Processing Young’s launch sustainable range OLIVER’S TWIST
I’ve made sure that we’re using sustainable fi sh so the mums and dads can buy a great product with no nasties,’ Oliver explained. ‘There might be people saying “why has Jamie gone into frozen?”’, he continued. ‘My fi sh with Young’s is frozen within a matter of hours of being caught – at its best – lock- ing in all that fantastic fl avour, no mucking about and, as usual, I’ve been all over the recipes making sure we’re using chunks of fi sh and not minced fi sh. It’s about making simple, delicious food accessible and afford- able without compromising on the environ- ment.’
Jamie’s gone frozen?
TV Chef Jamie Oliver is launching his own frozen fi sh range in conjunction with Young’s Seafood. The range aims to champion high quality, sustainable alterna- tives to species like cod and haddock and includes MSC-certifi ed pollock fi sh fi ngers, as well as crispy salmon and pollock fi shcakes. It will be made in Grimsby and goes on sale nationwide this month. Many of the products will be produced in Grimsby, sustaining local jobs.
‘Fish is delicious and good for you but, as most of us know, we need to be careful about over-fi shing. What I’ve done with my range by Young’s is focused on delicious, convenient favourites like fi sh cakes and fi sh fi ngers but
Natasha Gladman, marketing director at Young’s, explained: ‘Young’s has been producing seafood for more than 200 years and we’ve long been committed to sustain- able fi shing as the industry leader. It was a natural meeting of minds working with Jamie on his range, and we’re delighted with the results. We’ve really been driven by our shared passion for fi sh stocks for the future and improving the nation’s diet.’ Steve Norton, chief executive of the Grims- by Fish Merchants, said: ‘This is great news for the port and for the seafood industry in general. It also helps to put Grimsby on the map. I welcome anything that promotes good seafood. It has been proven in the past that celebrity chefs can do a lot for the industry.’
It was a natural meeting of minds
Exos pin bone remover upgraded The Exos-221 family
AFTER fi ve years on the market, the unique Exos- 220 two wheel pin bone remover has been up- graded. The new Exos-221, which comes in a range of 3 models, is lighter, cheaper and more ergonomic than its predecessor. Combined with hygienic design and materi- als, the new machines have also been hailed as conven- ient both to handle and to clean.
After extensive consulta- tion with their customers about what they considered to be the most important issues for hand-held pin- boners, the latest additions
Fish Farmer September/October 2011 44
to the Exos family include a number of new features: • Adjustable speed for optimal effi ciency.
• Weight is decreased by 10% .
• Attractive price – almost 20% cheaper than Exos-220.
• Increased water fl ow gives better cleaning.
• Easy cleaning after use – no tools needed for disassembly.
• Hygienic – smooth de- sign with no pockets.
• Ergonomic handle – built-in electric mo- tor makes for warm and cosy operation.
Covering all processing situations, Exos offers the 221 model in three different versions: • Exos-221E – the basic machine, to be used where no water is avail- able. Can be delivered in both right hand and left hand version.
• Exos-221R – for right hand use. Built-in cleaning device for rinsing both wheels and bone guides.
• Exos-221L – for left- hand use. Built-in cleaning device for rinsing both wheels and bone guides.
www.fishfarmer-magazine.com
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