While familiar favorites like salmon and tuna will never be off menus, consumers are consistently looking for more options. Fish like branzino, red-fish, Arctic Char, and barramundi appear on more menus, and octopus is now the fastest-growing shellfish mentioned. Clearly, US seafood palates are expanding, and restaurants should keep a close eye on the trends.
Origin Story
Consumers are also increasingly interested in the stories of the seafood they eat. From concerns about sustainability to knowing where the fish or shellfish originated, more menus tell the story of their seafood options. Consumers also like to see certifications to know their eating choices are taken from safe, sustainable, and reputable sources.
Take Flavor Up a Notch
Seafood options have also moved beyond a simple lemon and sea salt flavoring. According to Datassential, bolder and more global flavors are popular with seafood, including Sriracha and other hot peppers, pickled vegetables (especially onions), and chimichurri. These flavors are popular with fish and shellfish, offering chefs new ways to get creative with old favorites. Seafood is moving beyond entrees as well. Seafood appetizers are trending, including simple items like fishcakes with creative sauces, sharable shrimp and shellfish, seafood tacos, and more. As previously mentioned as the trending seafood so far this year, Octopus is hugely popular in this category. It’s being added to salads, grilled as part of appetizer platters, and is a popular addition to poke and ceviche.
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Eat well.
Tony
Tony Lagana
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.