The company is using a user-friendly platform to ensure regulatory and financial compliance for every fresh, canned and frozen seafood product created at its four Alaskan facilities.

“For more than 100 years, Peter Pan Seafoods has taken pride in its reputation for producing the highest quality seafood products from Alaska,” said Hart Schwarzenbach, director of quality assurance.

“We require many certifications throughout our operations to guarantee that our standards of quality, safety and operational excellence are met and to ensure that our products are harvested and processed sustainably and responsibly. Now, we can maintain compliance documents for all of our suppliers, have easy access to those documents when needed and save time in the process.”

Peter Pan Seafood has established a set of criteria for regulatory, legal and financial documentation and is using an automated solution to process and evaluate each document as it comes in. This enables Peter Pan Seafood’s QA/QC team to have a granular view to compliance and food safety levels for each of its suppliers at any time, from anywhere.

“Peter Pan Seafood has continuously demonstrated its commitment to delivering the highest quality products to its customers while ensuring safety and consistency among its suppliers. They’ve called that standard their ‘North Star,’” said Randy Fields, ReposiTrak chairman and CEO.

“We’re proud to be part of their day-to-day operations and look forward to helping them to achieve even higher levels of compliance from here.”

Peter Pan Seafood and its suppliers are now a part of ReposiTrak’s more than 110,000 facility connections in 100 countries, sharing documents and data to improve supply chain safety and increase product transparency.

For more information, visit ppsf.com.

To read more seafood news from The Shelby Report, click here.

The post Peter Pan Seafood Increases Food Safety With Automation appeared first on Shelby Report.

The 2023 harvest runs through September, and is forecast to be among the top five strongest in the last 20 years, estimating a haul of around 37 million fish. This means plenty of wild sockeye salmon in restaurants and grocery stores nationwide, making this sure to be the summer of sockeye.

In 2022, Bristol Bay had the largest wild sockeye salmon harvest on record, bringing more than 60 million fish (104 percent higher than the 20-year average). While this season is unlikely to top that record, it is still anticipated to be 40 percent greater than the average annual run recorded since 1963. The flavor-packed fish is available at retailers nationwide at seafood counters or in the freezer case with many promotions running throughout the summer.

Retailers across the U.S., from national chains to regional specialty stores, are gearing up to bring fresh Bristol Bay sockeye salmon to customers this summer throughout more than 8,000 stores, coast to coast.

“We are very excited to kick off the season,” said Andy Wink, executive director of the Bristol Bay Regional Seafood Development Association. “With the harvest projected to be similar to years past, consumers can expect wild sockeye to be widely accessible and affordable for all of their summer meals and cookouts.”

Bristol Bay, Alaska is home to the largest wild salmon run on the planet and produces half of the world’s supply of wild sockeye salmon. Its six major river systems support thousands of fishermen and millions of wild sockeye salmon. The pristine environment has been the foundation for 130 years of sustainable harvesting by generations of small boat fishermen.

In 1959, Alaska became the only state to include sustainable fishing within its constitution, meaning consumers can feel good about how it’s harvested and know that all Bristol Bay sockeye salmon is wild and sustainable.

Alaska sockeye, also known as red salmon, is one of the most popular salmon species due to its deep crimson color and rich flavor. The fish is loaded with omega-3 fatty acids (DHA and EPA), which are essential for promoting heart health, suppressing inflammatory responses and improving brain function. Sockeye is also naturally high in many essential vitamins and minerals, and boasts the highest vitamin D content of any salmon species.

Wild sockeye salmon can be found fresh throughout the harvest season, as well as frozen, canned or smoked year-round. Bristol Bay fishermen often freeze the catch just after it leaves the water, locking in nutrients, maintaining quality and helping to reduce food waste.

For more information and cooking tips, visit bristolbaysockeye.org.

The post Summer of Sockeye Salmon Kicks Off In Bristol Bay, AK appeared first on Shelby Report.

This week, Olli Salumeria announced its new curing process and formula that eliminates added nitrates and nitrites, producing salami that is free of all preservatives.

