NOT JUST ON FRIDAYS:
TODAY’S SEAFOOD TRENDS
By Lucie Grys
Friday, February 6, 2009
Fish isn’t just for Fridays anymore. As more people hop on the healthy bandwagon and become educated about what they are eating, seafood is taking centre stage on many restaurant menus.
A recent Gallup survey on dining-out trends reports diners now eat more fish than they did in the past. No longer just a menu item listed as “the catch of the day,” seafood has become a favourite vehicle for a chef’s culinary inspiration. Still, consumers want to know the seafood they are eating is safe and harvested in an environmentally friendly manner.
Sustainable seafood choices are a key concern for consumers and direction being taken by many restaurateurs. The Canadian Code of Conduct for Responsible Fishing Operations defines sustainability as, “The harvesting of a stock in such a way, and at a rate that does not threaten the health of the stock, or inhibit its recovery if it has previously been in decline, thereby maintaining its potential to meet the needs and aspirations of both present and future generations.”
Since 1976, Clearwater Seafoods has invested in science, people, technology, resource ownership and resource management to sustain and grow its seafood resource. This commitment has allowed the Nova Scotia-based company to remain a leader in the North American seafood industry. In exporting its product around the world, Nova Scotia Prime Lobster by Clearwater was recently selected as the VIP meal of choice and served at the 2008 Beijing Olympics.
“We believe sustainability is not just good business, it is our corporate and personal responsibility,” says CEO Colin MacDonald. “Healthy oceans are fundamental to the success of our business. Understanding, protecting and promoting the long-term productivity of our fishery resources translates into sustainable economic performance of our company, benefits the environment, provides social benefits for our employees and communities and ensures our children have the ocean’s bounty to pass to their children.”
Over the past 10 years, the Canadian Department of Fisheries and Oceans has implemented harvesting rights, known as Individual Transferable Quotas or Enterprise Allocations, into a number of Canadian fisheries. Clearwater’s major fisheries – sea scallops, Arctic surf clam, offshore shrimp, offshore lobster and Jonah crab and perch – all operate under these guidelines.
| |
"Chefs and consumers are becoming more educated and are asking specifically for sustainable seafood choices as well as seafood with the Marine Stewardship Council seal." |
Chefs and consumers are becoming more educated and are asking specifically for sustainable seafood choices as well as seafood with the Marine Stewardship Council (MSC) seal. An independently audited label, the MSC seal is considered to be the gold-standard in the industry. It is compliant with the Food and Agriculture Organization of the United Nations through a transparent approval process.
“Educating the public and consumers about seafood trends, cooking ideas and sustainable choices is fundamental to the growth in seafood consumption,” says Clearwater’s director of marketing, Holly Reardon.
With campaigns about seafood being heart healthy and an excellent source of Omega 3s, growing consumer interest is creating demand for smart and sustainable choices.
Environmental Defence operates a successful awareness and educational campaign about serving sustainable seafood in restaurants. Launched in 2002, the Endangered Fish Alliance program was created by industry professionals and big names on the food scene. James Chatto, John Higgins, Jaime Kennedy, Charles Grieco and Michael Stadtlander were a few of the originating founders concerned with certain species of endangered fish being served in restaurants. As a result of their efforts, Chilean sea bass, swordfish, orange roughy and certain types of caviar have largely been eliminated from menus and the pressure to prevent their extinction and over fishing has largely worked. The alliance has grown steadily and now boasts more than 200 members.
| |
 |
| |
| |
Chef Signe Langford, who is a member of the Endangered Fish Alliance, says he is seeing a real move to lake fish on restaurant menus.
“Kudos to the chefs who feel they don’t have to get the most exotic fish from the farthest away place. Eating local fish is really gaining in popularity.”
Also on the rise is kona kampachi, a farm raised, sustainable fish that is buttery and rich. Although it hails from Hawaii, chefs are buying it up because of its great taste and versatility.
“As consumers, we don’t really know enough about the fish we eat and, as nation, we don’t eat nearly enough fish,” notes Langford. “People are confused about issues, like mercury load and over fishing, and (they) need to spend time educating themselves and be willing to drop some serious money on good fish.”
Langford is also seeing a trend toward young chefs serving whole grilled fish and offering to de-bone it tableside. Ceviches, tartars and sushi are also still popular.
“Chefs are doing really cool things with the preparation of raw fish by searing it with hot oil just before it goes to the table,” she says.
Research by the National Restaurant Association has found an astounding 62 per cent of consumers prefer to frequent restaurants that embrace an ecological philosophy and nearly one-third of restaurant owners plan to allot a greater bite of the budget for such efforts.
