Choosing the Right Crab Meat for Your Recipe
You can match the crab meat grade to the cooking method and the style of your dish, considering desired appearance, texture, and flavor. Here’s a guide.
The MIND Diet: Latest Research
As research continues, there is good evidence that over time, the MIND diet can benefit cognitive health for many adults.
Sandwiches at School: Go Global
As student diners embrace global flavors, seafood-forward sandwiches are a win-win for school and campus foodservice operations.
Tap into the trend: new twists on tuna favorites
Try these exciting ideas to reinvent classic tuna favorites—tuna salad and tuna noodle casserole with a twist!
Spotlight on Argentine Red Shrimp
Wild from Patagonia, Argentine red shrimp is available now from COSFF.
Seafood and Brain Health
As one of many healthy lifestyle choices, eating seafood may help protect cognitive health as we age.
Seafood Traceability
Consumers want to know where their seafood comes from. Learn more about seafood traceability.
Managing Allergies in Foodservice
For National Asthma and Allergy Awareness Month, here is a look at how to help keep guests with food allergies safe.
SeaChange® 2030 Sustainability Update
Our aggressive sustainability goals are intended to drive meaningful improvements across the entire global seafood industry.
Tuna, Salmon, and Processed Foods
The talk about processed foods can be confusing, as not all “processed” foods are equal.
How to Love Your Heart with Seafood
February marks American Heart Month, drawing attention to the health choices everyone can make to help prevent heart disease.
Salmon Patties: what’s your style?
Salmon burgers on your menu let you express your culinary style and entice health-conscious foodservice guests. Craft some new concepts!
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