Waterbody of Wrangell scored the grand prize for its Deep Blue Sea Soak at the Alaska Symphony of Seafood. This Alaska seafood competition, awards ceremony and legislative reception took place on February 24 in Juneau. The Waterbody soak is made with kelp and sea salts. It is described as “smelling like that first breath of fresh sea-salted air as you resurface from a skinny dipping swan dive.” Here are the other winners at this Alaska seafood competition:
- Ocean Beauty won first place for its Echo Falls Wild Alaskan Smoked Salmon Tapas Sliced Mediterranean.
- Foraged and Found of Ketchikan took home a second for its spicy kelp-based Arrabiata tomato sauce.
- Barnacle Food’s Kelp and Alaska Amber Beed BBQ Sauce placed third.
- Seagrove Kelp Company of Ketchikan won for its Alaska Grown Ribbon Kelp.
- Trident Seafoods took second and third honors for its SEA LEGS Redi-Shred and Surimi Seafood and Nacho Cheese Dipper.
Fish skins, jerky also make the grade
In the Bristol Bay salmon slot, Ocean Beauty won a first and third place for its Smoked Salmon Tapas and Wild Alaska Cedar Wrapped Salmon/Citrus Dill. Meanwhile, Alaskan Leader Seafoods scored a second place win for its Bristol Bay Sockeye Salmon.
For the whitefish category, Wild Alaska Cracked Pepper Pollock Jerky by Neptune Snacks scored the win. It was followed by Trident’s Food Truck Inspired Pollock Dill Pickle. Alaskan Leader’s Alaska Black Cod in Japanese Miso Marinade took third place.
An expert panel judges all of the new market-ready entries. Top winners now head to Boston’s Seafood Expo North America show in late March.
The Alaska Symphony of Seafood new products competition has been hosted by the Alaska Fisheries Development Foundation since 1994.