Morrison Health’s Chef Jeffrey Quasha is incorporating seafood into casual, grab-and-go-able options like these brunch-time (or anytime) sammies. Check out FM’s On Demand video < segment with Quasha getting into more detail about menuing seafood.

Bowls are the trend that keeps on giving. Not only portable, they’re a great vehicle to load up with healthy stuff, as in this bowl from Morrison Health’s seafood lineup.

Morrison Health’s Onolicious Hawaiian pop-up concept featured a sweet and spicy garlic mahi bowl with roasted mahi over fragrant jasmine rice, mango-cilantro slaw, toasted sesame seeds and fresh scallions. (Ono means delicious).

chef/fisherman/aquaculture evangelist Barton Seaver created a special sustainable seafood menu, which included tomato gazpacho with smoked mussels, bluefish with soy-citrus marinade and basil quinoa pesto and smoked salmon carpaccio with shaved fennel salad.

When you imagine a steak, it’s usually beef. But halibut is a firm fish that makes a great steak, as in these pan-seared Alaska halibut steaks  with cherry tomatoes and basil—a great way to use those odds and ends from a late-season garden.

Char siu, a spicy Cantonese way to barbecue pork, works great with salmon. Chef Jeremy Bringardner’s Alaska salmon char siu with broccolini and crispy rice really steals the show, and black rice adds a touch of the unexpected.

In another recipe from Bringardner, cod is the star of the show, getting major zing from citrus, avocado, jicama and fresno chiles Pepitas add crunch, a good element to use when working with softer elements like fish and avocados.

Salmon cured with beets results in a vibrant ruby red color as an avocado toast topper. Kale salsa verde amps things up even more in this recipe.

Norwegian stockfish is paired with Italian herbs, toasted breadcrumbs and broccoli in this recipe created by Chef Andrea Vigna for Seafood from Norway.