Culinary Creativity: Spotlight on Seafood

Chefs, restaurateurs, and foodservice providers around the country are turning to seafood for inspiration. While some chase daring new flavor trends, others walk a more traditional path. But whether it’s contemporary cuisine or comfort food, the common thread that ties these new creations together is taste.

Catching Up with Seafood Staples

Fresh takes on tuna are popping up on menus, prompting FoodService Director to ask “When did tuna get so trendy?” Their overview turned up some fish-forward preparations like Coconut Ceviche with Tiger Milk and its rawer, spicier cousin Tuna Aguachile. Capture that same seaside energy with our easy-prep, foodservice-friendly recipe for Chili Lime Tuna Fajitas.

Other culinary explorers are picking shrimp as a centerpiece for their entrees. Technomic reports an established trend of shrimp-forward dishes in both full-and limited-service restaurants. They are also seeing shrimp as pasta’s perfect partner worldwide. A full 40% of global consumers want shrimp with their pasta, especially in North America (Technomic Industry Insights, April 6, 2026). 

Salmon is also resurgent. Additional Technomic data shows a 33.3 percent increase in coho salmon on U.S. menus (Technomic Industry Insights, April 20, 2026). Chicken of the Sea Foodservice’s low-labor Salmon Caesar Salad recipe is a great way to take advantage of this trend.

Flavor-Forward Combos

With the “extreme heat” trend beginning to run its course, foodservice can now explore other maximalist ways to tempt flavor aficionados. When asked to choose between sweet or savory, today’s consumer is likely to reply, “Why not both?” The Institute of Food Technologists has identified a new breed of sweet-and-spicy, or “swicy” dishes and snacks that bring fruit-forward heat by pairing chilis with tropical or citrus flavors. You can add some “swice” to your foodservice menu with our recipe for Sweet Chili Salmon Sliders.

The pickle craze—led by Gen Z palates—shows no sign of stopping. Briny, dill-forward flavor has been showing up in all kinds of snacks and even beverages. At Chicken of the Sea, this is one trend we’ve been on board with since day one. Dill works as a wonderful complement to fish like salmon and tuna, as showcased in our foodservice recipe for Dill Tuna Potato Salad.

New Arrivals

Seafood is proving to be a big hit for fans of America’s pastime. Major and minor league ballparks around the country are adding seafood options to their bill of fare. FoodService Director is tracking new menu items from the traditional lobster roll to more original, out-there takes on regional favorites such as Crab Smashed Tacos or Fenway Park’s “Lobstah” Poutine.

Furniture-and-more store IKEA is featuring a new spin on seafood in their restaurant as well. Foodbeast has spotted Fish Balls on the menu, prepared and served similarly to their celebrated Swedish meatballs.

It’s hard to say where this explosion in seafood creativity will take us next. But a vision of one possible future is taking shape in Dubai at Chef Carmen Rueda’s restaurant Brix Journey. So Good magazine recently highlighted Chef Rueda’s sophisticated and strangely compelling dessert Born in the Sea, which pulls Ebi shrimp, fish skin, and tuna sauce into the mix for a creation that ”radically blurs the lines between sweet and savory, expanding the concept of what we understand as dessert.”

Open Up Your Kitchen Creativity

Chicken of the Sea can help you add seafood flair to your foodservice menu. Our recipe site is full of healthy and on-trend options you can draw from to add creative and compelling fish and seafood options that are easy to prepare and serve in a foodservice setting. Get in touch and tap into our resources for foodservice professionals.