The company, based in Annan and Miami, was given a special award for the packaging of its Saint Pure Salmon, produced in the US with Chilean fish.
The Scottish Salmon Company, which is on track to be Scotland’s second-largest producer of salmon, was shortlisted for its most recent product, Tartan Salmon Label Rouge Royal Mile Cut, hand sliced from the heart of the fillet but missed out on a prize.
Aberdeen salmon smoker John Ross Jr was also shortlisted for its Original Rum Cured Smoked Salmon but didn’t go home with a trophy either.
St James uses fresh Aquaculture Stewardship Council (ASC)-certified sushi grade Atlantic salmon cured with sea salt and brown sugar and smoked over Florida orange and grapefruit wood to give its Pure Salmon a light fruity smoke profile.
For added convenience the product is sliced vertically sashimi-style.
The contemporary black package features a soft touch finish and attractive and informative infographics designed to attract a younger demographic.
St James Pure Salmon also won the Best New Retail Product award at Seafood Expo North America in Boston in March.
The top award for Best Retail Product in Brussels was presented to Viciunai Group for its entry, Surimi Noodles Wok Style, a convenient meal in its own lunch box filled with surimi noodles, Chinese vegetables and a Korean glaze sauce.
The neutral-flavoured noodles are made from Marine Stewardship Council (MSC)-certified Alaska pollock, Pacific whiting or hoki surimi.
The judges noted that in addition to its great taste, the product responds to many of today’s most influential seafood markets trends, including high protein/low carbohydrate and gluten-free diets, clean label surimi seafood, sustainability certifications, and ready meals on the go.
Kingfish Zeeland BV won the grand prize for Best HORECA (hotel/restaurant/catering) Product for its Dutch Yellowtail. Also known as hiramasa or kingfish, the product is farmed using a recirculating aquaculture system (RAS) without antibiotics and is certified by both the Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP).
The fish can be served raw in sashimi and sushi, or grilled or smoked as a sustainable alternative to tuna and swordfish. The judges particularly noted the rich flavour and high quality of the product.