Frozen and fresh aren’t what they used to be. While the idea that fresh is the better choice has become prevalent in a lot of consumers’ minds, with the recent powerful and rapid deep-freeze technologies that have been developed frozen is actually a way to ensure customers get a consistently higher-quality product.
Featuring Faroe Island Salmon sourced from High Liner Foods, Executive Chef Jim Pastor, and Paul Barron discuss the growing demand for seafood and showcase seafood's versatility with a chef-inspired recipe for a brunch menu application.
School lunches are a staple of American education. But over the last several years, school meals have gotten a makeover to make them fresher, healthier and tastier.
Seafood and fish have always been popular with diners looking for healthier options, but more and more, consumers are ordering it because it’s just plain delicious. Check out trending seafood/fish flavors and the restaurant menu items that feature them. Foodservice directors, take note and get inspired!
Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.
Sustainability concerns with seafood are not new—operators have been increasingly offering sustainable seafood on their menus for the past several years. Previously, the most sustainable seafood was thought to be wild-caught, but a growing number of operators are turning to aquaculture, or farmed fish, to expand their earth-friendly menu offerings.
With healthy and environmentally responsible eating on the rise, seafood is a menu must-have.
When it comes to seafood, serving sustainable options is more than responsible—it can also be profitable.
Find out how to bring succulent, responsibly sourced seafood to your establishment.