Humble Alaska Pollock Swims Into Spotlight
Aquamar, a top manufacturer of surimi in North America, announced during December’s National Seafood Month a brand overhaul to celebrate the long under-touted advantages of wild caught Alaska pollock.
Pollock achieved increased market scale in the 1980s as more accessible forms of fish fillets and imitation crab meat, due to its light texture, mild flavor, versatility and low price point. However, as the industry and consumers become savvier to the deeper benefits of seafood and protein sources from a planet perspective, wild caught Alaska pollock is emerging as a leader – on par with plant-based meat alternatives.
“It’s high time that we know and celebrate wild caught Alaska pollock by its name,” said Aquamar CEO Daryl Gormley. “Pollock is a plentiful, high-quality, nutrient-dense fish harvested from carefully managed fisheries, which is why it has always carried great price point.
“Abundance is one of several important factors in the sustainable equation. As a company, we will be bringing this incredible fish out of the shadows, celebrating current applications – such as fish filets, fish sticks, and surimi – well as future opportunities like salad toppers and ceviche that feature pollock front and center,: Gormley said.
This year, a lengthy life cycle assessment conducted on behalf of the Association of Genuine Alaska Pollock Producers found that wild Alaska pollock is one of the most climate-friendly proteins in the world based on several key impact categories such as global warming potential, energy use, use of land and water resources and waste outputs. Alaska pollock fishing protocols apply midwater, cone shape trawlers, which are considered one of the cleanest considering the incidental catch of other species (less than 1 percent).
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“There is an important paradigm shift in the way we are valuing foods,” Gormley said. “Protein is showing to be key factor in diets that focus on health and weight management. Also, what’s best for the planet is often what’s best for the body.
“Seafood that is small, abundant, and wild caught in cold waters with well-managed fishing oversight is the gold standard. Alaska pollock hits all those marks. Bonus: it’s also really tasty and adaptable to a myriad of recipes and food preparations.”
Aquamar products are certified by SQF, BRCGS Food Safety, Sustainable Seafood MSC, and Ocean Wise.r products.
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Marky’s Caviar Group Releases American Beluga
Since 1983, Florida-based Marky’s Caviar Group has been an innovator within the specialty retail and caviar business, having been among the first in the U.S. to import rare varieties of caviar, smoked salmon, cheeses, charcuterie and other fine foods.
What began as a humble caviar and smoked salmon shop, Marky’s Gourmet in Miami has since grown to become a legacy purveyor of farm-to-spoon gourmet retail and fine dining delicacies. Marky’s Caviar on Madison Avenue, with the conjoining Michelin-cred caviar speakeasy HŪSO in New York, is accompanied by the Brooklyn location of Marky’s Caviar, Beluga Bar and Caviar & More in the Aventura Mall, and the flagship restaurant Marky’s Caviar Lounge in South Florida’s Seminole Hard Rock Hotel & Casino.
This year, Marky’s has become the only distributor of pure Caspian Beluga caviar in the U.S., the rarest and most sought-after caviar in the world. Marky’s Beluga Caviar is available exclusively via the Madison Avenue location of Marky’s Caviar in New York, Marky’s Gourmet Store in Miami, Marky’s Caviar Lounge at the Seminole Hard Rock in South Florida as well as the Marky’s website, which offers expedited shipping nationwide.
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Marky’s Beluga Caviar is Grade 1: 00 medium gray— indicative of the high quality of the caviar, the large size of beads, and the lightness of color. This also alludes to the careful breeding of the beluga at Sturgeon Aquafarms.
In addition to caviar that is harvested and delivered directly from Sturgeon Aquafarms in Bascom, Florida, all Marky’s Caviar Group locations offer fine, sustainable, and high-quality caviar imported from trusted long term partners and suppliers all around the world.
Acme Smoked Fish Partners with Atlantic Sapphire
U.S. land-based salmon farmer Atlantic Sapphire, the world’s largest producer of land-based salmon, and Brooklyn-based Acme Smoked Fish, the largest smoked seafood producer in the United States, announced an exclusivity agreement for the production, packaging and distribution of smoked Atlantic Sapphire’s US Bluehouse Salmon in the United States.
The agreement includes an initial launch of two varieties of smoked salmon, hot smoked and cold smoked, under the recently-launched Bluehouse Salmon brand.
Atlantic Sapphire’s land-based salmon brings innovation and sustainable science together in one product. Bluehouse Salmon is a fresh and healthy choice that is raised with no antibiotics or hormones, is free from ocean microplastics, and is high in Omega-3s.
Cold Smoked Bluehouse Salmon (3-ounce package) and Smoke Roasted Maple Salmon (4-ounce package) will be available at major retailers in the U.S. in the near future. The Cold Smoked variety will also be available in a food service size.
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“We are proud to launch our all-American Bluehouse Salmon smoked line together with Acme,” says Johan Andreassen, Chief Executive Officer of Atlantic Sapphire USA. “The combination of Acme’s unmatched reach within the U.S. smoked salmon market and the unique product attributes of Bluehouse Salmon will bring a fantastic smoked salmon option to the U.S. consumer.”
“We are equally excited to help bring this delicious and innovative American-raised smoked salmon product to market,” says Adam Caslow, co-CEO of Acme Smoked Fish and a member of the family’s fourth generation. “It is more important than ever to provide a variety of sustainably-raised fish choices to our customers, and we are looking forward to introducing customers to our uniquely smoked varieties of Bluehouse Salmon very soon.”
More product information can be found online at Bluehouse Salmon’s recently-launched website: www.bluehousesalmon.com.
