Visit us online at www.seafoodbusiness.com April 2014 SeaFood Business 49
Product U pdate
is $6.99 to
$7.99 for a
1 . 7- o u n c e
p a c k a g e .
C o n t a c t
Acme Smoked Fish at (718)
383-8585 or visit www.acme
smokedfsh.com.
Clam-packed
National Fish and Seafood
introduces new varieties of
stuffed clams to its Mat-
law's brand for retail. Te
three new varieties — bacon
and cheese stufed clams,
chili-lime stufed clams and
chorizo stufed clams — are
stufed into a natural shell for
serving. Six clams come in an
11-ounce package that has an
SRP range of $4.99 to $5.99.
Contact National Fish and
Seafood at (978) 282-7880 or
visit www.nationalfsh.com.
EQUIPMENT
Cut it out
Marel introduces the next
generation of whitefsh
processing with its new
FleXicut, a trimming ro-
bot for high-precision bone
detection and removal. Te
machine incorporates two
processing steps — locat-
ing the pinbones and cut-
ting/trimming to remove
the bones — using high-
resolution X-ray detection,
image control and a water-
jet cutting mechanism. By
using water jets for the bone
removal process, the FleXi-
cut can perform a variety of
cutting patterns. Its angle
cutting option allows it
to follow the curved lines
of the bone frame closely,
thereby further reducing
pinbone material. Te auto-
mation enables processors to
produce bone-free products
with virtually no manual
handling and introduce new
products such as skin-on
loins and baby fllets. Con-
tact Marel at (206) 781-1827
or visit www.marel.com.
VALUE-ADDED
Putting on the blintz
Acme Smoked Fish delivers a
Brooklyn classic with ready-
to-eat smoked salmon and
blinis for retail. Smoked
Nova salmon is paired with
delicate crepe crust blinis
to create a simple gourmet
treat for a light meal, quick
bite or canapé. Add a drop
of crème fraiche and a sprig
of dill for a more elaborate
presentation for guests. SRP
Squid-licious
SeaWings Calamari Fries
from Phillips Foods' Sea-
Wings brand for Sysco
foodservice are cut from
top-quality Peruvian squid.
Te Peruvian coast is heavily
populated with giant squid
(Dosidicus gigas) with tubes
so thick that strips can be cut
directly from the tube walls.
Phillips' calamari fries are
lightly tossed in corn four
and sprinkled with salt and
other seasonings. Tey go
from freezer to fryer in as lit-
tle as 3 minutes, and can be
served as an appetizer or as
part of a main entrée. Con-
tact Phillips Foods at (888)
234-2722 or visit www.phil-
lipsfoodservice.com.
28 - 30
Chefs Collaborative
Sustainable Food Summit
Boulder Teater
Boulder, Colo.
(617) 236-5200
www.chefscollaborative.org
OCTOBER
2 - 4
GOAL 2014
Sheraton Saigon Hotel
& Towers
Ho Chi Minh City, Vietnam
(314) 293-5500
www.gaalliance.org/
GOAL2014
✔ Produced by Diversifed
Communications, publisher
of SeaFood Business and
SeafoodSource.com
MAY
6 - 8
✔ Seafood Expo Global and
Seafood Processing Global
Brussels Exhibition Centre
Brussels
(207) 842-5504
www.seafoodexpo.com/global
13 - 16
Fisheries Bycatch:
Global Issues and
Creative Solutions
29th Lowell Wakefeld
Fisheries Symposium
Hilton Anchorage
Anchorage, Alaska
(907) 272-7411
seagrant.uaf.edu
16 - 18
Cooking for Solutions
Monterey Bay Aquarium
Monterey, Calif.
(831) 644-7561
www.montereybay
aquarium.org
16 - 18
AquaVision 2014
World Business Conference
on Aquaculture
Stavanger Forum
Stavanger, Norway
http://aquavision.org
SEPTEMBER
2 - 4
✔ Seafood Expo Asia
Hong Kong Convention
& Exhibition Centre
Wanchai, Hong Kong
(207) 842-5504
www.seafoodexpo.com/asia
22 - 24
✔ Seafood Expo
Southern Europe
Fira de Barcelona
Gran Via - Hall 1
Barcelona, Spain
(207) 842-5504
www.seafoodexpo.com/asia
17 - 20
National Restaurant
Association Show
McCormick Place
Chicago
(312) 580-5403
show.restaurant.org
25 - 30
International Symposium
on Fish Nutrition
and Feeding
Cairns Convention Centre
Cairns, Australia
info@isfnf2014.org
www.isfnf2014.org
JUNE
10 - 13
FMI Connect
McCormick Place
Chicago
(202) 452-8444
www.fmiconnect.net
Seafood Calendar
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