Want to land the big fish? Fishermen know it’s a matter of being at the right place at the right time. Want to know about prepared seafood trends? In this case, the right place is Boston and the timing is March when Seafood Expo North America convenes and hosts the Seafood Excellence Awards.

Seven retail “Best New Products” finalists illustrate the latest tastes, twists and trends. Finalists included a smoked haddock, clam bake, snow crab hot pot, wild-caught Alaska sockeye salmon with kelp chimichurri, smoked Coho salmon bacon, a shrimp miso ramen, wild salmon chowder, and a shrimp au gratin. Last year’s winner was the shelf-stable, ready-to-eat Smoked Salmon Chowder from Thunder’s Catch, Sandpoint, Idaho. It features wild-caught Alaska Sockeye salmon with other ingredients packaged in a 9oz pouch. The chowder is ready in just five minutes warmed on the stovetop or in one minute from the microwave.

Fish Out of Water

Seafood in the shelf-stable aisles? A fish out of water? As it turns out, center store shelves are teeming with new offerings from big and small brands alike.

Last June saw Bumble Bee Seafoods, San Diego, introduce 12 new items including Prime Yellowfin in Extra Virgin Olive Oil (three flavors), a Snack on the Run! Tuna Salad & Crackers Kit in Ranch Flavor, Chunk Light Tuna (in oil, water varieties), Pouched Wild-Caught Tuna (in Teriyaki Flavor and Light Tuna in Water), and Low-Sodium Solid White Albacore Cans.

Chicken of the Sea, El Segundo, Calif., partnered with seasoning giant McCormick & Co. on three Wild Caught Tuna packets (Lemon Garlic, Thai Kitchen Sweet & Spicy, Dill Tuna Salad flavors) and introduced three tuna and wild caught Alaskan pink salmon packets (2.5oz-3oz). Varieties are Light Tuna in Spring Water and salmon with Maple Smokehouse or Everything Bagel seasonings.

Closing the year was StarKist Co., Reston, Va., with three new pouched Tuna Creations offerings. They included a 3oz Whole Grain Dijon Mustard Tuna Salad and two 6oz. “Tuna for Two” flavors (Sweet & Spicy, Lemon Pepper). Also new were StarKist Lunch-To-Go Kits with a pouch of Tuna Creations tuna, crackers, napkin and spoon. One is a Lemon Pepper Mix Your Own Tuna Salad Kit (with reduced-calorie mayonnaise) and the other is a Deli Style Tuna Salad.

In other news, Wild Planet Foods, McKinleyville, Calif., said it added five more SKUs at Whole Foods Market stores nationwide. Scout, Vancouver, B.C., used last year’s Natural Products Expo West to introduce a three-item Seafood Snacks line. Each kit features a can of wild yellowfin tuna in olive oil, a crunchy topper mix-in, and a spork. Debut varieties were Chili Crisp, Chile Jalapeño and Za'atar. Last year also brought the debut of KrillUSA, Miami, with canned Antarctic krill meat in water. It’s touted not only as a source of protein but also Omega 3s (EPA and DHA) and Omega 6 fatty acids.

Flavor Forward, Quick Convenience

More new refrigerated and frozen offerings tout culinary adventure and convenience. One leader here has been Rich Products Corp., parent to both the Morey’s and SeaPak brands in St. Simons Island, Ga. In September, SeaPak extended its Asian-inspired line with Dynamite Shrimp, billed as “oven-crispy popcorn shrimp with a creamy, spicy chili sauce.” For its part, Morey’s entered 2024 with a new Tilapia Sweet Chili offering. A 10oz package includes two fillets in marinade with a suggested retail price of $7.99-$10.99. Officials say the marinade “features notes of honey, soy, peppers and garlic.”

Besides flavor, many more processors emphasize products in convenient new forms as meal solutions. Last spring saw Red Lobster Hospitality, LLC, Orlando, Fla., introduce four Red Lobster frozen entrees including Cheddar Bay Biscuit Shrimp, Coconut Shrimp Bites, Cheddar Bay Biscuit Cod, and Parmesan Crusted Garlic & Herb Stuffed Shrimp. Scott & Jon's, Auburn, Me., greeted 2024 with a new line of microwavable salmon bowls. Two flavors—Honey Sesame and Mediterranean Herb—each feature Atlantic salmon with restaurant-inspired seasonings and blends of vegetables, rice and/or grains.

Last August saw Raw Seafoods, Fall River, Mass., launch its City Pier line of frozen ready-to-eat and ready-to-cook seafood appetizers, sauces and fish portions. It includes Scallops Au Gratin, Grilled Shrimp, Hot Italian & Sweet Italian Wild Salmon Meatballs, and North Atlantic Wild-Caught Sea Scallops. Elsewhere, Handy Seafood Inc., Salisbury, Md., partnered with another state leader, McCormick & Co., on a line of OLD BAY Crab Cake Minis.

Pressing convenience in the refrigerated case was Aquamar, Rancho Cucamonga, Calif. It introduced a refrigerated line of Seafood Tenders in four varieties: smoked salmon, cod, crab, and smoked haddock. Each 170g package contains eight bone-free tenders that offer an “easy protein add-on” for any dish. PF