SeaFood Business

APR 2014

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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Page 14 of 62

News Recap Direct QUOTE Seafood tends to skew older; possibly it is as an acquired taste that consumers discover in their 20s and 30s and then it becomes more of a frequent eating occasion. — Charles St. Clair, chief marketing offcer, Long John Silver's (see Top Story, page 24) 10 SeaFood Business April 2014 For updated NEWS, go to T iming is everything. On the same day as Boston's St. Pat- rick's Day parade, one of the win- ners of the 2014 Seafood Excel- lence Awards was a product made with Guinness. Te legend- ary Irish stout is in High Liner Foods' Flame- Seared Guinness® BBQ-Glazed At- lantic Salmon, the winner of the best new foodser- vice award. Te other big award winner, King & Prince Seafood, won best new retail product for its Bacon-Wrapped Stufed Shrimp. Te Seafood Excellence winners were unveiled at Seafood Expo North America last month. "We've got a big cocktail party tonight and the theme ties in with St. Patrick's Day and Guin- ness and our new product so it all clicks," said Mike Sirois, High Liner's VP-technical services, of the company's serendipitous win for its salmon drizzled with bar- becue glaze made with Guinness, molasses and black pepper. "We rolled out our fre-roasted line two years ago," said Sirois. "Tis is basically a line extension and we licensed with Guinness. It's a great marriage between two companies." To create its winning product, King & Prince took large shrimp and stufed them with cream cheese with jalapeños and wrapped them in applewood-smoked ba- con. Sue Gurkin, director of inno- vation, said the development of the product was a collaborative efort that took only six months. "We're just really excited about it," said Gurkin. "We're focusing on innovation at King & Prince and so we're really proud to get this award." Mike Tigani, direc- tor of marketing, said the bacon- wrapped shrimp was developed for club stores, but the company is also considering other retail options. "I think this is great for us, for the product and just overall expo- sure for the company," said Tigani. "Tis is a very prestigious award, and we're happy to have won." Both High Liner Foods and King & Prince are frst-time Sea- food Excellence Award winners. Tey were chosen from a feld of 73 new product entrants that were narrowed down to 10 semifnalists. Te annual competition picks out the best new seafood products, which are judged for taste, eating experience, packaging, market- ing potential, convenience, nutri- tion and originality, according to Liz Plizga, Diversifed Commu- nications expo director, who an- nounced the winners. Tis year's judges included Chef Michael Al- leva, Caesar's Entertainment; Scott Negro, seafood category manager for Weis Markets; and Mike Seidel, national category manager, fro- zen and seafood, for Performance Foodservice. — Melissa Wood In BRIEF After 100 years of representing the brand, Chicken of the Sea's iconic mermaid has a name: Catalina, in honor of Catalina Island off the coast of Southern California. The company got more than 50,000 entries from consumers after launching a nationwide contest. The Seafood Nutrition Partnership (SNP) is almost halfway to its goal of raising $15 million to underwrite a precedent-setting, three-year national public health campaign that would begin in 2015. SNP, which is launching the public phase of its fundraising campaign, hopes to raise an additional $7.5 million from a cross-section of healthcare related businesses and philanthropic organizations. The Mazzetta Co. of Highland Park, Ill., donated 13,000 pounds of salmon to SeaShare, which will be distributing it to Food Bank in the Bronx, N.Y. The company is also opening a processing plant in Gloucester, Mass., that was the former Good Harbor Fillet facility. SeaShare named High Liner Foods of Danvers, Mass., as its Donor of the Year for supporting the group fnancially and with donated product and processing services. Yihe Corp. of Pasadena, Calif., named Junbin Yang, chairman of the Fuhuang Group, a fnancial partner. In addition, the seafood processor selected Resource One as an ongoing partner to manage its retail sales and supply chain. Resource One, the broker whose claim landed Yihe in receivership last year, will support Yihe's supply chain platform with forecasting, production planning, container transportation/ tracking, inventory management and warehousing and transportation logistics. Supermarket chain Publix is featuring cobia from supplier Open Blue of Miami at discounted prices during April. Samples and recipes will be available at all 1,077 Publix locations in Florida, Alabama, Georgia, Tennessee, North Carolina and South Carolina. U.K.-based The Saucy Fish Co. launched its fsh- and-sauce retail packages in the U.S. market just in time for Lent, signaling the brand's global ambitions. A limited product line will be sold in 390 Giant stores in eight states throughout the Northeast. Giant is a subsidiary of Ahold. BOSTON Brewing up a winner High Liner Foods, King & Prince win Seafood Excellence Awards The annual foodservice and retail new-product award-winners came from a feld of 73 entrants. 10_16NewsRecap.indd 10 3/25/14 11:34 AM

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