Better Fish is Trending – March 27, 2016

By March 27, 2016Uncategorized

It looks like folks are beginning to catch on.

According to the NPD Group, an international market tracker, the top trend is that consumers want to know where their foods come from. The Group credits seafood for improved traceability and local sourcing, and says that “Consumers are seeking non-genetically modified foods in droves”. That will benefit wild seafood as people are demanding natural foods with fewer additives of anything, let alone genes. People want foods with ‘real’ ingredients, and healthy and light entrees are expected to grow at a faster rate through 2018, another seafood opportunity. Technomic, another top market research firm lists ‘trash to treasure’ fish (aka underloved) as its #3 seafood trend, as more restaurants serve up bycatch and lesser known species.

“The trend for local and sustainable seafood has been in the top 10 for at least the last five years, and we see this trend continue to gain strong momentum,” Linda Cornish, executive director of Seafood Nutrition Partnership. “There is a desire by consumers to know where their food comes from; they want to know the story of the farmers and fishermen that bring food from the land and ocean to their dinner table.”

The case for enjoying dogfish continues to grow. More and more chefs are trying and liking. Sea to Table is working with a federal grant to build a domestic market for dogfish, instead of exporting them to the U.K. for fish and chips. As part of the program, any chef wanting to try these abundant, sustainable, healthy, affordable, and MSC certified fish can receive a sample case of dogfish fillets at zero cost. Our friends at the Cape Cod Fishermen’s Association have even offered to take participating chefs dogfishing out of Chatham this summer. Not bad; free fish and a Cape Cod vacation. Just ask us for a sample.

Sea to Table’s Jordan and Alissa flank Ledbetter, KY, fisherman Ronny Hopkins along with University chefs

 

S2T’s JVH and Vanderbilt University’s Aaron Dilts holding invasive Silver Carp

 

Sea to Table’s Jordan Van Horn and Alissa Westervelt last week took chefs from Vanderbilt University, University of Illinois, and University of Missouri on a field trip to Ledbetter, KY. There they met with silver carp fisherman Ronny Hopkins to learn about the Asian invasion that has carp dominating inland waterways throughout the midwest. The fact that surprised them the most was how delicious the carp was.

Sea to Table was noted last week as one of the “12 must follow Instagram feeds for sustainable seafood advocates”. Nice.

All the best,

from the Dimin Family and the Sea to Table team

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