Continuing to expand beyond its surimi roots, Rancho Cucamonga, California, U.S.A.-headquartered seafood company Aquamar is setting its sights on making ready-to-heat seafood a kitchen staple within U.S. households.
“We will always be proud of our surimi heritage, but we also recognize that like surimi, there’s a convenience opportunity with seafood,” Aquamar CEO Daryl Gormley told SeafoodSource. “We’ve talked to thousands of consumers in North America to understand their relationship with seafood, and what we’ve come to learn is that people want to eat more seafood; they just don’t like to prepare it.”
At the 2025 Seafood Expo North America (SENA), which ran from 16 to 18 March in Boston, Massachusetts, U.S.A., Aquamar debuted a refrigerated, fully cooked, pan-seared mahi product, offered in several flavor varieties such as spiced chili lime, Thai coconut curry, and creamy basil pesto.
The products are not yet offered in stores, although Aquamar has secured a “couple of retail commitments already,” according to Gormley. The products features a mahi fillet sourced off the coast of Peru and marinated in one of six sauces developed by former Dean of the Culinary Institute of America Chef Ray Barnes, who based the recipes on flavors associated with various regions of North America.
The mahi fillets are the latest addition to Aquamar’s growing catalog of prepared seafood products, which includes seafood tenders, steamed mussels, and seafood medleys, all offered in a variety of flavors...
