Flavor Trends, Strategies and Solutions for Menu Development

By Rob Corliss
March 24, 2022

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Bowls afford operators a casual, yet delicious way of showcasing seafood. They require a deft hand to achieve optimal flavor and texture play. Here, we offer a culinary roadmap to better seafood-centric bowls, taking into account the texture of the fish or shellfish (delicate, medium, firm) along with its flavor profile (mild, moderate, full flavored) so as best to understand how to utilize it in a build.

Firmer and leaner seafood items can typically handle stronger applications and may require more seasoning. Fattier seafood works well with earthy or mild flavors. Add dimension with quick, low-acid marinades; glazes; pastes (like mashed ginger-garlic-avocado oil); seasonings and/or breadcrumb and batter coatings.

Here are four bowl categories where the addition of fish or shellfish works well, with menu ideas for each:

About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.