Have you ever wondered what chefs think about sourcing and utilizing frozen seafood? A large cohort of chefs specializing in seafood preparation were tasked with evaluating four species of frozen seafood and asked to explain how they might tell their waitstaff to describe the flavor, aroma and texture in order to sell the fish to a customer. Learn about this first of its kind research where we will show the methods we used and results depicted in correspondence analysis maps that visually explain, with both sensory descriptors and elicited emotions, how chefs describe and emotionally react to four frozen seafood species. Through mean impact charts we see which attributes are most associated with both increasing and decreasing the overall liking of the species. Chefs also rated the products on just-about-right scales, which helped inform which product attributes can lead to increased or reduced sales. We will also share the importance sustainability plays in the purchase of seafood for restaurants as well as chefs’ most important reasons to purchase more seafood. Hear about where restauranteurs most often get information about the quality of the seafood they buy and how often they consider purchasing frozen over fresh, including their top reasons for buying more than one service of frozen seafood at a time. We will describe specific information that will increase their confidence in frozen seafood quality and which catch phrases most effectively describe it.
