Could there be more fish dishes?

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When it comes to ordering fish during a dinner out, many people likely think of one of two dishes: salmon or fish and chips.

But as Canadians’ access to fish products has increased in the past few years, consumption has also increased.

People see it as a sustainable food option that is high in protein, low in fat and an alternative to red meats, says Sylvain Charlebois, a professor at Dalhousie University in Halifax and director of the school’s Agri-Food Analytics Lab.

And, he says, people have embraced making the protein at home in their own kitchens.

“Ontarians have somewhat fallen in love again with fish and seafood cooked at home. It is yet another sign consumers are getting more adventurous,” Charlebois said.

Kyle Rennie’s trout dish at Trio Waterloo/Mike Pinke.

When fish is on local restaurants menus, consumers are buying it.

Bhima’s Warung in Waterloo has a relatively large selection of fish and seafood on the menu, according to chef and owner Paul Boehmer.

“We have always sold a lot of fish and seafood,” he said. “Our menus have always been heavy on that side.”

The Walper Hotel’s TWH Social prepares crispy trout with gnocchi, sorrel, yeast butter and grilled lemon that is something of an anomaly as a sales leader.

“It’s Cole Munro trout, and it’s currently our best selling entrée. That is interesting given that it is usually a beef dish that’s the bestseller,” said Nicole Hunt, executive chef at the Walper. Cole Munro is a rainbow trout producer near St. Thomas, Ont.

For more on this story, visit CBC-KW.

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