date:Dec 19, 2012
t cost benefit, he says, while on the foodservice side, choices are more culinary-driven.
Western Edge has been successful with some customized farming for larger sizes, with about 30 percent of supply in the 5-ounce or larger category.
If you are culinary-driven and want plate coverage and a larger, meatier fish, then youre probably looking in the 7-ounce range, he says.
Drew Sherrill, executive chef for The Blue Star Group, which operates three restaurants in Colorado Springs, Colo., recen