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trends FE&S; reports on the hottest trends in tabletop design, concept development and other areas of the foodservice industry — both at the back and front of the house. by Amelia Levin, Contributing Editor Seafood Comes Ashore 18 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 Move over pork — seafood's swimming toward the center of the plate as the new "charcuterie" trend, from crudo to tartare, smoked and sausaged. Seafood charcuterie's ranking under the appetizer section of the National Restaurant Association's What's Hot chef survey. This can include raw seafood preparations as well as others that are smoked, cured and formed into sausages and pates. #4 FE&S;: What's one of your favorite raw seafood dishes on the menu? MM: With our specialty being fresh, sustainable and locally sourced seafood, what better way to show it off than in its true raw state? The tuna tartare is prepared very simply with soy sauce, rice wine vinegar, our own sesame seed spice blend and two sauces — a cilantro cream and sriracha aioli that we add liquid nitrogen to and freeze tableside for another dimension of texture that melts down as you eat it. We top off the dish with fried lotus root chips and a tempura crunch. FE&S;: You also have a crudo on the menu? MM: The Halibut Crudo is prepared using the freshest Alaskan Halibut we can fnd. We use a local vendor who imports it directly from several com- mercial boats in Alaska, and it hits our dinner tables in 72 hours or less. We slice the fsh paper thin, fan it out and top it with an olive oil powder made with oil from a local farmer in Georgia and maltodextrin, which creates the powder. For the dish we also make spicy lime dressing with soy, fresh lime juice, grated garlic, ginger and a splash of sesame oil. FE&S;: What's the most important thing when working with raw seafood? MM: Proper storage is key. We hold all of our seafood in the cooler that is kept at a constant 36 degrees, and we ice down the fsh when we receive it. When it comes to preparation, the fsh should be the star of the show. We only want to enhance the favor of the seafood with other ingredients. Q&A; With Mike Molloy, executive chef, deep blu seafood grille, Wyndham Grand Jupiter at Harbourside Place, Orlando Seafood Sausage Ben Pollinger, executive chef at Oceana in New York City, makes a "Seafood Schlachtplatte" featuring two diferent seafood sau- sages — a weisswurst using striped bass and monkfsh emulsifed with egg whites and ice, and a smoked salmon bratwurst blended with monkfsh, a little egg and cream and spiced with coriander and caraway. The sausages are hot smoked and grilled before service. Trending Raw Seafood Dishes: CRUDO — the Italian word for "raw"; thinly sliced, raw fsh dressed with a marinade only seconds before service. "When creating crudo I look to balance the texture of the fsh with favor. For an oily fsh like mackerel, I tend to use more acidic fa- vors such as escabeche marinade or pickled vegetables to balance it out. With a leaner fsh like fuke, I like to incorporate richer favors like smoked egg yolk." — Marjorie Meek-Bradley, Executive Chef, Ripple and Roofers Union, Washington, D.C. TARTARE — diced raw seafood tossed in a light dressing or marinade. POKE — a raw seafood salad popular in Hawaiian cuisine often combined with seaweed, onion, chiles, an oil and an acid. TIRADITO — a Peruvian-style dish of thinly sliced raw fsh, similar to crudo or sashimi typically served with leche de tigre, a light and milky dressing made with citrus juices, onion, chiles and fsh sauce or broth.