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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To p Species 32 SeaFood Business April 2014 Visit us online at re-launching its Sterling foodservice brand, which is focused on white-tablecloth restaurants and the sushi trade, says Rank. Beyond the new logo and packaging, the key change will be an ad- ditional grading process to segregate the top 5 percent of the company's Canadian farmed salmon for Sterling. "We have a team that hand-selects it," she says, "and then packs it only when a distributor places an order." Te new emphasis for Ster- ling makes it a more elite and luxurious brand, says Rank. The retail story Scott Nichols, director at Verlasso, which produces salmon through a partner- ship with AquaChile, says the focus on gaining regional retailers in 2013 has given way to a more national re- tail strategy this year. Te company got its salmon into Andronico's, Central Market and Heinen's, and is now looking at larger retailers. "We've moved from nar- row geographic areas into na- tional groups," he explains. While the size and scope of the retailers they are target- ing has changed, the ap- proach — talking about the sustainability of the salmon, how it is fed and raised — re- mains the same. Te way to tell the salmon's Brand building While Morpol is working to establish itself within the United States, Marine Har- vest is also rolling out value- added salmon products un- der its new Rebel Fish brand, says Linda Rank, director of marketing and new prod- uct development for Marine Harvest in Los Angeles. In development for about a year, the portioned salmon is available with six difer- ent rub favors such as ci- lantro lime, Tai chili and Cajun blackened and can be cooked in the oven, on the grill or microwaved. Te latter allows consumers to create the dish in about 90 seconds, she adds. Rank hopes supermarkets will merchandise this fresh product in cases near the sea- food department. Europeans are more famil- iar with this pre-packaged concept, says Rank, who vis- ited retailers in Scotland to see how they handle displays. In-store demos will be used to introduce the new items. Marine Harvest is also "We've seen a lot of interest and excitement and I think the Northwest will be among the fastest- growing areas for us. [And New England is] such a good seafood market, so we're optimistic about operations there." — David Mergle, director, Skuna Bay Peel all these styles with a Jonsson Peeler Jonsson's Model 41 makes machine peeling more cost-effective than ever. Once the shrimp are placed in the machine, the rest of the process is completely automatic. Model 41 individually and gently peels any shrimp 10 to 90 count in all the styles shown above — perfectly! It lets you serve more appetizing dishes because precise, automatic operation assures superb uniformity. Less handling means shrimp stay fresher. 10 times faster than hand peeling, the Model 41 helps you meet peak demands, while cutting labor costs. Completely self-contained, it's easy to clean and rolls out of the way after use. Contact us today for all the cost-saving facts and start peeling smarter! 13822 LAUREL DRIVE LAKE FOREST, IL 60045 PHONE 847.247.4200 FAX 847.247.4272 WEB E MAIL 30_34TopSpecies.indd 32 3/24/14 3:25 PM

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