Seafood appears to be among the steadiest specialty categories on American menus, offered by nearly nine in 10 restaurant operators. Yet under the surface, menu makers are working tirelessly to innovate new menu items, counteract rising food costs, and find sustainable solutions that build demand for more seafood. Nation's Restaurant News dove into these issues and more with a proprietary study of more than 330 of your fellow operators.

Respondents from across the foodservice industry shared how fish and other marine proteins round out their menus and how they're poised to keep selling well. But runaway food costs continue to complicate the picture, leaving operators demanding affordable SKUs, solutions for their supply chains, and new ideas for how seafood can fill in the white space across different menu categories.

The second annual State of the Seafood Market report goes deep on operators' strategies and need states regarding seafood. Please catch your free copy to track how certain challenges and strategies have evolved in the past year to leverage seafood's familiarity and popularity.