Fat Tuesday is quickly approaching and with it, the start of the Lenten season. As one of the most important events in the Catholic calendar, the 40 days of Lent offer a unique opportunity for restaurants and chefs to tap into a growing demand for seafood. During this period, seafood consumption is known to increase by a staggering 20%. With more than 62% of American Catholics observing Lenten restrictions, and refraining from eating meat on the 7 Fridays of the season, this is an excellent time to expand your fish offerings and capture the attention of a larger audience.
Statistics show that approximately 23% of the United States is Catholic, making this demographic a substantial market for seafood during Lent. As customers look to switch up their diets and try new and exciting seafood dishes, restaurants and chefs have the chance to showcase their culinary skills and highlight the best of their seafood offerings. With Fat Tuesday on February 21st and Ash Wednesday marking the start of the season, now is the perfect time to plan your menu and make sure you have enough supplies of fresh, delicious fish.
From cod and salmon to shellfish and shrimp, there are many delicious options to choose from. Whether you’re looking to create classic dishes or showcase your creativity with new and innovative recipes, the Lenten season is the perfect time to do it. As customers flock to restaurants and seafood markets, eager to try new dishes, make sure you’re ready to capitalize on this exciting time of year and give them the best experience possible.