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.
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.
When it comes to seafood, serving sustainable options is more than responsible—it can also be profitable.
Almost every restaurant menus at least one fish or seafood dish. It’s a versatile protein; seafood lends itself well to a variety of preparations and flavors. It’s also regarded by many consumers as a healthier menu option, according to Technomic’s 2017 Center of the Plate: Seafood & Vegetarian Consumer Trend Report, powered by Ignite.
Find out how to bring succulent, responsibly sourced seafood to your establishment.