Shucks Maine Lobster

Maine Government News

Governor Baldacci Congratulates Two Internationally Recognized Maine Lobster Companies
May 15, 2007
Governor's Office

AUGUSTA – Governor John E. Baldacci invited representatives from Shucks Maine Lobster in Richmond and Claw Island Foods in South Portland to his Cabinet Room Tuesday morning so he could recognize them for being nominated for Prix d’Elite Awards last month in Belgium. The awards are part of the International Seafood Exposition and are widely considered the “Academy Award” of the seafood industry.

Only four of the products nominated for the Prix d’Elite were from the United States; of those three are from Maine. Shucks Maine Lobster won two awards, one for “Best Service Product” and another for “Best Convenience Product. 1D; “The Prix d’Elite nominations are proof that the Maine lobster industry is meeting the demands of the market, particularly in Europe where consumers eat more seafood products than they do in any other region,” Governor Baldacci said. “60 percent of Maine lobster is processed in Canada and then sold as a product of Canada. Rather than exporting raw product, businesses like Shucks and Claw Island are doing processing right here in Maine, and keeping jobs here too.”

“While we’re pleased that Shucks won such top honors,” Governor Baldacci said, “we also want to recognize Claw Island and its owner Jeff Holden for being recognized as a top contender.”

Joining the Governor and Jeff Holden for the presentation were Kristen Millar, former executive director of the Maine Lobster Promotion Council; and John Hathaway, owner of Shucks Maine Lobster.

“These awards and nominations are quite a compliment to our industry – these products represent how the Maine lobster industry has listened to consumers who want to enjoy succulent lobster without the mess normally associated with its preparation,” Millar said. “Eating Maine lobster is always special, but new innovations are making it possible to get this healthy option in restaurant menus and on the dinner table more often and with greater ease.”

Hathaway and Holden both thanked Governor Baldacci and Kristen Millar for their support and enthusiasm toward the lobster industry.

http://www.maine.gov/tools/whatsnew/index.php?topic=Portal+News&id=37732&v=article-2006

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Shucks Maine Wins Awards at Seafood Prix d’Elite

U.S. company wins foodservice award at Seafood Prix d'Elite

SFB Staff (April 25) - North American ImEx of Westwood, Mass./Shucks Maine Lobster of Richmond, Maine, was awarded best new foodservice product for its Shucked Fresh Raw Lobster Meat at the seventh annual Seafood Prix d'Elite new products competition at the European Seafood Exposition in Brussels, Belgium, yesterday.

Angulas Aguinaga of Irura, Spain, was awarded best new retail product for its La Gula del Norte, a line of ready-to-heat surimi-seafood meals.

Among the finalists, there were 37 product entries from 27 companies, representing 11 countries. There were a total of 100 product entries.

Shucks Maine Lobster uses high pressure processing to separate American lobster meat from the shell without cooking it; the crustacean is then shucked by hand. The product provides chefs with fresh, raw lobster meat without the labor, time and waste associated with cooking and shucking lobsters in the kitchen.

"Technology and innovation will play an important role in the future of the seafood industry," said Philip Dunkelbarger, president and CEO of North American ImEx.

"It's an honor for me to represent the Maine lobster industry," added John Hathaway, president of Shucks Maine Lobster.

Shucked Fresh Raw Lobster Meat also received a Prix d'Elite special award for convenience. The product has a shelf life of nine days, is portioned accurately and is free of additives, according to the company.

La Gula del Norte captured a special award for originality. The surimi seafood serves as a substitute for baby eels, which are in short supply in Spain.

Special awards were also presented to three other companies. The prize for health and nutrition went to Marine Harvest of Belgium for its Salmon Tartare. Lyons Seafoods Ltd. of the United Kingdom took the prize for retail packaging for its Deli King Prawns. And the prize for seafood product line went to Larsen Danish Seafood of Germany for its Nice and Easy line of mackerel spreads and fillets and Alaska pollock portions.

The judges for the competition were Roberto Diego, fish category manager for Grupo Eroski in Spain; Ben Bartlett, catering development manager for Marston's Pub Co. in the United Kingdom; Valerie Boucly-Frere, head of the northern region for Intermarch? in France; and Guy Denon, fresh fish category manager for Delhaize in Belgium. ? Steven Hedlund, reporting from the European Seafood Exposition in Brussels, Belgium

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Convenience matters

Fiona Robinson
Editor-in-chief
SeaFood Business
www.seafoodbusiness.com

A decade ago, PBO salmon fillets were considered the epitome of convenient seafood. These days, convenient seafood products that make life easier for buyers and the end user, consumers, go far beyond the PBO concept. Just look at the two winners of the Seafood Prix d'Elite new products competition at the European Seafood Exposition in Brussels, Belgium: Fresh shucked raw lobster meat and ready-to-heat surimi-seafood meals.

The lobster meat, from Shucks Maine Lobster and North American ImEx, is shucked using high-pressure processing. First introduced to seafood products several years ago with oysters, the HPP technique has truly revolutionized the convenience factor for these two species.

