Fastest-Growing Proteins at Full-Service Restaurants

Proteins on the rise at Canadian full-service restaurants include a variety of seafood options that are appearing in global applications, namely sushi. Caviar, the fastest-growing on the list, is a more premium ingredient, appearing as an optional add-on to seafood dishes and as a highlight on tasting menus.

While seafood options are dominating the list, back bacon is showing growth as well. This classic comfort protein takes the second slot among the fastest-growing proteins as the only nonseafood in the top five, appearing primarily as a pizza topping on menus. This leaner pork loin cut is also appearing on burgers and sandwiches as an add-on.

Butterfish is also on rise at FSRs. As the name implies, this white-meat fish has a buttery taste and is comparable to cod. The versatile fish can be paired with a variety of ingredients and flavours, but operators are most often featuring it in sushi rolls. Also on the rise is yellowtail, a type of amberjack fish with a slightly sour taste that operators are spotlighting in a variety of ways. The fish has several nutritional benefits, including high levels of vitamins A and D. Operators are serving it both as a stand-alone entree and as an ingredient in sushi.

Soft-shell crab, another seafood rising on menus, is unique in that both the meat and shells are edible. Both are being served in tempura dishes and, like butterfish and yellowtail, soft-shell crab is also popping up in sushi rolls.