Grimsby, England-based Young’s Foodservice has developed a range of new recipes to get operators inspired for the upcoming October 4-11 Seafood Week in the United Kingdom. Run by Seafish, the annual campaign is aimed at getting more people to eat more fish, more often. The eight-day celebration champions, celebrates and promotes the variety and quality of fish and shellfish on offer in Britain. Whether it’s eating out at restaurants and cafes, buying from the local chip shop or dining in schools, Seafood Week is about the industry working together and encouraging everyone to eat more fish.
As such, Young’s Foodservice is encouraging operators to use Seafood Week as an opportunity to serve more fish and experiment with new recipes so that their customers can reap the nutritional benefits that marine products provide. With an astonishing 72% of adults in the UK not aware that it’s recommended that consumers eat two portions of fish a week, it is more important than ever for operators to make a conscious effort to get involved with this year’s campaign, as well as serving more seafood on menus all year-round.
The new recipes have been developed to showcase just how versatile seafood is and how it can be presented in different ways on a menu to appeal to all ages. They range from being more adventurous to simple twists that can elevate classic favorites. For something simple yet sophisticated, Young’s new Salmon Fillets with Roasted Potato, Tomato & Basil Salad and Fish Ramen Bowl recipes are promoted as the “perfect choice.”
Alternatively, Fish Fingers with Stuffed Peppers or Haddock with Fritters and Beans should appeal to the younger customers. It is often children who can be the pickiest when it comes to eating seafood and Young’s aim is to develop recipes that address this while ensuring their diets are varied.
“Our biggest priority is to promote seafood as one of the healthiest, convenient, cost effective and delicious proteins around,” said Young’s Foodservice Director Adrian Greaves. “Seafood Week is the perfect opportunity for us to urge operators to serve more seafood and relay the benefits to their customer base. We hope that our new recipes help to inspire them to be more adventurous with their menus and recognize just how versatile seafood is. It is down to everyone in the industry to come together and do want they can to encourage the inclusion of more seafood on menus.”
In business for over 200 years, Young’s Seafood Limited is ranked as the UK’s leading fish and seafood business. Among its well-known retail frozen brands are Chip Shop and Gastro, while its Young’s Foodservice and Kingfrost brands are popular in the hospitality industry.
