![\"seafood](\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Seafood-News-11.jpg\")
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Following the recent cyber-attack targeting JBS, suspending operations at its nine beef processing plants across the US<\/span>, foodservice operators have been left unsure of their beef supply, leading them to look to seafood as a desirable alternative for the premium protein sector.<\/p>\n The beef supply chain already saw disruption due to the COVID-19 pandemic, seeing a spike in prices and a reduction in supply, and this latest news is leading chefs to explore options to keep customers satisfied.<\/p>\n “I am absolutely concerned with my supply chain; particularly around center of the plate,” says John Serock<\/span>, John Serock Catering, West Chester, PA.<\/span> “We have over 350<\/b> weddings and events scheduled this summer; all of which have set menus and pricing. We are actively considering how we can pivot from beef to more seafood-based menu items\u2014both center of the plate and in our appetizers,” he added.<\/p>\n Answering the call, Seafood from Scotland<\/span> is emerging in the US as a reliable and readily available protein source for foodservice, retail and consumers across the US. Seafood is Scotland’s<\/span> largest food export, reaching over 120 countries\u00a0with over 60 species available commercially including both wild- caught and farmed seafood.<\/p>\n The top seafood products readily available in the US from Scotland<\/span> include:<\/p>\n “Salmon is a big part of my menu offering. It has high perceived value and is easy to prepare. My guests love our grilled salmon with pearl couscous, fresh herbs, lemon and olive oil; it has become a signature item for us. We use seafood from Scotland<\/span> as we appreciate the consistent quality, availability and price” says John.<\/p>\n The cold and clear waters allow Scottish shellfish to mature in their own time, growing slowly to increase their sweet flavor, while salmon farmed in Scotland<\/span> has also been found to have increased omega-3 levels compared with other salmon producing countries, thanks to its optimal nutrient-rich environment. The 2020-2025 US Dietary Guidelines recommends a shift toward healthy eating patterns, suggesting the general population should eat at least 6 ounces of seafood per week with the aim to take in at least 250 mg per day of omega-3 fatty acids EPA and DHA.<\/p>\n The Scottish seafood industry is rigorously managed and regulated to ensure responsible fishing practices are employed, with minimal impact on the marine environment.<\/p>\n Scotland<\/span> holds more Marine Stewardship Council (MSC) accreditations than most EU countries and has been a pioneer in alternative approaches such as the Conservation Credits system. Scottish fish farmers and fishermen consider themselves to be custodians of the sea, proud to invest in sustainable practices that secure a continued living for themselves and future generations.<\/p>\n With over 300 expert processors, the Scottish seafood industry is renowned for consistency and skill; delivering against customers’ exact requirements from whole fish to live shellfish, retail-ready packs, wholesale consignments, private label, and value-added products. Find out more here<\/a>.<\/p>\n Following the recent cyber-attack targeting JBS in the US, foodservice operators are look to seafood as an alternative in the protein sector.<\/p>\n","protected":false},"author":5,"featured_media":7177,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[70],"tags":[496,495,66,490,492,494,491,469,493],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7176"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=7176"}],"version-history":[{"count":1,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7176\/revisions"}],"predecessor-version":[{"id":7179,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7176\/revisions\/7179"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/7177"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=7176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=7176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=7176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Enter Seafood from Scotland<\/h2>\n
![\"seafood](\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2021\/06\/pexels-terje-sollie-566345.jpg\")
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Geography Makes the Difference<\/h2>\n
Seafood Management and Regulation<\/h2>\n
\n\nTop Photo by Agustin Pi\u00f1ero<\/a><\/strong> from Pexels<\/a><\/strong><\/div>\nBottom Photo by Terje Sollie<\/a><\/strong> from Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"