Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
September 10, 2019

There’s nothing quite like a whole-roasted fish—the prep yields an incredibly moist, flaky profile. Above, whole Wild Alaska Pollock is rubbed, both inside and out, with olive oil and salt and pepper.

The cavity is stuffed with bright, aromatic flavors from Mandarin and blood orange slices, along with parsley, cilantro and dill. Once out of the oven, the wild Alaska Pollock is finished with olive oil and flaky sea salt.

A number of drivers make serving whole fish a smart move. First, the sheer drama of plate presentation boosts its Instagram appeal—a boon for many consumers. Second, menuing whole fish relays culinary craftsmanship, a value held close by diners today. Third, featuring a sustainable whole fish helps restaurant brands tell a great sourcing story.

That’s where Trident Seafoods and its whole Wild Alaska Pollock can help. Caught in the icy waters off Alaska, Wild Alaska Pollock boasts a mild flavor and flaky texture. From source to plate, it is the most abundant and sustainable wild fish on the planet.

Trident’s new whole Wild Alaska Pollock, called Captain’s Reserve, arrives frozen, individually wrapped in craft paper. The label shares detailed sourcing information—catch area, boat captain’s name, the vessel’s name, and on what day it was caught.

That specificity of sourcing conveys a commitment to quality and sustainability. Apart from offering operators a valuable narrative, whole Wild Alaska Pollock eats well and boasts tremendous versatility in preparation.

Chefs can roast, grill, deep-fry or pan-fry. They can also dip into a number of global profiles, from Vietnamese to Mexican, giving diners bold, flavor forward options.

94% of consumers are more likely to order seafood if “Alaska” is in the name.*

For recipes, visit tridentseafoods.com

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