FrozenFoodAge.com |

The International Boston Seafood Show and Seafood Processing America held in Boston February 24 to 26 was an international culinary exposition, with representatives of countries from every corner of the globe proudly displaying their bounty from the sea. Here are just a few of the events and new product introductions that took place.

New Product Competition

The two winners of the New Product Competition, Mar-Lees Seafood and Amazing Food Manufacturers (AFM), beat more than 90 entries, sweeping the competition with two frozen entrees, each of which uses AFM's trademarked "Chef Papillote" cooking method that comes prepared with all-natural ingredients in an eco-friendly paper cooking bag that steams the food. Mar-Lees partnered with AFM to introduce three seafood Papillote meals in Albertson's stores in September 2007.

Mar-Lees Nantucket Supreme Miso Crusted Salmon with Wheat Noodles and Vegetables took home the Best Retail Product, and Amazing Food Manufacturers' Chef Papillote's Mediterranean Salmon won the Best Food Service Award. The Mediterranean Salmon is also available for retail sale.

New Products

SeaPak Shrimp Company, St. Simons Island, Ga., plans to introduce three new frozen products in April that are especially designed for outdoor grilling, "to extend seafood sales through summer," said Bryan Jaynes, director of marketing. The new products, all of which are all natural, are Wild Pacific Salmon Burgers, Smokey Barbecue Salmon Fillets, and Seasoned Ahi Tuna Steaks.

Handy International Inc., Salisbury, Md., introduced Puff Pastry seafood appetizers, available for retail and food service. The pastries come in four shapes: pinwheel, turnover, crown and crescent. They are available in three flavors: Crab & Shrimp with Monterey Jack cheese; Mushroom; and Crab, Artichoke & Spinach, which is combined with a creamy béchamel sauce, parmesan cheese, garlic and sherry.

A La Carte Specialty Foods, Westwego, La., unveiled Sauté Your Way, a new product line that features domestic, wild-caught shrimp from the Gulf of Mexico paired with gourmet sauces created by Chef Paul Prudhomme. The initial three flavor options go from freezer to table in less than 30 minutes and include: Gulf Shrimp with Roasted Garlic Sauce, inspired by New Orleans barbecued shrimp; Asian Soywabi, shrimp flavored with ginger, soy and wasabi; and Lemon & Dill, made with lemon, apple juice, chopped dill and caramelized onions. The sauces can be modified to suit the individual taste and creativity of the home chef. Each 18 oz. package includes eight ounces of raw, peeled and pillow-packed Louisiana gulf shrimp (30 to 40 per pack) plus 10 ounces of heat-and-serve sauce.

Trans-Ocean Products Inc., Bellingham, Wash., introduced new salad kits designed for seafood or deli departments that feature their Crab & Shrimp Classic blend of shred-style surimi seafood with coldwater shrimp, along with premeasured packets of Hellman's mayonnaise. Two bags of seafood can be combined with one sleeve of mayonnaise for a "consistently delicious salad," according to the company. Advertising and promotional funding is available from both Hellman's and Trans-Ocean. Trans-Ocean also ran ads for the consumer version of the Crab Classic line in February issues of five leading women's magazines with a combined circulation of 20 million.

Ocean Rim Japan, a new company that was formed in Seattle Wash., in June 2007, with an operator office in Hakata, Japan, made its public debut at IBSS. Three words represent the company's philosophy: Organic, Natural, and Ecology, the initials forming the company's motto: "Only ONE." Ocean Rim Japan's product line includes sushi/sashimi grade fillets of yellowtail, sea bream and smoked sea bream that are farm-raised in Japan, processed at a HACCP-certified facility, then frozen and vacuum-packed. The products can be used to make sushi, sashimi, carpaccio and salads at home or in restaurants.

In addition to its new line of frozen barramundi described in the January issue of Frozen Food Age, Australis Aquaculture, Ltd., Turners Falls, Mass., also introduced a new line of frozen basa fillets. According to the company, basa (Pangasius bocourti), a mild white fish with a flaky texture, is considered a sustainable replacement for declining wild supplies of cod, pollack and sole, based on its minimal use of fish meal and oil, and limited escape risk. Australis' basa, produced in Vietnam, is rigorously tested to assure it is free of antibiotic residuals and other potential contaminants. The basa fillets are available in retail packs containing two individually vacuum-packed fillets in a 14 oz. stand-up bag, or 10 lb. bulk packs.