Road to Brussels: Expanding boundaries


Chris Dove, contributing editor, reporting from Malaga, Spain

Published on
March 28, 2010

For more than 17 years, Caladero Seafood’s presence on European supermarket shelves has been growing.

Now three of the company’s products are among the 43 finalists for the 10th annual Seafood Prix d’Elite new products competition at the European Seafood Exposition in Brussels, Belgium, in late April. Two other Spanish companies are also participating in the competition.

The products are Minced Fish, Live Marinated Microwave Shellfish and Musi, all of which are vying to win the best new retail product. The Zaragosa-based company is confident that it’s a leading contender for an award.

“This year, Caladero has a firm commitment to expand the boundaries of our normal market, and having three products finalists in the Prix d’Elite is an excellent letter of introduction to potential customers to show them who we are, especially those who still don’t know us as an innovative seafood company,” said Cristina Aguilar, Caladero’s communications manager.

“Minced fish is a convenience food that we believe is ideal for our consumers’ kitchen. This product adds seafood flavors to dishes and fillings such as bolognese sauce, meatballs, hamburgers. The only limit is people’s culinary imagination,” explained Aguilar.

“Live Marinated Microwave Shellfish combines the image, quality and freshness of live shellfish but with complete ease for the consumer, as its packaging comes in the form of a container in which they cook it and directly eat from.”

“Our fish delicatessen product, Musi, facilitates access to seafood to younger members of the home who do not always see this product as healthy and easy to consume for fear that they might swallow a bone.”
“For us,” explained Aguilar, “these three products mark a new stage in the evolution of our sale of supermarket-shelf seafood.”

Recently, the company opened a new plant in Zaragoza, providing a facility better equipped to manufacture packaged fresh seafood.

“The road has not always been easy and has been full of ups and downs,” acknowledged Aguilar. “After this long period of development, we are now beginning to demonstrate the fruits of many years’ work.”

This year’s Seafood Prix d’Elite winners will be unveiled at an awards reception in Auditorium 2000 of the Brussels Exhibition Grounds on 27 April.

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