Seafood Trends and Recipes!
Posted on June 24, 2013
Summer is here and it’s time for those camera-laden pleasure seekers known colloquially as tourists to start flocking to the coasts. If you’ve got a seaside restaurant, the competition can be tough.
An eye-catching storefront and some good press are helpful in garnering business, but keeping your finger on the pulse of what consumers are after is essential. Here’s a look at some new seafood trends and corresponding tasty recipes to help entice those fickle customers through your door.
Seafood Trend Numero Uno: Smoked Is In
According to this article, smoked seafood is in high demand. So high that the smokers of seafood are being forced to increase production to the point where they can’t keep up. In the retail market, sales of smoked seafood jumped a crazy 17 percent last year, and an almost as crazy 12 percent the year before. What does this tell us?
The people have spoken. Smoked seafood: they want it. Check out these smoked seafood recipes!
- Gazpacho with Mashed Avocado and Smoked Seafood
- Hot Smoked Striped Bass with Mustard Vinaigrette
- Alton Brown’s Smoked Salmon
- Potato Latkes with House-Smoked Bluefish, Goat Yogurt and Dill
- Smoked Trout Rillettes
Seafood Trend Part Deux: Unique Fish Tacos
Fish tacos have been in high demand for a few years now, but recently, restaurants are seeing success with new variations such as grilling rather than frying fish, or frying using flavorful batters. Here are some unique fish taco recipes for your inspiration:
- Grilled Fish Tacos with Chipotle-Lime Dressing
- Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
- Beer-Battered Fish Tacos with Tomato and Avocado Salsa
- Mahi-Mahi Tacos with Chipotle Mango Salsa
Seafood Trend Episode III: Revenge of the Fish
Well, it’s not so much revenge of the fish, but rather revenge of the growing customer base that cares about seafood sustainability. In a recent poll by NPR, more than 75 percent of respondents report that it is important or very important to purchase seafood from sustainable fisheries, and 60 percent say they preferentially purchase seafood that is caught using sustainable methods. Furthermore, close to 50 percent report that they are willing to pay at least 10 percent more for sustainable seafood varieties.
The numbers don’t lie.
The good news is, sourcing sustainable seafood is getting easier and easier. For a full list of sustainable fishes check out Monterey Bay Aquarium’s Seafood Watch. And here are some seafood recipes complete with information on how to purchase the ingredients sustainably:
- Spaghetti with Manila Clams, Asparagus and Lemon
- Smoked Sturgeon with Potato-Parsnip Pancakes
- Pan Seared Georgia Trout with Pecan Brown Butter
- Scallops with Beat Purée and Goat Cheese
I hope that that gives you some food for thought. Or food for eating. Or thoughts of food. Or, something completely different. And now: please share your favorite seafood recipes with us! Or tell us what seafood trends I am forgetting. Or how I am completely wrong about everything, but still somehow incredibly charming. All comments are most welcome.