As the health and clean eating movements gain momentum, diners are ordering more and more seafood. Lighter, lower in calories, and with more diverse choices, fresh fish and their shellfish cousins are expanding from the entree category into bar snack and appetizer menus that appeal to groups that want to share or try multiple bites in one sitting.
Featuring seafood in the snack or starter areas began with sushi rolls, raw oysters, and shrimp cocktails, but today’s chefs are expanding beyond these classic choices.
Fun mashups include deep frying pickles and smelt for “smickles” in Portland and adding poke to avo toast in California.
Fill delicate, visually colorful Violet Flash endive with smoked sea bass, blood orange bits, fresh basil, and green apple clover. Yum!