INNOVATIVE
INGREDIENT
SYSTEMS
FOR YOUR
PRODUCTS
SEAFOOD
CATALOG
SHELLFISH
FIN FISH
FORMED PRODUCTS
SOUS VIDE
GLAZED / SAUCED
BREADED
BREADED FISH PRODUCTS
AFS oers a wide variety of products that provide
the following function and benets for batter and
breaded seafood products:
Excellent coating adhesion
Superior crispiness / crunchiness
Prevent moisture migration into coatings
Extend holding times in warming cabinets / heat lamps
Improve microwave-ability
Specialty precoats to create a saucy interface
Sauces and glazes designed for
cook-in-the-bag applications
Functional dry rubs for cook-in-the-bag applications
SHELLFISH
FIN FISH
FORMED PRODUCTS
SOUS VIDE
GLAZED / SAUCED
BREADED
PRODUCT LINE FEATURES AND BENEFITS
Chef-Ready® & SeasonRite® Specially designed topical seasonings to add avor
Topical Seasonings and enhance appearance
Wide variety of avor proles available
Seal ‘N Crisp® Custom designed coating systems to improve breading
Precoats and Batters adhesion, absorbs less oil, and extends crispiness
Predust systems designed to improve crunchiness
Seal ‘N Crunch by preventing moisture migration from substrate
Precoats & Batters
into meat
SHELLFISH
FIN FISH
FORMED PRODUCTS
SOUS VIDE
GLAZED / SAUCED
GLAZED/SAUCED PRODUCTS
AFS oers a wide variety of glaze and sauce bases
that add avor, functionality and visual appeal to
seafood products:
Glazes to enrobe products - water and oil based versions
Improve freeze-thaw stability
Protect seafood from freezer burn
Excellent microwave-ability
Cold make-up and cook-up glaze / sauce bases
Extensive list of avor proles -
Traditional to contemporary
Glazes / sauces cling to seafood during cooking
SHELLFISH
FIN FISH
FORMED PRODUCTS
SOUS VIDE
GLAZED / SAUCED
PRODUCT LINE FEATURES AND BENEFITS
Unique, avored dry rub systems designed for
Seal ‘N Season Dry Glazes cook-in-the-bag products. They utilize moisture from
meat and convert to glaze during cooking
Easy-to-use bases to create sauces that are both
avorful and functional
Chef-Ready® & SeasonRite® Cold make-up and cook-up options available
Sauce Bases Can be used in cook-in-bag applications or applied
post cook
Wide variety of avors
Improves cling to sh during cooking or re-heating
Ready-to-use liquid glazes that add, both avor
SeasonRite® Liquid Glazes and color
Cold make-up glazes designed to enrobe IQF sh
Glazes turn into sauce upon cooking
SaucyGlazes Glazed seafood can be microwaved, pan-fried or baked
Wide variety of avor proles available
Water and oil-based glaze systems
SHELLFISH
FIN FISH
FORMED PRODUCTS
SOUS VIDE
SOUS VIDE FISH PRODUCTS
AFS oers a wide variety of products that provide the
following function and benets for foods that are
sous vide-cooked at low temperature for extended
periods of time:
Increase cooked yield
Enhance texture and avor
Improve freeze-thaw stability
Prevention of warmed-over avor and oxidation
Improve microwave-ability
SHELLFISH
FIN FISH
FORMED PRODUCTS
SOUS VIDE
PRODUCT LINE FEATURES AND BENEFITS
Par-fry, frozen or pre-cooked microwaveable, fried
or baked sh
Increase yield and improve texture
SeasonRite® Marinade (SRM)
Improve avor and color
Clean label options available
Phosphate-free options available
Binding and water control
Increase yield and improve texture
Actobind® Neutral avored
Clean label options available
Phosphate-free options available
Pre-cooked microwavable sh
TenderBite Binding and water control
Increases succulence and tenderness
Phosphate-free options available
Chef-Ready® & SeasonRite® Specially designed topical seasonings to add avor
and enhance appearance
Topical Seasonings
Wide variety of avor proles available
Minimizes “shy” or muddy o-avors
Fresh ‘O Fish® Reduces seasonal avor variations
Enhances fresh sh avor
Unique, avored dry rub systems designed for
Seal ‘N Season Dry Glazes cook-in-the-bag products. They utilize moisture from
meat and convert to glaze during cooking
SHELLFISH
FIN FISH
FORMED PRODUCTS
FORMED FISH PRODUCTS
AFS oers a wide variety of products that provide
the following function and benets for formed sh
products:
Increase cooked yield
Improve texture, avor and color
Excellent binding and forming
Improve freeze-thaw stability
Enhanced mouthfeel
Add avor – inside seafood, on surface or both.
