to quality and provenance in their seafood selection.
If a place is serving bluefin tuna year-round, that's a big red flag. If it's not in season and still showing up on the menu, chances are they're not sourcing it responsibly.
You feel it before you taste it. The menu reads like a tide chart - changing, seasonal, maybe a little unfamiliar.
Always asking where the fish came from when you're at a seafood restaurant. The good spots want to tell you.
The server's excitement is a sign that you're in the right place for seafood.
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