Join us as we take a deep dive into A Good Catch with global market research partner, Mintel.
This report covers A Good Catch through a regional lens across our three business segments, including CPG Snacking, Protein, and QSR/Foodservice, with the overarching objective of elevating insight-driven culinary leadership around the world.
A Good Catch:
Fishermen, chefs and manufacturers are working in tandem on ways to support the health and sustainability of our oceans while meeting consumer demand for seafood.
Taking a cue from the “nose-to-tail” movement, restaurants are serving up more than just fish fillets in their effort to combat food waste. Previously underused parts are being repurposed into dishes across dayparts, including roe-based sauces, savory snacks (think chile-lime salmon skins or teriyaki tuna jerky) and barbecued fish collars. Salmon pastrami, sea bass ham and monkfish bresaola are all emerging from the “sea-cuterie” trend as well.
Aquaculture is another way to reduce overfishing while improving global food security. Small capture fisheries (anchovies and sardines) and farmed mollusks, whitefish and salmon are among the most sustainable options. Cellular aquaculture—in which living cells are isolated from fish tissue, cultured and transformed into seafood products takes the conservation movement even further, while others race to create plant-based vegan seafood that tastes just like the real thing.