Most modern salami has added nitrates and nitrites, either as a synthetic or through natural sources such as cultured celery juice powders and sea salt. These additives stabilize the product during curing, making them safe for consumption. Fueled by recent discoveries in food science, demand for “clean label” products has risen with consumers seeking minimally processed foods with natural ingredients.

“Salami making is steeped in tradition and many of our products are based on my family recipes dating back over 170 years, yet we also strive to innovate and modernize the process,” said Oliviero Colmignoli, president and founder.

“Our preservative-free formula is a breakthrough that produces a great-tasting salami which delivers on what consumers want the most – quality, clean-label products without compromise to flavor.”

Olli’s curing process eliminates nitrates or nitrites and instead relies on a simplified salt cure in combination with naturally occurring polyphenolic compounds – the same healthy compounds that doctors recommend in moderate consumption of berries, dark chocolate and red wine.

“Our preservative-free formula is proprietary but it effectively relies on antioxidants and basic salt to complete the curing process, instead of using any nitrate additives,” said Enrico Porrino, Olli Salumeria’s director of research and development and master salumiere.

“It’s a health-conscious option that still produces the same complex flavor and sweeter, less acidic taste people associate with Olli Salami.”

Olli’s new preservative-free formula debuts with the company’s Olli Salamini and Olli Salamini and Curds Snacks – a new line of salami sticks that cater to the growing trend of high-protein snacks. The company’s new preservative-free process uses emerging technology that requires a methodical approach to ensure quality and safety standards.

The company will apply this technology to its other product lines, starting with all 10 varieties of Olli Chubs and two new preservative-free sliced salami varieties in 2023, with the goal of expanding this process to its product lineup – Olli Pre-sliced Salami, Olli Bulk Salami, Olli Snack Packs and Olli Antipasto Trays.

All other salami products in Olli’s portfolio that have not yet received the preservative-free formula are still cured through a process that utilizes salt and alternative curing agents sourced from natural ingredients.

“At Olli, we believe in simplicity. We make the world’s best-tasting salami through a combination of simple ingredients, simple processes and a lot of patience,” Colmignoli said. “Our slow curing preservative-free process has been extensively tested to ensure the highest safety and quality standards in the industry, and that difference is evident in the rich flavor of our product.”

For more information on Olli Salumeria’s preservative-free salami and other product details, visit olli.com/preservativefree.

The post Olli Salumeria Introduces First Preservative-Free Salami appeared first on Shelby Report.

By Michael Uetz, managing principal, Midan Marketing

Earlier this year, I had the privilege of meeting in person once again with individuals from all parts of the meat industry during the 2023 Annual Meat Conference. In the three years since the last conference, our world has been completely disrupted by COVID-19. Every conversation at this year’s AMC was at least a little bit colored by how the pandemic has continued to impact the economy. Some of the conversations I was most engrossed in were around inflation, labor, case ready packaging, technology and how these topics are all intertwined. The following are some highlights of those discussions.

Inflation

The state of the economy isn’t news to anyone. Our consumers are struggling with the price of goods every time they go to the store. Right now, inflation on meat products is significantly less than the inflation on other products around the store; however, because meat is generally one of the most expensive products going in their basket, consumers really feel the pinch when buying proteins.

Many packers and retailers alike are turning to value messaging to remind consumers of all the ways our product makes their lives better. But the value messaging from the 2008 recession won’t work today. The COVID-19 pandemic changed consumers’ priorities.  Some consumers now value health above all else, for example picking packages that clearly label protein content or searching for claims they feel make a product healthier, like an All Natural label.

Many busy consumers are looking for convenience – but whether that’s an easy crockpot roast, a pre-marinated pork loin or a fully cooked rotisserie chicken depends completely on who your store’s customer is. Consumers today are very conscientious of where they’re spending their dollars and we have to make sure the products we’re serving up align with what they value.

