Our Chef Alex decided to investigate the latest fish trends. Why are seafood restaurants popping up everywhere?
Interest in health food continues to grow and guests see fish as a good substitute for meat, as well as being a source of protein and good fatty acids.
Put trash fish on your menu
Fish and sustainability go hand in hand. How? First, focus on seasonality. Then look to ‘trash fish’ or humble fish: bycatch like small fish breeds, or undervalued fish for which there is less demand. Undervalued species of fish can be a great place to experiment and give something unique to your customers. Step away from the overfished cod and tuna and get to know gurnard, coley and Artic char.
It’s all about lighter meals and fish fits this trend. Why not also ditch the heavy, high carb side dishes and pair fish with vegetables in creative ways? Crispy cabbage and pumpkin sauce anyone?