Quick & easy seafood for Lent
 SeaPak offers three new frozen seafood entrees for families who want healthy, quick and easy to prepare meals. SeaPak’s Roasted Garlic Encrusted Flounder with Sweet Tangy Asian Style Sauce offers all-natural, hand-cut Alaskan fillets of flounder encrusted with roasted garlic and crispy golden breadcrumbs and paired with a sweet and tangy Asian style sauce. Each 12 oz. carton contains two 5 oz. fillets along with 2 oz. of sauce and can be made in less than 24 minutes. SeaPak Salmon Nuggets are bite-sized servings made with wild-caught Pacific salmon and coated in crispy, lightly seasoned breadcrumbs, that can be eaten entrée, mini-meal or appetizer in less than 14 minutes. Also available beginning this Lenten season is Parmesan Encrusted Tilapia with a Cheesy Tomato Sauce, made with all-natural, hand-cut tilapia fillets encrusted with parmesan cheese and crispy golden breadcrumbs and paired with a cheesy tomato sauce. Each 12 oz. carton contains two 5 oz. fillets along with 2 oz. of sauce and can be served in less than 24 minutes. For more information visit www.seapak.com.
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Light & Easy Seafood
 Young’s has launched a new range of Light and Easy frozen prepared seafood meals to target health conscious consumers. The range consists of seven new recipes that can be cooked in the microwave or oven and are low in fat, with 30% less fat than Young’s standard range of meals and less than 300 calories per serving. The new line includes: Smoked Haddock Bake, Fish Bake with Carrots and Peas, Fish Bake with Broccoli and Sweetcorn, Fish Fillet in a Cheese and Chive Sauce with Carrots and Green Beans, Fish Fillet in a Parsley Sauce with Carrots and Peas, Salmon Crumble, Ocean Crumble and Prawn Curry with Rice. Young’s Light & Easy line also carriesYoung’s ‘Fish for Life’ label to ensure that the fish has been sustainably sourced. The Light and Easy range from Young’s is available in Morrisons, Asda, Sainsbury’s and Tesco stores nationwide. For more information visit www.youngsseafood.co.uk.
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Top Crust
.jpg "Aqua Star's new Top Crusted Sun-dried Tomate Sole") Aqua Star's new Top CrustedTM Sun-dried Tomate Sole, an entry in the 2010 Alaska Symphony of Seafood new product competition, is bringing to market skinless ready to cook sole filles with a crunchy sun-dried tomato and basil breadcrumb topping that can be baked in the oven or placed on the grill. The package comes with two portion sizes of fish, contains no artificial colors, flavors, or preservatives, is trans fat free, and contains 1.2 grams of Omega3 Fatty Acid per serving. Contact Aqua Star in Seattle 206-448-5400 or 800-232-6280 or Toronto 905-850-8740 or 800-963-0269 or visit their Web site at www.aquastar.com.
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Panko Innovation
 American Pride Seafoods has introduced a new line of Panko breadcrumb coatings in their new Pank-O-LiciousTM line of products. The product line consists of both deep-fry and oven ready coatings and flavors that include “Seasoned Panko” and “Kickin’ Buffalo Panko” products. Pank-O-Licious™ products are available in Tilapia, Cod and Alaska Pollock species and as tenders, mini slider and fillet portion sizes ranging from appetizer to sandwich to entrée. Contact American Pride Seafoods of New Bedford, MA at (508) 997-0031 or visit their Web site at www.americanprideseafoods.com.
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A European Tradition
 Herring is a new addition to Ducktrap River of Maine's all-natural product line. Herring Center Cuts are available in wine sauce or cream style and are both OU Kosher certified. Herring is part of an old European tradition and due to its great health benefits has also gained the interest of younger generations. The products are available in 8-ounce or 1-gallon containers. The herring in wine sauce has a shelf life of 120 days refrigerated, while the cream style product has a 90-day shelf life. Contact Ducktrap River of Maine at (800) 434-8727 or visit its Web site at www.ducktrap.com.
