Mentions of Seafood on social has spiked by 24.7% in the last month.
Chef Sylva Senat demonstrates how to get creative with Pollock and Rockfish, both sustainable fish options.
Sourcing protein has become a complex challenge. As an operator, finding the right product for your menu takes time and energy. But you also have to consider what proteins consumers are looking for on menus.
Since there are so many protein and alternative proteins available today, which ones do you make the center of your dishes?
We pulled Foodable Labs data on 11.8 million food influencers to see which proteins they are gravitating to.
Seafood is up 81.3% in consumer mentions year over year, specifically the consumer request for fresh seafood is up 49.5% in the past year. In the last month, mentions of Seafood has spiked by 24.7%, making it the Most Improved protein.
With this in mind, it’s no wonder that there continues to be a high demand for quality, fresh seafood.
The seafood industry relies heavily on Alaska’s abundant fisheries.
“The industry catches and processes enough seafood each year to feed everybody in the world at least one serving of Alaska seafood, or one serving for every American for more than a month,” according to Alaska Seafoods’ latest Economic Value Report from September.
Although the seafood market is plentiful, there are still certain fish breeds that remain more popular than others. This can often lead to overfishing, so that’s why Alaska Seafood encourages operators and chefs to consider using fish breeds that may be less known, but that the sea has plenty of.
Not to mention, fish protein still has to compete with other popular meats.
In this episode of Food As A Lifestyle, Foodable follows Chef Sylva Senat, who has worked at renowned restaurants like The Sign of the Dove, Aquavit, Jean-Georges and Buddakan, as he mentors the next generation of culinary professionals via Careers through Culinary Arts Program (C-CAP.)
Chef Senat shares his culinary expertise on how to substitute sustainable seafood options in popular dishes, also known as the “Swap Meat” technique.
Senat takes his C-CAP mentee under his wing, as they go to pick up Pollock and Rockfish at the local fishery, Samuels and Sons Seafood where they also discuss how important it is to use sustainably-sourced seafood.
“Sustainability has always been important for the Alaskan people. The concept of sustainability is built into their constitution to make sure they take care of these natural resources, so they’ll be around for years to come,” said Joe Lasprogata, VP of new product development at Samuels and Sons.
After the seafood is sourced, it’s time to get creative with the protein!
Both Senat and Akers participate in a chef demo showcasing 90 portions of each sustainable seafood product.
Chef Senat demonstrates how he swaps out the beef to prepare Dewey mini burgers with Alaska Pollock instead. He seasons the Pollock sliders with some cayenne and salt, then sandwiches the fish with fresh brioche buns with butter lettuce.
Watch the video above to see how the chefs used the Alaska Rockfish next.
Want more data on protein sources? Well, you’re in luck. We will be releasing our upcoming Protein Guide in January!