When customers interact with new seafood and new cooking methods, that’s a powerful incentive to try it, the report suggests, advising operators to look for opportunities like Asian hot pot or Korean barbecue to encourage customer interaction. This kani miso from grill-it-yourself Japanese seafood concept Isomaru Suisan consists of crabmeat, miso paste and Japanese mayo, cooked on the table in a crab shell. Customers stir it up until it’s golden brown.
Fresh takes on seafood salad
At Nordsee, a quick-serve concept in Germany, a pulled salmon Caesar salad and a shrimp kebob salad are making waves. Also on the menu is a tuna salad with crunchy iceberg lettuce, bitter endive and radicchio with marinated mozzarella balls, bean shoots, egg and tomatoes.
Boat-shaped calamari sushi
Calamari gunkan sushi, with rice, wrapped in zucchini and topped with tzatziki sauce and fried calamari, piqued the interest of 32 percent of U.S. consumers. It’s served at Ocean Basket, an international seafood concept based in South Africa with locations in 17 countries.
Black pepper crab
Long Beach Seafood
Forty-two percent of U.S. consumers want to try black pepper crab, a signature dish in Singapore that’s made with deep-fried crab smothered in a rich black pepper sauce, which is served at Long Beach Seafood in Singapore.
Seafood to grab and go
Sixty-five percent of consumers in the U.S. are interested in hot and cold seafood dishes at a buffet, and especially with grab-and-go-able seafood dishes like this Bangkok shrimp bowl from Joey’s Seafood, a Canadian fast-casual chain. “Buffet concepts in the U.S. could leverage their products to offer grab-and-go options in a small to-go section,” the report concludes.
Loch Fyne Seafood & Grill
Fifty-five percent of U.S. consumers want to try a crab and lobster burger. It’s served on a seeded brioche bun with cocktail sauce at Loch Fyne Seafood & Grill in the UK.