Blue Horizon Wild Dives Deeper

New Individual Portion Sized Entrees Introduced

Blue Horizon Wild is more committed than ever to giving seafood lovers a responsible, and delicious choice, company officials say.  Founded in 2005 in Monterey, Calif., the company is considered a socio-environmental pioneer for sourcing sustainable wild-caught seafood from artisanal fisheries and small fishing communities and transforming it into “mouth-watering” frozen entrees, hors d’oeuvres and snacks.

image001The new, individual portion size entrees from Blue Horizon Wild include a Shrimp Penne ala Vodka, Lobster Mac ‘n Cheese and Shrimp Pad Thai.  Also unveiled recently was new Blue Horizon Wild branding on packaging, product displays and other marketing materials designed to drive greater consumer awareness of the product’s premium quality at point of sale.  The new packaging also features several educational icons including Best Choice, Good Choice and Good Alternative seals for sustainability.

“Seafood consumers are not only concerned about their own nutrition but also share a heightened awareness of how we treat the world’s oceans and local fishing communities,” says Chuck Marble, CEO of Elevation Brands. “Wild-caught seafood feeds on natural, nutrient dense organisms for a truer, deeper flavor. And consumers can feel good knowing that every bite promotes sustainable fishing practices while also helping to provide hard-working fishermen with a fair wage and living.”

While there is no official certification for sourcing wild-caught seafood, Blue Horizon Wild adheres to the standards and practices set forth by Monterey Bay Aquarium Seafood Watch Program, the Sustainable Fisheries Partnership and the Marine Stewardship Council.  100% of all Blue Horizon Wild products are manufactured in the company’s USDA facility in Framingham, Mass.  “Proprietary labor and small-batch manufacturing techniques give Blue Horizon Wild products superior flavor and mouth appeal versus other seafood products that are uniformly punched through mass-production machines,” Marble adds. “The result is easy-serve seafood that goes directly from freezer to oven yet looks and tastes homemade.”

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