"OFF THE HOOK"
TIMELY SEAFOOD NEWS AND OPPORTUNITIES
from Jim Deiss
Five seafood profit-driving trends
1)Raw fish-as sushi has continued to grow in popularity, so too have other raw fish preparations including crudo (a raw fish dish dressed with olive oil, sea salt, and citrus juice such as lemon juice and sometimes vinegar) and ceviche. Ceviche is continuing to gain followers, even among more mainstream restaurants, and as raw fish becomes more acceptable to the general public, we see it appearing more and more on menus in a variety of forms.
2)Whole Fish -steaming, frying, roasting, and barbequing a variety of different whole fish in a global array of preparations. Even mainstream restaurant chains are starting to get in on the act by offering whole, head on shrimp – which easily captures the spirit of the trend. Whole fish tells a good story; fish cooked on the bone retains flavor and moisture, shows honesty, and transparency in freshness (and species).
3)Fish Tacos-the taco is “a blank canvas for creativity” and encourages changing up the fish, the sauce, and the fillings. Tacos can be healthy, have a low price point, are sharable and portable.
4)All-in-one-pot Feasts-offer a whole kit! Fish, shellfish, vegetables, spices and sauce in and easy to re-theme format. It’s an easy opportunity to create a fun, communal experience - in a restaurant or retail.
5)Sustainability-transparency and awareness and to work towards being able to acknowledge what you’re doing well, and what you are working on. No matter how you approach sustainability, work to ensure you have a strong point of view and your staff can articulate it. Education is the key!