Omega-3s Rising

Chains, such as Rockfish Seafood Grill—which operates several seafood restaurants in and around Richardson, TX—also take the opportunity to point out the high omega-3 content of some dishes. Virginia Pivonka, director of procurement, says it’s difficult to tell how many people are ordering omega-3-rich seafood dishes specifically for the omega-3 content, but that it is clear diners are looking for ways to eat better-for-you foods. “People don’t necessarily tell us why they are choosing a certain dish,” she says, noting that they feel like they’re getting a lot of diners in who just want to eat healthier. “The lighter and healthier fare is pulling in healthier diners that know that we definitely have choices for them.”

Omega-3s are catching on, according to Pivonka. “I think there is more information out there and, people are trying to be healthier, whether it’s the baby boomers getting more up in years and having to pay more attention or people just wanting to be healthier in general.”

GRASS-FED DECISIONS

Ric Orlando, chef-owner, New World Cooking Co., in Saugerties, NY, puts on the menu that many of his beef dishes come from grass-fed cattle, or grass-fed and grain-finished, and then relies on servers to tout the health advantages of these dishes, including their high omega-3 content.

“I’m in a very astute market,” Orlando says of his northern New York Hudson Valley location. Asked if omega-3s have hit the general lexicon or are still of interest primarily to those very interested in food and nutrition, he says he would estimate that awareness is a 4 to a 6 on a scale of 1 to 10. “I think a lot of people know they’re supposed to eat fish, but not as many people know what kind of fish,” he says, noting the grass-fed beef, as well as salmon, flies out of the kitchen, and that some people do tell him or the servers that they are looking for the omega-3 boost of his dishes.