3 Summer Seafood Trends
Seafood trends hit an all time high during the summertime. Whether it is from the inspiration of swimming in lakes and oceans or because it is the healthier option to keep your beach body in shape, seafood is a must have when the weather warms up. 2018 rings in 3 summer seafood trends you should know about as you head into the summer season; They are cooking whole fish, the veggie of the sea: seaweed, and exotic world seasonings for seafood.
Summer seafood trend #1-Cooking Whole Fish
Something about taking the whole fish and layering it with seasonings and slowly roasting it over an open flame seems to embody the summertime spirit: Slow & Relaxed!
Cooking whole fish is a daily practice in coastal cities throughout the world. As you move into the continental United States, seafood houses and restaurants have incorporated the whole fish cooking technique. Some places dip the whole fish (after being gutted of course) in a crispy beer batter and deep fry, others marinate the whole fish in a medley of seasonings and slowly roast it over a charcoal grill.
Why cook whole fish instead of filets? The whole fish includes bones, which help hold in the juices and deepen the flavor of the meat. Once you eat meat from the whole fish it will be hard to turn back.
Summer seafood trend #2-Veggie of the Sea: Seaweed
The next trend is seaweed. What is it and why should I eat it? Seaweed are marine plants that breed in rivers and oceans. They can vary in colors like red, green, and brown. They are most noticeable near seashores and coastlines. Seaweed plays a vital role in marine life acting as food and home to much marine life.
Seaweed provides healthy promoting attributes for humans as well. It is a rich source magnesium, calcium, copper, potassium, selenium, zinc, iodine, and iron. It is low in fats and is an excellent source of antioxidants, phytonutrients and rich fiber content that is required by the body. Vitamins A, B, C, E, and vitamin K are identified in seaweed. It also contains omega-3 fatty acids and all the vital amino acids necessary to maintain a healthy body.
How can I incorporate seaweed in my diet? If you like sushi, well then you are eating seaweed. The nori used in the sushi roll is a specie of seaweed commonly used in Japan. You may have also heard of kelp, a common ingredient used in soups/broths known as dashi, that invokes an umami flavor. Kelp is another specie of seaweed usually with a white powdery substance on it. Kelp adds a lot of flavor to any dish.
Looking for seaweed on a restaurant menu? Lloyd’s Chicago does offer a seaweed salad as a part of our Poke bowl. We use a variety of seaweed to add a unique texture and to enhance the ocean flavors of the fresh poke bowl.
Lloyd’s Chicago Menu Item:
Choose between Atlantic Salmon or Marinated Ahi tuna, edamame, scallions, avocado, sesame seeds, shredded carrots, radish, cucumber, white rice, seaweed salad, sriracha aioli sauce
Summer seafood trend #3-Eat the world
Seafood is a blank canvass-the cultures that surround the area where the seafood is caught is what flavors it. Seafood is abundant throughout the world and each culture impacts it with regional spices and seasonings. From Asia to Africa to Caribbean islands, seafood takes on the unique flavors of that region.
When eating seafood venture out from your comfort zone and explore the spices and layers of seasoning from other cultures. In Jamaica, you might find jerk-seasoned seafood. In Peru, you will encounter finer fish cuts with bolder hot-sour bases. The tropical areas of the world, you might find an infusion of coconut and exotic fruit based seafood. Wherever you go, the flavors of the world on seafood are trending and are now more readily available in places like Chicago and the Midwest. All of these flavor influences have travelled and are becoming highly accessible to regions like the continental United States.
Lloyd’s Chicago has incorporated this trend for sometime in our seafood section of our menu. Here are a few options we offer:
Fish and Chips (Northern European)
Beer battered and flash-fried Georges Bank Haddock with tartar sauce & crispy fries
Grilled Salmon (Mediterranean)
Grilled Salmon with sweet balsamic mustard marinade
*Lifestart menu item
Maryland Style Crabcake (East Coast United States)
Dijon Lake Superior Whitefish (Midwestern United states & French)
Horseradish Dijon crusted, beurre blanc sauce
Blackened Atlantic Salmon (Southern United States & Asian)
Blackened and seared topped with sweet chili-garlic sauce
Sesame Seared Yellow Fin Tuna (Japanese)
Sashimi style, chilled Thai noodle salad, wasabi, ginger, soy sauce
Join us at Lloyd’s Chicago Monday thru Friday for lunch or dinner and explore the 3 seafood trends this summer. We have a huge patio that overlooks Chicago’s wonderful architectural achievements and are just a few blocks from Union station. See you soon!