Have you heard about the fastest-growing dining trends?
Sustainable seafood is right up there in alternative sources along with local produce and organics.
The National Restaurant Association’s second annual “What’s Hot…What’s Not” food and drink survey has been released, and 1,282 chefs rated these items along with others as the “hottest new trends in U.S. restaurants.”
Sorry, all you food lovers out there, but smaller portions are also hot! The Reuters article revealing these tidbits and giving us some idea about how restaurants might serve us in 2008 can be found here.
Suffice it to say that catfish raised in U.S. farm ponds is sustainable, and diners don’t have to worry about consumption of antibiotics, hormones, iodine or mercury.
Eat More Fish!
Another recent Reuters Health article noted that studies are showing that senior citizens who eat more fish do better on tests of memory, attention, orientation, verbal fluency, visual conception and spatial motor skills. Whether the fish was fatty or lean didn’t seem to matter, and there may be something more in fish than omega-3 fatty acids that improves cognition, according to the American Journal of Clinical Nutrition.
4 comments:
Janet: thanks for the tip! We always try to be a little ahead of the curve. Our "Teach a Man to Fish" event has lots of great recipes for anyone interested in making sustainable seafood choices at home.
Hi Jacqueline,
Thanks for your comment as well as the event you sponsored. I have checked out some of those recipes already, and you really got a good collection. Of course, I am partial to the catfish!
Hi Janet... I find portions in the US very reasonable, really, and I love it because we can share or take home... I was wondering if customers will get used to smaller portions.
Hi Cris,
Haha. I won't be getting used to smaller portions! Thank goodness for the All-You-Can-Eat catfish restaurants here.
I figure if customers want smaller portions, then they can just ask for a child's plate!
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