Seafood

DELIVER SUMMER IN A BOX WITH SEAFOOD

It’s never been easier for food companies to reach their customers. Restaurant delivery has grown 20 percent in the last five years and is estimated to become 40 percent of a restaurants total sales by 2023.

This hypergrowth may have been accelerated by the global impact of the COVID-19 pandemic, but what enabled its success is the (relatively) recent proliferation of ordering and delivery models, innovation in flavours, ingredients, and packaging, and the emergence of a higher-quality takeaways meal that moves away from the traditional ‘fast-food’ formula.

Spring is here, summer is just around the corner, and for many Kiwi consumers that means one thing: Seafood.

Seafood is a great option for takeaway and delivery meals, especially with the proliferation of products formulated specifically for foodservice, and packaging that has been innovated to make sure your restaurant’s dish arrives to the customer the way it was meant to be served.

FINE-TUNING TRADITION

Fish ’n’ Chips still remains one of New Zealand’s most popular takeaway choices, even with so many other options now available. This Kiwi-as dish can be elevated from the usual fare by considering the choice of fish, swapping out traditional fries for a more exotic side, and adding a home-made, signature sauce.

Some types of seafood have migrated from being a whitetablecloth delicacy to a fast casual standard and vice versa. Consumers are willing to spend more for high-quality ingredients, so instead of that prawn taco, why not a crayfish slider?

YOU KNOW IT’S ALL ABOUT THAT BATTER

Deep fried options are the best go-to for takeaway and delivery, as proven by the continued popularity of the traditional fish ’n’ chips, but not all fried fish is created equal with the batter being one of the most important elements that can make or break (particularly a takeaway) dish.

Beer batter seems to reign supreme for its crispiness and ability to retain the heat of the fish, and with so many great local brews to choose from, creating your own beer batter is a great way to tell a local story through your ingredients.

Fish batter is so important that Director of Culinary Research and Development at the Institute of Culinary Education in the UK, Barry Tonkinson even tested batters for adherence, colour, texture and flavour (fish ’n’ chips being a culinary tradition we inherited from the Poms). Tonkinson also found that a beer batter performed best (specifically one made with Guinness).

However you choose to make your batter, there is one thing all chefs seem to agree on, it must be thick, yet airy.

PICK PAPER PACKAGING

The enemy of beautifully battered seafood in a takeaway or delivery situation is moisture and heat loss - no one wants soggy fish!

Styrofoam and plastic takeaway packaging have a long history of use for many foods, but with sustainability a top concern, brands are moving away from uncompostable packaging. These old kinds of enclosed containers also encourage steaming and condensation. Instead, use paper or cardboard packaging with ventilation so that the container can breathe. Air holes should be large enough to allow adequate air flow but not so large that they allow the food to go cold.

With recent regional pandemic restrictions furthering the burden felt by foodservice and hospitality businesses, it is important to evolve your offering for this new normal where takeaway and delivery reign supreme.. and seafood has definitely not gone out of style.

Sustainability and Ethically Sourced - The Biggest Trends for the Seafood Industry

Just like other trends, food preferences change and evolve over time. In 2021, there has been a shift in what consumers are looking for in their seafood. While classic seafood is still popular, consumers are seeking to explore outside their comfort zone (from the comfort of their homes), transparency about where their food comes from, and health benefits when they order their seafood.

Chefs are looking to seafood to provide healthy, versatile dishes, as well as something that can easily be turned into a special treat during trying times.

Wild-Caught Seafood

The demand for wild-caught seafood has steadily increased over the years. In 2021, consumers favour seafood obtained from the wild versus farm-raised options. That said, they’re still choosing the more familiar types of wild-caught seafood like salmon, tuna and crab.

Ethically Sourced Seafood

Consumers prefer ethically and

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sustainably sourced seafood as much as they favour wild-caught delicacies. Today’s seafood lovers are more health-conscious and desire more transparency in where and how their seafood was caught.

There’s also a preference toward local seafood sourcing, which allows consumers to see exactly where their fish came from.

Sustainability

Gone are the days when a fillet of snapper was the only fish you’d find on a menu. Restaurants are now prioritising suppliers that use more sustainable fishing practises in an effort to prevent the already severely depleted ocean from being overfished.

This includes crafting dishes that use other parts of the fish, not just the fillet, and making more use of different types of seafood altogether.

Keto-Friendly Seafood

With keto still trending in 2021, keto-friendly seafood recipes have become more popular. These recipes are low in carbs and high in fat. To round off the meal, ketofriendly fish is often paired with plenty of meat, vegetables and cheese.

Fish-Free “Fish”

With so many plant-based meat alternatives available today, it’s no wonder that fish-free “fish” is becoming more popular.

Vegetarians and vegans, as well as those worried about the mercury levels found in fish, can now enjoy their favourite seafood flavours without actually consuming fish.

Southern Clams Limited 16 Bombay Street, P.O. Box 483, Dunedin www.nzclams.com Phone: 0800 77 1505 Email: richard@nzclams.com