Picking the best seafood for your restaurant can be a daunting task. With so many options available, it’s hard to know where to start. In this blog post, we’ll walk you through some of the factors you need to consider when picking out seafood for your restaurant and give you tips on how to find the right kind of fish for your menu!
– Consider the price of seafood before you buy it. If your restaurant is in a high-end location, people are more likely to pay higher prices for their seafood dishes. For this reason, many restaurants that cater to wealthy clientele prefer to purchase pricier fish like Dover Sole or Sea Bass.
– When choosing fresh seafood delivery that will be served raw such as sushi or sashimi, look for varieties with firm flesh and no strong smell (the Japanese call these “ocean fresh” fish). These qualities will preserve the taste and texture of the dish.
– When picking seafood for searing or grilling, look for varieties with high-fat content. This will ensure that while the outside of your dish may be crispy and browned in color, it’s not dry on the inside!
– You should always purchase fresh fish as opposed to previously frozen ones. It is much easier to determine if you are getting quality seafood when purchasing from someone who specializes in catching live fish versus those who primarily sell pre-processed seafood products like canned tuna or shrimp paste (which can actually contain preservatives!).
– When purchasing seafood, it is important to know that there are various levels of quality. To help you out with this task, here’s a list of common varieties and their corresponding grades:
- “U” grade – The fish looks fresh but has no smell or flavor
- “F” Grade – This means the product is slightly overripe and may have an unpleasant odor (though still edible) o “B” Grade – Slightly under-ripe; typically found in grocery stores
3. “C+” Grade – Fully mature but not yet spoiled; good for soups or stocks
4. “A-” Grade- The best choice for cooking as these products will be less likely to overcook during preparation due to their high-fat content
5. “A+” Grade – Highest grade, best for sushi or sashimi because it is the least likely to dry out during preparation.
– Be sure to make seafood purchasing decisions based on what your restaurant needs. If you are known for being a place that serves fresh, local seafood then it’s important to pick up some varieties of bivalves or shellfish that can be easily caught in the area. For restaurants that specialize in serving both raw and cooked dishes, it is best to purchase a variety pack of fish so all menu items will have something delicious!
– When selecting which type of seafood you want for your restaurant, keep these tips in mind: Choose wet refrigerated products over dry frozen ones – They typically contain more moisture (and flavor!) than their counterparts, or consider buying from small specialty markets vs big box store as they often offer fresher seafood.
– When it comes to fish that has been previously frozen, look for varieties with a small ice crystal inside the package. This is an indication of freshness!
In conclusion, seafood is a great choice for seafood restaurants because there are so many varieties to choose from. You just need to do your research and purchase the best quality you can find!