We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.
Chef Renee Erickson of Seattle’s The Whale Wins had this to say when we asked her what the future of food holds: “I’m hoping people will talk about herring. There’s a lot of it.”
The small, tasty fish are packed with omega-3s and are a staple at Swedish, Dutch and Scandinavian tables. Often pickled, smoked or eaten raw, herring are fishy fish and therefore somewhat of an acquired taste. But we promise it’s worth it. Get a jump on the trend with these three delicious herring recipes.