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Seafood Trends as Opportunity

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Isn’t it time you started acting on the data you have at your fingertips?

Food trends on restaurant menus are amazing predictors of what shoppers will look for next on the shelf, especially in the perimeter. Seafood is a staple in both the frozen section and the fresh case – and this is great data to help you deliver “ubiquity with a dose of inception” to drive traffic in those key areas.


MAC stage: Inception – Ethnic markets, ethnic independents, and fine dining

Trends start here and exemplify originality in flavor, preparation, and presentation.


This small white fish, also known as European sea bass, is often found in Mediterranean cuisine. It has a delicate flavor and few small bones. This versatile ingredient can be prepared whole grilled, roasted, steamed, poached or even braised.


On 2% of U.S. restaurant menus

Up 79% on U.S. restaurant menus


19% of consumers know it

7% have tried it


Menu Example

Brio Tuscan Grille

Grilled Branzino & Summer Panzanella Salad

Arugula, cucumber, tomato, grilled red pepper, chickpeas, red  onion, croutons, Feta, red wine vinaigrette“Sustainable”

MAC stage: Adoption – Ethnic aisle at supermarkets, casual independents, fast casual

Adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and/or generally authentic ingredients.


The term “sustainable” is impacting all categories – but now especially fish and seafood. It’s used to describe specific farming or sourcing practices which protect the environment, public health and animal welfare.


On less than 2% of U.S. restaurant menus

Up 100% on menus over the past four years


69% of consumers know it

53% have tried it


Menu Example

Mccormick & Schmick’s

Wild Isles Salmon Crudo

Sustainable raised Salmon raised in the open waters off Scotland’s Shetland IslandAhi Tuna

MAC stage: Proliferation – Ethnic aisle at supermarkets, casual independents, fast casual

Proliferation-stage trends are adjusted for mainstream appeal. Often combined with popular applications (on a burger, pasta, etc.)


Another name for yellowfin tuna stemming from the Hawaiian word “ahi,” this ingredient is often used in raw dishes such as sashimi or poké, which are up 167 percent over the past four years on menus. It’s also ideal for grilling or searing.


On nearly 9.8% of U.S. restaurant menus

Up 28%  over the past four years


64% of consumers know it

36% have tried it


Menu Example

Bar Louie

Ahi Poké 

Diced ahi poké tuna with basil, cilantro, mint, spicy kimchi slaw, sesame seeds and green onions, topped with tiger sauceCod

MAC stage: Ubiquity – Ubiquity-stage trends have reached maturity, and can be found across all sectors of the food industry.Though often diluted by this point, their inception-stage roots are still recognizable.


This dense, flaky white fish has a mild flavor and is a staple on store shelves and restaurant menus alike. Everything from fish & chips, fish tacos and center of plate entrees use cod to appeal to a broad base of consumers.


On 13.5% of U.S. menus

Up 8%  over the past four years


86% of consumers know it

63% have tried it


Menu Example


Deluxe Fish Sandwich

Two breaded and deep-fried cod fillets on a toasted buttered bun with two pickles, a slice of cheese, lettuce, tomato, and a side of tartar sauce.