Hot Trends in Seafood
By Andrew Coppolino
Any middle-school student will be able to tell you that water covers about 70 percent of the earth’s surface. The sea and lakes have depth as well as breadth, with some areas of the ocean descending an astonishing seven miles below the surface. With such immense size, it only makes sense that there must be a lot of good things to eat when it comes to seafood.
However, the sea’s bounty can be intimidating for the average home-cook to prepare. It’s one reason why fish and seafood can be such a strongly placed menu item at restaurants where customers get the benefit of seafood and the chef’s knowledge of how to prepare it.
“We know people like going out to restaurants to eat seafood,” says Cindy Palmer, Account Manager with High Liner Foodservice. “Seafood can be intimidating to cook at home, and the experience of going out for a great meal that includes a seafood dish is very appealing to many people.”
Seafood is trending
That appeal is part of a general trend that has found seafood showing up on menus across the restaurant sector, according to Palmer. Featuring bold flavours and alternative cooking methods, seafood’s popularity includes its positive health benefits.
“Alternative coatings like parmesan, whole grains, chips and pretzels, use of less oils and starches, and ramping up the flavour profiles to reflect today’s need for exotic and ethnic are all trends that we’re seeing in seafood today,” she adds.
New seafood products and cooking techniques
More and more menus are including “hand-held” items such as fish tacos, skewers and satays, “nuggets” of fish and seafood perfect for dunking into flavourful sauces and dips.
New recipes mean the crunch and crispness that diners love can be maintained. “Our new Pacific white shrimp is coated in a unique tempura-style batter that stays crisp even when sauced. It’s the seafood answer to chicken wings,” Palmer says.
“Crusted” products have gained a foot-hold on menus: they can be easy and attractive to plate, and they lend themselves nicely to some added and unique flair when an operator’s signature sauces and sides come into play.
Seafood for appetizers and centre-of-the-plate
So crunch is definitely a crowd-pleaser, Palmer indicates, either as the meal itself or as a satisfying appetizer.
She points out that shrimp and calamari often top the list of most popular seafood appetizers, especially when dusted with seasonings and spices and then fried golden. “Again, we’re seeing sauce trends that include fruity glazes or herbed mayonnaises that can help these mainstream appetizers stay contemporary,” say Palmer.
Adding that not only can “hot off the grill” make one’s mouth water, Palmer says the phrase communicates that health and wellness are front and centre.
“You can keep it simple and prepare seafood without added oils, breadings or batters for centre of the plate applications. Pan-seared, grilled and broiled seem to be the most popular cooking methods for fish and seafood.”
Sustainability is important
Many seafood companies respect the bounty of the sea and are concerned about sustainability and ensuring that lakes and oceans are healthy for future generations.
In November 2010, for instance, High Liner Foodservice announced its commitment to source all of its seafood from certified sustainable or responsible fisheries and aquaculture farms by the end of 2013. That in itself is part of a growing seafood trend and corporate goal for many food businesses.
“We will require wild-caught seafood and farmed products to come from fisheries and aquaculture farms certified as sustainable by the Marine Stewardship Council (MSC) and other sustainability organizations,” Palmer says.
It’s up to all of us to take care of the deep seas, and we can cook up some tasty and satisfying appetizers and main courses while doing so.
