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Issue link: https://seafoodbusiness.epubxp.com/i/139359
Product Update EQUIPMENT Clean weighing machine Avery Weigh-Tronix's Stainless Steel ProDec is a floor scale made completely out of stainless steel so it's suitable for environments requiring strict sanitation. Te scale is available in standard sizes ranging from 36 by 36 inches to 84 by 60 inches with weighing capacities from 2,000 to 10,000 pounds. Te hermetically sealed stainless steel prevents moisture, food and other foreign matter from getting in, and the scale's free-standing platform has adjustable leveling feet to suit various applications and environments. Te Stainless Steel ProDec can also be linked to a variety of Avery WeighTronix digital indicators and printers. Contact Avery Weigh-Tronix at (800) 3682039 or visit www.avery weigh-tronix.com. Pack it up Schoeller Allibert launched a new double-base lightweight stacking container for automated handling applications. Te Eureka can carry a unit load of up to 75 kilograms (kg) and a stacked loading up to 1,200 kg — almost double 36 SeaFood Business July 2013 the capacity of standard reinforced models. Its doublebase design also reduces fex, making it compatible with robotic handling without risk of becoming trapped or damaged by high-speed automated operations or heavy duty applications. Te container is fnished with a smooth and hygienic double skin, with no grooves or channels in which dirt or debris can become lodged. Contact Schoeller Allibert at (800) 423-3221 or visit www.schoeller allibert.com. Behind the Line Continued from page 28 in three favors: sweet barbecue, chili mango and maple spiced. Contact St. Mary's River Smokehouses at (902) 468-9195 or visit www.the bestsmokedsalmon.com. Seafood links Seafood sausages from Nautical Foods are made with a blend of tilapia, VALUE-ADDED Happiness is a warm puppy High Liner Foods' Icelandic brand introduces the South Paw line of hush puppy coated seafood. A traditional Southern side dish, these hush puppies coat a variety of species and portion sizes in a sweet cornmeal and onion mix. Varieties include striped pangasius fllets, shrimp, popcorn shrimp, Alaska pollock nuggets and founder fllets. Contact High Liner Foods at (888) 820-0900 or visit www.highlinerfs. com/southpaws. shrimp and scallops combined with either a traditional sweet or hot Italian sausage spice blend. Each 12-ounce retail package contains four 3-ounce sausages and has an SRP of $7.99. Contact Nautical Foods at (516) 576-3800 or visit www.nauticalfoods.com. Nitty-gritty Shrimp & Grits Cakes are the latest ofering from Handy International's Gastropub collection for foodservice. Grits, that trendy Stick to it To make its oven-smoked Salmon Stix, St. Mary's River Smokehouses threads strips of Atlantic salmon onto wooden skewers then oven-smokes them. Salmon Stix, which won best new retail product at the Seafood Excellence Awards at the International Boston Seafood Show in March, are available comfort food from the South, are combined with shrimp, cheddar cheese and seasonings to make 2-ounce seafood cakes. Contact Handy International at (410) 912-2000 or visit www.handycrab.com. Marco Island, Fla., the kids' fsh dinner consists of grilled fresh tilapia served with sweet potato pufs and steamed broccoli. "To keep the dish kid-friendly, the fsh is simply prepared over the grill and because of the tilapia's mild favor, it's a great option for even the pickiest eaters," says Laura Owen, executive chef. Te meal debuted four summers ago. As the frst fsh item on the kids' menu, Owen didn't know how well it would sell. "It turns out our $8.99 fsh sells better than chicken on the kids' menu," she says. "We're a family-friendly restaurant, and I noticed parents were looking for something other than plates full of french fries and heavy pasta and pizza. Tey wanted something lighter that offered their kids a more balanced meal." During high season CJ's churns out 25 kids' fsh dinners each week. "I keep my eyes on the plates when they come back from the dining room, and for the most part the kids are fnishing it of — we don't throw much of it away. Next on my agenda is to add shrimp." Kids are growing up with seafood now more than ever before, says Anita JonesMueller, CEO of Healthy Dining Finder. She suggests restaurateurs ofer more seafood choices using sauces that kids like, such as teriyaki, honey mustard, soy sauce, lemon garlic and herbs. "Restaurants are the perfect setting to get kids excited about trying new foods, especially seafood," she says. Contributing Editor Lauren Kramer lives in Richmond, British Columbia Visit us online at www.seafoodbusiness.com