Recent studies indicate that 15% of consumers avoid fish and shellfish due to concerns over the environmental impact of fishing.
For caterers this presents both challenges and opportunities. By staying informed on sustainable practices and seasonal offerings, caterers can meet demand and promote a diverse and responsible seafood menu.
Embrace sustainability
The Marine Conservation Society (MCS) reviews various species biannually, publishing their findings in the ‘Good Fish Guide’, which highlights the most sustainable choices at any given time. For caterers, it is crucial to regularly consult these ratings and work closely with suppliers.
But offering sustainable species is only half the battle. Educating consumers is equally important, especially given that the ‘big five’ species - cod, haddock, salmon, tuna, and prawns - comprise 80% of UK seafood consumption. Caterers should familiarise themselves with lesser-known species, such as likening hake and coley to cod or haddock, or suggesting trout as an alternative to salmon.
And enhance transparency and consumer confidence by obtaining MSC/ASC Chain of Custody certification. Displaying the blue eco-label on menus signals to consumers that the fish has been responsibly sourced.
Promote the health benefits
Fish and seafood are renowned for their health benefits, yet this is not always common knowledge. According to the NHS, a healthy diet should include at least two portions of fish a week, one of which should be oily. Seafood is rich in essential nutrients, with oily fish such as salmon and sardines being particularly high in Omega-3 fatty acids, which are vital for heart health.
So caterers should actively promote them to consumers by displaying nutritional information on menus, incorporating fun health facts into marketing materials, and training servers to discuss the advantages.
New products and trends
At Direct Seafoods, we are always on the lookout for new products and collaborate with suppliers to develop innovative offerings. For example, our crab processor in the southwest has created cost-effective variations on dressed crab, catering to various budgets. Additionally, we are introducing high-quality, value-added products to our frozen range, including a selection of ‘fish wellingtons’ with fillings such as salmon, smoked haddock, cod, and salmon with prawn—perfect for the festive season.
Frozen seafood
Frozen seafood is increasingly popular, with prawns, particularly king or tiger prawns, often preferred frozen due to their consistent quality and versatility in dishes like pasta or rice. Similarly, squid benefits from freezing, as the process tenderises it, making it ideal for dishes like calamari.
When frozen correctly, seafood retains its freshness and quality, providing a reliable alternative to fresh options, especially during off-seasons or when supply chains are disrupted. Caterers should not shy away from offering frozen seafood, as it often rivals fresh in flavour and texture.