There is a great news for the seafood industry coming from the foodservice sectors. A report based on the market research and study “Fresh fish and Seafood Market” demonstrates that various marine food continues their surge in popularity and is controlling a lustrous spot on breakfast and brunch menu. Also, customers are more than eager to try new and different types of dishes printed on the menus of seafood restaurants. Now that we have entered the fourth week of the year, many of us are excited to usher an inescapable rush of fresh and crisp culinary trends to roll out in 2018. For inspiration of what lies ahead, we have written an admittedly snarky blog postto share predictions of what seafood trends will be all the rage this year. Let’s find out!
Patrons’ willingness to explore various seafood dishes
Although Salmon and Tuna are still the top fish types which are served at the US restaurants, consumers are now interested in trying other options as well such as Caviar, Ceviche, Crabs, Octopus, and more. Which is why chefs have progressed from simple white-tablecloth fine dining options to fast casual standard. The delicacies which were once considered luxury are now accessible and available to anyone.
Jackie Rodriguez, a senior project manager at Datassential in Chicago, US, said “customers are becoming more adventurous now, and they are well aware of the plethora of seafood variety and their health benefits” during an interview. She also explained that diners are interested in branching out to other fish and shellfish delicacies. That’s why they advised seafood restaurants and local eateries’ owners to introduce a variety of seafood that diners may not be familiar with such as Tacos, Conch, Mussel, Squid, Sea Bass, and more.
Breakfast, Lunch, or Dinner – Seafood is always ‘ON’
Yes, you read it right! According to Datassential, seventeen percent of restaurants and local food shack shave started to mix up the breakfast and brunch menu with seafood recipes – from Shrimps and Jellied Eels to Clam. The research firm attributes this trend to the growing popularity of Southern cuisine nationwide.
As a result, dishes like “Batter-Fried Shrimp”, “Linguini Pescatore”, and “Crab Cake” are soaring in ubiquity and being served at more seafood restaurants across the country. Chris Cosentino, an American celebrity chef and the winner of Top Chef Masters, likes scoring some Portland Salmon for an early morning breakfast as it is a powerhouse of protein, vitamins, and other nutrients.
Remaking old but exotic favorites
Shrimp, which was once considered disgusting, has now become ubiquitous and widely available throughout the U.S. This crustacean is being offered and savored in an assortment of ways and is progressively found in salads, sandwiches, pasta, soups, kabobs, and even on pizza.
Many have opened their own seafood restaurants in Rancho Cucamonga, Los Angeles, San Francisco, New York, and other US cities, where peers can grab their selections and enjoy the scrumptious recepies. The same way salmon and tuna are other fine dishes which are savored mostly throughout the world. But, these delicacies are opening the door for other fish and shellfish species by creating luscious fusions with tacos, bread, quesadillas, and other variants.
Sustainable and deep frozen Seafood
This trend may seem perversely counter-intuitive, but it has been a hot topic for several years (and will still be in 2018 as well)! It is no secret that fresh fish get wasted a lot more than frozen ones, which is why frozen products are gaining favor and resolving many issues related to the product’s sustainability (such as limiting waste).
Half of the restaurants that buy a large supply of seafood end up freezing it for a longer time. Storing fish at ultra-low temperatures help preserve their fresh-caught taste, texture, quality, and nutrients. As an example, the time span of usability of cod fillets at 0°C has been evaluated 10-12 days, 5-6 days at 4°C, and only 2-3 days at 10°C.
The Bottom line
At mid-scale and casual restaurants, the fish penetration climbed by 2 percent over the past eight years. So, it’s not wrong to say that despite the unknown new flavors and variety of seafood that people are not aware of yet, there are pockets of opportunity and growth for the same industry in the US.
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