The whole point of catching fish is to get people to buy and eat it at home and at restaurants.   Here are some of the latest trends:

According to Datassentials, a national market tracker, salmon remains the most popular choice but diners are interested in branching out to other fish and shellfish.

And seafood is becoming increasingly popular for breakfast and brunch. That’s credited to popular dishes like shrimp and grits, crab Benedict or salmon frittatas.

Seafood also is playing into growing  snacking trends.  Nearly 90 percent of consumers said they have snacked on seafood, such as popcorn shrimp, sushi or calamari.  The trend for seafood offerings at more upscale restaurants  is growing, but declining at fast food. Bob Goldin is with Chicago-based Technomic,

  “It’s almost the politically correct thing to say that you want them. The question is when they’re offered will they order them.  That’s been the rub – at least what the chains say – yea, consumers say they want them but when we do they don’t order them.”

According to the international NPD Group, more  consumers want to know where their foods come from.

In a big plus for wild seafood, they also are seeking non-genetically modified foods in droves.  NPD said people are demanding natural foods with fewer additives of anything, let alone genes  and will be reading labels like never before.

Finally, touting seafood sustainability is still a rarity on US menus. Just over one percent use the word on menus, says   Datassentials, and that’s nearly three times what it was 5 years ago.

The word ‘wild’ is featured on over 9 percent of US restaurant menus and ‘local’ at nearly 5 percent.