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Issue link: https://seafoodbusiness.epubxp.com/i/79767
Product Update Fiesta Mart, says a few years ago Fiesta played a video in its stores from the Cook It Frozen program of a chef cooking salmon. It had a noticeable impact on sales. "Our salmon sales picked up a lot because the custom- clings. Te materials were introduced at the Louisiana Foodservice & Hospitality Expo in mid August and are complemented by sea- food counter training ma- terials and a relaunch of the consumer-oriented website, www.louisianaseafood.com. Executive Director Ewell Smith says the materials don't directly address that it's safe, since that raises the question of whether it is unsafe. "We say that it is prob- ably one of the most tested food sources there is in the world right now, and the educational process comes from people seeing the chefs on TV using our products," says Smith. "We can say it "It's really important for me to talk about Alaska, and we're constantly challenged to get that message out, but we're doing a better job every year." — Pat Lee, seafood buyer, AJ's Fine Foods ers saw how easy it is to cook it frozen, and people saw the chef cooking it in 10 min- utes and really jumped at it," says Jeddy. Te bottom line, points out Andrews, is to empower the customer. "If you can send the customer home with a product with a few simple tips and a few quick recipes that you know they're going to be successful with that's going to bring those people back again," he says. One of the biggest — and most devastating — stories about seafood in the last couple years was the 2010 BP Deepwater Horizon oil spill. Two years later, the Louisiana Seafood Promo- tion & Marketing Board is telling a new story about the state's seafood industry with a line of POS materi- als that include shelf divid- ers, informational brochures and brochure holders and without saying it." Te organization, which often highlights Louisiana chefs and fishermen in its ad- vertising, has also developed a table tent for restaurateurs with QR codes that bring diners to websites featuring Louisiana fishermen. Smith says they are looking into ex- panding the concept to other materials as well. "It's about the people at the end of the day, especially in Louisiana," says Smith. "Food is really what brings people and families together so we wanted to showcase the fishermen who bring it to the table. A lot of fishermen in our state, their families go back seven or eight genera- tions. It's important to keep that culture strong and to do that you want to recognize the people." Email Assistant Editor Melissa Wood at mwood@divcom.com Visit us online at www.seafoodbusiness.com Signature line of fully pre- pared seafood dishes for re- tail sale. Te line's seven new products were created by Sea Best chefs based on consum- er research and are packaged in microwave- and oven-safe containers. Tose dishes include tilapia Florentine, spinach and artichoke file- fish, potato crusted cod, Ca- ribbean mango swai, stuffed clams, shrimp and grits and Maine lobster cakes. Te Signature line has an SRP of $6.99. Contact Beaver Street Fisheries at (904) 493-4954 or visit www.seabest.com. Ready to roll Sushi Bob™ is a line of fresh VALUE-ADDED Signature dishes Beaver Street Fisheries in- troduces its Sea Best brand's offers a sushi chef coat and hat, bamboo mats, sauce bottles and a sign. Contact King & Prince Seafood at (800) 841-0205 or visit www.kpseafood.com. Yukon gold Kwik'pak Fisheries' gar- lic and pepper infused Smoked Yukon keta salm- on are from the fall run of Yukon keta and carefully selected for their rich meat color and natural oils. Te salmon are hand-portioned, cured in a special brine with spice and then hot smoked. Te product is available in whole fillets for foodservice and 4-ounce retail packs with an SRP in the $7 range. Contact Kwik'pak Fisheries at (206) 443-1565 or visit www. kwikpaksalmon.com. Pot pies Maristella's Fine Foods in- troduces a new line of sea- food pot pies for retail and foodservice. Pies feature sushi kits from King & Prince Seafood Corp. target- ing non-commercial food- service, especially the col- lege and university segment. Te kits allow operators to prepare fresh sushi without the expense of hiring a sushi chef or purchasing frozen, commissary-sourced Each kit contains freshly frozen seafood and a flaky puff pastry crust, fresh- ly cut vegetables, and are available in three varieties: Alaska salmon with horse- radish and chipotle, wild shrimp gumbo with andou- ille and madeira wine and Atlantic haddock with sherry and nutmeg. SRP is $7.99 for sushi. pre- sheeted rice, yielding exactly 32 rolls of sushi. Five prod- uct varieties include smoked salmon, tuna, tempura shrimp, crab surimi seafood and King & Prince's Lobster Sensations®. A starter kit also 10.25-ounce retail packages containing two foods.com. September 2012 SeaFood Business 39 Contact Maristella's servings. Fine Foods at (617) 464-4545 or visit www.maristellasfine- Photo courtesy of ASMI