Clackamas, Oregon, U.S.A.-based Pacific Seafood launched a partnership with Walnut Creek, California, U.S.A.-based seasoning and sauce maker Kinder’s at this year’s Seafood Expo North America and is now seeking to expand distribution of the value-added product line.
“Partnering with Kinder’s is an exciting step forward for Pacific Seafood as we continue to grow our brand and expand our product portfolio,” Pacific Seafood Brand Marketing Manager Kady Freeze told SeafoodSource, adding that the collaboration allows Pacific to “create offerings that resonate with today’s consumer and make seafood more approachable.”
Products in the new line include Cowboy Butter Atlantic Salmon, which is offered in a skinpack format.
“It's a good example of where we're seeing momentum in the market,” Freeze said.
Other products include Kinder’s Lemon Garlic Butter Shrimp, Spanglish Asadero Mexican BBQ Shrimp, and Spanglish Asadero Taco Rockfish.
Freeze said seafood should be both delicious and easy to prepare for consumers, and the new collaboration, which will roll out in phases throughout 2026, “helps us deliver that in a meaningful way.”
“It also gives us access to a broader flavor platform beyond Kinder's core lineup. Through their portfolio, including the Spanglish Asadero brand, we're able to tap into bold, Hispanic-inspired flavor profiles that resonate with a wide range of consumers,” Freeze said.
The new line represents just one part of Pacific’s overall value-added push.
“We’re expanding across multiple value-added segments with a focus on convenience, flavor, and ease of preparation,” Freeze said, adding that the firm offers seasoned, marinated, and ready-to-cook items across several species, with more on the way.
“The goal is to meet growing demand for simple, high-quality meal solutions, and you’ll continue to see additional innovation beyond [the Kinder] partnership,” Freeze said.
Already, Pacific has realized “strong momentum” across its value-added offerings, especially in products that simplify preparation while maintaining quality, according to Freeze. Its Coldwater Pink Shrimp, for instance, has been well-received as consumers look for quick, versatile, high-protein meal options, she noted.
Last fall, Pacific updated the name of its Coldwater Salad Shrimp to Coldwater Pink Shrimp to better market the species and highlight its wide range of applications. The shrimp, native to the U.S. Pacific Northwest, is lesser known outside of its home region, so the company wanted to grow awareness of the species’ versatility and convenience, Freeze told SeafoodSource at the time of the rebrand.
“Chefs today are seeking high-yield proteins that reduce labor, while diners want clean labels, sustainable sourcing, and local-first ingredients. Coldwater Pink Shrimp delivers on these needs with the added benefit of being a Marine Stewardship Council-certified option,” Freeze said.
