As the clock ticks down for the March 15 kickoff of Seafood Expo North America (formerly known as the Boston Seafood Show), one can only hope that the three-day event will be blizzard-free. Don’t bet on it, though, as the city is still coping with relentless removal of more than seven feet of the white stuff that it has been besieged with during the past month.
But as members of the international seafood industry are an especially hardy breed, organizers of the annual exhibition don’t expect that weather worries will prevent the trade’s leading buyers and sellers from conducting business as usual at the always-bustling Boston Convention & Exhibition Center. And certainly there will be no shortage of new products to see and sample in Beantown, as producers from around the world congregate in the aisles to show their stuff.
The “retail freezer case is about to heat up with a new line of fusion-flavored salmon,” promises Steven Chen, president and ceo of Pasadena, California-based Yihe Corp. His company will use the venue to menu Alaskan Jack’s, a brand featuring four different marinades and four dry rub seasoning combinations formulated to “offer unprecedented flavor alternatives to frozen salmon products.”
“We are bringing creativity and fusion flavorings to drive salmon consumption and repeat purchases,” said Chen. “Consumers are seeking ways to add more innovative flavors to their food, and the Alaskan Jack’s line delivers with a wide variety of delicious flavor offerings.”
The Dry Rub lineup is as follows: Blackened Heat, blazing with black and red pepper to deliver a fiery blend; Citrus Pepper, a lemon and black pepper mix; Louisiana Style, serving up onion, garlic, red pepper and other spices for a robust Cajun flavor; and Tuscan Garden, featuring a medley of lemon, red bell pepper, tomato, brown sugar and Tuscan spices.
The Marinades are: Honey Teriyaki with Toasted Sesame, featuring honey-sweetened teriyaki with toasted sesame seeds; Lime Chipotle, a marriage of lime with mild chipotle peppers; Sweet Chili, which packs the zest of crushed red pepper; Sweet-Spicy Asian BBQ, dishing out two contrasting flavors that offer “just the right amount of sweetness and spice.”
“Alaska Jack’s brings fusion cuisine to the table so consumers can enjoy an entirely new menu of salmon selections,” said Chen. “The marinades penetrate the salmon, providing a mild flavor throughout the entire fillet while the rubs offer a burst of taste on the outside of the fish.”
The retail packs contain two individually wrapped six-ounce Keta salmon (Chum) fillets. The fish is wild-caught in Pacific Northwest waters.
Yihe will also showcase its recently launched the Ocean Eclipse Fusion product line packaged in 1.5 lb. resealable bags, and play up its just rolled out the Ocean Select “Pick 5 – Mix and Match” program. The new 10 SKU seafood range complements other “Pick 5” programs that have traditionally been focused on beef and chicken products.
What follows is a short rundown on many other new products that will be showcased at the show.
Bumble Bee Buzzing
Bumble Bee brand SuperFresh Albacore Tuna Steaks, made from premium grade albacore, will be in high profile at San Diego, California-headquartered Bumble Bee Seafoods’ stand (#2507). Within hours of being harvested, the fish is frozen at ultra-low temperatures using a special Japanese technique to lock in maximum quality. No preservatives or additives are used, and the tuna is wild-caught in sustainable fisheries.
High Liner’s Street Style Seafood
High Liner Foods’ Fish n’ Chips on a Stick is part of the Lunenburg, Nova Scotia, Canada-headquartered company’s newest line of Street Style Seafood. The chef-inspired offerings feature easy-to-menu traditional appetizers ranging from hand-wrapped hearty Cod in Crispy French Fry coating to Fish n’ Chips on a Stick. The products, made to offer a tasty and portable twist on classic favorites, may be sampled at Stand #1005.
Shrimp with Scallops & Sauce
Bedford, Nova Scotia, Canada-based Clearwater Seafoods will introduce Clearwater Shrimp with Scallops & Sauce at the Boston show (Stand #1434). Distributed in 284-gram retail boxes, the wild-caught product is available in various signature sauces, including Tomato Cream, Garlic Cream and Zesty Marinara. It may be sautéed in minutes and customized with ingredients, as desired.
Dorade Fillet with Sweet Pepper Sauce
Egio, Greece-headquartered G. Kallimanis S.A. will showcase Dorade (Seabream) Fillet with Sweet Pepper Sauce at Stand #2383. Featuring farm-raised fish, the recipe dish is made with extra virgin olive oil from Crete, wine from Santorini, and sealed in an advanced technology bag with a vent release control system that locks in flavor.
Jambalaya Fritters
Brunswick, Georgia-based King & Prince Seafood Corp. will serve up Mrs. Friday’s Tavern Battered Jambalaya Fritters at Stand #505. The new item features a classic twist of Cajun filling of shrimp, rice andouille sausage, vegetables and spices.
Mattlaw’s Seafood Paella
Gloucester, Massachusetts-headquartered National Fish & Seafood will spotlight Mattlaw’s Seafood Paella at Stand #305. Considered the signature recipe of Valencia, paella is seen on more and more menus at trendy restaurants in North America. Matlaw’s offering boasts authentic flavors of the original dish and includes chunks of salmon along with sweet, succulent mussels – all tossed with vegetables and seasoned rice.
Candied Atlantic Salmon
Featuring the health advantages high natural oil content found in the fish, Candied Atlantic Salmon Pieces from St. Mary’s River Smokehouses serve up moist with a softer mouth feel and “just the right amount of sweetness based on consumer preference scores,” according to the producer. Check out the 100% natural product at the Sherbrooke, Nova Scotia, Canada-based company’s stand (#1440).
Louis Kemp Sriracha Crab Delights
Seattle, Washington-headquartered Trident Seafood’s new Louis Kemp Sriracha-filled roll is said to be the first surimi product of its kind on the market. A proprietary process is used to combine the taste of on-trend sriracha with Crab Delights. The result is a snack item positioned to reinvigorate the surimi seafood category. Check it out at Stand #805.
Many other new products will be on hand to see and sample at the show. For more details, visit the organizer’s website at: www.seafoodexpo.com. – Reported by John Saulnier
