“Orca Bay Seafoods is absolutely thrilled to be selected the grand prize winner of the Alaska Symphony of Seafood this year,” said Richard Mullins, senior marketing manager for the company. “The contest is a great opportunity to showcase new products in front of some really impressive industry judges, as well as to taste others’ new products and get a general sense of what’s out there. We’re proud of our winning product and look forward to the public’s response to it.”

The annual event, organized by the Alaska Fisheries Development Foundation in Anchorage, gives seafood suppliers big and small the opportunity to introduce new value-added seafood products and gain exposure in front of industry and culinary experts, seafood buyers and national media.

Each product in the contest is grouped into one of three categories: retail, foodservice or smoked products. Products are evaluated individually by a panel of judges during a private judging session. Evaluations are based on the product’s packaging and presentation, overall eating experience, price and potential for commercial success.

In addition to Orca Bay, this year's first place winners include foodservice category winner Trident Seafoods' "Portlock Recipe Redi Smoked Salmon", alder-smoked, skinless, boneless, pre-flaked chum salmon that can be used as an ingredient in pasta dishes, dips, salads or soups.

Alaska-based JOMA Wild Seafoods took top honors in the smoked product category with its "Smoked Salmon Butter" spread that can be used on bagels or in other applications where standard butter is used.

The winners from each category receive booth space at the Boston Seafood Show in March, as well as free airfare to and from the event.

This year’s panel of judges included Michael Austin, freelance food writer for The Chicago TribuneNorth Shore Magazine and GQ; Dan Coudreaut, executive chef for McDonald’s; Art Smith, personal chef to Oprah Winfrey, author and Art in the Kitchen TV personality; Dave Canny, seafood buyer for Whole Foods Market; Bill Springer, publisher of Seafood Business magazine; Carol Kroskey, food writer for Easy Home Cooking; John Connelly, president of National Fisheries Institute; David Feder, managing editor of Food Processing, Wellness Foods and Food Creation publications; John Fiorillo, editor of The Wave, the seafood industry's leading online news service; Bill Ranniger, executive chef for Duke’s Chowder House in Seattle; and John Steinmetz, senior seafood manager at SYSCO Corp.

The Alaska Symphony of Seafood kicked off on Feb. 16 in Chicago, where the official judging took place. Following the judging, the public was invitied to a a tasting and asked to select the Chicago "People's Choice" winner. Morey's Seafood's "Marinated Wild Alaskan Salmon" was chosen as the people's favorite in Chicago.

The official judges' results were revealed at a Feb. 26 Gala Soiree in Anchorage. Also announced at the Soiree was the Alaska People's Choice Winner -- Ocean Beauty Seafoods' Alaskan Cod Fillo Pastry.

Orca Bay takes top prize at new products competition