RTC European Sea Bream fillet

Consistent Supply: Farm-raised salmon helps meet the growing demand for salmon globally by providing a consistent and reliable supply throughout the year. This can help stabilize prices and reduce dependence on wild-caught stocks.

Reduced Pressure on Wild Stocks: Salmon farming can help alleviate pressure on wild salmon populations, which may be overfished in some regions. By providing an alternative source, it contributes to the conservation of wild fisheries.

Controlled Environment: Aquaculture facilities allow for better control over environmental conditions, including water quality, temperature, and feed. This control can lead to more predictable growth rates and higher yields.

Year-Round Availability: Unlike wild-caught salmon, which is typically available during specific seasons, farm-raised salmon can be available year-round, providing consumers with a consistent supply of this popular fish.

Efficient Feed Conversion: Farmed salmon are efficient converters of feed into protein. Modern aquaculture practices focus on optimizing feed formulations and minimizing environmental impacts, making the production process more resource-efficient.

Lower Levels of Contaminants: Farm-raised salmon often has lower levels of contaminants, such as mercury and PCBs, compared to some wild-caught salmon. This is because farm-raised salmon are typically younger and spend less time in the ocean, where they may accumulate certain pollutants.

Certification and Standards: Many salmon farms adhere to certification programs and standards, such as those set by organizations like the Aquaculture Stewardship Council (ASC) and Global Aquaculture Alliance (GAA). These programs aim to ensure responsible and sustainable aquaculture practices.

Job Creation: Salmon farming can contribute to job creation in local communities, providing employment opportunities in various sectors, including fish farming, processing, and distribution.

Many patrons may have seafood allergies, so it’s extremely important to be careful when handling seafood. Cross-contamination occurs when the juices from raw meats or germs from other sources touch ready-to-eat foods and their proteins mix. Here are some tips to help prevent cross-contamination:

• Always thoroughly wash utensils, cutting boards, and pans with soap and water
• Keep all raw and cooked foods separate
• Ensure the utensils and cutting boards for raw meat, poultry, and seafood are different from the utensils and dishes you use for produce and ready-to-eat foods
• Store raw meat, poultry, and seafood under other items in sealed containers to ensure that juices do not drip onto ready-to-eat foods
• Always cook allergy-safe foods first
• Keep safe foods covered and away from other foods that might splatter
• Always wash your hands with soap and water before touching anything else if you’ve handled a food that patrons may be allergic to.

The most important considerations in the safe handling of seafood are cleanliness, temperature, and time. Keep your hands, preparation area, and utensils clean; never let raw seafood come in contact with cooked foods. Follow the tips below to make sure every meal is as safe as it is delicious.

Aquaculture plays an increasingly vital role in the sustainability of food that grows both in the oceans and in freshwater. It can be used to increase accessibility and affordability of seafood for consumers and support guidance such as the 2020-2025 Dietary Guidelines for Americans, which encourages the consumption of seafood for health.

Aquaculture also plays a role in supporting wild seafood. When fish and shellfish are farmed, it helps to sustain fisheries that harvest wild-caught seafood. Aquaculture also can be used to protect wild seafood habitats and revitalize or support the environment, as well as the health of threatened or endangered species of fish or shellfish.

According to the FDA, about 90% of seafood eaten in the United States is imported — and more than half of it is produced through aquaculture practices. The FDA, along with other agencies, holds seafood grown through aquaculture to the same standards as fresh or wild seafood. Aquatic animal health in the United States is monitored through the U.S. Department of Agriculture’s Animal and Plant Health Inspection Service, which works with the World Organization for Animal Health to ensure standards are maintained in the health and safety of aquatic animals and their international trade. As the world’s population grows and demands more seafood, it’s important for farming in water to be sustainable, safe and effective.

Source: https://www.eatright.org/food/planning/food-security-and-sustainability/aquaculture-a-sustainable-seafood-system

Thirty years ago, sea bass was a rare and exclusive delicacy, known mainly in high-end restaurants. However, in the 1980s, commercial sea bass farming was perfected, leading to a significant increase in its availability. Wild sea bass catch stands at around 10,000 tons annually, while farmed production skyrocketed from zero in the late 1980s to approximately 180,000 tons in 2018, with Greece and Turkey contributing 85% of the farmed sea bass.

The European sea bass, scientifically known as Dicentratus labrax, is found along the coasts from Norway and the Baltic to the Black Sea and the west coast of Africa. While there are various bass-named fish globally, the European sea bass is unique to these regions. Its habitat includes coastal and estuarine waters, and its diet consists of smaller fish within its species.

