She says it’s important to note consumers are becoming more educated when it comes to the term "farm-raised." While diners originally associated farm-raised with unhealthy fish, they are now understanding that the health and safety of the fish depends on how and where they were raised. Farm-raised can certainly be high quality and sustainable.
First of all, interest in health continues to grow, and guests see fish as a good substitute for meat, as well as being a source of protein and good fatty acids.
For Sustainability, Put Trash Fish on Your Menu
Fish and sustainability go hand in hand. How? First, focus on seasonality. Then look to “trash fish” or humble fish: bycatch like small fish breeds or undervalued fish for which there is less demand. Undervalued species of fish can be a great place to experiment and give something unique to your customers. Step away from the overfished cod and tuna and get to know monkfish, barramundi, and Arctic char.
It’s all about lighter meals and fish fits this trend. Why not also ditch the heavy, high-carb side dishes and pair fish with vegetables in creative ways? Or tap into the ethnic cuisine trend and try crusting the fish with Moroccan spices and serve over warm smashed chickpeas with preserved lemon vinaigrette.