Heart health. Brain function. Immunity. When you consider all the benefits that seafood can bring to the human body, it is downright crazy that we don’t eat more of it. Oily fish like salmon can reduce inflammation in the heart arteries. Omega-3 fatty acids can improve brain health and mood. And those same omega-3s can dampen overactive immune responses whether you’re young or old. Eyesight and gut health are other areas seafood can improve.
With public health at the forefront, now is the perfect time to take action and put healthy seafood in the kitchen and on your customers’ plates! If you’re in a recipe rut with seafood, read on.
Durability of Salmon Bowls with Shrimp and Oatmeal
While delving into the health benefits of seafood for those who consume it, a chef who is a good steward of the oceans will seek out sustainable and underutilized seafood as much as possible. Morrison Healthcare’s retail marketing team has gone to great lengths to educate customers about where seafood comes from and why it’s important to get to know your fishermen.
Photo: Chef Jeffrey Quasha, Director of Retail Culinary Innovation at Morrison Health, puts healthy seafood on the menu with fresh bowls, sandwiches, ceviche and more.
When the chefs at Morrison Health step in, the magic happens: wholesome seafood dishes customers can crave and anticipate. Global bowls, reinvented local and regional classics, and flavorful handhelds are in the culinary toolbox of Chef Jeffrey Quasha, Director of Retail Culinary Innovation at Morrison Health.
Quasha’s Game on Classic Low Country Shrimp and Oatmeal features fresh local onions, peppers and corn, sautéed with good-sized local shrimp, andouille sausage and a hint of dry white wine. The grains are stone-ground, a detail that some chefs say makes a big difference.
On the casual take-out side, Quasha and the team have developed sriracha-lime salmon sandwiches, prepared as a brunch with a fried egg on top.
Morrison’s Sweet and Spicy Salmon Bowl with Honey Sriracha Glazed Salmon fits into both the bowl trend and the hot honey trend. It’s served on a bed of spring greens, pickled radishes (similar to what you would use on a banh mi), fresh citrus, and edamame. Quasha strengthens the long-standing partnership of citrus with fish. “You can reduce the salt by increasing the flavor with citrus,” he says, indicating other applications, such as ceviche or escaviche.
And the bowl game didn’t end there: Morrison Health’s Onolicious Hawaiian pop-up concept featured a bowl of sweet and spicy garlic mahi with roasted mahi over fragrant jasmine rice, coleslaw. with mango and cilantro, toasted sesame seeds and fresh green onions. This very ono bowl, like all the other bowls in the range, contains less than 500 calories. Check out Quasha in an episode of FM’s on-demand video series for more tips on how to serve healthy seafood.
Deep dive into sustainability and health
Diving deep into the all-important aspect of seafood sustainability, the Stony Brook University Faculty Student Association and School of Marine and Atmospheric Sciences worked with Alaska Seafood and hosted the Chef / fisherman / aquaculture evangelist Barton Seaver.
Photo: Students at Stony Brook University took a deep dive into seafood and sustainability.
Stony Brook FSA Executive Director Van Sullivan said the program “was a great way to educate everyone on how to be sustainable for future generations,” and praised the craftsmanship and Seaver’s experience as a successful chef serving delicious, sustainable seafood, connecting the environment with our health and ensuring that local food producers make a living.
Seaver spoke to students about healthier lifestyles seafood can promote, resilient ecosystems, and of course, sustainable seafood. In a social media contest, a dozen students made avocado dill soup with Seaver. Over 3,500 students enjoyed Seaver’s special dinner menu, which included tomato gazpacho with smoked mussels, blue fish with soy and citrus marinade, and quinoa basil pesto, salmon carpaccio smoked with a sliced fennel salad, roasted potato and zucchini cakes and panna cotta.
Seafood takes consciousness
Sodexo’s Mindul offering is well established as an easy way to deliver healthy options. This fall, Sodexo’s culinary team turned to seafood with three new dishes on the menu: the pesto shrimp pizzetta, the Cali cod burger and the Thai shrimp and peanut salad.
The cod burger in particular represents “all the right marks” in what Minful aims to achieve, says
Sodexo CEO Rob Morasco. “Careful means it’s very healthy, but has an indulgent flavor profile that has all the sensory layers you could want: the crunch of the pickled cabbage, the creamy of the yogurt-based tartar sauce and slices.” avocado, and the juicy, flaky meat of the [sustainably caught] Cod.”