Ocean of Fish Diversity: taste, shape, texture and colour.

Fish are an extremely important part of the diet of people all around the world. On average, 24.4 kg of fish or seafood is being consumed per citizen in the EU each year. The most of them are being consumed by the Portuguese (an average of 57 kg per person) and the Spanish (an average of 46 kg per person). In turn, the average Pole consumes over 12 kg of fish and seafood per year, mainly pollock fish, herring and mackerel. New combinations of shapes, textures and colours in fish dishes tempt not only the palate, but also delight the senses. In addition to being rich in nutrients, fish can provide unforgettable culinary and aesthetic experiences thanks to the various ways of preparing them.

Fish snacks – unusual shapes for everyone.
Traditional fish snacks achieve completely new form through an innovative approach, not only to their taste, but also to their shape. For variety lovers, fish snacks in the form of chips or popcorn, delicate on the inside and crunchy on the outside, available in various degrees of spiciness, are the perfect choice. However, a fish ball, both deep-fried and cooked in an aromatic soup, is still a popular choice.

Creative forms for the youngest ones.
Classic-looking fish fingers have already become thing of the past. Manufacturers experiment with unusual forms, creating figurines with shapes inspired by fairy tales, sea animals, fish and elements of sea fauna. For the youngest gourmets, these are not only nutritious snacks, but also miniatures of the sea world that take kids on a fascinating journey through the ocean depths. Pieces of fish in a light, crispy dough take the form of a starfish, seahorse, shell or crab, and the addition of cheese filling - so loved by children, gives them a unique taste and attractiveness.

Breading – a variety of textures and flavours.
Fish breading can introduce a completely new dimension to the dish. In addition to the classic breadcrumbs or flour, there is a whole range of alternative breading that give the fish a unique look and taste. One of the latest trends is shrimp breaded in cornflakes with the addition of coconut flakes. Tartar-style breaded fish is also gaining popularity, combining the taste of pangasius with the delicacy of tartar sauce. Moreover, the famous chef James Martin suggests that before breading the trout, give it a bath in champagne instead of milk or water!

First of all, colour.
Playing with colour is another aspect that brings a unique character to the world of fish.
The use of natural plant dyes in spice mixtures already at the marinating stage gives the fish a unique appearance. In an innovative interpretation, Mi Cuit Salmon takes on a striking neon pink hue thanks to dye from beetroot, red cabbage and potato. In turn, saffron gives fish dishes an intense yellow colour and a spicy-oriental flavour. Dark blackcurrant sauce, softened with honey and enhanced with red wine with chili, is a tasty addition with a beautiful colour. These deep colours correspond harmoniously with the intensity of flavour, while deepening the pleasure of eating.

To sum up, fish doesn't have to be boring. The richness of the world of fish dishes opens not only a culinary, but also an aesthetic journey through an ocean of diversity of taste, shape, texture and colour.
Every connoisseur will find something for themselves in this maritime symphony of flavours.

At PROMAR, we follow the latest trends and draw inspiration from them when creating our products. We will be happy to advise you in selecting the appropriate flavour, form, breading, tempura, filling for fish dishes and snacks.
Do not hesitate to contact us!