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You can’t have missed all those fish restaurants popping up everywhere. Seafood bars serving the classic fish fare, restaurants decorated like fresh fish markets serving locally caught fish. And did you notice how many fish cookbooks have been issued lately? Fish is becoming more and more accessible. Heck, fish is the new chicken! Why is fish so hot and why is it a good time to focus on fish? Chef Craig Elliot fills you in.

 

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Health sells!

First of all, we’re becoming more aware of what we eat. We are all focused on serving a healthier diet in our restaurants, right? The interest in wellness food is ever growing. Our guests look for ways how to eat less meat and fish is a good substitute. A source of protein and good fatty acids.

 

 

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Put trash fish on your menu

Did you know that if we’d reduce our meat eating by
one day a week, this has more beneficial effects on the environment than not taking the car for a day?

Fish fits the sustainable approach towards food. Of course it depends on what fish you are serving. First, focus on seasonality, talk to your supplier about it. We are putting ‘trash fish’ or humble fish on the menu: by-catch like small fishes, or undervalued fish for which there is less demand. Red gurnard, for example, can be great with a little pimping (let’s say a shell fish sauce). Rebrand them ‘local’ and ‘sustainable’.

 

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Enlightenment

Remember the heavy cream sauces and side dishes with potatoes? Well, those days are over! As our guests dine out more than ever before, they look for lighter meals. Fish fits this trend of lighter cooking. To make it even more easy to digest, we are taking out heavy side dishes high on carbs and pair fish with vegetables in creative ways. How about serving it with crispy cabbage and pumpkin sauce?

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