American consumers are increasingly embracing fish and seafood as healthy, high-protein additions to their daily diets. C-stores can get in the game with the right products and menu ideas.
I want to introduce fish or seafood to my menu, but I am not sure what would be appealing to my clientele (a mix of blue-collar and white-collar workweek traffic) and would work in my limited prep area. Have you seen any interesting menu applications?
Seafood is tricky, yet its potential in the c-store market is promising. For many customers, fish has a health halo and is a welcome variation on other grab-and-go options. Fresh seafood must be held on ice, spoils easily, is messy and is not a good option for this market segment. Thankfully, precooked and frozen products can help bring seafood to your menu. How you use them depends on your clientele, employee skill and preparation and merchandising facilities.
Cooked, peeled and deveined shrimp would be my first go-to. Defrosted and served cold, it can easily be transformed into different ceviches by combining it with assorted citrus and other fruits, vegetables, chilies and cilantro. Ceviches are best prepared in advance and held cold. Cold shrimp can also be turned into classic shrimp cocktail, or perhaps with a twist. Shrimp come in many sizes, so using smaller shrimp will keep the prices down. Heated in a microwave, shrimp can become the basis of a classic New Orleans po’ boy. The trick is just to heat the shrimp and not overcook them. (You also can deep-fry them.)
A number of different portioned, cooked and frozen fish products are ideal for a quick reheat before turning them into something fun and portable. For example, after reheating a fish fillet, break it up to make fish tacos or burritos by combining it with chipotle mayonnaise, tomatoes, onions, cilantro and shredded cabbage. This same fish could also become a novel fish melt along with a cheese topping. Cooked fish can also be chunked and added to various soups to make them more filling and chowder-esque. Using frozen, ready-to-heat mini crab cakes is yet another idea for additional seafood offerings.
Having access to a deep fryer further expands your seafood options. Many seafood products come in different sizes and in a wide variety of flavor profiles. Deep-fried fish can become a quick fish-and-chips meal or a snack to dip in assorted sauces.
Two last items to remember when serving seafood: Holding hot seafood can lead to a dry, disagreeable product, so preparing to order is ideal. Second, remember that seafood can be a dangerous allergen, so all precautions must be taken to alert your customers and to prepare it properly.
Christopher Koetke is vice president of Kendall College School of Culinary Arts in Chicago. He is a certified executive chef and certified culinary educator by the American Culinary Federation. Have a question for Chris? Email awestra@cspnet.com, subject “Ask the Chef.”Members help make our journalism possible. Become a CSP member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.