13th January 2020, Smyrna
Across the board, seafood restaurants have taken to a slew of evolving consumer demands. Seafood restaurants in Smyrna, for instance, have come up with highly innovative menus. According to a recent study, over fifty percent of customers were found to prefer a wide range of seafood items. Accordingly, the following are some of the trends rippling through the market.
1. The Emergence of Raw Flavors
One of the intriguing seafood trends has been the exclusive focus on raw items.
Consider, for instance the Hawaiian favorite, poke. It is a dish made with uncooked fish, grains, vegetables and seasonings. Of late, poke has to make a spectacular foray into US seafood restaurants.
A handful of restaurants are allowing customers to customize. For instance, the inclusion of yellow-fin tuna, salmon, snapper and albacore is particularly popular.
2. The Advent of Meatless Seafood
According to a study, around sixty percent of seafood customers vie for meatless meals at least once every week. Consequently, various food chains have been coming up with innovative meatless options on their upgraded menus. Some of the popular items include lemon pepper tuna sandwich, lemon-seasoned butterfly shrimp and crispy fish.
3. A Greater Emphasis on Flavors
A majority of seafood outlets have reported that customers are leaning on more flavorful dishes.
According to the chef of a Cajun-style seafood restaurant in Smyrna, the fad for engaging flavors has nudged culinary experts towards more innovative exploits with seafood. With the demand for flavors rising, white fish has made a splendid comeback since it is conducive to a variety of tastes.
Conclusion
The food market is indeed something that cannot afford to keep still. Consumer demands change and tastes proliferate. Innovation makes its foray fairly abruptly. Accordingly, experts and business owners need to keep up. Moreover, the shifting consumer demands evidence of the dynamic presence of the seafood market.
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