Young’s Seafood foodservice division is rolling out a new salmon product geared toward school foodservice buyers.
The Grimsby, United Kingdom-based seafood company’s new Salmon Fingers, which are made with wild Alaska pink salmon, are gluten-free, wheat-free, and milk-free.
“Very often, it’s finding the balance between appealing products that they [children] know and love, which will also provide the nutrition that their body needs,” Adrian Greaves, foodservice director at Young’s Foodservice, said. “We are confident we have achieved this with our new gluten, wheat, and milk-free salmon fingers.”
The Salmon Fingers offer “something slightly different for those children who enjoy trying new food, while also being reminiscent of the familiar favorite, fish finger.” Greaves added.
Plus, a number of children suffer from gluten, wheat or milk allergies and intolerances, according to Young’s. Instead of wheat breading, the fish sticks are coated with rice and potato flour.
The wild pink salmon used in the fingers are a good source of omega-3 fatty acids and count as an oily fish offering, which is a school food standard requirement on menus at least once every three weeks, according to Young’s.
“Opting for salmon fish fingers is a good way to subtly vary the range of seafood on menus. Children can reap the benefits of oily fish without the overpowering flavors that can often deter their enjoyment,” the supplier said in a statement.