European seabass has a rather elongate body with a terminal mouth that is moderately protractile. The colour is silvery grey to bluish on the back, silvery on the sides, belly sometimes tinged with yellow. Characterized by an appealing silvery skin with tough scales, sea bass requires scale removal before cooking. It possesses sturdy spines and sharp gill covers that can cause discomfort. The flesh appears dull white but cooks to a brilliant white similar to cod. Despite its unassuming appearance, sea bass is relatively fatty compared to other white fish, placing it between the lean cod and the more oily salmon. Seabass tends to be sold at 30–50 centimeters long, just the right size for serving whole on a plate or a table dish. It’s an immensely versatile food fish, good fried or braised; roast or poached; or done in a court bouillon of diced carrot, celery and onion; or else raw as sushi and sashimi. Its flesh – low in calories, high in protein and rich in vitamin B6 – is oily enough to keep it moist even when (slightly) overcooked.

Ready-to-eat seafood, particularly salmon, sea bream, and sea bass, offers significant advantages for the foodservice sector, addressing key challenges like labor costs, kitchen efficiency, and waste reduction. Pre-prepared and perfectly portioned, these products eliminate the need for time-consuming tasks such as cleaning, deboning, and filleting, freeing up valuable kitchen resources and reducing the need for skilled labor.

The consistency in quality and portioning ensures predictable food costs and minimizes waste, allowing for better budget management and improved profit margins. Ready-to-eat seafood is versatile, easily incorporated into menus across cuisines, and requires minimal preparation, enabling faster service times and enhanced customer satisfaction.

By simplifying operations and providing high-quality, ready-to-serve options, these products support efficient kitchen workflows while delivering premium seafood flavors that elevate any menu. Ideal for restaurants, catering services, and other foodservice businesses, ready-to-eat seafood combines convenience with culinary excellence, making it a smart choice for today’s fast-paced industry.

These trends collectively point to an evolving RTE seafood industry that prioritizes sustainability, health, and innovation, reshaping how companies operate and how consumers interact with seafood products.

Here are five major trends likely to shape the ready-to-eat (RTE) seafood industry in the next five years, along with the driving forces and their potential impacts:

1. Sustainability and Ethical Sourcing

Driving Forces:

Growing consumer awareness of environmental issues, particularly overfishing and marine pollution.

Stricter regulations on fishing practices and seafood sourcing.

Pressure from NGOs and certifications (e.g., MSC, ASC) promoting sustainable seafood.

Potential Impacts:

Companies will invest in traceability technologies (blockchain, IoT) to verify sourcing and build consumer trust. Partnerships with sustainable fisheries or aquaculture farms will become essential.

Consumer Behavior: Shoppers will increasingly prioritize sustainable and ethically-sourced seafood, even at a higher price point.

2. Rise of Functional and Health-Focused Seafood Products

Driving Forces:

The global push toward healthier diets, particularly among millennials and Gen Z.

Increased demand for high-protein, omega-3-rich, and low-calorie options.

Growing interest in foods with added health benefits (e.g., probiotics, vitamins).

Potential Impacts:

Companies will create value-added seafood products like omega-3 fortified salmon bites or pre-marinated fish with functional ingredients. Marketing will focus heavily on health claims.

Consumer Behavior: Consumers will seek convenient seafood options that align with health and wellness trends, leading to increased demand for RTE options with clean labels.

3. Technology-Driven Innovation (AI and Robotics in Production)

Driving Forces:

Need for higher efficiency in seafood processing to meet growing demand.

Advances in robotics, AI, and automated packaging systems.

Rising labor costs and workforce shortages in traditional seafood processing.

Potential Impacts:

Business Models: Adoption of automated seafood processing, grading, and packaging technologies will reduce costs and increase scalability. Smaller players may struggle to compete due to high upfront costs.

Consumer Behavior: Faster and more consistent production can lead to more affordable RTE seafood products, making them accessible to a broader market.

4. Expansion of Plant-Based and Cultivated Seafood Alternatives

Driving Forces:

Increasing concerns about overfishing, climate change, and animal welfare.

Rapid advancements in food technology, especially in cell-cultured seafood and plant-based alternatives.

Investment from venture capitalists and mainstream food brands in alternative protein startups.

Potential Impacts:

Traditional seafood companies will diversify their portfolios to include plant-based or lab-grown options. Collaboration with alternative protein startups could accelerate innovation.

Consumer Behavior: Flexitarian diets will continue to gain traction, and alternative seafood products will become more popular among younger, eco-conscious consumers.

5. Customization and Digitally-Driven Consumer Experiences

Driving Forces:

Growth of e-commerce and direct-to-consumer (DTC) models.

Consumer demand for personalized meal solutions.

Advances in AI-driven platforms for nutritional and flavor profiling.

Potential Impacts:

Business Models: Companies will invest in digital platforms offering customizable RTE seafood subscriptions, including meal kits tailored to dietary preferences.

Consumer Behavior: Increased reliance on digital channels for purchasing seafood, with higher expectations for personalization, transparency, and convenience.

Job Markets: Growth in roles related to digital marketing, AI-based customer experience design, and logistics for online delivery models.