As summer slowly comes to a close, many consumers are still on the hunt for the perfect seafood dish. Throughout the warmer months, seafood options like fish, shrimp, and oysters are often the best sellers for restaurants nationwide.
However, several seafood trends have emerged recently that could point to new guest demand. Let’s take a closer look at some late summer seafood trends.
Sustainable on the Table
For many consumers, the term “sustainably sourced seafood” is something they’ve heard but remains unclear. However, over the past decade, there have been several notable studies that demonstrate higher-level seafood-sourcing strategies. Accredited organizations now provide certification for sustainable sourcing.
For example, Bay Winds® Chilean Sea Bass is sourced in compliance with The Commission for Conservation of Antarctic Marine Living Resources (CCAMLR). 100% all natural, wild and long-line caught in the waters of the Antarctic, Bay Winds Chilean Sea Bass is also certified sustainable by the Marine Stewardship Council (MSC) and the National Oceanic Atmospheric Administration (NOAA).
New Fish Spotlight
Another growing seafood trend is utilizing different fish species. Since popular types of fish like salmon, mahi mahi, and cod are available on many seafood menus, adding different fish to the menu can help your eatery stand out.
Consider this: many consumers have never heard of skate before, but several chefs have found the fish to be a versatile and tasty option for their menu. Throughout 2023, skate has become one of the most added types of fish to seafood restaurants across the country.
Fish Fusion
It’s standard practice to offer similar dishes as the competition — grilled shrimp, pan-seared fish, and lobster tail. However, guests have begun seeking new and exciting experiences for dinner. Restaurant owners can take advantage of the new demand through seafood fusion recipes. A special menu that includes fried fish sandwiches, fish quesadillas, fried fish fingers, and fish kebabs is a great and simpler way to bring seafood fusion to your restaurant.
Charcuterie Plank
Who doesn’t love a good charcuterie board covered with exciting cheese, bread, and meat options? While these delectable appetizers continue to be popular among patrons, several restaurants have seen the opportunity to elevate the traditional dish by incorporating seafood. Adventurous guests have been receptive to new-style boards that feature salmon pastrami, tuna poke, and swordfish prosciutto.
Impossible Seafood?
Plant-based foods have increasingly become a presence on menus. Now, more and more consumers are searching for plant-based seafood options to accommodate various diets. Consider offering a plant-based version of crab cakes or salmon burgers along with your more traditional seafood items.
