In recent years seaweed and algae have had a growing presence in food and drink. This year, we will go a step further; ‘Seacuterie’, sea vegetables and, similar to the nose-to-tail movement, an increasing trend towards fin-to-gill food, aiming to reduce waste and create a more sustainable environment.
Fish butcheries, which use butchering techniques for fish that are normally applied to meat, are gaining popularity. On the back of fish taco and poké popularity, seacuterie is perfectly placed to trend. Who wouldn’t fancy an Octopus Terrine with freeze dried peas, lemon gel and olive oil or a Monkfish Merguez, a refreshing monkfish and shrimp paté?
Fishmongers are becoming more adventurous and turning every part of the fish into a gourmet treat; high protein fish eyes, tilefish cheeks, collars and the hidden parts of trout heads and whole sardines.
Kelp is becoming the new kale as seaweed, algae and sea veg become popular for their natural sodium and protein content. Marsh Samphire is making its way into mainstream kitchens across Europe and could turn into the new green asparagus. Sea vegetables are a simple, but flavourful ingredient that is going to be appearing more frequently in gastronomy this year.