Recently, original research conducted for two separate studies on flavor and health provided insights into consumer behavior and attitudes when dining out—including preferences for seafood. More than 1,500 American consumers were surveyed for each study and revealed several notable trends around variety, flavors, preparations and health attributes for fish, shrimp and other seafood.

Something for Everyone

More than four out of five people (84%) say that they eat seafood when they dine out at restaurants. It appears that not only do most consumers enjoy seafood, they love it from one end of the menu to the other. From classic shrimp and crab appetizers to fish-burger entrées, consumers expressed interest in different seafood components across meal parts.

Variety is clearly important to restaurant guests who eat seafood; consumers indicated some wide-ranging preferences for how they’d like to see fish, shrimp and other seafood positioned on the menu. Seafood chowders and bisques, shrimp-topped salads and crispy fried seafood offerings stand out:

• Half of consumers say that clam chowder (52%) and seafood bisque (45%) are their soups of choice
• Fried fish/seafood wins with restaurant guests: 36% of consumers chose a fried preparation the last time they ordered seafood;
• Nearly a fifth of consumers recently chose grilled (19%) and broiled (18%) preparations the last time they ate seafood;
• Twenty-nine percent of consumers say that shrimp is their most preferred protein for salads;
• Shellfish and seafood appetizers are preferred by 36% of consumers, right behind Mexican-style and traditional American starters;
• Among consumers who order seafood appetizers to kick off the meal, consumers say that shrimp cocktail (74%), crab cakes (62%), coconut shrimp (51%) and sushi (41%) are what they often order.
• Sixteen percent of consumers would order salmon or another fish as the protein for a burger;
• Twelve percent of males and 10% of females opt for a fish sandwich instead of a burger.

Fishing for Bolder Flavors

Traditional seafood offerings may be the most popular, but it’s not enough for operators to rely on the longstanding presence of classic seafood flavors. Consumers want to see a twist on their favorite preparations, and are looking to try some unique flavor combinations for seafood.

Consumers are ready for flavor experimentation, and seafood provides a highly adaptable platform—particularly when it comes to sauces. To help operators understand shifting flavor preferences, consumers identified some conventional-flavor favorites; a number of next-level flavor profiles that present new opportunities for seafood; and some spicy, herbal and tropical-accented sauce flavors that they’re ready to try:

• Everyday Flavors—regular barbecue sauce, plain cream sauces, classic tartar sauce, traditional shrimp cocktail sauce and lemon-butter sauce;
• Opportunity Flavors—include basil-butter sauce, garlic-wine sauce, mango sauce, black-bean sauce, maple-flavored sauce, lime/citrus sauce, wasabi and plum sauce;
• Ready-for-Trial Flavors—jalapeño-cream sauce, chimichurri, ginger-cream sauce and sesame-pineapple sauce.

Cornerstone ingredients like butter, cream, lemon and garlic obviously stand out as complements to seafood in both classic and contemporary sauces. But many of today’s newer “opportunity” and “ready-for-trial” sauces give strong culinary nods to Latin, Mexican and Asian influences, with black beans, mango, jalapeño peppers, ginger, wasabi, chimichurri and sesame. For consumers on the lookout for bigger, bolder flavors for seafood sauces, these globally inspired components could be just the thing to pique their interest.

Seafood and the Health Halo

Although most consumers prefer a breaded, fried preparation for seafood, it’s likely that they still perceive such indulgent seafood items as being more healthful overall. That’s because fish, shrimp, scallops, crab and other seafood have long carried the perception of being a lighter, smarter meal choice in terms of nutrition. But today’s consumers are now recognizing new cues that signal health on the menu. Lowfat, low-calorie health claims don’t go far enough today: Consumers also want to know more about where their seafood comes from and how it was sourced.

Certain words—such as sustainable, local, natural and organic—impart a “health-halo” effect for food ingredients. When attached to seafood, such descriptions can convey a contemporary better-for-you message that’s also tied to environmental awareness, community, quality, social responsibility and a greater personal sense of well-being for restaurant goers.