Sustainability RealiabilityQuality

For the foodservice industry, sustainability is especially concerning and the importance of sustainability in food production and its impact on the environment is gaining momentum with consumers; a survey of UK adults concluded that 54% believe it is important for a product to be responsibly sourced or harvested, with 53% in agreement that the process of the product or service’s making should support biodiversity.*

In line with a more mindful way of thinking, consumers are exhibiting greater support for UK produce and increased attention to seasonality on menus.  Not only is this a great financial boost for UK farmers and producers, the consequent reduction in airmiles and carbon footprint helps our environment.

Bidfood’s latest trends report highlights that ‘sustainable thinking has become ingrained into customer choices and that 76% find dishes and ingredients that have provenance within the UK appealing.’**  As diners appreciate information on the provenance and sustainability of ingredients, caterers should make a point of featuring the story behind their dishes on their menus, this attention to detail is likely to attract repeat custom.

Marrfish draws on a long-standing, rich fishing heritage, for over 150 years, generations of the Marr family have been fishing British waters.  In 2011 Marrfish was created with the aim of delivering fresh quality fish and seafood to the hospitality and restaurant sectors, utilising the latest technologies and fishing practices to ensure premium product quality, caught in a responsible and sustainable way, and today is promoting the consumption of more varieties of fish so we all eat more sustainably.

Ben English, Operations Director, Marrfish Ltd provides some useful tips on how to get the best from your fish dishes: “Marrfish owns 30+ fishing vessels so has the pick of the catch, fished straight from the North Sea - some of the most fish-rich and diverse waters on the planet.  This gives us full traceability so we can add provenance to a chef’s menu.

“We advocate using underutilised seafood species because no matter what the season, our seas provide an abundance of seafood.  52 weeks of the year, approximately 20 species of seafood are caught in Peterhead every day.  Our consultative approach helps caterers better understand the variety and qualities of fish available; hake is a great example of a fish that is now in demand and trending on menus – 20 years ago we sold 100kg of hake a week, now sales have increased to 300kg a day!

“The best fish & chip suppers are made using the freshest fish and those sourced from our cold UK waters are coveted by our European neighbours.  And don’t just settle for cod or haddock; underused species like coley, gurnard, megrim and grey mullet are often overlooked by caterers but they’re versatile, flavoursome and also lend themselves to styles of cooking popular among consumers today, such as Mediterranean, Japanese or BBQ.

“For a cost effective choice, I would highly recommend Coley as an alternative to Cod or Chicken. The firmness of this fish means that it doesn’t break up as easily as Cod, and it takes on most flavours really well, complimenting marinades, herbs and spices perfectly.  Moreover, to match the robust flavours found in the current global food trends, there’s nothing better than a king prawn taco, served with an avocado and mango salsa, and a squeeze of lime to finish it off!”

*Deloitte ‘What consumers care about when it comes to sustainability’ 2023

**CGA and Bidfood 2024 Food and Drink Trends consumer survey, sample size 2,003 (UK adults)

To learn more about Marrfish and its wholesale supply call 01279 501051, go to www.marrfish.co.uk or email info@marrfish.co.uk