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The fish and seafood report by thefoodpeople looks at trends in fresh fish, tinned fish, frozen fish, cooking techniques and more.
The fish and seafood report by thefoodpeople looks at trends in fresh fish, tinned fish, frozen fish, cooking techniques, fish snacking, fish sandos, fin to gill, sea vegetables and more. They analyse thousands of touch points across global menus, retail and social media to identify the big trends and future foresight.
Notions of sustainability, ‘premiumization’ and the ‘snackification’ of fish and seafood intersect as tinned products come to the fore and monkfish replaces beef in the iconic Wellington. Meanwhile, the fish we took as writ, like mackerel and sardines, make an elevated return, even inspiring a viral trend. The clamour for classic French cooking continues, whilst the classic surf & turf sees seafood-stuffed chicken wings on top of the menu. Hot honey still swarms our plates, from Chipotle-fried lobster to crayfish rolls and caviar comes in all forms to suit our requirements, both dietary and fiscally.
As sustainable fishing remains a pressing issue, consumers and chefs increase focus on local options and heightened environmental credentials. Think local halibut crudo, native oysters, live-caught and humanely harvested fish packaged in fully recyclable and biodegradable materials, hand dived scallops, and fish with ASC certification.
As consumers' eating preferences evolve, the demand for smaller, more convenient fish snacks is increasing. A wider variety of bite-sized products, such as coated fish bites, are becoming popular in retail. Health oriented options, including tinned fish meals and omega-3-rich fish skin snacks, are also trending. Restaurants are adapting to this shift, offering more items like Gildas and on toast snacks, such as brioche topped with anchovies and sardine toast with OX creme fraiche.
The popular smoked salmon cucumber recipe has demonstrated how quickly viral items can fly off the shelves and significantly impact the fish and seafood industry. Charcuterie boards featuring canned fish are gaining attention, while there is also a rise in the popularity of seafood platters designed for individual servings.
The cost of living is continually affecting consumers' buying habits. Chefs are utilising lesser-known seafood varieties that ca be easily enhanced with simple ingredients. Consider fish like sardines, coley, and mackerel. Or perhaps crispy cockles paired with gourmet condiments that still offer a premium feel at a much cheaper cost.
