The HORECA sector, covering hotels, restaurants and catering, is one of the most influential buyers of seafood worldwide. Its purchasing choices reflect wider changes in how people dine, and several trends are shaping what reaches the menu.
Provenance is one. Guests increasingly want to know where their food comes from, and menus now name the origin of a scallop, a shrimp or a cut of fish. Specialty species are another: products such as carabinero shrimp, Hokkaido scallops and black cod have moved from niche ingredients to recognised menu highlights.
Consistency and portion control are a third. Kitchens that serve many covers need products in reliable sizes and formats, which is why grading and packing specifications matter so much in foodservice supply.
Finally, responsible sourcing and food safety continue to rise up the agenda. Buyers expect documented standards and dependable suppliers, and they increasingly favour partners who can provide both quality and transparency across the supply chain.