Fastest-Growing Seafood in Entrees
Canadian operators are menuing a variety of seafood in entrees, much of which can be paired together for extra indulgence, such as crab with caviar. Additionally, many of these seafood items can be used in similar dishes, allowing for easy substitutions and flexible menus.
Pollock is the fastest-growing seafood entree. This versatile fish is appearing in a variety of entrees, including sushi, sandwiches and tacos. Operators are also serving pollock salads.
Soft-shell crab is also growing on menus in entrees. Operators are mainly menuing it in sushi rolls, most commonly spider rolls—a roll featuring crab with layered vegetables. Soft-shell crab is also appearing in centre-of-the-plate applications, often in deep-fried form.
Caviar is on the rise across Canadian menus, typically as a topping. This premium ingredient is showing up on restaurant tasting menus and atop sushi rolls, including spider rolls with soft-shell crab. Caviar is also appearing in breakfast entrees, including fish crepes and bagels with lox.
Trout is another seafood showing growth in entrees. Trout typically has a nuttier flavour in comparison to the mild flavour of pollock. It is appearing as a stand-alone entree and smoked on tasting menus.
Calamari, or fried squid, takes the final spot as the fastest-growing seafood in entrees. Calamari is also being menued as a stand-alone entree and in salads. Operators are also pairing it with shrimp or mussels in noodle dishes.