Labor

The labor shortage in the U.S. has played into and likely exacerbated inflationary pressure. Commonly, the solution to labor shortages is to increase wages – but that almost always means having to increase prices, too. This can’t be easily fixed but we can be diligent about how we allocate the labor we do have and what resources can help limit the amount of labor required.

In 2023, 83 percent of meat consumers shop at a grocery store where they have access to a full-service counter in the meat department. Across all meat consumers, 70 percent say they value having access to a full-service counter, whether or not they’ve ever used it.¹ But there are consumers who value it more than others. Baby boomers, shoppers at organic food stores and high-income shoppers are all demographics that generally place a higher value on this service. If this doesn’t sound like your shopper, the full-service counter may not be the best use of your limited labor.

At the same time, the number of meat consumers who say they think it’s important to have someone assist with decisions at the self-service meat case is increasing. Nearly half of meat consumers think it’s important to have someone assist with tips, suggestions or customizing amounts at the meat case – an 11 percent increase from just last year.

This preference, too, varies by demographic with those who find it most valuable skewing toward Millennials, shoppers who frequently buy value added meat products and shoppers who frequently look for meat department promotions.¹ Knowing your shopper is the first step, though, in making changes to how they select products in your store.

Case ready packaging

There are other ways to alleviate the labor shortage, including things like case ready packaging. Because these types of packaging don’t require cutting or packaging in-house, they are simple to stock and restock.

This style of vacuum-packed packaging was already gaining in popularity pre-pandemic. And today, 86 percent of meat consumers believe case ready meat is the same quality or better than meat that appears to be cut and packaged in-store. This is an 11-point increase since 2018.¹

During the pandemic, consumers who were freezing meat to combat out-of-stocks likely found that meat in case ready packaging didn’t have to be repackaged before freezing. They were using more grocery pickup or delivery services, which benefited from the fact that case ready packaging doesn’t leak the way overwrap can. Now as they deal with increased prices, meat in-case ready packaging is again winning the day as these products are more likely to be a consistent weight and there’s less guessing about how much the product will end up costing when purchasing online.

Technology 

Finally technology – every day I see an article about AI or automation or some other new technology that promises to make everything easier for our industry. From AI that automatically marks down products that aren’t moving quickly enough to selling the data you amass from your loyalty or discount cards – tapping into today’s technologies could turn retail grocery on its head.

Most consumers won’t mind technology that marks down products and makes it easier for them to stick to their budget. The same may not be true for selling their data. However, if your demographic is young, many of these consumers expect you to sell their data in favor of a better shopping experience with more targeted ads and promotions. So just like in all things – the first step is knowing who your consumers are and what they are prioritizing when shopping at your store.

To help the meat industry best understand their shoppers, Midan is preparing to release the third edition of its Meat Consumer Segmentation research this year. This research looks at the ways meat consumers plan and shop for meat products today.

To be among the first to know when this research is ­­released, sign up for e-mail notifications online here.

¹ Anne-Marie Roerink, Principal, 210 Analytics LLC, The Power of Meat 2023. Report sponsored by Sealed Air Food Care Division/Cryovac and published by FMI and the Foundation for Meat and Poultry Research and Education.

To read more meat news from The Shelby Report, click here.

The post Explore The Four Topics That Had Everyone Talking At AMC 2023 appeared first on Shelby Report.

Worpel said pork has not risen much in price due to inflation, with more increases seen on the beef side. She also noted that pork is becoming more popular.

“It’s interesting, because everybody thinks of pork as the meat in-between – you have beef and then you have chicken,” she said. “But pork, especially ground pork, has been gaining a lot of attraction. It’s a very affordable protein. It’s versatile.”

As people are eating at home more due to inflation, there are a lot of opportunities with pork.

According to Worpel, the industry is starting to figure out what the “new normal” is after the COVID-19 pandemic. 

“It’s going to be different than what the old normal was,” she said. “We’re going to start establishing some baselines after COVID. And then I think we’re going to need to start measuring against that instead of going back and saying, ‘This is what it was before COVID.’ So that’s what I feel where the industry needs to be.”

