Why Sourcing Domestic Seafood Requires Due Diligence

Provenance (or origin) of domestic seafood is arguably the most common way it’s identified on menus—think Alaskan salmon, Louisiana (or Gulf) shrimp, and Maine lobster. In nearly all cases, I can usually make a seafood recommendation to chefs if I'm confident about its origins. However, this isn't always such an easy task.

Old news to many, but still news to some is that 90% of seafood consumed in the U.S. is imported (this...