With the recent trend of kitchen simplification in the industry spotlight, some restaurants are concerned that they won’t be offering diners enough options. Cutting down on the number of ingredients, however, doesn’t mean that diners have to settle for a sparse menu.
In fact, when operators take care to choose versatile ingredients, such as certain proteins, they can offer a handful of different options with ease. For instance, Alaskan pollock may not be top of mind for some operators when thinking of versatile ingredients, but this mild-flavored fish is perfect for options on the appetizer menu, the kids menu, on the entree list and more. For the 51% of consumers who eat seafood once a week or more, according to Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report, finding a tasty fish option on the menu can be a real treat.
Check out these five ideas for dishes that operators can make from one fish—tasty Alaskan pollock.
On the appetizer menu
Appetizer menus are rife with fried options for a reason—they’re popular, they taste good and consumers view them as a craveable comfort food. But while chicken strips are ubiquitous, fish nuggets and popcorn fish are less so. Operators can change that—these options are perfect for Lent or diners who don’t eat chicken, or even just for diners who want to try something new.
Serve popcorn-style Alaskan pollock with a choice of condiments such as Sriracha remoulade, lemon aioli or chipotle mayo.
Sandwich options
Alaskan pollock is a great option for fish sandwiches. Available as a fried or baked fish patty or as a grilled sandwich filet, this delicately flavored fish can be served with minimal adornment or dressed up with unique toppings and sauces such as arugula, buffalo mozzarella and balsamic reduction for a caprese-style fish sandwich or topped with avocado, black bean-and-corn salsa and a slice of tomato for a Southwest-style option.
Perfect for kids—and adults
Fish sticks have been a quintessential choice for TV dinners and kids meals for years, but they’re crossing over onto the other side of the menu now, too. With ingredients such as macadamia nut or pecan crusts, parmesan garlic breading or other upscale upgrades, fish sticks can be offered as an adult-friendly choice, too. In fact, at the Village Den in New York City, one of the dishes on the menu is just that—an updated, upgraded fish stick “TV dinner,” served with a choice of sides including purple potatoes or braised lentils.
Higher-end entrees
Technomic’s Seafood & Vegetarian report finds that when they order seafood, 58% of consumers order it as an entree, compared to 33% who order it as an appetizer and 29% who order it as a small plate. For those who want to see seafood and fish on the center of their plates, operators can offer Alaskan pollock as a filet or “fish steak” option. According to the Technomic report, buttery is the No. 1 flavor that consumers are most likely to order when ordering a fish dish, so top it with a lemon butter or butter-white wine sauce and capers.
When trying to simplify the menu by cutting the number of ingredients stored in the kitchen, operators don’t have to worry about menu variation. In fact, with versatile proteins such as Alaskan pollock, the options are nearly endless.
This post is sponsored by High Liner Foods