Prepared seafood offerings continue to evolve in all directions and across temperatures throughout the retail store. Most importantly, these many new offerings deliver fun, adventurous flavors, value-added forms and nutrition.

Two of the biggest traditional names in the freezercase—Mrs Paul’s and Van de Kamp’s—have been relatively quiet. Yet that might change with last summer’s news that Canada’s High Liner Foods, Lunenburg, N.S., purchased both businesses for $55 million from Conagra Brands. High Liner previously co-manufactured both brands on behalf of Conagra.

"This is a highly strategic and compelling opportunity for High Liner Foods that will serve as a catalyst for further growth in the U.S retail market," said Paul Jewer, High Liner Foods president and CEO. "By taking full ownership of these well-established and respected brands, we will capture additional value for our shareholders and ensure a seamless transition for existing customers. We look forward to offering choice and value to an expanded portfolio of customers and consumers in the growing U.S market."

One company stepping up to the plate—the consumer’s plate—is Demers Food Group (Scott & Jon’s) Auburn, Me. Last fall, it entered Whole Foods with its top four seafood bowls, including a new Fish Tikka Masala offering. The company then greeted 2026 with entirely new packaging (premium look, new logo, tagline and photography), enhanced recipes, an on-pack “fresh-taste promise,” a redesigned website and more on-pack and web details about its co-founding brothers Scott and Jon Demers.

Also coming out strong this year was Rich Products’ SeaPak Shrimp & Seafood brand, which introduced three new products in January: Chili Lime Shrimp, Breaded Flounder Tenders and Breaded Scallops. Officials said all three were inspired by emerging menu trends, consumer preference data, and shoppers’ growing desire for species differentiation and globally inspired flavors. SeaPak says flounder has grown 13% on U.S. menus in the past year, while Chili Lime is projected to grow 22% during the next four years, with especially strong resonance among Gen Z consumers. Breaded Scallops also ranked as the top-performing seafood snack concept in recent consumer research.

APPETIZERS & SIDE DISHES • BAKERY • BEVERAGES • BREAKFAST CEREALS & BARS • DAIRY • PREPARED MEALS & ENTREES • MEAT & POULTRY • PIZZA • PLANT-BASED DAIRY • PLANT-BASED MEAT, POULTRY & SEAFOOD • SAUCES, DRESSINGS & SPREADES • SEAFOOD • SNACKS & CONFECTIONS

Seafood also was celebrated at various industry events throughout 2025. Last March, Seafood Expo North America /Seafood Processing North America, announced winners of the 2025 Seafood Excellence Awards. Icy Waters, LLC, Bedford, N.H., won “Best New Retail Product” for its Atlantic Salmon with a Guinness Sweet Honey Mustard Melt & Panko Crumb.

It’s also interesting that seafood emerged as a top trend at the Specialty Food Association’s 2025 Summer Fancy Food Show. The show featured thousands of products from nearly 2,500 exhibitors from across the world and SFA Trendspotters identified fish—ranging from seafood snacks to center-of-the-plate offerings—as a top theme. Experts cited SFA exhibitor new products including Blue Circle Salmon Breakfast Links, Fable Fish Salmon Jerky, Onboard Tuna Bites, Samonyu Salmon Crackers, Onboard Meatballs and a Prime Shrimp Burger.

Those types of unique offerings—and more—have been promoted widely coast to coast. After celebrity stylist Law Roach declared his love for sweet-savory salmon candy on TikTok, the fish format has exploded with interest. Acme Smoked Fish Corp., Brooklyn, N.Y., introduced a 3oz Smoked Salmon Candy for $7.99 at Whole Foods. It’s slow-smoked over hardwood and features a brown sugar brine, the company says. On the West Coast, Wild Planet Foods, McKinleyville, Calif., launched "Small Fish Resolutions," campaign featuring precision-engineered, 1/64-scale billboard replicas installed across San Francisco. Said marketers, “This campaign highlights the sardine renaissance currently hitting retail shelves as Wild Planet courts eco-conscious Gen Z and Millennial shoppers. By emphasizing that a single tin offers more protein than a protein bar and more vitamin D than fortified milk, Wild Planet is aiming to shift sardines from a pantry staple to a modern functional food.”

Among those making seafood more meal friendly and familiar are Prime Shrimp LLC, New Orleans, and Mowi USA LLC, Medley, Fla. Last year saw Prime Shimp use QVC to go direct to consumer with pre-portioned, cook-from-frozen burger patties that feature 80% shrimp. Each 4oz shrimp burger patty contains a blend of large shrimp pieces, chopped bell pepper and the company’s signature Cajun seasoning. For its part, Mowi entered Sam’s Club last May with Mowi's Salmon Fjord Burgers that are billed as high in omega-3s and protein. Each patty features crispy panko coating on the outside and salmon on the inside.

Back in mainstream grocery, Chicken of the Sea (Thai Union Group), Pittsburgh, Pa., has been spicing things up. Last spring saw it introduce a Wild Caught Light Tuna Packet with Ghost Pepper for a limited time. The company then greeted 2026 with a Wild Caught Light Tuna Packet seasoned with Frank's RedHot Original Cayenne Pepper Sauce. Also taking a flavor-forward approach was Bumble Bee Seafoods LLC, San Diego, which launched a line of six Bumble Bee Snackers in 3oz single-serve cans for about $1.39. Varieties include Sweet Heat, Thai Chili, Hickory Smoke, Lemon Pepper as well as Tuna Salad and Chunk Light Tuna.