As college dining tips upscale, seafood dishes are the segment’s quickest-growing entrees at lunch and dinner, according to Technomic’s2017 College & University Trend Report. Sushi tops the list, with the number of college operations serving the item up by 40% from two years ago. By the same metric, fish and shellfish dishes grew 23% and 20%, respectively. Here’s how some C&U operators are leaning into seafood-centric fare.
The University of Massachusetts at Amherst hosts a weekly fish fry featuring dogfish, a type of shark that’s locally abundant. Up to 150 pounds of dogfish are served during each Friday event, and the fish is also menued throughout the week in stews and wraps.
To prevent students from flocking to off-campus sushi spots, FSDs at the University of Southern California in LA sought to spotlight premium Asian fare at Fertitta Cafe, which opened last year. Made-to-order sushi is served alongside bao, banh mi sandwiches and noodle bowls.
To make the tikka masala offered at University Center in Chicago pescatarian friendly, culinary director Larry Posen replaced the entree's traditional chicken with cod. Vegetables, soy milk and curry paste round out the dish, which is served at the center’s “Streets of Chicago” station.
At the University of North Dakota in Grand Forks, chef Greg Gefroh stretches wild halibut filling for Yucatecan Grilled Fish Tacos with a salad featuring corn, quinoa and cherry tomatoes.
The final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.