Chefs urged to think long term after 16% salmon price hike

By Hannah Thompson contact

- Last updated on GMT

Chefs urged to think long term after 16% salmon price hike

Related tags: Salmon

Chefs should think longer term when planning fish menus and are urged to consider alternatives to salmon, amid price rises of up to 16  per cent, purchasing company Beacon has said.

Salmon supply could be affected for the rest of the year and even into the Christmas period, the company said, due to factors including over-harvesting in Norway and Scotland after an outbreak of sea lice, unusually cold weather reducing fish growth, and toxic algae bloom found in Chile seriously reducing fish numbers.

The firm advised chefs to plan their menu creation further in advance and consider alternatives to salmon, such as sea trout, which it described as having a texture 'midway between salmon and farmed trout'.

Emma Warrington, senior food buyer at Beacon, said: “The market is volatile at the moment with demand continuing to outstrip supply, so our advice would be to start to look at alternative products…or factor in potential price increases for salmon products."

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