Skyrocket Your Sales By Engaging In Seafood Marketing
I have friends who don’t like to eat meat. When I asked them about it, they tell me the taste of beef or pork doesn’t do anything for them. I also know some who don’t eat vegetables. But I do have a lot of friends who love eating seafood.
In the US, some states are establishing their own local brand of seafood marketing. You’ve heard of Maine Lobster or Alaska King Crab. I think this craze for seafood is a good opportunity for you–the restaurant operator–to capitalize on your seafood menu.
An article on The Columbus Dispatch goes with the following sub-headline.
Customers pay premium prices for real Maine lobster, Louisiana shrimp.
If you’re just starting out in the foodservice business why not consider a restaurant dedicated purely to seafood?
It’s a healthy change from all those fried chicken and high calorie hamburgers they stuff our bellies with. Seafood also allows your chefs to get creative. Any skilled cook could dish out thousands of recipes given the various raw ingredients waiting to be pulled out of the ocean.
If you’ve been operating for some time, a section of the menu dedicated to seafood dishes is good way to initiate your seafood marketing. Make sure your waiters are well informed and prepared to explain your customers why your shrimps are extra special because they were imported—and kept fresh—all the way from Louisiana.
Here are some general tips on handling seafood products:
- Rinse steaks, fillets and whole fish with ice cold water. For shellfish, use lukewarm and salt water. Fresh water kills them.
- Store the shellfish under well-ventilated refrigeration. Take note you’re dealing with live shellfish here – they need to breathe, too.
- Refrigerate fresh products and keep only for three to four days.
- Thawed seafood should be consumed within 24 hours.
- Never refreeze seafood.
- Never cross-contaminate. Always work on fresh and cooked seafood separately, and wash your hands thoroughly in between handling them.
Low-fat fish (2.5% fat content). Mild in flavor with tender and flaky flesh. Tends to try out during cooking.
Medium-fat fish (2.5% to 5% fat content). Adapts well to most cooking methods.
High-fat fish (over 5% fat content). These fishes have firmer, meat-like texture, but the taste is more pronounced than any other category of fish.
Seafood marketing is almost a guarantee to attract lots of good business to your restaurant. Be a part of it.