Diversify Your Dinner Plate: How Restaurants Can Lead with Smart Catch and Sustainable Seafood
- darren wong
- Sep 30
- 3 min read
A New Wave in Dining
Sardine cakes, jellyfish stir fry, and seaweed brownies aren’t just adventurous eats anymore, they’re the future of sustainable seafood. Across the country, chefs are embracing innovative, eco-conscious ingredients to create exciting dining experiences. Moving beyond traditional favorites like salmon and shrimp isn’t just about trying new flavors; it’s also a strategy to eat healthier, save money, and protect our oceans.
By partnering with programs like Smart Catch, restaurants can confidently feature responsibly sourced, lesser-known species that positively impact both local communities and the global seafood supply chain.
Why Our Seafood Habits Need to Change
Seafood is a powerhouse protein rich in omega-3 fatty acids (EPA and DHA), but in the United States, just 10 species make up 90% of seafood consumption. This heavy dependence on a handful of species has led to overfishing, high prices, and ecological strain.
By integrating lesser-known, responsibly harvested species like sardines, oysters, or redfish, chefs can diversify their menus while supporting fisheries that are abundant, underutilized, and more sustainable.
For example, many New England fisheries, including mackerel and whiting, landed less than half of their allowable catch. That’s an untapped opportunity for restaurants to deliver fresh, sustainable options while boosting local economies.
Lessons from the West Coast Groundfish Fishery
The West Coast Groundfish Fishery is a remarkable success story. Declared a federal disaster in 2000 due to overfishing, the fishery has since rebounded and now earns a “Best Choice” rating from the Monterey Bay Aquarium Seafood Watch.
Despite the recovery, demand remains low because many consumers (and, by extension, menus) stick to familiar options. By featuring these underutilized species, restaurants can help drive demand and keep the success story alive while offering diners something truly unique.
Chefs as Leaders of Change
“Customers look to chefs for guidance on what they are willing to eat. If they only see cod, shrimp, and salmon, consumers won’t be more adventurous. Chefs have an opportunity to help people look at seafood differently.”
— Vinny Milburn, 5th Generation Fishmonger, Greenpoint Fish & Lobster
Chefs have always been tastemakers and trendsetters. By embracing Smart Catch and highlighting lesser-known but delicious seafood options, they can:
Educate diners about responsible seafood choices.
Support sustainable fisheries and aquaculture operations worldwide.
Create culinary excitement with innovative menu items that stand out.
Why Restaurants Should Act Now
The shift toward sustainable dining isn’t slowing down. Consumers are actively seeking out restaurants that prioritize traceability, transparency, and environmental stewardship. Implementing Smart Catch helps restaurants meet that demand while improving the health of our oceans.
It’s not just about conservation; it’s a strategic business move that:
Builds trust and loyalty with diners.
Differentiates your restaurant in a competitive market.
Supports local economies and global ecosystems.
Get Started with Smart Catch
Ready to diversify your menu and lead the way in sustainable seafood? Here’s how to take action:
Join the Smart Catch program to access tools and expert guidance.
Collaborate with trusted suppliers to source sustainable and underutilized species.
Educate your staff and diners on the importance of responsible seafood sourcing.
Promote your sustainability efforts on menus, social media, and in-store signage.
For more information on Smart Catch and sustainable menu ideas, visit Where Food Comes From Smart Catch or reach out to our team for support in finding species that meet your culinary and sustainability goals.
Meet Our Contributor
C.J. Scott
C.J. Scott is the Marketing & Communications Manager at Where Food Comes From, Inc., bringing expertise in business, marketing, and communications across seafood, sustainability, and consumer packaged goods. She has led campaigns highlighting sustainable seafood in the U.S. and internationally, collaborating with chefs in Southeast Asia and Europe, and drives initiatives across the broader CPG landscape, including Organic, Non-GMO, and Upcycled Certified products. Driven to create and connect, she develops narratives from complex supply chain and certification topics that inform, inspire, and engage diverse audiences.