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Volume 4 | Issue 08

August 8, 2018

Hooked On Seafood


SPOTLIGHT

Seafood consumption is on the rise as consumers look to limit their red meat intake and embrace “flexitarian” dining habits. And with seafood found everywhere from lobster roll–themed food trucks to build-your-own “brown bag lunch” eateries, it’s never been a better time to consider how a catch of the day can bring in new business. 

One of the biggest seafood success stories in recent years is the rise of poke. The dish has surged in popularity on QSR and fast casual menus (up 352% and 515%, respectively) thanks to its operational ease and customizable “DIY” appeal. Tuna, scallops and salmon are ideal protein options for this dish, pairing well with such toppings as seaweed salad, edamame, pineapple and avocado—along with ponzu, wasabi and teriyaki sauce.

Sauce pairings again come into play when serving up fresh takes on simple grilled, fried or sautéed fish. Crab cakes, for example, are commonly served with hollandaise sauce, mustard or remoulade—but strong, bright flavors such as ginger, balsamic and citrus are popping up with more frequency as of late. While traditional seafood preparations are always crowd-pleasers, there’s certainly room for flavor experimentation. Barramundi, for example, is versatile, sustainable and ideal as a filling for fish tacos—its mild flavor means that bold salsas, slaws and drizzles can be the star of the show! Think sriracha-lime crema, sesame-soy yogurt or mango-chipotle salsa.

 Though consumers frequently choose seafood at lunch or dinner, more operators are choosing to showcase fish and shellfish at breakfast, too. Smoked salmon benedict, shrimp and grits and other brunch-friendly dishes are certainly making a splash. But no matter the daypart, there’s a “reel” opportunity to innovate with seafood across the menu.

Seafood consumption is on the rise as consumers look to limit their red meat intake and embrace “flexitarian” dining habits. And with seafood found everywhere from lobster roll–themed food trucks to build-your-own “brown bag lunch” eateries, it’s never been a better time to consider how a catch of the day can bring in new business. 

One of the biggest seafood success stories in recent years is the rise of poke. The dish has surged in popularity on QSR and fast casual menus (up 352% and 515%, respectively) thanks to its operational ease and customizable “DIY” appeal. Tuna, scallops and salmon are ideal protein options for this dish, pairing well with such toppings as seaweed salad, edamame, pineapple and avocado—along with ponzu, wasabi and teriyaki sauce.

Sauce pairings again come into play when serving up fresh takes on simple grilled, fried or sautéed fish. Crab cakes, for example, are commonly served with hollandaise sauce, mustard or remoulade—but strong, bright flavors such as ginger, balsamic and citrus are popping up with more frequency as of late. While traditional seafood preparations are always crowd-pleasers, there’s certainly room for flavor experimentation. Barramundi, for example, is versatile, sustainable and ideal as a filling for fish tacos—its mild flavor means that bold salsas, slaws and drizzles can be the star of the show! Think sriracha-lime crema, sesame-soy yogurt or mango-chipotle salsa.

Though consumers frequently choose seafood at lunch or dinner, more operators are choosing to showcase fish and shellfish at breakfast, too. Smoked salmon benedict, shrimp and grits and other brunch-friendly dishes are certainly making a splash. But no matter the daypart, there’s a “reel” opportunity to innovate with seafood across the menu.



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Whether stewed, seasoned or sautéed, recipes featuring an assortment of seafood and Custom Culinary® products are sure to add excitement your menu!


RECIPES FEATURING
CUSTOM CULINARY® BRANDED PRODUCTS


Hawaiian Island Crab Chowder
The flavor of succulent crab meat shines in this chowder, filled with colorful vegetables in a broth of Custom Culinary® Gold Label Crab Base. ​
View Recipe

Breakfast Shrimp & Grits
Our take on the classic, featuring succulent sautéed shrimp, grits and a fried egg topped with Old Bay gravy made with Custom Culinary® PanRoast® Brown Gravy Mix.
View Recipe

Hand-Cut Alaskan Salmon Burger
A dill-studded salmon patty griddled to perfection, topped with fresh cucumber and fennel slaw, Valencia orange slices and Custom Culinary® Gold Label Harissa.​
View Recipe

Lobster Risotto
Lobster folded into arborio rice sautéed with shallots and garlic, simmered in Custom Culinary® Gold Label Lobster Base stock, finished with tarragon and Parmesan.
View Recipe


MENU INSPIRATION FEATURING
CUSTOM CULINARY® PROPRIETARY PRODUCTS


Smoky Cajun Buttered Oysters
Oysters on the half-shell grilled over an open flame, finished with a dollop of Custom Culinary® Charred Green and Cajun Butter and a shaved radish salad.

Valencian Po’ Boy
Fritto misto topped with shaved cabbage and Custom Culinary® Saffron and Roasted Garlic Aioli, stuffed into a fresh-baked baguette brushed with stewed tomatoes.

Herb and Citrus Halibut
Halibut fillet brushed with Custom Culinary® Yuzu and Ponzu Glaze and steamed in a banana leaf, served on a bed of crispy jasmine rice and finished with fresh cilantro, holy basil, Thai chilies and a drizzle of makrut lime oil.

Fiery Scallop Crudo
Thinly sliced scallops, drizzled with Custom Culinary® Bloody Mary Cocktail Sauce and garnished with compressed cucumber, aji amarillo and chive flowers.

Lobster Roll Del Mar
Chopped lobster claw meat poached in sofrito butter made with Custom Culinary® Spanish Sofrito Base, loaded into a split-top toasted rosemary and sea salt focaccia bun, garnished with lemon gremolata and toasted pine nuts.


CUSTOM CULINARY® FEATURED PRODUCTS


From rich bases to flavorful finishing sauces, Custom Culinary® offers the products to enhance any seafood dish.

PROPRIETARY PRODUCTS*

  • Charred Green Onion and Cajun Butter
  • Saffron and Roasted Garlic Aioli
  • Yuzu and Ponzu Glaze
  • Bloody Mary Cocktail Sauce
  • Spanish Sofrito Base
*Products are customized; please contact your Custom Culinary® representative for more information.

CUSTOM CULINARY® NEWS


Download your free copy of our new white paper: “Adapting to Today’s ‘New Healthy.’”

Download the PDF here.

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Learn how to set up a profitable made-to-order noodle bar in your operation with our “Raising the Bar” guide. 
Download the PDF here. 

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Chef Talk

Chef David Russell asks, “Where’s the beef?” as he shares his observations on how the restaurant industry is tackling meatless burgers.

WHERE INSIGHTS BECOME INSPIRATION
FlavorIQ® enables our customers' growth and success by approaching the creation of customized solutions with a bold mix of expertise, aspiration and curiosity. We develop unique products, menu concepts and "gold standard" flavor delivery systems, meeting the requirements of our customers today and anticipating their emerging needs, too. The opportunities we identify for operators and food manufacturers on a global scale are rooted in a deep understanding of the culinary arts, sensory science, consumer insights and food science. Our ultimate goal? Innovation without limits.