{"id":3752,"date":"2021-07-27T08:33:17","date_gmt":"2021-07-27T13:33:17","guid":{"rendered":"https:\/\/griffithfoods.com\/na\/?p=3752"},"modified":"2021-07-29T07:47:32","modified_gmt":"2021-07-29T12:47:32","slug":"elevating-the-at-home-seafood-experience","status":"publish","type":"post","link":"https:\/\/griffithfoods.com\/na\/fr-CA\/viewpoints\/elevating-the-at-home-seafood-experience\/","title":{"rendered":"Elevating the At-home Seafood Experience"},"content":{"rendered":"

Seafood consumption has taken off since the start of the pandemic and \u2014 despite some questions and uncertainties surrounding sourcing, flavor, and preparation \u2014 isn\u2019t expected to slow. This growing demand for low-impact, cost-effective protein<\/strong> and interest in seafood’s health benefits highlights the need for products that address those questions while driving environmental and social responsibility.<\/p>

Sustainable, Creative Seafood Solutions<\/h2>

First Thing’s First \u2014 What’s Your Source?<\/h3>

The battle over farm-raised vs. wild-caught fish and which is better in nutrition, flavor, and environmental impact is an ongoing debate among consumers. But one thing is certain \u2014 the practices need to be sustainable<\/a>. When done correctly, sustainable, farm-raised seafood options<\/a> can provide an opportunity for consumers to play a role in reducing overfishing of some of the world\u2019s waterways. Shoppers will actively look for phrases like \u201cwild caught\u201d or \u201cenvironmentally friendly\u201d when selecting seafood products to avoid any suspected potential toxin use or ecological harm.<\/p>

Regardless of the seafood\u2019s origin, it\u2019s important that it\u2019s done in a responsible way that tastes good and is respectful of the health of the earth and all of those that inhabit it<\/strong>. Partnerships with innovative aquaculture companies like Blue Nalu help to create nutritious, great-tasting seafood products that support the sustainability and diversity of our oceans.<\/p>

Waste Not, Want Not: Making the Most of Your Fish<\/h3>

Some more adventurous, health-conscious consumers are maximizing the nutritional benefits of their seafood. These innovations reduce waste through upcycling<\/a> previously underused parts of the fish, such as turning skins into a crisp snack:<\/p>

<\/div>

Broiled<\/span><\/h4>
\"Broiled
\u201cWe decided to try cutting the skin into strips, coating the strips with sesame oil, and putting them under the broiler for a few minutes. The result: Crispy, crunchy, salty, and satisfying salmon skins! Serve with a little mustard.\u201d @bakingwitbae<\/a><\/figcaption><\/figure><\/div> <\/div>

Airfried<\/span><\/h4>
\"Airfried
\u201cAirfried Salted Egg Fish Skin Chips! Because I had leftover Salmon Skin from my poke bowl.” @hungrypiglet604<\/a><\/figcaption><\/figure><\/div> <\/div>

Baked<\/span><\/h4>
\"Fish
\u201cThese chips satisfy the chip craving with no carbs. It\u2019s just the skin baked in the oven with salt and sriracha seasoning.\u201d @mommy_melon<\/a><\/figcaption><\/figure><\/div> <\/div> <\/div>

Top Flavors and Seasonings for Fish<\/h2>

When cooking fish, flavor is key. Nearly half of Americans who buy fish buy it plain so that they can season it at home (although about half would be willing to pay more if it\u2019s pre-seasoned or marinated), while only 5% will not add any flavor or seasoning. That number is even higher in Canada, with 65% of Canadians liking to buy plain seafood and season it themselves. When it comes to seafood, the following were considered the most appealing flavors<\/strong> among American and Canadian consumers:<\/p>