Seafood entree featuring Octopus offered on occasion at USS Nemo RestaurantMaking reservations to eat at the best seafood restaurant in Naples, Florida is an obvious dining choice when you’re here. Traditionalists can look forward to dependable favorites such as teriyaki salmon and grilled tuna.  But what if you are looking for something more adventurous?  Seafood never gets old, and here are five of the top seafood trends to prove it.

Seafood Charcuterie

Charcuterie comes from the French words “chair” meaning “flesh,” and “cuit,” or “cooked.” When they think of charcuterie, most people think of meat, whether it is ham, bacon, sausages, or pate.

One new trend in seafood is including fish and shellfish in the charcuterie category. No law says charcuterie cannot include fish, and our fish restaurant in Naples is going full steam ahead. Octopus salami and scallop shavings are examples of the new kind of charcuterie, straight from the sea.

Fish Collar

While we’re talking charcuterie, let’s talk about the actual cut. Steaks and filets are still most common and great sources of flesh, but there is another cut that is becoming better recognized. It is the fish collar. It is the piece that runs along the fish clavicle beneath the gills. It includes not just the meat, but also a bit of tasty fat, which lends flavor and moisture and is, of course, rich in heart-healthy omega-3 fats. If you know your fish anatomy, you can figure out there are only two fish collars per fish – so this can be a highly sought after cut.

Lesser Known Fish

While we’re on the subject of lesser known cuts, what about lesser known or underappreciated species? For example, lion fish are known as an invasive species, but how often do you hear about their culinary benefits? One new trend in seafood is increased use of species such as the lionfish, whether you find them grilled Bahamian style or battered and fried. Ask your server at the best fish restaurant in Naples, FL what you should try.

Flavors from Around the World

As you think about tasting lesser known fish, there is no need to give up on old favorites. One new trend in seafood is the use of ethnic flavors in cooking. Our menu includes seafood ceviche, after the indispensable Latin American dishes, poutine, a classic French Canadian side, and Japanese-inspired sashimi salad for starters, and entrees ranging from Italian pasta to Indian tandoori.

Can’t decide what you’re in the mood to try? Why not a fusion dish, such as won-tacos with pico de gallo for your appetizer, and seafood mixed grill as a sampler?

Seafood Holding Its Own

Seafood is no longer relegated to being a forgotten appetizer or sharing space on your plate with a slab of meat as part of a surf and turf entrée. Seafood is now acceptable as the appetizer and main course, with no need for meat or poultry to round out the meal. Start with shrimp tempura or sashimi salad, and move on to redfish, grouper, or any other fish or seafood, and you will not miss the meat.