Worpel, who previously has worked with Cargill and Tyson, is enjoying her new position with Seaboard Foods. She said the company has been very welcoming, and she inherited a great team to work with. On the innovation side, Worpel said they are looking at “what is next, which flavor we should be looking at.”

Seaboard Foods products are known by four brand names: Prairie Fresh, Daily’s Premium Meats, Seaboard Farms and St. Joe Pork.

The company has a proprietary technology to help identify which cuts should be designated for its Prairie Fresh USA Prime pork brand. 

“It is not by eye, it is by technology,” Worpel explained. “That makes it more consistent, and we are able to set our limits accordingly. It is very consistent every time – the marbling and the color.”

She said the company also is looking at “what do we want to be when we grow up.” It is vertically integrated and owns most of the farms where the hogs are raised. 

“We do a great job raising our hogs. Our plants do a great job. But what is next?”

Worpel said today’s consumers prefer convenience. Seaboard Foods will be looking at new value-added protein products that offer more of it. 

“Our team right now on innovation and marketing is really focused on our three- to five-year plan – where we want to be in three years and in five years, going forward. That’s our focus right now,” she said. 

Women in meat industry

When she came to the U.S. in 2006, Worpel had no background in the meat industry. She also noted that there were not many women in the industry. Now, when attending the American Meat Conference and looking out over the audience, “it is pretty amazing how many women we have there.”

She said at Seaboard Foods, her goal is to make sure her team members have opportunities to grow and to be considered for advancement. 

“I try to encourage them; I try to give them more responsibility. I really try to make them seen more.”

She shared a story of the difference between men and women looking at a job description. “Men look at it, they say, ‘Oh, 50 percent of it I can do, so I’ll apply. And we as women look at it and say, “Oh my gosh, I can only do 50 percent.’ Unless we think we’re 100 percent, we feel like we shouldn’t [apply]. We should.”

Worpel noted that women need to support each other more and open doors for each other. And that kind of support was evident at the Annual Meat Conference in Dallas, Texas. 

“We support each other, we meet with each other, talk about what we can do for each other,” she said. “Those are the things that really helped me grow, network and find the right people to partner with.”

Looking to future

Worpel said learning more about the behavior of consumers, particularly the younger generations, will be important going forward in the meat industry.

“Technology, time constraints and everything is affecting how we shop, how we prepare food, how we look at food. The young generation is more willing to try different things, but they also want convenience. So I think we will need to, as the meat industry, look at what that generation is asking for.”

Things such as convenience, flavor, packaging are all important to these consumers. “The consumer profile is changing. We, as suppliers, I think, need to understand that.”

She said while change often is difficult and involves costs, it is necessary to adjust to the needs of the consumer. 

“We will have to find that balance of providing them what they need at a price that is affordable. So that’s where, in my mind, the meat industry is going forward. We’ll be looking at more value added and more convenience, more prepared, easy to eat, easy to cook. All of those will be the things that will be changing the future for the generations.”

Worpel added that she believes there is a lot of misinformation out there about the meat industry, in terms of nutrition and sustainability, for example. She said protein bars are popular, but the origin of protein is beef, pork and chicken.

“We need to do a better job of communicating that message to them, trying to educate them as much as we can.”

For more information, visit seaboardfoods.com.

To read more meat, seafood and poultry news from The Shelby Report, click here.

The post Executive Offers Look At ‘What Is Next’ Across Protein Industry appeared first on Shelby Report.

Representatives from Trident Seafoods, the Copper River Prince William Sound Marketing Association, Alaska Airlines and Chef Tom Douglas were on-hand to greet the first of these fish.

With 50 years of industry leadership, Trident Seafoods distributes Copper River King Salmon, known for its high content of omega-3s. Following Trident’s commitment to fleet-to-fork processing, the salmon is delivered from Alaskan waters within 24-48 hours to fishmongers, esteemed chefs and renowned restaurants nationwide.

“We are very excited to bring in the first King Salmon from Copper River and are grateful for all the independent fishermen that continue to choose to be our partners and deliver the best quality and freshest fish to the world,” said Joe Bundrant, CEO of Trident Seafoods.

