Fortune Fish & Gourmet

In case you needed a reminder. 🙃 #fortunefish #seafood #trending #eatmoreseafood #guyholdingcardboardsign #fishlover #chefs

Happy Father's Day! We secretly love all of your dad jokes. 🤫 #fortunefish #dadjokes #trending #funnyvideo #humor #dadhumor #comedy #dads #memes

We continue to highlight our Sustainable Fish of the Month: Wild Alaskan Sockeye Salmon! ✨ 👪 For generations, the men and women of Alaska have worked the cold, pristine waters, making fishing more than just a livelihood—it’s a way of life. From fishermen to scientists to processing managers and law enforcement, all are dedicated to ensuring the health and sustainability of Alaska’s fisheries. This collaboration helps create thriving coastal communities and delivers the highest quality seafood to your table. 🌍 Wild Sockeye Salmon is a true reflection of Alaska’s commitment to sustainability and tradition. One way or another, Alaska puts families and communities first. #fortunefish #sustainablefishofthemonth #salmon #alaskanhalibut #sustainable #alaskanfishery #chefs #sustainablysourced

Southern charm, serious talent. 🏆 Our #JBFA celebration finishes down South—where the flavors are bold and the chefs even bolder. We're proud to work with these visionaries whose passion shows up in every plate. Hats off to y’all and each of the 2025 nominees: 👏 Emerging Chef presented by S.Pellegrino: RJ Yoakum, Georgie, Dallas, TX 👏 Best New Restaurant: Ômo by Jônt, Winter Park, FL 👏 Outstanding Wine and Other Beverages Program: MARCH, Houston, TX 📸: @georgie.dallas, @omobyjont, @marchhtx The James Beard Foundation

Turns out, Midwest talent doesn’t fit in a single post. 😅 From chefs honoring traditions to those redefining them, we’re proud to work with some of the best in the business. Let’s hear it for these #JamesBeard-worthy nominees: 👏 Outstanding Restaurant presented by Acqua Panna®: Galit, Chicago, IL 👏 Outstanding Bar: Kumiko, Chicago, IL 👏 Best Chef: Great Lakes: Jennifer Blakeslee and Eric Patterson, The Cooks' House, Traverse City, MI 👏 Best Chef: Great Lakes: Jonathan Brooks, Beholder, Indianapolis, IN 👏 Best Chef: Great Lakes: David Jackman, Wildweed, Cincinnati, OH 👏 Best Chef: Great Lakes: Chris Jung and Erling Wu-Bower, Maxwells Trading, Chicago, IL 👏 Best Chef: Great Lakes: Noah Sandoval, Oriole, Chicago, IL 📸: @galit_restaurant, @barkumiko, savordetroit.com, @thebeastgodforgot, @wildweed.cinci, @maxwellstrading, @oriolechi The James Beard Foundation

Midwest flavor, national stage. We’re beyond proud to partner with some of this year’s #JBFA nominees from the heartland. Cheers to the chefs putting in the work—and putting the region on the map: 👏 Outstanding Chef presented by Hilton: Gregory León, Amilinda, Milwaukee, WI 👏 Emerging Chef presented by S.Pellegrino: Jane Sacro Chatham, Vicia, St. Louis, MO 👏 Best New Restaurant: Vinai, Minneapolis, MN 👏 Best Chef: Midwest: Diane Moua, Diane's Place, Minneapolis, MN 👏 Best Chef: Midwest: Andy Schumacher, Cobble Hill, Cedar Rapids, IA 👏 Best Chef: Midwest: Karyn Tomlinson, Myriel, St. Paul, MN 📸: @chefgregleon, @viciarestaurant, @yiavang70, @pastrydiane, @cobblehillrestaurant, @katomlinson The James Beard Foundation

Catch it while you kan (pachi) 🐟 🐟 🐟 🎣 Hawaiian Kanpachi (Seriola rivoliana) is a premium member of the Amberjack family, long celebrated in Japanese cuisine. Its name comes from the dark bands that run across the eyes of juvenile fish—resembling the Japanese kanji for eight ("pachi") placed at the "center" ("kan"). 🌎 This fish is responsibly farm-raised by @blue_ocean_mariculture, the first fully integrated open ocean mariculture facility in the U.S. Grown in pristine, deep-water net pens off the Kona Coast, in the lee of Mauna Kea and Hualalai, Hawaiian Kanpachi thrives in ideal conditions. 🍽️ The result is a sashimi-grade fish with a delicate, sweet flavor, firm texture, and light pink flesh—perfect for crudo, grilling, or pan searing. 📷 @shutterbites @steeliteusa (photos 1 & 2) #fortunefish #weeklycatch #seafood #chefs #cheflife #fishlover #sushichef #sushi #midwestchef

Our #JBFA celebration keeps rolling with these powerhouses repping the Northeast! 🎉 A #JamesBeard nod is no small feat, and we’re proud to support the chefs making waves on the national stage. Let’s hear it for these culinary trailblazers: 👏 Outstanding Pastry Chef or Baker: Susan Bae, Moon Rabbit, Washington, D.C. 👏 Outstanding Chef presented by Hilton: Cassie Piuma, Sarma, Somerville, MA 👏 Best Chef: Mid-Atlantic: Amanda Shulman, Her Place Supper Club, Philadelphia, PA 👏 Best Chef: Northeast: Brian Lewis, The Cottage, Westport, CT 👏 Best Chef: Northeast: Rachel Miller, Nightshade Noodle Bar, Lynn, MA 📸: @moonrabbitdc, @sarmarestaurant, @tednghiem, @brianlewischef, @alyssablumstein The James Beard Foundation

Don't miss Sea Pact's latest monthly blog! This month, Stacy Schultz with Fortune Fish & Gourmet and Alvaro Teran Sauter with The Nature Conservancy highlight how Sea Pact members are engaging with The Nature Conservancy and other project stakeholders on an innovative pilot in Costa Rica’s tuna fishery — using electronic monitoring (EM) and RFID traceability to build a more transparent, responsible supply chain. This effort aligns with Sea Pact’s strategic vision of using collective influence to drive lasting sustainability. 📰: https://lnkd.in/eUgJEqZM 📸: Alvaro Teran Sauter

In the first of our new chef profile series, we visit Chef Joe Papach at The Harvey House in Madison, WI. Head to the link below to learn more about how the team there digs deep into family history and local lore to create a modern take on classic dishes, served in an elegant restaurant inspired by supper club. 🍽️ 🔗 https://bit.ly/4kydXlI #fortunefish #seafood #harveyhouse #wisconsin #supperclub #wisconsinhistory #history #walleye #chefs #cheffeature #chefcontent #restauranteur