Goodfish's new Sriracha Lemongrass salmon skin snack takes cues from Thai flavors and it's an upcycled snack that's 100% traceable, packed with protein and full of benefits from marine collagen and omegas. Made with sustainably wild-caught Alaskan salmon skins, the snacks are enhanced with a balance of spice and citrus.
The new flavor from Goodfish can be found in the new Hot Variety Pack, which also contains spicy flavors like Spicy BBQ, plus cooling Chili Lime and Sea Salt.
Since billions of pounds of fish are discarded annually in Alaska, Goodfish is on a mission to "convert that 2 billion pounds into 2 billion pounds of snacks." The crispy chips are dusted with all-organic ingredients to create functional, waste-reducing fish snacks.
Key Themes Behind This Trend
- Upcycled Snacks
- Goodfish's new Sriracha Lemongrass salmon skin snack is an upcycled snack that helps to reduce waste and inspire new ways of repurposing food waste.
- Spicy and Sustainable Snacks
- Goodfish's new Hot Variety Pack featuring their Sriracha Lemongrass snack, offers sustainably made and spicy snacks for health and environmentally conscious consumers.
- Traceable Seafood Snacks
- Goodfish's Sriracha Lemongrass salmon skin snack is traceable, meaning customers can know the exact source of the ingredients for health and transparency-oriented purchasing decisions.
Where This Applies
- Food and Snacks
- The food industry has an opportunity to capitalize on the upcycling trend by creating functional snacks made from food waste, like Goodfish's use of salmon skins in their sustainable snack products.
- Sustainable Seafood
- The sustainable seafood industry has an opportunity to reduce waste and improve traceability in the fishing industry by utilizing underutilized byproducts and parts of fish during processing, as seen in Goodfish's use of salmon skins in their snack products.
- Traceability Technology
- The traceability technology industry has an opportunity to partner with companies like Goodfish to improve transparency and traceability in food production and create new solutions for reducing food waste through innovative repurposing methods.
