And the Seafood Excellence Global 2016 awards goes to
Best Retail, Best Horeca, and 5 Special ones
At the Seafood Global Expo, from 39 finalists, two winners were chosen for Best retail Product and Best Horeca Product (Hotel/restaurant/catering). Taste and overall eating experience, packaging, marketability, convenience, nutritional value, and innovation were the parameters the jury was looking at.
Next to those awards, the jury also chose five special awards for Health & Nutrition, Convenience, Innovation, Retail Packaging, and Seafood Product Line.
Kagerer & Co. for its entry, Dim Sum - Quick ‘n’ Easy, a range of dumplings that can be quickly steamed or microwaved and served with their own dipping sauce. My favorite winner of them all, discussed a bit lower.
Freshpack for its high pressure shelled raw king crab meat. Raw king crab legs are completely extracted from their shells using this technology, then individually vacuum packed and frozen.
Health and Nutrition
SAS Kermaree for L’huître Noisette. oysters grown in the open sea on the west coast of Normandy, naturally rich in iodine and other important
nutrients. The oysters are small in size to attract consumers who might be less likely to try medium sized oysters.
Marine Harvest for its product Mini Gourmandises, an appetizer that is a combination of a creamy smoked salmon mousse and oak smoked diced salmon.
La Famille Boutrais for its product Gold Special Oysters “Ostra Regal”, oysters grown for a minimum of 36 months and feature deeply cupped, gold flecked shells, full of meat. A traceability certificate guaranteeing the origin and spawning date of the oysters is enclosed in each box.
Marine Harvest France for its product ASC Salmon Traiteur in Double Protection Packaging. The technique of double packaging allows the retailer to display the product vertically without leaking, and for the salmon to retain moisture and enjoy a longer shelf life.
Seafood Product Line
Delpierre for its line of different varieties of fresh fillets preserved with high pressure pasteurization (bar, dorade royal, barbet cinnabare, cabillaud, dos de cabillaud, sardines, and maquereaux). The special pasteurization technique allows for a shelf life of up to three weeks.
My 20/CENT picked its favourite
It can be my love of Asian food but I really like the concept of Dim Sum - Quick ‘n’ Easy. Cooking original Dim Sum or Guyoza is not easy. You need to have the right equipment in your kitchen (steamer etc), also know how to fry the right amount of time, steam the right way… So for many eating these types of dumplings only happen in restaurants or when consuming take away.
I had a chat with a responsible of Kagerer & Co who explained to me that the aim behind the range was to bring a product very accessible to consumers and extremely easy to prepare. Basically, no knowledge is required (except the one of knowing how to make your oven function in your kitchen of course). One of the challenges was to make sure that the dumplings don’t dry up in the oven. So the company worked hard on designing the right recipe with the correct ingredients.
Wouldn’t the products stick together, you might ask? No they won’t as between the different dumplings, carrot slices have been placed, and in my opinion it even adds to the presentation making it a bit more attractive.
So the product does deliver the promise in its name, quick and easy.
Seafood Expo Global and Seafood Processing Global, from 26th till 28th of April 2016, Brussels Expo, Brussels, Belgium, www.seafoodexpo.com/global/SeafoodSeafood Global Seafood Global ExcellenceAwardBrusselsBruxellesBrussel