SeafoodSource Contributing Editor Mercedes Grandin spoke with Kerry Clift, marketing manager at American Pride Seafoods in New Bedford, Mass., about the launch of the company’s new Blackened Seafood line of value-added seafood products, which will be on display in the New Product Showcase at the 2011 International Boston Seafood Show next month.
Grandin: Why did American Pride create the Blackened Seafood line?
Clift: Blackened Seafood by American Pride Seafoods was developed to bring the unique experience of blackened seafood to the menu without the complexity. Our co-branding with Chef Paul demonstrates that blackening is not just a seasoning or a food trend, but a time-honored cooking process and a proven favorite.
What was the incentive behind partnering with Chef Paul Prudhomme?
Our partnership with Chef Paul was a natural development in conversations between American Pride Seafoods R&D Director Margaret Malkoski, R&D Chef Ray Mossman and Steve McLaren of Magic Seasoning Blends. The goal for American Pride Seafoods was to develop the line with Chef Paul, the founder of the Blackened Cooking method, and his culinary team to capture the traditional process and authentic spices in order to create a premium product line for foodservice and retail.
What was the biggest challenge in launching this product?
Our biggest challenge was the product development process. Chef Ray worked closely with Chef Paul and his culinary team to create a product line that is not just seasoned, but is truly “blackened” and meets his gold star standard for high product quality. Blackened Seafood is all about authentic spices and a traditional cooking process, which is often seen as complex in requiring a cast iron skillet, high heat, skilled labor and expensive spices. The challenges and costs to serve authentic blackened seafood or prepare it at home were limiting, until now.
What market segment do you hope to capture with this product?
Blackened Seafood can be quickly and easily prepared in any kitchen with an oven, skillet or flat grill. The incidence of blackened items on the menu was recently reported at 15.1% across multiple segments. It's well-suited for non-commercial establishments as it can be prepared quickly from the oven and is gluten-free; perfect for colleges and universities, employee feeding, buffets, catering and more. It's also great for quick-serve operators looking to menu authentic blackened seafood in minutes from the flat grill - perfect for sandwiches and shrimp and grits. Blackened Seafood by American Pride Seafoods is also suited for the at-home consumer seeking their favorite premium seafood from oven or skillet as a delicious entrée or in custom creations such as Blackened Fish Tacos. Easy to prepare and pre-seasoned, it's the only Blackened Seafood line available with Chef Paul's gold star standard of quality.
Where is the product being marketed and sold?
Blackened Seafood is available in foodservice distribution, club stores and retail establishments nationwide. It is available in six popular seafood species – tuna, salmon, shrimp, mahimahi, tilapia and Alaska pollock, accommodating every menu and consumer preference.
Where do you source your fish from?
American Pride Seafoods is part of American Seafoods Group, a world leader in harvesting, at-sea processing, preparation and supply of quality seafood. From the ocean to the plate, American Seafoods has established a global sourcing, selling, marketing and distribution network of wild-caught and farm-raised quality seafood that meets our customer’s needs.
How do you plan to leverage the Boston Seafood Show and New Product Showcase?
American Pride Seafoods is excited to introduce Blackened Seafood at the Boston Seafood Show (booth No. 933). It is a unique product line that creates a traditional Blackened Seafood experience in any kitchen. Our participation in the New Product Showcase allows us to share that experience with new customers, current customers and show attendees.
