Stay on Trend and Serve the King (Prawn) of Burgers!
Are you looking for new dishes to add to your menu? Marrfish has added an exclusive range of high-quality King Prawn Burgers to its products so chefs and catering operators can serve pure prawn perfection in a bun.
These game-changing burgers are made using a mixture of whole and chopped ASC (Aquaculture Stewardship Council) certified king prawns, with no fillers or minced seafood for the best quality, superior texture and an ‘ocean fresh taste’.
King Prawn Burger
The burgers are lightly seasoned with a subtle blend of spices, contain no artificial ingredients and come either naked for those who want to customise with their own finish; raw, fully breaded; and pre-fried breaded for the ultimate in convenience, so there is something for all skills levels, and every sector of foodservice.
According to Seafish(1) consumers ate an estimated 144,435 tonnes of seafood, worth £6.3bn, in the 12 months to September 2024 and seafood has continued to recover ahead of a declining foodservice market, with total servings up 6%.
In addition, consumer desire to eat less meat and more seafood, especially prawns, is reflected in a report(2) which cites, “The edible prawns market is poised for significant growth from 2024 to 2030, driven primarily by increasing consumer preferences for seafood due to its high protein and low-fat content. With the rising trend of health consciousness and dietary shifts towards protein-rich diets, seafood, particularly prawns, has become a popular choice among consumers. Prawns are known for their high protein content and essential nutrients such as omega-3 fatty acids, which align perfectly with modern dietary preferences. Additionally, the awareness of the health benefits associated with seafood consumption, such as improved heart health and brain functioning, is further propelling market demand.” So what better way for operators to stay on-trend and offer more choice for the consumer than to add king prawn burgers to their menus to sit alongside the mainstream beef and chicken burgers?
Ben English, Operations Director, Marrfish Ltd; “Prawn burgers are gaining popularity but until now, the only way to include them on menus has been to make them from scratch or buying mass-produced minced products. The appeal lies in a unique texture, created by using whole and chopped prawns, the combination of seafood with traditional burger elements, and the growing move away from meat and a turn towards seafood in diets.
“In recent years, gourmet burgers have come to the fore and this too has contributed to the rise of the prawn burger. Now, available from Marrfish and via the National Seafood Consortium, all operators can add this seafood sensation to their menus in a convenient way.”
King Prawn Burgers from Marrfish have been developed over the past 18 months with UK consumer tasting panels to ensure the best flavour and texture for wide appeal. For the operator, they offer a versatile menu item, which is easy to prepare and will be memorable for the consumer.
1 Seafish, Seafood in Foodservice Across the Six Channels, Jan 2025
2 MGA, Edible Prawns Market 2024 – 2030: Rising Demand for Healthy Seafood and Global Expansion, Dec 2024
To learn more about Marrfish and its wholesale supply call 01279 501051, go to www.marrfish.co.uk or email info@marrfish.co.uk
About Marrfish:
The Marr family have been boat and quota owners since 1870 and today supplies the wholesale and foodservice sectors with high quality, UK sourced, sustainable seafood. The company can provide an end-to-end service, owning the supply chain, and therefore controlling the quality of their catch. It participates in the Fishing for Litter Scheme and the Responsible Fishing Scheme, and its boats are all MSC compliant.
About King Prawn Burger
King Prawn Burgers are available from Marrfish and the National Seafood Consortium.
They are available in naked / uncoated (113g), breaded (113g), in cases of 5 x 12, and breaded pre-fried (70g), in cases of 12 x 10
King Prawn Burgers can be cooked from frozen or defrosted (naked / uncoated only), and by pan frying, deep frying, air frying or oven baking
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