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An antipasto favorite
 New to MacKnight Smoked Foods' product line is air dried smoked salmon, also called smoked salmon prosciutto. Atlantic salmon fillets are cured with all-natural ingredients for a minimum of 22 hours, then smoked in AFOS smokers for 28 hours. The fillets are then dried in MacKnight's drying rooms for at least six days. The product's refrigerated shelf life exceeds 45 days before opening. If frozen, the product does not turn pale when defrosted but maintains its color and firm texture. The smoked salmon prosciutto is kosher and if lightly cooked tastes like bacon, but without the saturated fat. Available in 5-pound half hams for $10 per pound; 3-, 4-, 8- and 16-ounce pre-sliced retail branded and private-label packs for $10.50 per pound; and 2-pound pre-sliced deli-counter packs with 4-ounce interleaves for $9 per pound. Contact MacKnight Food Group at (305) 778-5145 or visit its Web site at www.macknight.com.
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High IQ fish
 Smart Salmon wild Alaska sockeye salmon fillets are new from Shining Ocean. Three all-natural sauces are available: Australian Ginger, Huli Huli and Kenyan Coffee Barbecue. Sockeye salmon are rich in omega-3 fatty acids, are one of the world's best food sources of vitamin D, and are high in antioxidants astaxanthin and selenium. The product is packaged in pouches with vibrant color photography and is microwaveable using a steam-vent technology. The salmon must be thawed prior to cooking. Contact Shining Ocean at (800) 935-6464, or visit its Web site at www.smart-salmon.com.
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Ready for the plate
.jpg "PanaPesca") PanaPesca Seafood has introduced a new line of frozen seafood meal kits under the PanaReady brand. Mixed Clams Sauce for pasta, Paella, Seafood Medley for rice and spaghetti and Seafood Sauce for pasta contain a wide variety of seafood, including calamari, mussels, shrimp and clams. Each meal kit can be prepared in 10 minutes or less and can be combined with pasta or rice (the paella kit includes rice). Each package with pasta yields four 8-ounce portions. The line, produced and packaged in Italy, is now available for the U.S. retail market. As a member of the Italian-based PanaPesca Group, PanaPesca USA pinpoints the best worldwide sources of particular seafood species with plants and offices in Argentina, Chile, Uruguay, Italy, Morocco, Thailand, India and the United States. Contact PanaPesca USA at (781) 829-9019 or visit its Web site at www.panapesca.com.
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Restaurant-quality meals
 High Liner Foods (USA) has introduced the Sea Cuisine product line of frozen ready-to-cook meals. The line includes 12 flavors including jumbo shrimp, wild Pacific salmon, tilapia and wild Pacific cod finished in either a crust or glaze. The encrusted seafood meals include Summer Herb Crusted Cod, Parmesan Crusted Tilapia and Tuscan Parmesan Crusted Shrimp. The glazed frozen fillets are Lemon Pepper Tilapia, Lemon Dill Salmon and Teriyaki Salmon. The convenient, chef inspired seafood meals are packaged in heavy-duty recyclable trays that feature a full-color lid with a photo of the finished product and transparent window to allow consumers to see the product. The packaging features an integrated microwave steam cooking technology that produces moist and flaky fillets. The SRP per package is $7.99 and the line is available for retail and club store applications. Contact High Liner Foods (USA) at (978) 750-5303 or visit its Web site at www.highlinerfoods.com.
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Go for the grill
 Inland Market Premium Foods introduces Pan-Grilled Seafood to its value-added product line. Three flavors are packaged in a pan that can be grilled, baked or cooked in the microwave: Tuscan Shrimp basted in Parmesan garlic butter with calamata olives and roasted peppers; Barbecue Shrimp basted in sweet and smokey barbecue sauce with savory spices; and Asian Glazed Salmon skewered and based in sweet chili garlic sauce. The product is merchandised frozen for optimal shelf life and eliminates shrink. Contact Inland Market Premium Foods, a division of Inland Seafood, at (800) 883-3474, visit its Web site at www.inlandmarketpremiumfoods.com.
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A taste of Maine
 Linda Bean's Perfect Maine™ wild Maine shrimp pie includes one-third pound of Maine shrimp in a savory shrimp sauce. The pie has a whole Maine lobster claw on top, surrounded by a double crust. The lobster is sourced from Port Clyde and Vinalhaven, Maine, and the shrimp are harvested by Maine fishermen. Contact Port Clyde Lobster Products at (207) 372-8686 or visit its Web site at www.lindabeansperfectmaine.com.
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Green shrimp
 Healthy Oceans® farmed shrimp are produced without the use of antibiotics, chemicals, hormones, additives or preservatives. The retail bagged shrimp are available in five product forms: premium cooked tail-on, cooked EZ peel, raw EZ peel, raw tail-on and raw tail-off. The Healthy Oceans shrimp line is packaged in a biodegradable bag that breaks down into humus within months. The shrimp, certified sustainable by Naturland and Best Aquaculture Practices, is produced in partnership with the New England Aquarium and the Association of Zoos & Aquariums. A portion of the proceeds supports worldwide ocean conservation efforts via the Conservation Endowment Fund. Contact Orion Seafood International at (603) 373-1042 or visit its Web site at www.healthyoceans.com.
