Shrimp and lobster is being featured by more U.S. foodservice distributors and restaurants this winter and holiday season.
Houston, Texas, U.S.A.-based Sysco recently launched two new entree menu items that are designed to save restaurants significant labor: Portico Classic Shrimp and Portico Classic Crispy Pollock.
“The holiday season is upon us and for restaurants, that means the busiest time of year. But, labor in the restaurant industry remains tight and that means fewer hands to chop, prep ,and cook,” Sysco Chief Merchandising Officer Victoria Gutierrez told SeafoodSource. “Sysco has responded with a variety of products that help our customers cut down on labor needs without sacrificing their culinary standards.”
The company’s Portico Classic Crispy Pollock is made with wild-caught sustainable Alaskan pollock and the fillets are coated in panko breading for “exceptional crunch and a great bite,” the company said.
“The panko breading profile is new to our assortment of similar fish products; it is on-trend, provides a great crunch, and is very to-go friendly,” Gutierrez said. The shape and size of the hand-cut pollock fillets also allows for menu versatility; it can be used as a stand-alone center of plate item, on a sandwich, and more, she said
The affordability of pollock also ...
Photo courtesy of Sysco
