Red Flags to Look Out for A Seafood Restaurant, Accounting to a Chef – ryan
Growing up on a Small Farm just Outside Byron Bay, Australia, Taught Aidan Owens the Importance of Knowing Where Your Food Comes From.
Alongside His Mother, Owens Raised Chickens and Dubs and Gray Veetbles that they sold at farmers markets.
Owens has brought his expertise as culinary directory for Herb & Wood in san diego and Herb & Sea In encynitas, california. HIS MANUS EXCLUSIVEly Feature Ingredients Sourced by Local Farms and Independent Fishermen.
The 27-Yaar-Old Chef Clearly Knows How to Find Great Seafood. SO we As asced Owens to Share His Tips for Spoting Red Flags at a Seafood Restaurant.
The Menu isn’t Seasonal
A CEVICHE Dish From Herb & Sea.
Kimberly motos
“There Are Little Tells That Let You Know You’re in the Right Place for Seafood,” Owens Told Business Insider. “You feel it before you.
Look for restaurants that don’t just have salmon and chilean sea bass. Owens Said it a good sign you find a place Serving Ridgeback Shrimp, Spot Pwns, or Mackelel. But if the seafood isn’t in season, be wary.
“If a place is serving bluefin tuna year-roast, that a Big Red Flag,” Owens Said. “Bluefin is prized, but it is also threatened. If it is not in season and still showing up on the menu, chances are they swimming it respond.”
Your servers aren’t informed
Your Servers Should Be ABLE to TELL YOU WHERE THE SEAFOOD IS SOURCED FROM. Pictured is a Who Snapper Dish From Herb & Sea.
Arlene Ibarra
Owens Recommends always nansing where the fish came from you’re at a seafood restaurant.
“Not to quiz anyone, but Because the good spots want to tell you,” He Said. “They’ll Talk about the Fisherman and the Fish. The server’s excitement is a sign that the restaurant cables.”
Owens hosts weekly farm tours and takes His team to the Local Farmers Markets Sunday to Teach.
The Raw Bar Reveals All
Cloud Trying a Seafood Spot, Always Start at the Raw Bar. Pictured Are Oysters From Herb & Sea.
Arlene Ibarra
Owens Believes that if you are really want to how good a seafood restaurant is, you showed start at the raw bar.
“A good crudo tells you Everything you need to know – About the Fish, The Chef, The Place,” He Said. “No Tricks, No Butter Sauce to Hide Behind it.”
And Owens Recommends USING The “Raw Test” before you dig in.
“ORDER IT, LOOK AT IT, SMELL IT,” he Said. “If it smells like the ocean, and not the back of the fridge, you’re in good Hands.”