Our 2024 Fish & Seafood Categorywatching report is now live over on the tfp TrendHub for subscribers to explore in detail. We've collated three key takeouts as an introduction.
Notions of sustainability, 'premiumisation' and the 'snackification' of fish and seafood intersect as tinned products come to the fore and monkfish replaces beef in the iconic Wellington. Meanwhile, the fish we took as writ, like mackerel and sardines, make an elevated return, even inspiring a viral trend. The clamour for classic French cooking continues, whilst the classic surf and turf sees seafood-stuffed chicken wings on top of the menu.
The following key takeouts from the full Fish & Seafood Categorywatching give you a taste for what to expect. In no particular order:
1. Snackification – The general trend towards snacking and 'mini meals' is sweeping the seafood category too. For instance the humble classic 'sardines on toast' is revamped with toasted brioche, chilli crisp and crème fraiche; butter-basted crumpets are laden with mackerel tartare; or anchovies skewered with cheese, olives and pickles for a 'picky bits' meal. Flatbreads are topped with garlic prawns, for 'snack-isfaction' on the go and bar snacks go next level… caviar sliders, anyone?
2. Butter Me Up! – Seafood and butter, go hand in hand... Here, flavoured butters trend with the classic beurre blanc getting a pop of roe; anchovy continues to deliver depths of umami brushed onto grilled prawns or simply trowelled onto bread… enough to leave teeth marks! Brown butter gives toasty, nutty notes to grilled oysters and the viscous silk of hollandaise, is spooned over trout and crayfish.
3. Premiumisation – Increasingly, people take a 'less but better' approach to elevate otherwise simple meals and snacks to occasion-grade levels. Tinned fish and seafood take the bait, with squid in ink, wild-caught grilled sardines and octopus creating moments of opulence. Just add a glass of crisp white! Meanwhile, 'the restaurant experience' at home makes a meal of staying in, with Michelin-grade fish becoming available to home cooks.
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trendhub subscribers can access the full 119-page Fish & Seafood report on the hub, here. If you're not yet subscribed but are interested to find out more, please get in touch.