“Our history of partnership with Copper River goes back many years and we look forward to continuing working together in responsibly sharing the best from Alaska with the world.”

Christa Hoover, executive director of the Copper River Prince William Sound Marketing Association, reflects, “As this momentous season launches, we are so pleased that we’re also celebrating our 40th anniversary. It’s been incredible to see and let people know how much the fishery has evolved and yet remains steadfastly committed to quality for the consumer.”

To bring the fish to tables quickly, it’s imperative to have immediate transportation from Alaska to the rest of the country.

“Alaska Air Cargo has a special partnership with the Alaska seafood industry, which is recognized worldwide for its sustainable fishing practices,” said Adam Drouhard, managing director.

“Our cargo employees across more than 110 airports are working around the clock to ensure we deliver the first catch of wild Copper River salmon to market, often within 24 hours of being pulled from the water.”

Copper River King Salmon is available through June at retailers and restaurants across the country.

Trident Seafoods is the largest vertically integrated seafood harvesting and processing company in North America. Trident is a privately-held, 100 percent USA-owned company with global operations in six countries and serves customers in more than 50 countries.

Headquartered in Seattle, Washington, Trident employs about 9,000 people worldwide each year and partners with more than 5,400 independent fishermen and crewmembers. Species harvested and processed by Trident include every commercial species of salmon, whitefish and crab harvested in the North Pacific and Alaska.

To read more seafood news from The Shelby Report, click here.

The post Trident Seafoods Welcomes First King Salmon Of The Season appeared first on Shelby Report.

Worpel said pork has not risen much in price due to inflation, with more increases seen on the beef side. She also noted that pork is becoming more popular.

“It’s interesting, because everybody thinks of pork as the meat in-between – you have beef and then you have chicken,” she said. “But pork, especially ground pork, has been gaining a lot of attraction. It’s a very affordable protein. It’s versatile.”

As people are eating at home more due to inflation, there are a lot of opportunities with pork.

According to Worpel, the industry is starting to figure out what the “new normal” is after the COVID-19 pandemic. 

“It’s going to be different than what the old normal was,” she said. “We’re going to start establishing some baselines after COVID. And then I think we’re going to need to start measuring against that instead of going back and saying, ‘This is what it was before COVID.’ So that’s what I feel where the industry needs to be.”

Worpel, who previously has worked with Cargill and Tyson, is enjoying her new position with Seaboard Foods. She said the company has been very welcoming, and she inherited a great team to work with. On the innovation side, Worpel said they are looking at “what is next, which flavor we should be looking at.”

Seaboard Foods products are known by four brand names: Prairie Fresh, Daily’s Premium Meats, Seaboard Farms and St. Joe Pork.

The company has a proprietary technology to help identify which cuts should be designated for its Prairie Fresh USA Prime pork brand. 

“It is not by eye, it is by technology,” Worpel explained. “That makes it more consistent, and we are able to set our limits accordingly. It is very consistent every time – the marbling and the color.”

She said the company also is looking at “what do we want to be when we grow up.” It is vertically integrated and owns most of the farms where the hogs are raised. 

“We do a great job raising our hogs. Our plants do a great job. But what is next?”

Worpel said today’s consumers prefer convenience. Seaboard Foods will be looking at new value-added products that offer more of it. 

“Our team right now on innovation and marketing is really focused on our three- to five-year plan – where we want to be in three years and in five years, going forward. That’s our focus right now,” she said. 

Women in meat industry

When she came to the U.S. in 2006, Worpel had no background in the meat industry. She also noted that there were not many women in the industry. Now, when attending the American Meat Conference and looking out over the audience, “it is pretty amazing how many women we have there.”

She said at Seaboard Foods, her goal is to make sure her team members have opportunities to grow and to be considered for advancement. 

“I try to encourage them; I try to give them more responsibility. I really try to make them seen more.”