Mask o shy avors and seasonal avor variations
Improve batter and breading adhesion
Flavored glazes and sauces
Functional dry rubs to add avor and visual appeal
SHELLFISH
FIN FISH
FORMED PRODUCTS
PRODUCT LINE FEATURES AND BENEFITS
Par-fry, frozen or pre-cooked microwaveable, fried
or baked sh
SeasonRite® Marinade (SRM) Increase yield and improve texture
Improve avor and color
Clean label options available
Phosphate-free options available
Binding and water control
Increase yield and improve texture
Actobind® Neutral avored
Clean label options available
Phosphate-free options available
Pre-cooked microwavable sh
TenderBite Binding and water control
Increases succulence and tenderness
Phosphate-free options available
Chef-Ready® & SeasonRite® Specially designed topical seasonings to add avor
Topical Seasonings and enhance appearance
Wide variety of avor proles available
Minimizes “shy” or muddy o-avors
Fresh ‘O Fish® Reduces seasonal avor variations
Enhances fresh sh avor
Unique, avored dry rub systems designed for
Seal ‘N Season Dry Glazes cook-in-the-bag products. They utilize moisture from
meat and convert to glaze during cooking
SHELLFISH
FIN FISH
FIN FISH PRODUCTS
AFS oers several types of products that provide the
following function and benets for n sh:
Increase cooked yield
Improve texture, avor and color
Enhanced mouthfeel
Reduce purge
Improve freeze-thaw stability
Add avor – inside seafood, on surface or both.
Mask o “shy” avors and seasonal avor variations
Topical rubs and seasonings that add
avor and functionality
Improve batter and breading adhesion
SHELLFISH
FIN FISH
PRODUCT LINE FEATURES AND BENEFITS
Par-fry, frozen or pre-cooked microwaveable, fried
or baked sh
SeasonRite® Marinade (SRM) Increase yield and improve texture
Improve avor and color
Clean label options available
Phosphate-free options available
Binding and water control
Increase yield and improve texture
Actobind® Neutral avored
Clean label options available
Phosphate-free options available
Pre-cooked microwavable sh
TenderBite Binding and water control
Increases succulence and tenderness
Phosphate-free options available
Chef-Ready® & SeasonRite® Specially designed topical seasonings to add avor
and enhance appearance
Topical Seasonings
Wide variety of avor proles available
Minimizes “shy” or muddy o-avors
Fresh ‘O Fish® Reduces seasonal avor variations
Enhances fresh sh avor
Unique, avored dry rub systems designed for
Seal ‘N Season Dry Glazes cook-in-the-bag products. They utilize moisture from
meat and convert to glaze during cooking
SHELLFISH
SHELLFISH PRODUCTS
AFS oers several types of products that provide the
following function and benets for shellsh:
Increase cooked yield
Improve texture, avor and color
Enhanced mouthfeel
Reduce purge
Improve freeze-thaw stability
Add avor – inside seafood, on surface or both.
Mask o “shy” avors and seasonal avor variations
Topical rubs and seasonings that add
avor and functionality
Improve batter and breading adhesion
Marinades for retorted products
SHELLFISH
PRODUCT LINE FEATURES AND BENEFITS
Par-fry, frozen or pre-cooked microwaveable, fried
or baked sh
SeasonRite® Marinade (SRM) Increase yield and improve texture
Improve avor and color
Clean label options available
Phosphate-free options available
Binding and water control
Increase yield and improve texture
Actobind® Neutral avored
Clean label options available
Phosphate-free options available
Pre-cooked microwavable sh
TenderBite Binding and water control
Increases succulence and tenderness
Phosphate-free options available
Chef-Ready® & SeasonRite® Specially designed topical seasonings to add avor
and enhance appearance
Topical Seasonings
Wide variety of avor proles available
Minimizes “shy” or muddy o-avors
Fresh ‘O Fish® Reduces seasonal avor variations
Enhances fresh sh avor
Unique, avored dry rub systems designed for
Seal ‘N Season Dry Glazes cook-in-the-bag products. They utilize moisture from
meat and convert to glaze during cooking