Seafood’s presence on American menus is on the decline, but as more consumers try to consume less meat, opportunities abound for fish and shellfish to fill the gap, a menu trend expert told attendees ...

William W. L. Cheung receives funding from NSERC, SSHRC, CIHR, and the David and Lucile Packard Foundation. University of British Columbia provides funding as a founding partner of The Conversation CA ...

Seafood restaurants hold a special place in American dining, offering a direct connection to the country's rivers, lakes, and coastlines, as well as the diverse cultures that cook from them. Across ...