5) Restaurants will offer innovative seafood appetizers and entrees, as well as brand new preparations of seafood, Ruhs predicted. For example, due to the popularity of meat charcuterie boards, Ruhs believes restaurants should serve “sea charcuterie boards” as well as “seaweed charcuterie boards.”
Salmon roe, lobster, crab, olives, and salmon jerky are just a few of the items that could be included in a sea charcuterie board that would be popular with pescatarians and other diners, according to Ruhs.
“People like customization. So, if you have four people at a table, chances are there will be something on that board they will like,” Ruhs said.
