Shrimp and lobster is being featured by more U.S. foodservice distributors and restaurants this winter and holiday season.
Houston, Texas, U.S.A.-based Sysco recently launched two new entree menu items that are designed to save restaurants significant labor: Portico Classic Shrimp and Portico Classic Crispy Pollock.
“The holiday season is upon us and for restaurants, that means the busiest time of year. But, labor in the restaurant industry remains tight and that means fewer hands to chop, prep ,and cook,” Sysco Chief Merchandising Officer Victoria Gutierrez told SeafoodSource. “Sysco has responded with a variety of products that help our customers cut down on labor needs without sacrificing their culinary standards.”
The company’s Portico Classic Crispy Pollock is made with wild-caught sustainable Alaskan pollock and the fillets are coated in panko breading for “exceptional crunch and a great bite,” the company said.
“The panko breading profile is new to our assortment of similar fish products; it is on-trend, provides a great crunch, and is very to-go friendly,” Gutierrez said. The shape and size of the hand-cut pollock fillets also allows for menu versatility; it can be used as a stand-alone center of plate item, on a sandwich, and more, she said
The affordability of pollock also provides restaurant customers with more profit potential as the cost is lower than many other center of plate proteins of that size, according to Gutierrez.
“Plus, they are a labor savor since they are already cleaned, portioned, and breaded. They also go from freezer to fryer or oven with no need to thaw,” Sysco said.
The Portico classic shrimp is deveined, butterflied, and pre-marinated with the shell intact.
“Shrimp remains extremely popular for it’s versatility across different types of items and cuisines; it’s packed with protein and has a mild flavor compared to other seafoods, helping appeal broadly for many types of diners,” Gutierrez said.
Additionally, the butterflied technique gives way to a larger surface area and creates more saucy pockets for the marinade, resulting in a more flavorful dish, Sysco said.
Houston, Texas, U.S.A.-based Slapfish Coastal Seafood Kitchen is featuring new lobster and crab specials for a limited time, as well as a game that allows customers to win a year’s worth of lobster. Its new "Seas the Flavors of Winter" limited time dishes include Truffle Lobster Mac and Cheese and Truffle Parm Crab Tots.
The new dishes “showcase the harmonious fusion of seafood and truffle-infused goodness, resulting in a truly memorable dining experience,” the company said in a press release.
The Truffle Lobster Mac and Cheese features lobster, truffle oil, parmesan cheese and is topped with garlic-parmesan breadcrumbs.
"This dish is a masterclass in comfort food, offering a rich, creamy sensation that warms the soul on chilly winter days. The marriage of lobster and truffle elevates this classic to an exquisite, gourmet level,” the company said.
The truffle parm crab tots are “generously infused” with the essence of truffle and parmesan cheese and studded with delicate crab meat.
"At Slapfish, we're committed to providing our guests with the finest sustainable seafood dishes, and our winter [limited-time offering] is a testament to our dedication to both quality and innovation," Slapfish President Dan Anfinson said.
To celebrate its new winter dishes, the restaurant chain is touting its Holiday Szn Scratch-and-Win card through December 2023, redeemable January through March 2024. It gives guests a chance to win various prizes like free sides, fish tacos, and lobster rolls. Four grand prize winners will receive a year's worth of lobster from Slapfish.
Other top restaurant specials include:
- Scottsdale, Arizona, U.S.A.-based P.F. Chang’s is highlighting Asian flavors in its new menu. Seafood dishes include Chili Crab and Pork Belly Fried Rice, which includes jumbo lump crab, smoked pork belly, egg, scallion, and spiced chili butter; and Oolong Chilean Sea Bass featuring wild-caught, tea-marinated sea bass, ginger-soy sauce, and “wok’d” spinach
- Seafood variety is the name of the game at Boston, Massachusetts, U.S.A.-based Legal Sea Foods, owned by PPX Hospitality. New winter offerings include grilled octopus, white clam flatbread, linquini and clams, herb crusted salmon, salt and vinegar crusted cod, nori-chili crusted yellowfin tuna, Mediterranean swordfish, seared scallops, octopus cocktail, and hackleback caviar.
"In addition to the staples on our menu, diners can expect our newer dishes to feature rustic and warm flavors, more seafood options and composed dishes," The Rex Executive Chef Walter Nunez said. "As always, seasonal ingredients are the stars of our menu, which means we cultivate close relationships with the best vendors here in our backyard and around the globe.”
Photo courtesy of Sysco
