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A fishy forecast: Summer seafood trends for 2015

Chefs are turning summer favorites into new and unusual dishes. Share this article

Summer is synonymous with seafood. Although the season is still a month away, many chefs are kicking off summer early with old and new takes on delectable favorites like lobster rolls and clam strips, taking into account supply and demand.

A new level of surf n' turf
According to Nation's Restaurant News, Adam Geringer-Dunn, chef and owner of Greenpoint Fish and Lobster in Brooklyn, is offering guests a unique version of surf and turf – the Lobster Corn Dog. To make it look like a corn dog and taste like lobster, Geringer-Dunn dredges a lobster tail in corn batter and tosses it in the deep-fryer. It's served on a stick with a side of tarragon aioli. 

"New York City is oversaturated with lobster rolls these days," Geringer-Dunn told Nation's Restaurant News. "We wanted to try and elevate the corn dog and make it something fun that people can enjoy again in a different way."

"Sorry chefs, Alaskan halibut is struggling in 2015."

Geringer-Dunn makes a great point: Restaurants shouldn't merely serve seafood. They should revamp it to keep customers on their toes. However, to effectively do this, culinary experts must take into account supply and demand of sea creatures. 

Cold stunts shrimp growth
Congressional Seafood posted a seafood outlook for 2015. This year, expect to see smaller-sized white shrimp, either 50/60 or 60/70. The unusually cold winter in the Gulf has stunted the growth of many of the shrimp. Because it's early in the season, prices will be expectedly high, dipping slightly in June.

Here's the catch of the season.The menu relies heavily on fishing season. 

Here are some other fish predictions made by Congressional Seafood:

  • Scallops: This year will be a good one for scallops, thanks in large part to early planning. The harvest was intentionally restricted the last few years to recuperate this aquatic delight.
  • Atlantic salmon: A couple of factors make this fish more affordable this season. For one, the dollar is stronger than usual. And two, a Russian embargo and the Marine Harvest of Chile resulted in an abundance of this breed.
  • Halibut: Sorry chefs, Alaskan halibut is struggling in 2015, as much of it has been eaten by an invasive rock sole species. However, Canadian halibut continues to increase.
  • Sword/tuna/mahi: New laws have reduced the risk of bluefin tuna discards, meaning the industry should see an inventory boost. Tuna supply and prices remain consistent with deliveries coming from the Maldive Islands, South Africa and Brazil.

With supply and demand in mind, chefs can culminate new dishes that still give a nod to America's summer hits like fish and chips. Cast your creative flare to reel in customers from near and far. 

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