Since their creation, hot dogs and hamburgers have grown and expanded to numerous varieties. From beef burgers and pork hot dogs, the products have expanded to lamb, bison, chicken turkey and other exotic types. With so many types of burgers and sausages, the notable gap in animal protein has been seafood. For the last 20 years, though, an Idaho firm has been expanding the seafood market to include products like tuna burgers and salmon franks, winning over consumers in the process.
“We make ready-to-cook frozen and refrigerated seafood products, primarily made right now with wild Alaskan salmon that’s sustainable,” says Mark Goforth, founder and CEO of AquaCuisine. The company offers both ready-to-cook raw products and fully cooked items that are sold at natural food stores, club stores and high-end retail chains across the country.