When I visited the Avure Technologies plant in Washington almost 10 years ago (they produce a HPP machine used by seafood processors), I was amazed at what the process did for oysters, which pop right open after being subjected to high pressure. I have yet to see HPP used on lobster, but considering the crustacean's high prices these days, I'm sure chefs appreciate any cost savings by reduced labor and waste disposal.

Angulas Aguinaga's La Gula del Norte, the other Prix d'Elite winner, brings surimi seafood to the next level of convenience. While one could argue surimi-seafood sticks are an ideal simple seafood, La Gula del Norte is presented in a unique format that's easy for consumers. It also is another example of how many ways surimi seafood can be used.

Products like these two award winners drive home the convenience message to consumers. Seafood is a healthy protein that typically cooks faster than other center-of-the-plate proteins. Marketers need to continue plugging seafood products as healthy and convenient. You can repeat seafood's health message until you're blue in the face, but that's not always the top selling point for the professional buyer or consumer. But a product that saves time in the kitchen and still tastes good is a true winner in my book.

Fiona Robinson
Editor-in-chief
SeaFood Business
www.seafoodbusiness.com

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Angulas Aguinaga and North American ImEx Take Top Honors at Seafood Prix d’Elite
FOR IMMEDIATE RELEASE: 4/24/2007

Brussels – (24 April 2007) Angulas Aguinaga and North American ImEx were awarded the top prizes in the seventh annual Seafood Prix d’Elite new products competition at the European Seafood Exposition, the world’s largest and most prestigious seafood event. The winners were selected from a field of 37 finalists and were announced this evening at a special Seafood Prix d’Elite reception.

Angulas Aguinaga of Irura, Spain took the top award for best new retail product with its entry, La Gula del Norte, a line of surimi seafood ready meals. The meals feature a surimi substitute for baby eels offered in three varieties: garlic sauce, shrimp and garlic sauce and mushrooms and garlic sauce. The judges particularly noted the quality of the surimi product and the attractive and convenient retail-ready packaging.

In the foodservice category, the top prize was given to North American ImEx of Westwood, Massachusetts in the United States for its product, Shucked Fresh Raw Lobster Meat. Using a new high pressure processing system, this product shucks whole raw North American lobsters completely without cooking. The product is designed to give chefs access to fresh raw lobster meat without the labor, time and waste involved in cooking and shucking lobsters the traditional way. The judges felt this product provided chefs with additional raw lobster menu options not available before, such as sashimi, carpaccio and tartare.

Angulas Aguinaga’s La Gula del Norte was also presented with a Seafood Prix d’Elite special award for Originality. First conceived as a solution to the shortage of baby eels in Spain, the company’s surimi substitute now takes advantage of European ready meal trends and offers a unique meal option to consumers and a new and exciting surimi seafood presentation.

Shucked Fresh Raw Lobster Meat from North American ImEx was won the Seafood Prix d’Elite special award for Convenience. The product provides the chef with accurate portion control and offers a nine-day shelf life without the use of additives or special processes.

The Seafood Prix d’Elite special prize for Health & Nutrition was awarded to Marine Harvest of Brugge, Belgium for its product Salmon Tartare. This ready-to-eat chilled product combines fresh marinated Atlantic salmon, chives, white wine and other seasonings for a healthy appetizer or starter. To improve the texture and refine the taste, the fish is dried slightly after curing.

Lyons Seafoods Limited of Warminster in the United Kingdom was given the Seafood Prix d’Elite special award for Retail Packaging for its Deli King Prawns. The product pairs king prawns with three different sauces: sweet chili dipping sauce, lightly spiced Thai dressing and low-fat seafood dipping sauce. The clear retail pack allows consumers to see the prawns and the sauce in separate chambers. Under the lid a “spork”(combination spoon and fork) is provided, which the judges determined was a excellent utensil for the prawns and sauce.

Larsen Danish Seafood was the winner of the Seafood Prix d’Elite special award for Seafood Product Line. This line of three product offerings includes mackerel spreads in tomato, curry and chili flavors for sandwiches and snacks, mackerel fillets in tomato and curry sauces and Alaska pollock portions in Italian, Provençal and Café de Paris sauces. The line features revolutionary packaging that allows for perfect portion sizing, and convenient preparation at home or away.

The judges for the 2007 Seafood Prix d’Elite new products competition were Roberto Diego, Fish Category Manager for Grupo Eroski in Spain; Ben Bartlett, Catering Development Manager for Marston’s Pub Company in the United Kingdom; and Valérie Boucly-Frère, who is responsible for the Northern Region for Intermarché in France. Guy Denon, Fresh Fish Category Manager for Delhaize stores in Belgium served as the chairman of judges. The 37 Seafood Prix d’Elite finalists were judged on taste and overall eating experience, packaging, marketability, convenience, nutritional value and originality. The judges’ scores were verified by the accounting firm of Ernst & Young.

For more information on the Seafood Prix d’Elite new products competition at the European Seafood Exposition contact the trade show organizer’s marketing department at:

Diversified Business Communications
P.O. Box 7437
Portland, ME 04112-7437 USA
Telephone: 207-842-5404
Fax: 207-842-5505
Email: food@divcom.com
Heather Johnson
Marketing Manager

http://www.euroseafood.com/07/public/cust_PRDetail.aspx?PRID=1338