Fastest-Growing Proteins at Fine-Dining Restaurants

Article written by: Technomic

Seafood is particularly on the rise at Canada’s fine-dining restaurants, led by bluefin tuna, trout and squid. Bluefin tuna’s growth is driven by its versatile global preparations, including maki, sashimi nigiri and tartare. Trout, also on this list, is often grilled or smoked for a charred or smoky flavour profile. Trout also pops up alongside oysters and tuna.

The growth of squid reflects its flexibility, as it is added across the menu into everything from linguini to seafood rice to Mediterranean-style stews for extra protein. Squid also takes its place at the centre of the plate, typically grilled, or menued as a calamari dish.

For consumers looking for a classic option, fried chicken is also on the rise across menus. This comfort food appears in sandwiches and salads, as well as globally inspired dishes, including chicken curries.

Wagyu beef rounds out this list, menued as a stand-alone dish, sometimes as a centrepiece on tasting menus or integrated into various dishes including rigatoni. These approaches justify premium pricing, as the cattle is rare and expensive to maintain.

These proteins on the rise share the aspects of versality in format and application.