Developed by the Irish Atlantic Seafood Company, the new Shellfish Butter is made from mussels, crabmeat and pure Irish butter, using natural ingredients, including foraged wild Dulse seaweed.
The zero waste butter based ingredient will allow chefs to enhance seafood and fish dishes and managing director of the IASC Colin Ross said that the butter introduced a new dimension to any recipe with the magic of Unami – a Japanese word that describes a meaty or savoury taste and is thought to be a fifth flavour which can be created by a number of food creations.
“The appeal of our creamy Irish butter to chefs is its versatility – it can be used as an ingredient across a variety of different fish, seafood and surf n’ turf dishes,” explained Ross.
“We have been delighted with the feedback we’ve received from numerous chefs, from high-end restaurants and gastro pubs, to good old fashioned pubs, all who have been using our unique product as a base for seafood sauces, shellfish veloutés, risottos, kievs, pies, pasta dishes, hollandaise, rich flavoured glazes, canapés and in creamy purée potato; the perfect side to a fish dish.”
iASC Irish Shellfish Butter was awarded the BIM Seafood Innovation of the year 2013 at the Irish Food Awards in September.