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Seafood fits the special occasion bill

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By Christine Blank, SeafoodSource contributing editor
20 November, 2012 - While turkey is still the Thanksgiving staple for many Americans, not all consumers seek turkey on the special day and restaurants still keep seafood as a holiday option. As a result, restaurants and fish markets are featuring seafood specials for the holidays.

 For example, Scott’s Seafood Bar and Grill in Folsom and Sacramento, Calif., is featuring its regular seafood and meat menu on Thanksgiving Day, along with an Oven Roasted Diesel Ranch Turkey dinner for USD 27.95. “Between 50 and 60 percent of what we sell will be turkey, but around 30 percent will be seafood, and the remaining portion will likely be steak or pork,” said Greg Dunn, executive chef of Scott’s Seafood.

 The most popular seafood dishes for Thanksgiving will be Scott’s Macadamia Nut Crusted Alaskan Halibut – its best-seller year-round – and its Basil-Mustard Crusted Duart Salmon. “In the past we have run a more limited menu for Thanksgiving, but people complain about not having enough options for those who don’t want turkey. Our regulars are looking for new and different things,” Dunn said.

 3800 Ocean, an upscale seafood restaurant inside the Palm Beach Marriott Singer Island Resort & Spa in Palm Beach, Fla., is featuring Dijon Herb Roasted Salmon on its Thanksgiving menu, along with traditional roasted turkey. Plus, appetizers on the menu include Peel-and-Eat shrimp and Crab Stuffed Mushrooms.

 San Marino Seafood Restaurant & Market in San Marino, Calif., is offering to prepare customers’ Thanksgiving dinners for them. The restaurant and market is taking special orders for fresh seafood party platters, crab cakes, smoked salmon, snow crab claws, oysters and numerous other seafood dishes.

 In addition, Boston-based North End Fish Market reminded its customers on Facebook that it has Seafood-Stuffed Mushrooms, Crab Bites, Mini-Shrimp Egg Rolls, shucked oysters and several other seafood items for their Thanksgiving celebrations.
 

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