(IntraFish) Popular seafood staples saw growth in 2011, according to information by research firm Datassentials. Tilapia held the spotlight for growth in menu appearance between 2007 and 2011. The seafood item saw a 58.4 percent growth in those five years, reports Nation’s Restaurant News.
Other fish that are more forgiving when it comes to preparation techniques also made the top growth list, including mahi-mahi, haddock and sea bass. Datassential monitors menu trends at more than 4,800 restaurants across the United States.
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|
2010 vs. 2007 (%)
|
|
Tilapia
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58.4
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|
Mahi-mahi
|
36.7
|
|
Anchovy
|
19.5
|
|
Ahi
|
19
|
|
Sea basa
|
17
|
|
Haddock
|
11.1
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|
Calamari
|
11
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Whitefish
|
10.5
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Salmon
|
8.8
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In a listing of fastest-growing menu terms related to seafood, Datassentials also tracked descriptors listed on menus for growth between 2010 and 2011. “ Crispy” and “ encrusted ” took first and second place with an annual percentage growth of 23.3 percent and 11.3 percent, respectively. Ahi, or yellowfin tuna, also ranked high in a list of top growth seafood items, which corresponds with Datassentials findings that show growth in Asian preparation techniques and ingredients on seafood menus.
While not ranked as a large growth item, fried calamari was the No. 1 seafood entree item on menu listings in 2011, appearing on 16.3-percent of menus surveyed.
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|
QSR
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Midscale
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Casual-dining
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Fine-dining
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Total
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|
shrimp
|
42,4
|
75,4
|
84,7
|
86,8
|
68,8
|
|
tuna
|
42,8
|
42,5
|
39,8
|
61,4
|
42,9
|
|
salmon
|
15,2
|
38,6
|
53,8
|
82,7
|
39,7
|
|
crab
|
17,7
|
41
|
51,3
|
71,7
|
39,3
|
|
scallop
|
11,9
|
35,1
|
42,8
|
73,3
|
33
|
|
clam
|
13,4
|
27,8
|
33,9
|
49,5
|
26,9
|
|
calamari
|
7,2
|
23,1
|
38,7
|
58,4
|
26,3
|
|
lobster
|
8,7
|
20,4
|
32
|
59,9
|
23,7
|
|
oyster
|
6,4
|
19,3
|
21,4
|
45,3
|
17,6
|
|
cod
|
3,9
|
16,2
|
17,2
|
20,1
|
12,8
|