The increased availability of seafood in today’s market has led to a greater expectation of variety – and major seafood suppliers have responded by expanding the range of flavours, cuts and presentation styles they offer to foodservice.

David White, Executive Chef at Simplot Australia which markets seafood products under the I&J and Captain’s Catch brands, says this approach has seen the growth of the value added category. “Our job is to make life easier for the foodservice professional, and that means providing solutions that save on prep time and labour without compromising on quality, all of which enables them to run a more profitable business.”