Boston seafood show puts idle economy on ice: bustling floor buzzes with talks of tilapia, convenience imperative still reigns

DSN Retailing Today, March 24, 2003 by Mike Duff

BOSTON -- The Boston Seafood Show, held March 11 to 13 at the Hynes Convention Center, demonstrated that suppliers are addressing the demands of retailers for easier-to-prepare products. Italian and Oriental seafood-based specialties proved popular as well as updates on flexible items like coconut mahi mahi that might serve as an entree or snack. Tilapia, which recently joined the list of the top 10 seafood items consumed in the United States, made a strong showing.

Convenience has been a key theme in seafood product development, as restaurants want to hold down labor costs. Meanwhile, retailers want to make it easier for consumers eat more seafood, a consumption desire by consumers that has been indicated as a strong need in survey after survey.

Sammy Goldstein, vp of product development for Captain D's Seafood restaurant chain, said the result is a cross-fertilization, which derives in part from vendors that ship both restaurants and food stores. Seafood suppliers often first develop product for restaurants then modify what's popular for retail. He added that the trend for expanding flavor profiles is one that began in foodservice but can be seen strengthening in retail applications.

In that vein, Contessa Food Products introduced four new convenience meals-bringing the line to 14 with price points ranging from $4.89 to $6.99-all of which are designed to go from bag to stove to table in 10 minutes. The new meals derive from four distinct cuisines: Kung Pao Shrimp, Paella with Chicken & Seafood, Shrimp Santa Fe and Chicken Penne with White Wine Sauce.

Omega Foods was among those exhibitors that are helping retailers provide more convenient seafood products via the burger route. The vendor was offering two new seafood burger products, shrimp and mahi mahi, available in 12.8-ounce, four-count boxes with a suggested retail of $5.99 to $6.99.

Also keying on convenience, Louis Kemp offered a line of eight-ounce seafood salads in four flavors, Seafood Garden Dill, Seafood & Shrimp, Crab Louie, and Seafood & Pasta. Bill McClellan, vp and gmm, said the company was testing the product in its major Midwestern markets with the potential for expansion at a price point around $2.99.

Making convenient product more fun was an important trend at the show. Baja Blue Foods, for one, offered Southwestern-style crab cakes and Bajalapenos, crab stuffed and breaded jalapeno peppers, in two sizes each. The crab cakes come in four- and eight-count packs for $9.99 and $15.99 MSRP respectively, while the Bajalapenos bow in six- and 12-count packs for $6.25 and $11.

Shrimp, crab and mahi mahi showed particularly strong among prepared and partially prepared products. Philips Foods, a Baltimore-based expert in the Maryland crab cake, offered the Boardwalk Crab Cake as a shredded meat variation to their traditional lump meat product, as well as coconut shrimp and mahi.

Suppliers also are finding ways to keep tried and true segments current with retail and consumption trends. Cozy Harbor of Maine was offering a marketing and merchandising plan at the show that uses the live product to generate excitement, but case-ready tails and meat to provide the convenience and ease of use.

Acme Smoked Fish is expanding its New York-style products under the Blue Hill Bay line with particular success at Whole Foods Markets in the Southwestern United States, said Buzz Billick, vp of sales. The product is offered in various flavors, including plain and peppered at $4.99 MSRP for four ounces.