Hot Smoked Tilapia and Gordon’s Premium Fish Sticks recently honored
Regal Springs Tilapia is the main ingredient in two recent award-winning products: Gordon’s Premium Fish Sticks and Hot Smoked Tilapia, a product of Agustson a/s & Marz Seafood a/s of Denmark.
In May, the San Francisco Chronicle awarded Gorton's Premium Tilapia Fish Sticks a spot in their competitive Taster's Choice Hall of Fame. Products are reviewed on a numeric scale and only those foods that score 80 or more out of a possible 100 points are awarded membership. The Gorton product featuring Regal Springs Tilapia came in with a score of 86. According to the San Francisco paper’s website, the tilapia fish sticks were lauded for its “whole pieces of fish” that testers found to look and taste “real.”
The other winning product is Hot Smoked Tilapia presented a special Health and Nutrition Award from the 2011 Seafood Prix d'Elite competition. This contest recognizes the year's best products developed for the European seafood market. The event takes place in conjunction with the European Seafood Expo and the Seafood Processing Europe show, together forming the world’s largest seafood exposition.
“The hot smoking process is a great method to cook the Tilapia,” says Aguston founder Sigurður Ágústsson of his winning product. “It captures the moisture in the fish, which is then released through its flaky texture and succulent consistency when heated. By using beach wood in the smoking process, it gives the tilapia a spicy taste on the surface, but tender and mild taste within.”
Second generation Regal Springs employee Magdalena Lamprecht Wallhoff says, “We are pleased to see our quality reflected in these products. These companies have capitalized on our pure-taste and we think they've done something terrific with our fish.”
