November 2018 Digital Issue
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LOOKING BACK<br />
TH<br />
ANNIVERSARY<br />
HOOK,<br />
LINE<br />
AND<br />
SINKER<br />
1970s<br />
1977<br />
Tracing the<br />
foodservice<br />
industry’s<br />
relationship<br />
with seafood<br />
BY DANIELLE SCHALK<br />
To help combat dwindling stock<br />
and overfishing, which had driven<br />
fish and seafood prices up, a 200-<br />
mile fishing limit on Canada’s<br />
coasts was enforced in 1977. At<br />
the time, it was predicted it would<br />
take three to five years before the<br />
Canadian fishing industry saw the<br />
benefits of the new limits.<br />
1980s<br />
1982<br />
By the ’80s,<br />
restaurant-goers<br />
were becoming more<br />
adventurous in their<br />
seafood choices,<br />
looking beyond<br />
shrimp to a variety<br />
of “luxury-seafood”<br />
offerings. A 1982<br />
“Food Ideas” feature<br />
in F&H outlined the<br />
variety of ways these<br />
seafood offerings<br />
could be prepared,<br />
from casseroles to<br />
lobster crepes.<br />
“<br />
Today, restaurant<br />
patrons have become<br />
more adventurous<br />
in trying the sea’s<br />
treasures...<br />
F&H January 1982<br />
”<br />
1990s<br />
Italian-style clams in tomato sauce,<br />
lobster mac and cheese (top left inset)<br />
1998<br />
By the ’90s, Canadians<br />
had significantly<br />
expanded their seafood<br />
horizons — embracing<br />
dishes such as calamari,<br />
house-smoked salmon<br />
and ahi tuna — spurring<br />
operators to seek new<br />
and exotic ways to add<br />
wow factor to their seafood<br />
menus. A 1998 Food<br />
File detailed emerging<br />
offerings, including<br />
mahi-mahi, marlin<br />
and barracuda.<br />
2000s<br />
2002<br />
By the new millennium,<br />
Canadians had warmed<br />
up to the idea of eating<br />
raw fish, having<br />
developed a taste for<br />
sushi, which drove the<br />
popularity of Japanese<br />
cuisine overall. In fact,<br />
in a 2002 Food File story,<br />
F&H writer Liz Campbell<br />
noted that sushi’s<br />
popularity was such that<br />
office sushi runs had become<br />
“almost as common<br />
as a hamburger or<br />
pizza run.”<br />
iSTOCK.COM/LISOVSKAYA [CLAM SHELLS]; BHOFACK2 [LOBSTER MAC & N CHEESE]; LEREMY [FISH NET]; VIOLET-BLUE [SUSHI ROLL]; ZOKRU [BARRACUDA]; KORAKOTE KRAJANGRAT [FRIED CALAMAR]; ASMAKAR [FISHING BOAT]<br />
12 FOODSERVICE AND HOSPITALITY NOVEMBER <strong>2018</strong><br />
FOODSERVICEANDHOSPITALITY.COM
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