A. Elizabeth Sloan

It’s holiday time, and seafood says celebration. But traditional favorites like shrimp cocktail, salmon pate, and oysters Rockefeller are giving way to a new generation of raw and adventuresome foods, including sushi, ceviche, species-specific tartares and carpaccio, raw oysters and clams, and creative, quick-serve fish tacos, wraps, and cones.

There is an unprecedented willingness to experiment and a strong interest in fish-related products, both farm-raised and freecaught, among younger adults.…

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