Spanish seafood producer Lumar Seafood International has developed a new range of healthy menus based on fish of excellent quality, captured offshore and blast-frozen onboard to retain natural flavor and nutritional values.
These recipes meet the needs of consumers that want to eat healthy, and are a series of well-balanced meals that are easy to make at home or at work.
Given that the company is an expert when it comes to tuna, new Lumar recipes have been prepared from tuna of the highest quality, with a unique presentation for the market.
One of these outstanding Lumar recipes, the Stuffed Tuna Tenderloin Mushroom Duxelle™, was awarded the Innovative Seafood Category prize at the 3rd Wabel Frozen Summit, held in March in Paris.
The new recipe consists of round portions of Indian Ocean yellowfin tuna loins stuffed with mushrooms, spinach and shallots, blended in Extra Virgin Olive Oil and white wine sauce and blast-frozen to retain taste and nutritional values.
Created exclusively by a Michelin star chef in the UK, the winning recipe is based on Lumar’s existing Stuffed Tuna Tenderloin™ line that was already named as a 'Finalist' at the Seafood Expo Global in Brussels.
The Wabel Frozen Summit prize has been seen as a continuation of Lumar’s constant research in developing innovative and healthy products that inspire the seafood industry, while remaining committed to sustainability and responsible supply chains.
Lumar Seafood has its state-of-the-art seafood processing facility in Galicia, Spain, a world-renowned fishing and seafood hub. Lumar has been involved in the seafood industry for over 50 years and has been a leader in innovation, sustainability and responsible fishing practices.
Visit Lumar Seafood at Seafood Expo Global, Hall 11, Stand 2140
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