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.

Flavor Concepts

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
Seafood Flavors

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

Seafood Flavor Concepts

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

Seafood Flavor Concepts
Seafood Flavor Concepts

Baked
Boiled
Canned
Charred

Dried
Fried
Grilled
Roasted

Sautéed
Seared
Smoked
Wood-fired

Flavor Concepts

FLAVOR CATEGORIES

Alcoholic Flavors

ALCOHOLIC

Beverage Flavors

BEVERAGE

Botanical Flavors

BOTANICAL

Dairy Flavors

DAIRY

Fruity Flavors

FRUITY

International Flavors

INTERNATIONAL

Reaction Flavors

REACTION

Savory Flavors

SAVORY

Solutions Flavors

SOLUTIONS

Sweet Flavors

SWEET

Vanilla Flavors

VANILLA

Vegetable Flavors

VEGETABLE