Goodbye fried fish; hello grilled, baked, raw, broiled …

By Elaine Watson

- Last updated on GMT

Related tags: Restaurant, Seafood

Time to ditch the fryer?
Time to ditch the fryer?
Sales of seafood in US foodservice outlets slumped 2 percent in the year to March 2011, according to market researcher the NPD Group. This compares with flat traffic in the foodservice market as a whole.

However, a breakdown of the figures reveals a sharp drop in fried seafood sales and a modest rise in grilled, broiled, baked and raw products as consumers looked for products made with more healthy cooking methods.

“While servings of fried seafood experienced the steepest declines,​ [NPD’s] CREST ​[foodservice tracking service] finds that demand for non-fried fish that is grilled, broiled, baked or raw posted growth in this latest year and prior to the recession.

“Servings of total non-fried fish increased by 1 percent for year ending March 2011, salmon servings grew by 1 percent and sushi by 4 percent.”

NPD restaurant industry analyst Bonnie Riggs said: “The growth in non-fried seafood servings suggests consumers are making health-conscious decisions in their seafood selections.

“With the attention healthful eating is being given by public and private sector initiatives, restaurant operators may see this as a good opportunity to assess their seafood menu offerings in order to meet their consumers’ interests and needs.”

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