Customer-driven product wins foodservice award
The judges of the award described Frozen Salmon Fillet Portions as being “for today’s fast-paced kitchens” and as “perfect for the restaurant and catering environments”. Its “benefits include no wastage, ease of use, fixed cost, reduced labour, consistency and convenience”.
The Salmon Fillet Portions were developed by NZ King Salmon after listening to what a specific customer wanted. They come in the correct portion size, taste great after thawing and cut costs in the kitchen.
NZ King Salmon marketing manager Stephen Gibson says convenience is simply achieved by taking each portion from the freezer for the day it’s required.
“Thaw the portions in a chilled environment and they can last for a further four or so days in this state. Savings are achieved through no labour cost for cutting and preparing as would be the case if a whole or fillet was purchased.
“The consistency of portion cuts means even inexperienced kitchen hands can produce the correct size. Standardised recipes and procedures can be confidently followed for quality consistent meals where costs can be easily calculated,” Gibson says.
The thermoform technology enables a fresh product to be blast frozen with the air and atmosphere extracted. The thawed portion loses none of its appearance from the day it was frozen.
“The colour, texture and look are as if the product was straight out of the portioning machine. And because the salmon is high in omega 3 oils, the product remains moist and will not dry out or be affected by freezer burn,” Gibson says.
