Like a fish out of water
...people are scared of cooking fish, so are much more likely to try it when they are eating out and we don’t just mean in the form of fish and chips. In addition, the convergence of the two key consumer trends of health and indulgence has helped with the growing popularity of fish both in the restaurant trade and in retail.
As with so many types of food, consumers are becoming more adventurous, the days of choosing between plaice, cod and haddock are over. Salmon, monkfish and sea bass are now regulars on many menus. Fish makes a great meal whether served plain, with a sauce, stuffed, or as part of a paella, risotto or curry. Fish and chips will always be a key menu item but other more interesting dishes are now finding their “plaice” too!
At loxtonfoodco we have developed the perfect method for cooking fish. Sous-vide (which literally means under vacuum) maintains the texture and flavour but keeps it simple for all involved. This cooking method is now becoming popular in the top restaurants in both the UK and Europe alike. From simple salmon to perfect paella we can help you develop a fish offer for your customers that would be a real catch.