Top trends
1. Sustainability
According to Fresh Express’ Serhal, true sustainability starts from elements such as respecting the fish’s natural, optimum habitat and diet, and reflecting this in the care of the fish, which is not necessarily information needed to class a fish as sustainably sourced.
2. Traceability
Clearwater Seafoods Middle East sales manager Hanaa Bechache says: “Customers are increasingly interested in the traceability and sustainability of the seafood they source. They also want to ensure that the seafood they are enjoying is coming from a sustainable source, so that they can enjoy it with the certainty that they are making the responsible choice.”
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3. Variety and selection
Restaurants want to have a point of difference from their competitors, according to Associated Seafoods’ Angus. He explains: “This is being largely driven by the consumer who is much more knowledgeable and discerning in their tastes.” Bice Mare Dubai executive chef Francesco Guarracino agrees and says: “We’re witnessing the emergence of a new trend: the use of a variety of seafood species which may not necessarily be well known. The focus will be on the uniqueness more than the price.”
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