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.Read More