Landmark Mississippi restaurant admits it sold mislabeled fish

Biloxi's Mary Mahoney's pleaded guilty to selling more than 29 tons of imported junk fish as premium local species.


New England chef Jasper White dies at age 69

A fan of simply prepared fresh seafood, the CIA grad was a pioneer in the American regional cuisine boom of the 1980s and an early proponent of "casualizing" fine dining.

Behind the Menu: The family-dining chain introduced the new format at the start of Lent and the wild cod items quickly became best-sellers.

Under a bill introduced this week, restaurants would be required to disclose the countries of origin for all seafood that's sold, along with whether it was wild-caught or farmed.

Firecracker Shrimp brings a sweet-spicy flavor profile and new protein to the fast-casual’s pan-Asian lineup.

Behind the Menu: Executive chef Michael Nelson created a comprehensive fin-to-tail program, sourcing whole fish, dry aging tuna and swordfish steaks and using scraps for “seacuterie.”

The son of the chain's founder has launched a direct-to-consumer online seafood market called Roger’s Fish Co.

The Mexican fast-food restaurant chain teamed up with The Boston Beer Company to upgrade its beer batter recipe.

The concept is the flagship for American Gravy Restaurant Group, a multi-brand operation that is preparing for growth.

Three units in Salt Lake City will begin offering the new format and brand tweaks later this month.

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