U.S. chefs welcome spring with fish


SeafoodSource staff

Published on
April 12, 2010

 U.S. restaurateurs are celebrating the arrival of spring with lighter, more flavorful fare, especially seafood.

According to Chicago foodservice research and consulting firm Technomic, shrimp tacos, lobster tails and grilled mahimahi and salmon are among the seafood items popping up on full- and quick-service menus nationwide.

They are being paired with light sauces and seasonal ingredients, particularly citrus and other fruits.

"We believe that the higher incidence of seafood dishes is the direct result of a fall in seafood's retail price points," said Bernadette Noone, director of product management at Technomic. "We've also seen countless restaurants introduce new menu offerings featuring citrus and other fruit flavors. Lemon and lime have been exceptionally popular."

Among the seafood items are Tempura Shrimp & Lobster Tail combo meal at Charlie Brown's Steakhouse, Crispy Shrimp Tacos at Carrows Restaurants, Orange-and-Chipotle-Glazed Grilled Salmon at Jackson's Steakhouse, Blackened Tilapia with Crab-Stuffed Shrimp at Luby's, Fish Wrap at Wienerschnitzel and Seafood Platter at K&W Cafeterias, according to Technomic's MenuMonitor database, which tracks menus from more than 1,000 independent and chain restaurants.

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