Chef Chatter

Chef gives 4 reasons to get on board with seafood

Chef John Livera is a consulting chef for the Norwegian Seafood Council. Provided

September 1, 2020

By Chef John Livera, consulting chef for Norwegian Seafood Council and president of Red Barn Kitchen in the Decatur Municipal Airport

Seafood delivers on fast casual's formula for success: great taste, healthy, versatile, sustainable and cost-effective. And, as consumers seek sustainability more than ever before, it delivers there, too.

Taste
Taste is job one. According to Foodservice Director, 54% of consumers shared that they chose to order seafood because they had a craving for the dish. Top flavors for seafood are savory, buttery, spicy and herbal. To help consumers consume more seafood, I recommend using familiar flavors. If people are comfortable with 90% of the dish, especially the overall flavor, we can help them overcome the last 10% of uncertainty.

Salmon Tacos created by Chef John Livera, a consulting chef for the Norwegian Seafood Council.

Healthy
Recent International Food Information Council research found that more than six in 10 Americans were making more health-related food decisions than they did a decade ago. Seafood provides a slew of nutrients that are essential to good health, including vitamin A, B vitamins, vitamin D, selenium, iron, zinc, iodine and high-quality protein. You can also find omega-3 fatty acids in Norwegian seafood.

Versatility
Seafood has incredible menu potential because of its versatility. Beyond the center of plate, it's perfect for savory sides, soups, stews, paellas, appetizers and sushi. Seafood's fresh and clean nature allows it to fit into any category without fail. Great value-added seafood products, such as seasoned salmon filets, are readily available and provide a different type of versatility. These ease labor costs, ensure quality and consistency of the menu item and help lower-ticket times.

Seafood, however, can be an intimidating item to add to the menu due to cost, but there are some great options to ensure you are getting the most out of the product. When serving seafood meals, reduce the portion side of the seafood and increase the overall dish.

Cost
Do not skimp on the seafood, but create dishes that are filling, delicious and help stay within reasonable costs for both you and price for the consumer. Another option is to offer two sizes. If you use 8-ounce portions, also offer a 4-ounce serving.

Sustainable
New research from Hartman showed a 15% jump — up to 43% — of consumers saying that sustainability was extremely important in food purchases, a trend that Norway, one of the consumers' most trusted sources for seafood because of the national commitment to sustainability, understands. Norway sustainably fishes an excess of 35 million meals a day, but more importantly, Norway sets the global standard for healthy seafood as a result of its meticulous aquaculture and sustainability efforts.

According to Datassential, 38% of consumers agree that origin matters, especially when it comes to the quality of the product they are purchasing.

I'll end where I started — taste. The flavors and textures of Norwegian seafood can vary depending on the species. In general, fatty, omega-3 filled fish such as salmon, fjord trout and mackerel, has a firm texture and rich flavor. Whitefish, including cod, haddock and halibut, has a mild flavor and delicate texture. These differences influence how the seafood is best prepared, and we have free available on our website to make sure your seafood dish is cooked to perfection every time.

The secret is out — seafood can deliver for your menu. I look forward to trying your delicious new ideas and welcome the chance to help you design food that builds your business and delights your consumers.

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