{"id":10285,"date":"2026-10-09T16:38:00","date_gmt":"2026-10-09T20:38:00","guid":{"rendered":"https:\/\/www.restaurantscanada.org\/?post_type=menu&#038;p=10285"},"modified":"2026-11-10T10:58:11","modified_gmt":"2026-11-10T15:58:11","slug":"fastest-growing-seafood-at-casual-dining-restaurants","status":"publish","type":"menu","link":"https:\/\/www.restaurantscanada.org\/fr\/menu\/fastest-growing-seafood-at-casual-dining-restaurants\/","title":{"rendered":"Fastest-Growing Seafood at Casual-Dining Restaurants"},"content":{"rendered":"\n<p class=\"has-small-font-size wp-block-paragraph\"><em>Written by: Technomic<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">The casual-dining restaurant (CDR) sector, encompassing both upscale and traditional models, is experiencing a notable surge in seafood innovation, with octopus leading the charge. This once-exotic ingredient has found mainstream appeal through approachable formulations, including charred or grilled appetizers preparations, skewers and Japanese-inspired Takoyaki street food, fitting seamlessly into the broader trend of shareable, family-style dining that defines modern casual dining.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Octopus shares this communal space with ahi tuna and clams, both frequently featured on platters designed for the whole table. Ahi tuna demonstrates remarkable versatility, appearing in poke bowls, tacos and elegant tartare preparations, while its pairing with chicken creates an appealing surf-and-turf dynamic. Clams continue their steady climb through comfort-driven applications such as noodle dishes topped with clams and clam chowder.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Whitefish and calamari round out this list through their own forms of adaptability. Whitefish is popping up in Baja fish tacos, as well as in tempura and sushi rolls, while calamari has evolved beyond its traditional appetizer role to enhance salads and chicken dishes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Together, these five ingredients illustrate how CDRs are successfully expanding their seafood programs through global flavours, flexible formats and shared experiences that make seafood more accessible to a wider audience.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"595\" height=\"243\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/11\/image.png\" alt=\"\" class=\"wp-image-10286\" srcset=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/11\/image.png 595w, https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/11\/image-300x123.png 300w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/figure>\n","protected":false},"featured_media":10288,"template":"","menu_author":[471],"menu-category":[519],"menu-tag":[487,476],"class_list":["post-10285","menu","type-menu","status-publish","has-post-thumbnail","hentry","menu_author-menu-magazine","menu-category-data-trends","menu-tag-chef","menu-tag-trends"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - 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