New products abound


SeafoodSource staff

Published on
March 11, 2009

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, flavorful cheese and breadcrumbs. The Asian Sesame Salmon is a wild-caught fillet seasoned with traditional Asian flavors and marinades. Parmesan Encrusted Flounder is made from a hand-but filter, coasted with a mix of panko breadcrumbs, Parmesan cheese and a blend of herbs. Each package contains four fillets and is available at Wal-Mart nationwide for $6.88. In addition, SeaPak also added Shrimp Alfredo & Sauce and Tilapia Tenders to its product portfolio. The Shrimp Alfredo features garlic-marinated shrimp with an Alfredo sauce of Parmesan cheese, butter and ground black pepper. The product is available at a suggested retail price of $7.99. Tilapia Tenders are made with mild and flaky tilapia fillers and SeaPak's gourmet breading and are available for an SRP of $7.49 to $8.49. Contact SeaPak Shrimp at (888) 732-7251 or visit its Web site at
All steamed up

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
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

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