Seafood Small Plates

Think beyond the traditional chips, dips and burger bites and take inspiration from recent evidence showing seafood shareables are on the rise with no signs of slowing down.

According to the National Fisheries Institute, Americans are eating more seafood and the types of seafood being consumed are changing. We’ve moved from broiled whitefish like cod or Tilapia garnished with a lemon wedge to modern seafood bowls, innovative and flavorful fish tacos, tuna poke nachos, smoked fish spreads, and fried anchovy with sea salt.

Small plates of these new fan-favorite dishes give consumers the opportunity to explore many varieties of seafood in different applications. They also allow for easy-to-grab bites during half-time and in between touchdowns and kickoffs.

For example, octopus can be served in a ceviche, boiled with baby potato and Spanish Chile, or grilled over hardwoods with a Jicama-pineapple salsa. And, while seafood and the deep fryer have been long-time friends, there is a renewed enthusiasm and creativity component to menus, with items such as crab and roasted corn hush puppies with Old Bay aioli. Fried smelts served in a hip basket with spicy cayenne and fresh lemon are the seafood equivalent of French fries. Even traditional Latin style fish tacos have new twists, such as featuring tempura batter.

Seafood is even showing up in unexpected locations. Thanks to technology, consumers are enjoying a new low carb, gluten free protein noodle made from sustainable Alaskan Pollock. Bowls, salads and ramens are all making the most of this versatile twist.

Melding cultures through fusion cuisine has become mainstream – especially in the world of snackable seafood. Don’t miss the wave. Look at adding snackable seafood to your game day offerings today!

To learn more about Shamrock Foods snackable seafood offerings, recipes and more, contact your Shamrock Foods Sales Representative

• Pierport^® Lump Blue Swimming Crab deviled eggs with microgreens
• Mahi Ceviche
• Roasted Beet “Poke” with grilled shrimp skewers
• Gochujang salmon with green apple-sesame kimchi
• Baked oysters with summer corn custard
• Chargrilled Oysters with melted Parmesan
• Fried Oysters coated in salt and vinegar chips and Wondra flour
• “Seacuturie” - white tuna, grilled octopus, smoked sea trout as a shareable board
• Smoked Scottish Salmon Rillettes with preserved lemon and radish on Brickfire Bakery® Bread
• Bloody Mary inspired Pierport Shrimp Ceviche
• Mini Poke Tacos, made with Pierport Salmon or Tuna Poke Cubes
• Snapper Sliders with rémoulade and onion straws
• Baked Pierport crab, artichoke, and cauliflower dip with cheese and thick ciabatta
• Cold smoked Pierport salmon carpaccio with homemade potato chips