SEAFOOD FLAVOR CONCEPTS
When it comes to delicious, fish and shellfish make a mouth-watering, decadent meal that consumers love. Add our flavors to your recipe to release a dramatic cloud of aromatic taste.
SEAFOOD FLAVOR CONCEPTS
When it comes to delicious, fish and shellfish make a mouth-watering, decadent meal that consumers love. Add our flavors to your recipe to release a dramatic cloud of aromatic taste.
Seafood
Seafood provides an endless exploration of rich and hearty flavor on a culinary menu. As an example, salmon has five varietals — king (Chinook), coho (silver), sockeye (red), pink (humpy) and chum (dog) — all having unique depths of flavor. Crabs have over 6,000 species, and accompaniments to seafood are infinite as well. Chefs can accentuate fish with lemon, capers and white wine. Or serve grilled conch with a spicy fermented pineapple vinegar (which adds a bright layer of acid to the dish and makes the flavors of the charred seafood explode).
Every culture with a shoreline has their version of a stew using seafood they catch offshore. There’s French bouillabaisse, Portuguese bacaloa (salted cod stew), New England chowder, Goan curry stew and San Francisco cioppino, to name a few. In Brazil, they make moqueca — a stew with fish, onions, garlic, tomatoes, cilantro, and in some areas, coconut milk. Stews provide a flavorful and fragrant meal.
Growing interest in healthy proteins is creating opportunities for seafood to build sales in the US. 57% of Americans describe fish as healthy, ranking above any other characteristic, and well ahead of the 24% who say the same for red meat. New products from startups deliver plant-based fish and shellfish options that are closer in texture and taste to the real thing. 65% of US consumers rank taste as the most important attribute in plant-based proteins.
T. Hasegawa’s seafood flavors allow you to build a seafood alternative – without the need for fishing – that tastes so much like fish that it will be hard to discern the difference.
Flavor Concepts
Miso Glazed Grouper
White miso, honey, and chipotle
Red Snapper
Marinated in olive oil, ginger, garlic, lime juice, lemon, peppercorns and shallot
Tuna
Mango, tamarind, green chile and mint
Halibut
Watermelon salsa (red onion, watermelon, olive oil, cucumber, jalapeno, olives, salt, pepper), balsamic vinegar
Flavor Offerings
Anchovy
Clams
(Littleneck, Topnecks, Cherrystones, Chowders, Ipswich, Manila, Razor, Atlantic Jackknife, Geoduck, Surf)
Crab
(Snow-Zuwai, King, Dungeness, Soft-shell)
Eel
Halibut
Herring
Langostino
Lobster
Mahi-mahi
Mackerel
Monkfish
Mussels
Octopus
Orange
Roughy
Oysters
Pollock
Rockfish
Salmon
Sardine
Seafood Seasoning
Scallop
Shrimp
Smelt
Sole
Squid
Sturgeon
Surimi
Swordfish
Trout
Tuna
Wahoo
Baked
Boiled
Canned
Charred
Dried
Fried
Grilled
Roasted
Sautéed
Seared
Smoked
Wood-fired
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Call Us.
*This call may be monitored and recorded for record-keeping, training and quality-assurance purposes.