By Fiona Robinson, SeaFood Business editor in chief  3/15/2010 6:34:23 PM 

Consumers may see more use of raw fish, whole fish, fish tacos and all-in-one pot feasts at restaurants in the future, according to Aaron Noveshen, founder of The Culinary Edge in San Francisco.

Noveshen outlined what suppliers and manufacturers can expect for upcoming restaurant trends during yesterday’s conference session, “Coast to Coast Innovation: Five Profit-Driving Trends from America’s Top Independent Seafood Restaurants.”

The first trend is raw seafood, including sushi, crudo and ceviche. The latest product development in this area has been crudo, menued at such upscale restaurants as Esca in New York and Bar Crudo in San Francisco. Crudo is raw fish either paired with other flavors or slightly marinated or garnished. As of this month, there are 92 menus in New York mentioning crudo, according to TCE Research.

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Aaron Noveshen is also co-founder of Pacific Catch restaurants.