Seafood World Pulse | 17-25 January 2026

Dining experience remains a key driver, as restaurants continue to develop premium and unique seafood menus to attract younger consumers and encourage repeat dining. This reflects a broader consumer preference for new flavours and differentiated experiences. According to Delish (20 January 2026), the Red Lobster restaurant chain has relaunched its annual Lobsterfest, introducing new menu items such as Crispy Dragon Teriyaki Lobster, Lobster Pasta au Gratin, and Lobster Boil, alongside seafood-themed cocktails. The initiative signals that menu-led campaigns remain a core strategy in the US seafood restaurant market. (Delish)

The Sun (21 January 2026) reported that the return of Lobsterfest coincides with four major changes at Red Lobster, extending beyond menu innovation to include the adoption of AI-driven customer service tools. Despite minor workforce restructuring, the brand remains focused on revitalisation through engaging dining experiences and menu innovation. (The Sun)

The shrimp market continues to show strong growth momentum, according to Grand View Research, with shrimp remaining one of the most in-demand seafood ingredients across both retail and foodservice channels. Demand is expected to remain particularly strong in the Middle East and Africa through 2033, driven by the popularity of shrimp-based Asian and Mediterranean cuisines. (Grand View Research)

SeafoodNews, citing insights from the Global Seafood Market Conference, noted that seafood usage in the US foodservice sector is expected to decline in 2025, particularly for shellfish categories such as oysters, mussels, crabs, and lobsters. However, sushi, shrimp, and deli-style seafood items continue to show positive momentum, highlighting a shift toward products that offer convenience and innovation. This trend suggests consumers are increasingly favouring seafood options that are easy to prepare, flavour-forward, and offer strong value. (SeafoodNews)

Mordor Intelligence reaffirmed that the global seafood market remains on a growth trajectory, with frozen and processed seafood accounting for a significant share of consumption. While wild-caught products still dominate overall market volumes, long-term growth is expected to be driven by products that align with consumer demand for convenience and quality. (Mordor Intelligence)

The Nasdaq Salmon Index and Statistics Norway reported a slight decline in Norwegian salmon farmgate prices, attributed to increased production volumes combined with temporary flight disruptions across Europe caused by snowstorms. Analysts from DNB and Pareto Securities forecast that 2026 could become a record-breaking year for salmon profitability, as global demand continues to outpace supply growth. (Nasdaq Salmon Index / Statistics Norway)

Nofima Research Institute announced the introduction of a new innovative thawing technology in Norway that helps maintain fresh-like texture and quality in frozen fish. The development is expected to reduce reliance on high-carbon air freight, enabling a shift toward lower-emission maritime transport. (Nofima)

Salmon Expert News reported that the Chilean Salmon Industry Association has unveiled a new 2026 strategic plan aimed at reducing antibiotic usage by a further 20%, following record-low levels achieved last year. The initiative is designed to meet increasingly stringent food safety standards in North American markets. (Salmon Expert News)

Green Queen Media noted that food technology companies in Singapore and the United States have expanded trials of cell-based salmon, bringing the product into premium restaurant settings in New York and Tokyo during the past week, signalling early-stage commercial exploration in high-end dining. (Green Queen Media)

SeafoodSource reported growing adoption of smart packaging solutions, with major exporters implementing QR codes linked to blockchain systems. These allow consumers to verify traceability back to the farm of origin, including carbon footprint data for individual products. (Seafood Source)

The Global Seafood Market Conference (GSMC) in the United States is currently ongoing, focusing on price trends and consumer behaviour outlooks for 2026. Meanwhile, ahead of Seafood Expo Global in Barcelona this April, Thai and Norwegian brands have begun announcing booth launches and new product innovations to be showcased at the event. (Seafood Expo Global – Official)

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