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Authentic Louisiana cuisine
The New Orleans to You brand charbroiled oyster kit with Romano cheese and garlic butter is available from Crystal Seas Oysters. The kit contains 12 IQF Gulf Coast oysters on the halfshell, and individual packages of garlic butter sauce and Romano cheese. Customers can easily cook the oysters to recreate a New Orleans recipe at home. Available in 12-unit cases, the oysters have a 12-month shelf life. Contact Crystal Seas Oysters at (228) 452-2722, visit its Web site at www.crystalseasoysters.com.
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Artisan smoked salmon
 Elderflower Cured Organic Gravadlax from The Organic Smokehouse is cured in a mixture of Sicilian lemon juice, fragrant organic elderflower, salt pepper and sugar. The organic salmon are farmed in Scotland. Contact MacKnight Food Group at (305) 778-5145, visit its Web site at www.organicsmokehouse.com.
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Retail tilapia meals
Lillian's Healthy Gourmet Tilapia Meals from HQ Sustainable Maritime include Sweet Chili Citrus Tilapia with wild rice and vegetables and Roasted Tomato Tilapia with saffron rice and vegetables. Both meals can be cooked in the microwave for 6 minutes or baked for 25 to 30 minutes. The product is certified sustainable by the Best Aquaculture Practices. Contact HQ Sustainable Maritime Industries at (206) 621-9888, visit its Web site at www.hqfish.com.
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Gluten-free goodness
 Natural Seafood Bites is a gluten-free, Marine-Stewardship Council-certified appetizer line now available from Blue Horizon Organic Seafood Co. The product is free of preservatives, antibiotics and trans fats. Varieties include Salmon Cake Bites made with Alaskan salmon; Crab Cake Bites, Maryland-style mini crab cakes made with real crabmeat; Fish & Chips Bites made with pollock and Northwest potatoes; and Albacore Tuna Bites with sweet chili and ginger. Each box contains 12 pieces at just 80 calories per serving and a suggested retail price of $4.99. Contact Blue Horizon Organic Seafood at (831) 685-1648 or visit www.bluehorizonorganic.com.
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Dip into seafood
 Tryst Gourmet introduces a premium line of 7-ounce seafood dip and spreads. Six flavors made with real seafood include Maine lobster and shrimp, spicy crab and shrimp, spinach and artichoke with crab and shrimp, smoked salmon and crab, Cajun crab and shrimp and Maryland style crab. Contact Tryst Gourmet at (781) 635-6098 or visit www.trystgourmet.com.
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The great white fish
 QVD is reintroducing its pangasius (swai) fillets in 1- and 2-pound retail bags under the BasaVina® Pearl and BasaVina® Ruby brands. The lean, mild, sweet-tasting freshwater fish is farmed in Vietnam. The Pearl line features swai fillets, loins and rolls, while the Ruby brand includes premium CO-treated fillets. In addition to swai, QVD is launching a retail product line called Vina Blue®, which is farmed barramundi. Contact QVD at (425) 637-0090 or visit www.qvdseafood.com.
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Seafood soup
 Ivar's Seafood, Soup & Sauce has added two products to its foodservice seafood chowder line. Pier 54 Clam Chowder is packed with sea clams, vegetables, Red Bliss potatoes, real cream and butter. It is available in three 4-pound bags of soup concentrate, which yields 36 8-ounce servings. Wild Alaskan Smoked Salmon Chowder features wild Alaskan keta salmon smoked in the traditional Northwest style over native hardwood. It is available in three 4-pound bags of soup concentrate and three 7-ounce bags of smoked salmon, which yields 38 8-ounce servings.
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Fine fillets
 Eastern Fisheries, the world’s largest scallop provider, adds SeaFine frozen sole fillets to its product line. Caught in the cold, pristine waters of Alaska, Eastern’s premium sole is naturally low in fat and calories. Consistent and fresh, the flaky fillets are skinless, boneless, mild in flavor and can be lightly breaded or prepared with simple sauces. Frozen fillets are packaged in bulk or in 1-, 2- or 3-pound gusseted bags and are available to all market segments. Also new to the SeaFine brand are whole flounder fillets with panko-style breading. This product is dual purpose, bake or fry, and suitable for broad use in all market segments and meal applications. Contact Eastern Fisheries at (508) 993-5300 or visit www.easternfisheries.com.
