S.Atlantic : FORTUNA SEAFOODS Invests for the Future
Submitted by SARTMA.com (Juanita Brock) 22.03.2011 (Current Article)

As part of an ongoing programme of market development Fortuna Seafoods have recently been investing in promoting Falkland seafood products in the countries of central and eastern Europe.

FORTUNA SEAFOODS

As part of an ongoing programme of market development Fortuna Seafoods have recently been investing in promoting Falkland seafood products in the countries of central and eastern Europe.  This is an area of emerging markets with a growing appetite for our products and our goal has been to build market presence and develop our client base.

In February of this year Fortuna Seafoods promoted Falkland products at the prestigious ‘Taste of Britain’ exhibition in Prague, capital of the Czech Republic.

The two day exhibition, in association with the British Chamber of Commerce and the UK Trade and Industry organisation, ended with a gala dinner created and presented by celebrity chef Alan Coxon.

Alan worked with the chefs at the luxury 5 star Rocco Forte ‘St Augustine Hotel’ to produce an eclectic array of dishes which featured prominently the best of Falklands seafood.

The menu included:

“Yutaka tempura battered Fortuna wild caught loligo squid with chilli, lime and ginger jelly”

“Marinated Falklands seabass in vinaigre”

And

“Flash seared Fortuna Seafoods Falkland Kingclip, in yutaka panco Japanese breadcrumbs served with a warm oriental yutaka ginger and micro green salad”

The chef was impressed with the quality of the fish, especially the squid, saying that the tubes and tentacles had a real premium appeal. The format saved the kitchen a great deal of time and was suitable for a wide variety of plate applications.  Our toothfish was classed as ‘surimi grade’ which is a great reference to have for future sales.

Some feed back from Alan Coxon:

“I found the fish excellent to work with and must admit I was a little concerned initially as my receipes involved a non cooked/marinated dish as well as tempura so out of all the elements within the meal the fish was one of the most sensitive to get right with most of the pressure placed on the fish itself.

Needless to say it turned out to be excellent and judging by the comments received, the fish dishes certainly made the impact that was required”.

Fortuna Seafoods will be at the European Seafood Exhibition in Brussels in May this year, Hall 11 stand 2164.

22 March 2011