Seafood is light, bright, and endlessly versatile. But it also comes with a responsibility: sourcing and serving it in a way that supports healthy oceans and ecosystems. Here’s how to make seafood shine on your spring menu—while doing right by the planet.
Choose Ocean-Friendly Options
Start by selecting seafood that’s in season and sustainably harvested.
- Lean on the Monterey Bay Aquarium’s Seafood Watch guide for up-to-date recommendations on what to serve and what to skip.
- Ask your purveyors the hard questions: Where was it caught? How was it harvested? Is it traceable? Sustainable sourcing isn’t just about optics—it’s about quality and integrity.
- Consider underutilized species like mackerel, sardines, or local shellfish. They’re often more abundant, less expensive, and incredibly flavorful.
Let the Ingredients Speak
Spring seafood dishes are at their best when they’re kept simple and seasonal.
- Pair light fish like halibut or branzino with spring vegetables—think fava beans, asparagus, or peas—for a dish that feels like sunshine on a plate.
- Highlight shellfish—mussels, clams, oysters—in brothy preparations with herbs and citrus. They’re quick to cook and high-impact on a menu.
- Offer crudos and ceviches using sustainable whitefish or scallops for a refreshing starter or shareable item.
Use Every Part
Just like zero-waste cooking in general, sustainable seafood is about minimizing waste.
- Use fish bones and shells to make a deeply flavorful stock or fumet.
- Roast or fry fish skins for an umami-packed bar snack or garnish.
- Incorporate scraps or trim into seafood patties, dumplings, or croquettes—great for lunch menus or happy hour bites.
Educate and Excite Your Guests
Guests are hungry for more than just great flavor—they’re looking for a story, too.
- Include sourcing notes on your menu: “Pacific mackerel, line-caught off the coast of California.”
- Train your servers to explain why you’re featuring a lesser-known species or why local shellfish is a more sustainable choice.
- Promote your seafood dishes on social media with behind-the-scenes shots, prep stories, or “Did You Know?” facts about sustainability.
Sustainable seafood doesn’t mean compromising—it means elevating. This spring, you can offer dishes that are bright, beautiful, and built with purpose. From grilled wild salmon over shaved fennel to clam-studded pasta with house-made bottarga, seafood can be a seasonal showstopper and a statement of values.
At EyeSpy, we help restaurants balance creativity, cost, and conscience. If you’re ready to revamp your spring menu or take a fresh look at sourcing, we’re here to help you make waves.
Let’s celebrate Earth Day by spotlighting the sea—one delicious dish at a time.