She shared a story of the difference between men and women looking at a job description. “Men look at it, they say, ‘Oh, 50 percent of it I can do, so I’ll apply. And we as women look at it and say, “Oh my gosh, I can only do 50 percent.’ Unless we think we’re 100 percent, we feel like we shouldn’t [apply]. We should.”

Worpel noted that women need to support each other more and open doors for each other. And that kind of support was evident at the Annual Meat Conference in Dallas, Texas. 

“We support each other, we meet with each other, talk about what we can do for each other,” she said. “Those are the things that really helped me grow, network and find the right people to partner with.”

Looking to future

Worpel said learning more about the behavior of consumers, particularly the younger generations, will be important going forward in the meat industry.

“Technology, time constraints and everything is affecting how we shop, how we prepare food, how we look at food. The young generation is more willing to try different things, but they also want convenience. So I think we will need to, as the meat industry, look at what that generation is asking for.”

Things such as convenience, flavor, packaging are all important to these consumers. “The consumer profile is changing. We, as suppliers, I think, need to understand that.”

She said while change often is difficult and involves costs, it is necessary to adjust to the needs of the consumer. 

“We will have to find that balance of providing them what they need at a price that is affordable. So that’s where, in my mind, the meat industry is going forward. We’ll be looking at more value added and more convenience, more prepared, easy to eat, easy to cook. All of those will be the things that will be changing the future for the generations.”

Worpel added that she believes there is a lot of misinformation out there about the meat industry, in terms of nutrition and sustainability, for example. She said protein bars are popular, but the origin of protein is beef, pork and chicken.

“We need to do a better job of communicating that message to them, trying to educate them as much as we can.”

For more information about the company, visit seaboardfoods.com.

To read more meat news from The Shelby Report, click here.

The post Executive Offers Look At ‘What’s Next’ Across Protein Industry appeared first on Shelby Report.

Fresh meat products are a critical driver of growth for retailers, and this is why they rely so heavily on dependable suppliers and brokers. 

They have increased this commitment, with a goal of helping retailers and meat suppliers provide local communities access to 600 different meat products in 2023.

In a recent survey, more than 43 percent of retailers felt that fresh meat presents the biggest challenge in 2023. This can be attributed to unpredictability with the supply chain, pricing and overall inflation. This is why Epic works with meat suppliers and manufacturers who have a strong commitment to predictability and consistent growth.

“Retail shoppers still prefer to shop for fresh meat in their local stores,” said Dave Huddle, president of Epic Sales Partners – Central. “Our retail partners rely heavily on quality meat suppliers to meet these demands and to consistently increase store traffic due to the availability of fresh meat products.”

Meat and poultry trends to watch

The meat industry expects to see a 5.5 percent increase in food sales in 2023. Inflation has also decreased for perimeter departments, which includes fresh meat. A recent study by IRI, “Impact Of Inflation On Consumer Behavior,” shows that as inflation has decreased, demand has increased. Retailers especially experienced volume growth in pork, chicken and beef during the latter half of 2022.

“Epic stays ahead of trends and works with meat suppliers across the country to supply a steady supply chain of quality products,” said Mark Wilhelm, president of Epic Sales Partners – West. “Our growth in the variety of meat products helps meet the increasing demands of retailers and consumers.”

In March, the Epic team attended the Annual Meat Conference, hosted by the North American Meat Institute and the Food Industry Association in Dallas, Texas. The event included more than 1,500 meat and poultry professionals and featured insights from across the industry.

For example, 210 Analytics presented the latest Power of Meat, a consumer report on meat usage, attitudes and trends. This 18th annual study reflects on another year of disruption, marked by inflation and supply chain challenges.

According to the report, in 2022, meat sales increased 5.7 percent versus a year ago and almost 87 percent of all home-prepared dinners featured meat/poultry. Further, 98.3 percent of retail shoppers purchase meat. These data points can help meat category leaders understand patterns in shoppers’ perceptions, attitudes and behaviors of meat consumption, buying and preparation.

Another key theme of the 2023 AMC was sustainability. Category leaders agree there’s a new protein consumer on the horizon – a customer who is more educated than ever before and cares about the intersection of people, planet and animal. Thus, it is imperative that the meat and poultry industry nurtures these shared values throughout the supply chain.

