Galicia, Spain-based seafood company Profand Seafood launched its Snackish line of fish churros on 23 April, aligning it with the company's presence at the 2024 Seafood Expo Global in Barcelona, Spain.
The churro product uses fish flour using salmon and cod to replace wheat flour, which is traditionally used for churro production. In Profand's process, the company replaces water in its dough with fish fumet for flavor. The boxes with cod churros either contain sweet pepper sauce or sweet red pepper sauce, and the salmon box includes a packet of tartar sauce.
“Our focus on sustainability is not only [involved with] this innovation; the entire value-added line reflects Profand's reputation in terms of innovation and sustainability, being main players in the reduction of food waste in retail through HPP technology, MAP, and heat-and-eat products,” Profand said in a release.
Profand’s approach to the Spanish delicacy also incorporates tarpon, permit, and bonefish into the Snackish line to promote sustainability and minimize food waste. This value-added product showcases Profand's dedication to culinary exploration and ethical sourcing, according to the company.
“The product was born from an idea, in which we mixed two megatrends or challenges that we have in the fishing sector, through innovation,” Profand said.
The Snackish line provides packaging for retail customers and is ideal for frozen storage, foodservice, or HORECA operations with large-scale boxes to ensure convenience and versatility.
“The innovation is in the product but also in the process of extracting this fish flour or fish powder,” Profand said. “It is not a churro with a fish flavor alone; it has more benefits compared to the traditional snack."
The feedback on the product at Seafood Expo Global has been very positive, the company said. Its next steps are to test the product outside of the Spanish market and eventually to scale it up to reach more consumers.
