3.) Fish belly
For the past year or two, pork belly appetizers and entrées have cropped up on menus of upscale restaurants across the U.S. While it is certainly not as popular, fish belly is being used more in fine-dining establishments. In fact, the number of fish belly dishes have grown by 8.1 percent in the past three years, according to Technomic.
“With opportunities ranging from trout to swordfish to salmon, fish belly roll-outs are becoming competitive,” Freier said. However, it is primarily independent restaurants that are experimenting with fish belly – it is not yet a mainstream trend, according to Freier. “I’m not sure if it will have the potential that pork belly has had, but the fact that they’re both rather inexpensive parts of the animal could account for their growth.”