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Restaurant shrimp at home
 Tampa Maid’s oven-ready jumbo butterfly shrimp are premium P&D shrimp butterflied and coated with unique oven-ready breadcrumbs. The shrimp are trans-fat free yet deliver a golden, crispy crunch that delivers restaurant-quality flavor to the table. After baking for 10 to 12 minutes, the butterfly shrimp can be served as a delicious snack or hearty meal served with cocktail sauce or a dipping sauce. Contact Tampa Maid at (800) 462-5896, ext. 350, or visit www.tampamaid.com.
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Classic cuisine
SeaPak Shrimp Co. has expanded its Culinary Classics retail line to include four new meals. Dijon Crusted Tilapia has a rich flavor that comes from the crumb coating accented with roasted garlic and Dijon mustard. Encrusted Wild Salmon is coated with sun-dried tomatoes, garlic, cheese and breadcrumbs. The Asian Sesame Salmon is a wild salmon fillet seasoned with traditional Asian flavors and marinades. Parmesan Encrusted Flounder is made from a hand-cut fillet, coated with a mix of panko breadcrumbs, Parmesan cheese and a blend of herbs. Each package contains four fillets and is available for a suggested retail price of USD 6.88 (EUR 4.88). Contact SeaPak Shrimp at (888) 732-7251 or visit www.seapak.com.
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The great white fish
 QVD is reintroducing its pangasius (swai) fillets in 1- and 2-pound retail bags under the BasaVina® Pearl and BasaVina® Ruby brands to the U.S. market. The lean, mild, sweet-tasting freshwater fish is farmed in Vietnam. The Pearl line features swai fillets, loins and rolls, while the Ruby brand includes premium CO-treated fillets. In addition to swai, QVD is launching a retail product line called Vina Blue®, which is farmed barramundi. Contact QVD at (425) 637-0090 or visit www.qvdseafood.com.
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Shrimp and crab
Phillips Foods has introduced two new products to its foodservice line. Phillips Stuffed shrimp are 31.35 count, tail-on, deveined and butterflied shrimp topped with Phillips crabmeat and mixed with a blend of seasoning and spices. The product can be baked or broiled. Phillips Stuffed Crab Backs feature crabmeat blended with a spicy mix of seasonings displayed in a crab shell. The predominant flavors are crabmeat with a touch of mustard and green and red peppers and can be baked, broiled or fried. For more information, contact Phillips Foods at (888) 234-2722 or visit www.phillipsfoodservice.com.
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Increase feed intake
Cargill — an international producer and marketer of food, agricultural, financial and industrial products and services — will introduce its Hoplite yeast product at the World Aquaculture 2009 in Veracruz, Mexico, from 25 to 29 September. The natural yeast product is designed to provide health benefits for fish and shrimp to improve palatability of feed and act as a partial replacement for fishmeal. Hoplite contains nucleotides and proteins that support the immune system and cell growth which may improve the gut health of fish and shrimp and encourages weight gain and overall productivity. It is also sustainably sourced. For more information, contact Cargill at 866-618-5028 or visit www.hoplitenutrition.com.
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All natural crabmeat
Supreme Fine Foods in Weston, Fla., has introduced a new line of all-natural, fat-free, handpicked Indonesian crabmeat that is virtually shell free. The Weston, Fla., distributor offers six varieties: giant-sized colossal, huge jumbo lump pieces, big super lump, large lump, flavorful special crabmeat, claw meat and cocktail claws. All products, pasteurized and packed in refrigerated 1-pound cans for both retail and foodservice, are available nationwide. Contact Supreme Fine Foods at (954) 659-7575, or visit www.supremefinefoods.com.
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Made-from-scratch taste
Tampa Maid's Dipt'n Dusted® Oven-Ready Shrimp Tenders are premium tail-off butterflied shrimp dipped in a buttermilk-flavored batter and coated with a seasoned flour for an authentic, made-from-scratch taste. The shrimp are suitable served as an appetizer, entrée, sandwich filler and crunchy salad topper " or simply toss in a special sauce and create a signature dish. The 40- to 60-count shrimp offer versatile applications with no waste, and are packed for foodservice use in 3-pound packs. Contact Tampa Maid at (800) 462-5896, ext. 350, or visit www.tampamaid.com.
