Despite its widespread presence across hospitality menus, fish often swims quietly below the surface, seldom receiving the star billing it deserves. However, this unsung ingredient can easily be turned into menu heroes that dazzle diners and boosts profits.
Check What’s in Season
Seasonal cooking not only offers sustainability but enhances flavour profiles significantly. In summer, consider lighter, fresh-tasting fish such as mackerel, hake, and plaice. Dishes like grilled mackerel served with citrus salsa, hake tacos with vibrant summer vegetables, or delicate plaice fillets with herb-infused butter sauce can delight customers looking for a seasonal twist.
“During the summer and autumn months, I like serving pan-seared sea bream with a hearty salsa verde,” says Dean Harper, Chef, Harper Fine Dining. “The sea bream’s naturally sweet taste harmonises beautifully with the tangy, herb-filled sauce. Accompanying it, grilled asparagus and a citrus-infused quinoa salad offer a refreshing contrast. In its peak season, sea bream shines with its versatility and abundance.”
Come autumn, richer and oilier fish varieties such as salmon, sea trout, and seabass lend themselves well to comforting dishes. Think smoked salmon risotto, sea trout with roasted root vegetables, or seabass served alongside sautéed mushrooms and truffle oil. “For autumn, I lean towards heartier, comforting fish dishes. Stews, soups, and whole baked fish served family-style are great ways to create warming, shareable meals. Bouillabaisse, seafood chowder, or a baked sea bass paired with autumn root vegetables offer deep, satisfying flavours that align with the season, while still offering versatility on the menu,” says Vanina Principi, Founder & Culinary Director, VP7 Smart Hospitality.
Elevating Traditional Fish Dishes
Classic fish dishes never fail to satisfy, yet a contemporary twist can elevate them significantly. Take traditional fish and chips—a staple on menus nationwide, this can be reinvented by offering tempura-battered fish with sweet potato fries and a wasabi pea purée. Dean recommends using line-caught haddock, upscaling it with a touch of luxury, saying; “A light beer batter, enhanced with activated charcoal, gives it a dramatic visual flair. The chips are triple-cooked to ensure they’re perfectly soft inside yet crisply golden outside, and then seasoned with sea salt and a whisper of truffle. Pair this with a homemade tartar sauce brimming with capers, pickles, and dill.”
Alternatively, try transforming your standard fish pie by using luxurious smoked haddock, prawns, and lobster sauce topped with parmesan mash for an indulgent upgrade.
Make Fish go Further
Fish also proves versatile for mass catering, ideal for schools, corporate events, and large gatherings. Dishes like baked fish goujons coated with wholegrain breadcrumbs, served alongside dips such as tartare or lemon aioli are ideal and have widespread appeal. Fish cakes loaded with potato, herbs, and white fish offer cost-effectiveness, flavour and satisfies hungry diners. It can be easily paired with seasonal salads or vegetables. “Fish croquettes, especially crab croquettes, have been a popular canapé choice due to their versatility and rich flavour,” recommends Vanina. “Fish-based pasta dishes, such as a creamy smoked haddock and spinach rigatoni or a seafood mac and cheese, are also great for larger events. They’re familiar but allow operators to introduce different types of seafood. Incorporating sustainably sourced fish into rice dishes, like paella or kedgeree, is another way to extend portions without sacrificing quality.”
Fish curries or stews are another excellent option—economical yet hearty and easy to portion. Spiced coconut fish curry or a classic fisherman’s stew featuring affordable, sustainably caught fish can cater deliciously to large numbers. “Buying the whole fish is a great way to make it go further, that way you can use the cheeks for a special and maybe cure down the smaller parts of the fillets to make brandade or use the smaller parts to make a tartare.” Says David Smith, Head Chef, The Dipping Lugger at Ullapool.
Chef Michel Roux is also a big champion of nose-to-tail cooking when it comes to fish, saying; “In terms of edible parts of the fish, there are options to consider such as baked fish heads, skin crackling, fish ‘mince’ from scraps, deep-fried fish bones for snacking and seared offal. With recent estimates claiming more than 75% of the actual fish is either used in animal feed or thrown away as waste, there is untapped potential in these fish parts, and opportunities for businesses and producers to capitalise while operating more sustainably.”
Fish for all times of the day
Fish doesn’t need to be restricted to lunch or dinner; its adaptability shines at breakfast and brunch as well. Smoked salmon and scrambled eggs or a smoked haddock kedgeree offer luxurious, protein-rich starts to the day. For afternoon tea or lighter snack options, think mini smoked salmon bagels or seafood tartlets.
At lunchtime, versatile dishes like fish tacos or poké bowls keep menus fresh and exciting. Evening meals allow for showcasing more sophisticated prep, with dishes such as seabass fillets with fennel salad or grilled swordfish steaks with Mediterranean vegetables. “Fish can-and-should be featured across all day parts on a menu,” enthuses Vanina. “A well-rounded offering ensures it’s present from breakfast through to dinner and snacks. One of the best ways to reduce waste and improve sustainability is by using every part of the fish. For example, fish cheeks served with a spicy mayo can make for an exciting starter, while whipped scallop roe pâté on sourdough offers a rich, umami-packed appetiser.
For breakfast, there’s a growing focus on Omega-3-rich options, so fish is a perfect addition. Smoked fish toasties, salmon and avocado bagels, or mackerel pâté on rye work beautifully as breakfast items.”
As the world’s resources are put under increasing pressure, sustainability should be a priority when sourcing fish. Actively encouraging diners to be more adventurous and try a wider range of seafood, such as John Dory or coley, is just one approach to contribute to a healthier marine ecosystem. This strategy can be combined with supporting local fishermen who use responsible fishing methods and connecting with industry bodies such as Seafish or the Marine Conservation Society to educate those tasked with sourcing ingredients.
Tips to reduce waste
Support a more sustainable, flavourful and respectful way of cooking by reducing waste and ensuring no part of our precious fish resources go unused.
Buy whole fish: Utilise all parts including fillets, cheeks, bones, and offcuts. For example, when herring skin is toasted or fried, it is a crisp, protein-packed garnish.
Make stock from scraps: Turn fish bones and heads into flavourful stocks or broths.
Use offcuts creatively: Transform smaller trimmings into pâtés, fishcakes, or fish pies.
Proper portioning: Pre-portion fish accurately to minimise leftovers.
Freeze effectively: Freeze excess fish immediately in airtight packaging to maintain freshness.
Offer specials: Create limited-time dishes using less popular cuts or surplus ingredients.