Epic Sales Partners

Epic Sales Partners Inc. provides headquarter management, retail merchandising, data analytics, technology and administrative services for the fresh, specialty, natural and organic departments. Epic serves almost 100 retailers on behalf of more than 350 food manufacturers generating retail sales of $1 billion annually.  

With more than 35 years of experience, the company has 193 associates with an average tenure of 7.2 years who are category experts that add value to retailers and manufacturers across America.  

“We started working with Epic Sales Partners five years ago after several failed attempts at finding a good food sales agent,” said one senior executive at a leading meat manufacturer.

“We were struggling to get the attention of larger retailers and lacked insight into the demands of stores across multiple locations. Epic was able to immediately get our products in front of decision-makers and advise us on how to tailor our offerings across the region to meet customer demands for fresh meats.”

Epic is headquartered in Irving, Texas, with an additional nine sales offices across the U.S. Regional services are provided by the Epic East, Epic West and Epic Central offices. Epic unifies four legacy brands – Premier Sales Solutions, Maher Marketing, Frontier Food Brokerage and MPF Sales and Marketing – together under the common brand “Epic Sales Partners.” The company is commonly owned and managed.

As the largest independent food sales agency in the country, Epic looks forward to building new partnerships to further support its commitment to growth in the year ahead. To learn more, visit epicsales.com.

To read more meat news from The Shelby Report, click here.

Editor’s Note: This article was originally published on May 7, 2023, but has been updated and republished with new information. 

The post Epic Sales Partners Set To Grow Meat Partnerships In 2023 appeared first on Shelby Report.

Ray will be sharing everything from her go-to outdoor dining recipe to her al fresco tips for consumers to try out at-home, including her Genova Yellowfin Tuna and Artichoke Pasta – a recipe inspired by her passion for the Mediterranean region and the ingredients found near her Tuscan home.

Through May 31, consumers can enter for a chance to win the “Ultimate Al Fresco Experiential Kit” and transform their own outdoor dining experience. The kit will include a custom al fresco-inspired design with $20,000 and plenty of Genova Premium Tuna.

Entries are open now on genovaseafood.com/alfresco.

“Over the last few years living in Italy, I’ve rediscovered my love for outdoor dining – eating in the open air has provided me with a moment to appreciate nature and reconnect with my surroundings,” Ray said.

“It’s also inspired me to lean into the al fresco tradition of reaching for high quality Mediterranean-inspired ingredients, like Genova Premium Tuna in Olive Oil, and sharing great food with friends and family.”

Made with the premium cuts of fish, hand-filleted and drizzled with olive oil, Genova Premium Tuna is wild-caught and responsibly-sourced, naturally high in protein, packed with Omega-3s and has rich and savory flavor that offers a taste of the Mediterranean in every bite.  

To read more seafood news from The Shelby Report, click here.

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Handy Seafood has been a cornerstone of the Crisfield, Maryland, community for more than 129 years. It helps support the local watermen who have been harvesting soft shell crabs for generations. The company works with local watermen to ensure that the crabs are harvested sustainably and responsibly.

“Soft crabs are a true delicacy and we’re delighted to offer them to our customers again this season,” said Todd Conway, CEO of Handy Seafood.

“We are committed to providing the highest quality seafood, and the start of the domestic soft crab season is an exciting time for us.”

Handy Seafood’s soft crabs are available in various sizes and can be ordered fresh or frozen, depending on retailer’s needs. The soft crabs are highly regarded for its quality and flavor, and are sold to restaurants and seafood markets around the world.

Handy processes soft crabs at their BRCGS grade “AA+” certified plant in Crisfield, Maryland. 

Handy Seafood is a family-owned company with more than 129 years of quality seafood processing experience. In addition to soft shell crabs, the company offers crab meat, crab cakes, seafood specialty items, and oysters.

For more information about the company, visit handyseafood.com.

To ready more seafood news from The Shelby Report, click here.

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