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Versatile FAS turbot
Southstream Seafoods now offers wild H&G turbot, which is highly prized for its firm, white flesh and delicate flavor. The FAS Canadian fish, very similar to halibut in taste and texture, lends itself to various cooking applications, including smoking. Southstream produces 100 percent net weight H&G wild turbot in a J cut with 70 percent yields. The Rhode Island company also offers Atlantic and Pacific trawl cod, haddock, Alaska pollock, longline Atlantic cod, longline haddock, Atlantic perch, lobster and Marine Stewardship Council-certified Cape capensis. Contact Southstream Seafoods at (401) 737-2300, or visit www.southstream.com.
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Highland salmon
Loch Fyne Oysters has partnered with Glengoyne Distillery to produce Loch Fyne Whisky Marinated Salmon. The product combines Loch Fyne’s smoked salmon with a 21-year-old malt whisky. The whisky’s smooth, well-balanced taste complements the salmon to create a distinctive yet subtle infusion of flavors. Each salmon is traditionally hand-filleted and cured in a mixture of sea salt and organic sugar before being marinated in Glengoyne’s whisky. The salmon is available in two pack sizes, a 200-gram and 1- to 1.5-kilogram sliced side, and is also available in bulk packaging for catering purposes. New packaging has also been designed for the product. For more information, contact Loch Fyne Oysters at +44 20 8614 5800 or visit its Web site.
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All Steamed Up
.jpg "http://seafoodsource.com/uploadedImages/SeafoodSourcecom/Products/Product_Reviews/orca-product_fnl(1).jpg") Orca Bay Foods' SteamWell® cooking system features three new retail products. Two 5-ounce, vacuum-packed Sockeye Salmon, Keta Salmon and Mahi Mahi fillets feature a new "cook in steam package" designed by DuPont Teijin Films. The packaging concept by DuPont provides a faster, more uniform cooking process for frozen fish, with cooking times reduced by almost 50 percent. The cooking system eliminates concern about handling raw foods or contaminating preparation or cooking surfaces. And it reduces packaging because there is no need for trays.
Two more SteamWell™ products, tilapia and flounder, feature Fresh Wave "steam channel" film technology, which uses a patented micro-porous technology for venting steam from the package. The other five products in the 10-ounce line, which is being introduced at the 2009 International Boston Seafood Show, are Ahi Tuna, Ocean Perch, Cod Fillets, Swordfish and Halibut in traditional vacuum packaging. The tilapia, flounder, keta salmon, ahi tuna and ocean perch will retail for about $4.99; the sockeye salmon, mahimahi and swordfish will retail for about $7.99; and the halibut will cost about $10.99. Contact Orca Bay Foods at (425) 204-9100 or visit its Web site at www.orcabayfoods.com.
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Sauce with Spice
 Phillips Foods launched its Steve Phillips World Cuisines™ brand with the introduction of eight finishing sauces. The first sauces in the line are traditional flavors of Thailand and India. Sold frozen in four 2-pound bags, Steve Phillips World Cuisines™ Thai and Indian sauces are a convenient alternative to preparing sauces from scratch. The Thai sauces are coconut based and incorporate galangal, lemongrass and kaffir lime leaves. Thai Yellow Curry Sauce is mildly spiced, creamy and flavored with lemongrass, onion and tamarind. Thai Red Curry Sauce is spicy hot and seasoned with red chili peppers, kaffir lime and basil. Thai Green Curry Sauce is moderately spicy, with chili peppers, eggplant and garlic. Massaman Sauce also has a medium spice level and is made with cinnamon, clove and tamarind. The Indian sauces are tomato-based and made with traditional Indian spices such as garam masala, which is a combination of chili pepper, cumin, turmeric, ginger and garlic. All four are mildly spicy. Makhani Sauce is tomato based and seasoned with garlic and green chili. Bhuna Sauce is flavored with shallots, butter and garam masala spice. Roganjosh Sauce is flavored cashew paste, tomato and ginger. Tikka Masala Sauce is a rich, tangy sauce made with yogurt and spiced with coconut, garlic and ginger. The line will later include entrées combining protein and sauce. Phillips Seafood Restaurants use Steve Phillips World Cuisines™ Green Curry Sauce on their Mahi Mahi, Thai Curry and Coconut Rice. Contact Phillips Foods at (888) 234-2722 or visit its Web site at www.phillipsfoodservice.com.
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