The growth of “trash fish,” consumers’ anti-GMO sentiments and the use of peppers and spices from around the world are some of the top food trends that will impact U.S. restaurants’ seafood menus in 2016.
U.S. foodservice consulting and research firm Technomic recently released its top food trends for 2016. Out of the 10 predicted trends, here are the top three that will influence the type of seafood that is featured on restaurant menus next year:
