Seafrost is proud to have been awarded the Best Sustainable Seafood Product – Foodservice by the Marine Stewardship Council (MSC) at the Sustainable Seafood Awards Australia 2024. The announcement was made during Sustainable Seafood Week and was given in recognition of Seafrost’s transition to MSC-certified wild-caught Alaskan pollock in all their surimi products.
The award also recognises Seafrost’s commitment to providing customers with top-quality sustainable seafood options, making it easier than ever to make environmentally conscious choices without compromising on taste or quality.
Alaskan pollock fisheries have a ‘Best Choice’ rating with the Marine Conservation Society UK. The fishing methods employed have little or no impact on the seabed and by-catch is minimal. Various measures are also in place to safeguard fish, including marine protected areas, preservation of essential fish habitat and designated areas of particular concern – such as spawning and nursery grounds.
The award-winning products include Seafrost Seafood Extender Flakes (2987), Seafrost Unwrapped Seafood Sticks (53994) and Seafrost Tempura Bubble Crumb Sticks (199028).
Jordan Dunham, Seafood Sales Manager at Bidfood, is thrilled Seafrost’s commitment to supply-chain transparency and sustainability has been recognised by this award. “We understand that consumers are more conscious than ever when buying their seafood, and it’s significantly important for us to continually do our part in having sustainable seafood products available for our customers. By prioritising sustainability at the beginning of the supply chain, we make it easier for our customers, and ultimately consumers, to choose the best option.”
Seafrost’s range of surimi products includes seafood extender and the iconically Australian seafood sticks. “Aussies love a seafood stick from the fish and chip shop or seafood salad from the local chicken shop – even a surimi California roll. These are all things we know. But many customers don’t think to consider surimi as an option for other dishes, yet it’s incredibly versatile,” says Jordan.
“We have cafés that make a seafood roll in brioche with surimi and cocktail sauce. It also makes a beautiful quiche. And with solid margins, it’s a great choice for pubs, clubs or large operations looking for a light salad that’s affordable and delicious.”
Anne Gabriel, MSC’s Program Director for Oceania & Singapore, believes this transition will have wonderful outcomes for fisheries and consumers. “Bidfood sell over 100,000 kg of surimi products to foodservice outlets in Australia each year. By switching from uncertified fish to MSC-certified Alaskan Pollock shows great commitment to the MSC’s mission to end overfishing,” she said. “With Bidfood’s scale and reach, we look forward to seeing the MSC blue fish tick label on more menus across the country.”
Brett Patience, the National Seafood Development Manager for Bidfood, says this is all a part of Seafrost’s fish-forever philosophy. “The Marine Stewardship Council is a not-for-profit organisation with the sole mission to end overfishing. The standards they set are quite high, so to be recognised is a big deal.”
“The ocean has been a source of food for the entire planet for as long as
we have been around. And it will continue to be as long as we manage the
resource.”
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