SeaFood Business

MAR 2013

SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood.

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Product Update throughout product in the container. Contact Praxair at (800) 772-9247 or visit www.praxair.com. VALUE-ADDED It���s natural EQUIPMENT barrier to block out fat while allowing each product to stay crunchy longer. Contact American Pride Seafoods at (800) 343-8046 or visit www. americanprideseafoods.com. Whisky smoked American Pride Seafoods introduces Naturals, a line of natural cut value-added seafood for foodservice. Te product line includes breaded and battered cod, tilapia, haddock, ���ounder and shrimp, as well as specialty seafood such as potato-crusted shrimp and tortilla-crusted tilapia. Te John Ross Jr. launched its latest line of Scottish smoked sa lmon, Balvenie W hisky Smoked Sa lmon, from its smokehouse in Aberdeen. Te company says its new whisky-infusion recipe delivers a rounded yet subtle sweetness to enhance the ���avor of its smoked salmon. Te new line is available in 100- 200- and 454-gram packs and as whole and sliced sides. Contact John Ross Jr. at (+44) 01224 876677 or visit www.johnrossjr.com. Cold front Praxair introduces the automated ColdFront��� system for bulk product chilling. Te even-chill system supplies quick and controlled delivery of carbon dioxide snow, using an injection system developed by Praxair. Te system can be adjusted to provide the optimum carbon dioxide ratio, which provides ���exibility to chill a wide variety of poultry, seafood and meat products, delivering the precise amount of cooling needed and evenly distributing it Naturals product line includes NutraPure��, a protein technology that forms a natural Batter up Battercrisp Sauce & Serve Shrimp is a new line of shrimp under High Liner Foods��� FPI brand, which is being marketed to highvolume foodservice operators such as independent and chain restaurants, bu���ets and cafeterias. Te tail-o��� shrimp is formulated to stay crispy and crunchy, even when in sauce. Te company recommends pairing with sweet mojito and lime glaze, spicy aioli, sweet Tai chili or spicy Asian cream coconut sauces. Contact High Liner Foods at (800) 374-4770 or visit www.highlinerfs.com. U.S. DEPARTMENT OF COMMERCE SEAFOOD INSPECTION PROGRAM Your global inspection solution! Third Party Verifications ��� HACCP Imports/Exports ��� Inspections/Grading Certifications ��� Laboratory Services ��� Training Consultations & System Development Booth# 173 Call Kimberly Young (800) 422-2750 1315 East West Highway Silver Spring, MD 20910 Phone: (301) 427-8300 Fax: (301) 713-1081 88 SeaFood Business March 2013 Visit us online at www.seafoodbusiness.com

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