Every industry in the world experiences changes and trends, and the realm of seafood is no different. Like a lot of industries nowadays, seafood trends are now leaning towards sustainability and limiting environmental impact. Here are some of the coolest seafood trends of 2021.
Seaweed isn’t what most people think of when they hear the word “seafood,” but sea-plants are an incredible food source that offers many nutrients and can be farmed sustainably. With hundreds of varieties of seaweed, there are just as many ways to eat them. Some types are dried into sheets and seasoned for a light, wholesome snack, while others can be sliced and added to soups, stir-fries, and salads.
Seaweed has long experienced popularity in Asian cuisine, but 2021 may be the year that it breaks into the Western culinary mainstream. The somewhat fishy taste fits well with Asian flavors of soy and miso, but Italian chef Fabrizio Ferrari has created a seaweed pesto, showing this trendy plant’s versatility.
Canned tuna is ubiquitous in much of the world, but unfortunately, tuna are being overfished, and populations are depleting. To combat this, small fisheries are instead turning their focus on local fish species to replace the more popular canned varieties. For example, Finland uses local perch, roach, and lake pike as a “tuna replacement” in the canned aisle. Harvesting these wild freshwater fish from local lakes helps reduce the usage of saltwater fish that is processed elsewhere and imported.
If you want in on this trend, check out some of your local fisheries to see which fish is currently most sustainably harvested.
There are many new terms popping up for the massive variety of dietary restrictions, so you may not be experienced with the term seaganism yet. Essentially, seaganism follows a primarily vegan diet supplemented with sustainably sourced fish, shellfish, seaweed, and other sea-based foods. This differs from pescatarianism, which is a vegetarian diet supplemented by the same. Including seafood in a vegan diet is an excellent way to ensure that you’re getting much-needed omega-3 fatty acids that aren’t common in pure veganism.
For years, chefs have pushed to make use of every part of the animal, often called “nose-to-tail” dining. This type of cuisine aims to turn even offcuts and offal into delicious dishes to be savored as much as a traditional steak.
This no-waste style of preparation is extending to seafood in what is being called “fin-to-gill” dining. This trend has chefs worldwide looking for ways to make fish eyes and cheeks not only palatable but delicious. This trend will hopefully cut down on waste and needless fishing.
If you’re looking for the best seafood in the Boston area, come to Aquapazza. Our top chefs are experts in preparing the finest seafood dishes that will satisfy even the pickiest customer. We will be open April 15th, reserve a table here!