Trout bacon, anyone? Kalaneuvos takes top prize at Seafood Excellence Global.
Kalaneuvos Oy of Finland and Lithuania’s Vičiūnai Group were named the top winners at this year’s Seafood Excellence Global Awards, announced Tuesday evening at Seafood Expo Global in Barcelona.
Kalaneuvos took home the grand prize for Best HORECA (hotel, restaurant, catering) Product for its Trout Bacon, a crisp, pan-fried product designed as a fish-based alternative to traditional pork bacon. Judges praised the concept’s flavour, texture, and menu versatility, noting its suitability for everything from pasta to breakfast service.
“This product offers a completely new way to serve fish,” the jury wrote, highlighting both its nutritional profile and potential appeal to chefs and consumers seeking alternatives to meat-based ingredients.
The top prize for Best Retail Product went to Vičiūnai Group for its Cold-Smoked Atlantic Salmon with Truffles, which impressed the panel with its balanced flavour and precise presentation.
Vičiūnai also received awards for Innovation, for its Cold-Smoked Salmon Loin with Black Ants — a daring combination that features edible insects atop premium smoked fish — and for Retail Packaging, for its Cold-Smoked Mussels in Chili Oil.
This year’s competition featured 40 finalists from 15 countries. Winners were chosen by an international panel of industry buyers from Carrefour, Rewe Group, Sodexo Italia, La Sirena, and Wonderfield Group, with auditing by PwC.
Seafood Expo Global/Seafood Processing Global runs in Barcelona through 8 May. Winning products are on display in the Galleria between Halls 4 and 5.