From Sea to Shining Show

The waters converged on Boston for the 2015 Seafood Expo North America where the latest in flavors, packaging and sustainability efforts were revealed.

Seafood sales have caught the wind. With the rising cost of meat and poultry, as well as a reinforced focus on nutritional value, consumers are turning to the seafood case for flavorful and healthful protein options.

The industry is responding, as many producers put their catch on display in Boston at the Seafood Expo North America in March. The show served as a platform for countless new products across the fresh and frozen cases, as well as aggressive sustainability and promotional campaigns.

Here is what some seafood organizations had to say about the industry and their focus for the future.

Alaska Seafood Marketing Institute

The Alaska Seafood Marketing Institute (ASMI) offers multiple in-store support materials, including consumer-facing marketing, promotional tools and educational information for people working behind the fish counter.

In support of Alaska’s signature seafood, salmon, ASMI created the Salmon Buyers Technical Kit, with a guide for buying salmon. “It shows the colors and skin patterns for different kinds of salmon so buyers can determine what they want to buy,” said Larry Andrews, ASMI’s retail marketing director out of the Seattle office for the Juneau, Alaska-based organization, adding that this also allows buyers to verify that they receive the right product.

Another educational tactic that ASMI offers is Alaska Seafood University. “It really helps retailers who don’t offer a lot of training for the people behind the seafood counter to better identify product and make smarter orders for their store,” Andrews added. 

The on-trend concept of sustainability is something that Andrews said is ingrained in Alaska’s fishing business. The protection program, called Responsible Fisheries Management, has “existed forever because the industry recognized it as something that needed to be protected,” he added. www.alaskaseafood.org

Beaver Street Fisheries

Enhancing its sustainability efforts and engaging with the supply chain on the matter is the current goal at Beaver Street Fisheries. More specifically, Casey Marion, director of sustainability initiatives and quality management systems, said it is about focusing on customer needs and trying to meet their expectations.

“One of our goals is to work with the Global Aquaculture Alliance and Best Aquaculture Practices programs to help our sources increase their rating,” he said. “A lot of the retailers have created criteria that we have to meet. We are in that supply chain so we have to make sure the farms and sources are doing what they need to meet these requirements. It is really important.”

As for products, the Jacksonville, Fla.-based company launched a line of single-serve value-added meals. Available in five varieties—Tilapia Florentine, Black Bean & Shrimp Tacos, Spinach and Artichoke Flounder, Stuffed Clams and Scallops & Linguini—the meals are microwave-only and ready to eat in four minutes or less. The company also expanded its value-added line of Signature meals with Lobster Au Gratin. www.beaverstreetfisheries.com

Clear Springs Foods

For the last 18 months Clear Springs Foods has been focusing on increasing its presence in the grocery segment—and the show proved fruitful, said officials for the Buhl, Idaho-based company.

The provider of fresh water rainbow trout has been very concentrated in the foodservice segment and recently acquired additional production facilities in Idaho that it has dedicated to its fresh grocery business, resulting in a 30% increase in production. “We have been very successful in getting the items placed and getting promotional activity with the retailers,” said Don Riffle, executive vice president of sales, marketing and global chain development.

Clear Springs expanded its portfolio into the value-added category with crusted products that can be sold in the seafood case as fresh or frozen. www.clearsprings.com

Clearwater Seafoods

Things are getting saucy at Clearwater Seafoods. The Bedford, N.S., Canada-based seafood company has expanded its value-added Scallops & Sauce line to include shrimp. The new Shrimp with Scallops & Sauce comes in Garlic Cream, Tomato Cream and Zesty Marinara varieties, and the Shrimp & Sauce is available in either gluten-free Garlic Cream or Zesty Marinara sauces.

“Consumers care more than ever about the foods they’re eating and are looking for products reflecting culinary trends,” said Jeff Duffin, global vice president of marketing. “Our R&D and culinary teams continue to work with high-quality, sustainably-sourced and Marine Stewardship Council certified seafood to deliver our newest formats and flavor profiles.”

The company’s other newcomers include Scallop Selects. The frozen large medallions made from wild-caught Patagonian scallops were introduced as a value alternative in response to the high demand for the use of Sea Scallops. www.clearwater.ca

Pro Ecuador, Trade Commission of Ecuador

“Ecuadorian Shrimp” is what the Trade Commission of Ecuador wants consumers to be requesting from retailers in the U.S. market.

Ecuador is one of the largest exporters of shrimp to the U.S. from Latin America, with a 28% increase in 2014 from the previous year, said Karina Amaluisa, trade commissioner for Pro Ecuador out of the New York office. “We want the consumer to connect shrimp to Ecuador the same way consumers connect Sea Bass to Chile.”

The commission is embarking on a campaign to promote its shrimp exports—launched at the expo—of both the raw product and “all the different ways the product can be prepared,” said Rafael Ascencio, media relations officer. www.proecuador.gob.ec

Louisiana Seafood Promotion and Marketing Board

The self-proclaimed festival capital of the country, Louisiana knows how to celebrate and it is bringing that same excitement to grocery. The Louisiana Seafood Promotion and Marketing Board (LSPMB) is focusing its efforts on generating new retail partners with its new Grocery Co-Marketing Program.

LSPMB, based in Baton Rouge, La., will commit co-marketing dollars equal to 10% of an order made for LSPMB seafood products from new grocery retailers. “We really want to focus on the grocery industry and this program works toward getting each chain what they need,” said Karen Profita, executive director.

The program is open to grocery retailers that meet specific criteria surrounding location, previous relationship with the organization and promotional method, meaning the retailer must “allow the promotion of Louisiana Seafood in partnership with the retailer’s brand in consumer-facing advertising and digital efforts,” Profita added. www.louisianaseafood.com