"Adventurous palates": salmon with edible black ants product among Seafood Excellence Global Award winners

Vičiūnai Group of Lithuania and Kalaneuvos Oy of Finland have been awarded the two grand prizes at the 2025 Seafood Excellence Global Awards, held during Seafood Expo Global, the world’s largest seafood trade event taking place this week in Barcelona.

The winners were selected from a field of 40 finalists representing 15 countries, and were announced at a special reception on 6 May.

Vičiūnai Group received the award for Best Retail Product for its cold-smoked Atlantic salmon with truffles. The product features four precisely cut slices of premium smoked salmon infused with truffle flavor. Judges cited the product's balance of flavours and high-quality presentation as the reasons for the accolade. The Lithuanian group also won two further awards in addition to the top prize, for retail packaging and innovation.

Meanwhile, Kalaneuvos Oy earned the award for Best HORECA (Hotel/Restaurant/Catering) Product with its "trout bacon". The product mimics the cooking method and texture of traditional bacon while offering a fish-based, meat-free alternative. Judges praised its versatility, flavour, and nutritional value.

In addition to the grand prizes, four special awards were presented, covering convenience, retail packaging, seafood range and innovation.

Spain’s Frime SAU won the Special Convenience Award, recognized for its tuna pibil, a ready-to-eat yellowfin tuna product seasoned with Mexican-style pibil sauce and spices, designed for quick meal preparation.

Picking up Best Seafood Range Award was Icelandic company Isstormur efh, for its room-stable seafood meals, which include Hawaiian salmon salad, Moroccan-style mackerel with chickpeas, and tuna risoni. The range was recognized for its design, packaging, and convenience.

Vičiūnai Group was the biggest winner at the event, also taking home the retail packaging category for its cold-smoked mussels in chili oil. The product was noted for its recyclable packaging, including a transparent jar and an embossed sleeve that highlights the product’s premium nature.

The Lithuanian group also received a further accolade for innovation, for the surprising combination of cold-smoked salmon loin with black ants. The jury highlighted the Vičiūnai product’s originality and visual impact, as well as the textural contrast provided by the edible black ants, with the product described as "a new option for the most adventurous palates".

The awards jury included food industry professionals from across Europe: Jury chairperson Paula Merrigan (Wonderfield Group, UK), Raúl Cervera (La Sirena, Spain), Luca Grosoli (Sodexo, Italy), Madeleine Hűffelmann (Rewe Group, Germany), and Jonathan Rotge (Carrefour, France). Finalists were evaluated on criteria including taste, packaging, market potential, convenience, nutritional value, and innovation, with results independently verified by PwC.

The awarded products, along with the full list of finalists, are on display at the Seafood Expo until 8 May.