From seaganism to sustainarianism, chefs will have to be ready to embrace an even broader range of customer dietary trends than ever during 2020.
We have put together a report based on our sales data, taking a look at the past year in the hospitality and foodservice world to help forecast seafood and fish for 2020.
While top-selling lines such as salmon are still in demand, sales of alternative fish species such as meagre and monkfish are on the rise.
The report can be viewed here.
