The huge popularity of sea bass on restaurant and pub menus is putting pressure on supplies, according to buying specialist Lynx Purchasing.
It is encouraging operators to use other species to vary menus and specials boards this spring and summer, in order to do their bit for seafood sustainability and also benefit from better quality and value from suppliers.
Rachel Dobson, managing director for Lynx Purchasing, said: "Over the past few years sea bass has moved from being a special to a regular dish on many menus, and we're now seeing it offered all year round by many operators in the branded pub and casual dining sector.
"The appeal of sea bass to chefs is that it has a delicate flavour that works very well with sauces and accompaniments, but there are other fish that fit the bill. Both pollack and cod are forecast to be in good supply, while flat fish including brill, dab, Dover sole, megrim and witch should also be at their best quality this spring."
The advice to make the switch from sea bass comes in Lynx Purchasing's Spring 2016 Market Forecast, which also sounds a warning note on the impact of the UK's unpredictable weather patterns on produce this spring.
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