October is known for cool weather, autumn leaves, and yes, pumpkin-spiced everything! But did you know that the month of October is National Seafood Month? As restaurant managers, it may be easy to overlook seafood as a star ingredient while beef or chicken take center stage on the menu. However, seafood serves as a great protein choice for a variety of consumers, perhaps due to its taste or ability to meet certain dietary restrictions. Beyond that, sustainable seafood is also a hot restaurant trend for 2017. A recent survey conducted by Cargill found that 88 percent of Americans are willing to pay more for seafood that is certified sustainably and responsibly sourced.
A growing number of chefs and restaurants, even those in the fast-food sector like McDonald’s, recognize the importance of providing sustainable seafood. What exactly is sustainably-raised seafood? Any seafood that is caught or farmed in ways which support the well-being of the species, oceans and coastal communities is considered “sustainable.” For a guide on buying sustainable fish and shellfish, visit firstchoice.com.
If you’ve decided to take the plunge and begin offering sustainable seafood at your restaurant, you may want to consider how to highlight these ingredients on your menu. Consider the following dishes as menu inspiration:
– Fish and chips with a unique house–made sauce like the one at Nobu 57 in New York City
– Crab cakes with a spicy, Southern-style remoulade sauce
– Manhattan clam chowder served in a bread bowl
– Grilled or fried shrimp po’boy sandwiches
For more information on sustainable seafood and National Seafood Month, check out NOAA fisheries site here.