Irish Shellfish Butter adds new dimension to chefs’ menus

An award-winning Irish culinary butter, which has been prepared using organic shellfish sourced from the pure Atlantic waters of West Cork, Ireland, has been launched to the catering market.

Press Release DistributioniASC Atlantic Seafood – 30/04/2014: iASC Irish Shellfish Butter, developed by the Irish Atlantic Seafood Company, is a unique product which promises to deliver layers of flavour with a flexible, zero-waste, butter-based ingredient. It is set to become a staple product in store cupboards across the UK, to be used by chefs who are looking for an ingredient to enhance seafood and fish dishes. The butter is made from mussels, crabmeat and pure Irish butter, using natural ingredients, including foraged wild Dillisk [also called Dulse] seaweed.

With an intense, authentic flavour it has been described as everything from “the fresh taste of the sea,” to “the future of Surf n’ Turf”. The butter has the ability to transform a wide variety of fish and seafood dishes on menus and add new value to the chef’s repertoire of culinary components.

Colin Ross, Managing Director of iASC, said the butter also introduced a new dimension to any recipe with the magic of Umami – a Japanese word that describes a meaty or savoury taste and is thought to be a fifth flavour which can be created by a number of food combinations.

Colin Ross, Managing Director of iASC, said: “The appeal of our creamy Irish butter to chefs is its versatility – it can be used as an ingredient across a variety of different fish, seafood and surf n’ turf dishes. We have been delighted with the feedback we’ve received from numerous chefs, from high-end restaurants and gastro pubs, to good old fashioned pubs, all who have been using our unique product as a base for seafood sauces, shellfish veloutés, risottos, kievs, pies, pasta dishes, hollandaise, rich flavoured glazes, canapés and in creamy purée potato; the perfect side to a fish dish.

“It is important for us that not only does iASC Irish Shellfish Butter have impeccable Irish provenance, but customers can be reassured that it is a highly sustainable product that offers complete traceability in line with responsible trading.”

The story of iASC Atlantic Seafood Company of Ireland began when James Grimes and Colin Ross, with their combined 45 years’ experience in food and beverages, presented a plan to the Head of Innovation at the Irish Seafood Development Board [BIM] that aimed to introduce new, sustainable, Irish shellfish products to the global market. The concept was initially to create a “Mussel Butter”, but this evolved and developed into a long-life, 100% natural and consistent product.

iASC Irish Shellfish Butter was awarded the BIM Seafood Innovation of the year 2013 at the prestigious Irish Food Awards in September.

-Ends-

Notes to Editors:
• iASC Irish Shellfish Butter has just been awarded the BIM Seafood Innovation of the year 2013 at the prestigious Blas na hÉireann/Irish Food Awards.
• The story of iASC Atlantic Seafood Company of Ireland began when James Grimes and Colin Ross, with their combined 45 years’ experience in food and beverages, presented a plan to the Head of Innovation at the Irish Seafood Development Board [BIM] that aimed to introduce new, sustainable, Irish shellfish products to the global market.
• iASC Irish Shellfish Butter is the world’s first long-life protein-infused butter.
• It is the first time such a product is commercially available to chefs.
• iASC developed this butter for the catering sector from their own background in catering, having run a successful catering business in Ireland for 14 years.
• iASC have many other innovative Irish seafood products in their NPD pipeline.
• iASC has four distributors, Direct Seafoods, Southbank Fresh Fish, Direct Seafoods Colchester, Braehead Foods.

DISCUSS

Share Your View

Hotel Industry Magazine: http://www.hotel-industry.co.uk | Articles (RSS) | Contact | Privacy Policy | Terms and Conditions
© 2015, Jamieson Media, a UK Registered Partnership