High Liner Foods announced the addition of a line of seafood products for the U.S. foodservice market produced with Guinness stout. The line of products is the first collaboration between High Liner Foods and Diageo, the producer of Guinness.
Guinness Distinctive Seafood blends High Liner’s seafood cuts under the Icelandic Brand, including cod, salmon, tilapia and shrimp, with the popular taste of stout and is available in battered, Panko-breaded, flame-seared barbeque-glazed and flame-seared herb-glazed varieties.
“Beer has been labeled the ‘new wine’ and has become one of the top food ingredients in the industry,” said Jim Papadakis, Icelandic Seafood brand manager. “By developing a proprietary recipe with Guinness, High Liner Foods is able to provide its customers with a premium line of breaded, battered and flame-seared glazed seafood that carries the prestige of the Guinness brand name and delivers a truly tantalizing option for every menu application.”
“Because of the diversity of seafood and the unique flavors that each species holds, we were able to focus on many different flavor-enhancing aspects of Guinness stout,” said Owen Tilley, High Liner executive chef. “We’ve taken a well-known brand that has a special and widely recognized flavor identity all its own, and made it work with the delicate flavors of seafood without one flavor overpowering the others.”
The Guinness Distinctive Seafood beer-battered varieties include a 1-2 oz. battered cod tender, 2, 4 or 6 oz. battered cod fillet portions, and battered shrimp in 21 to 25 pieces per pound size.
The Guinness Distinctive Seafood Panko-breaded shrimp are available in two varieties, large shrimp perfect for dinner-sized baskets and platters, and the popcorn shrimp for appetizers and sharing.
The flame-seared Guinness Distinctive Seafood options are pre-seared and then glazed to provide the look and taste of seafood that was made from scratch, offering an entree that is easy to prepare for operators. Available in 4- and 6-ounce portions, the Flame-Seared Atlantic Salmon is glazed in a barbecue sauce with Guinness stout, black pepper and molasses. The tilapia is glazed with Guinness stout and a savory blend of herbs that includes rosemary, thyme, garlic and onion.
