I&J's new Lightly Dusted range, featuring Salt & Pepper Squid, Pollock and Tail On Prawns, evokes from-scratch preparation with a light, crisp, seasoned coating. Sustainably sourced and versatile, it suits everything from bar snacks to Po' Boys and seafood baskets.
Read MoreI&J's new Lightly Dusted range, featuring Salt & Pepper Squid, Pollock and Tail On Prawns, evokes from-scratch preparation with a light, crisp, seasoned coating. Sustainably sourced and versatile, it suits everything from bar snacks to Po' Boys and seafood baskets.
A staunch advocate of seafood on the menu, chef Quinn Swift is the 2025 winner of the Austral Young Chef of the Sea Award, presented each year to an emerging ‘star seafood chef’ by Austral Fisheries and the WA Good Food Guide. More recently he was asked to co-host a “chef to chef” video promoting the new Seafood Nutrition Toolkit – an educational resource about the health benefits of eating seafood.
Given the ongoing staff and skills shortage in foodservice, it’s no surprise that demand continues to boom for value added seafood – pre-cut, crumbed, frozen and ready to cook. At the same time, foodservice professionals are looking for products which they can easily serve to customers with particular dietary requirements – such as those seeking to avoid gluten.
Seafood is one of the most popular menu items during the summer months, and it’s also an ideal choice for festive season functions. And thanks to the extensive range of quality value added seafood available from I&J, you can be assured of consistency of supply during the busy end of year period, so there’s no risk of being caught short on product.
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.”
Foodservice REP is an Australian foodservice industry publication covering the latest news, trends, people, products and insights across the hospitality, restaurant and foodservice sectors.
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