Consumers want protein that’s convenient, affordable and easy to enjoy, and they’re not willing to compromise on flavor or quality to get it.

That’s a big driver in new seafood product innovation for both retail and foodservice:

Retail frozen shrimp brand SeaPak Shrimp & Seafood has rolled out three new products: chili lime shrimp, breaded flounder tenders and breaded scallops, offering seafood shoppers globally inspired flavors along with a prep time of less than 10 minutes.

North American processor and marketer of value-added frozen seafood High Liner Foods Inc. has launched a new line of fully cooked, Panko-breaded Pollock products for foodservice.

As with new product development for other proteins, globally inspired flavors are resonating with seafood consumers -- spicy, smoky and savory, with influences from Mediterranean, Asian and Latin food traditions.

While seafood products check key nutritional boxes for protein and being lower in fat, many consumers shy away from seafood, being unsure how to best prepare and enjoy it at home.

Innovation is helping close that gap.

While for many consumers tinned fish brings to mind tuna or sardines (along with the expectation of a pedestrian if not downright utilitarian eating experience), tinned fish products have hitched a ride on consumers’ embrace of more novel meal approaches such as charcuterie boards. Tinned fish products have cashed in on a mix of nostalgia and trendiness, offering consumers protein, convenience, shelf life and access to seafood products at a lower price point than many fresh or frozen seafood options. That matters, especially as consumers become more budget-conscious but still want nutritious options.

Orders of tinned fish tripled in 2025, according to Food delivery service Grubhub.

Circana retail sales data analysis finds shelf-stable seafood product sales totaled $3.4 billion from December 2024 through December 2025, with dollar sales rising 2% year over year and units sold up 1%.

While overall center-store grocery sales have been under pressure, shelf-stable fish has proved resilient.

Seafood cans and pouches generated $252 million in December 2025 weeks, with Circana finding all species experiencing increases in dollar sales – with gains highest for sardines.

Packaging has become a huge part of the product experience, with consumers gravitating to food packaging that’s easy to open and helps with portioning. That demand for speed and simplicity is a factor influencing consumer embrace of tinned fish products. Tinned fish products are positioned well from a convenience standpoint: single-serve formats perfect for consumers eating on the go.

Health and convenience are leading purchase motivators, with a majority of consumers saying healthfulness (62%) and convenience (57%) rank as top food priorities, according to an IFIC Food & Health Survey.

Shelf-stable seafood offers seafood consumers long shelf life, strong nutritional value and consistent quality.

Innovation today isn’t just about what’s new, it’s about what makes seafood easier to choose, easier to prepare and easier to enjoy on a regular basis.

www.provisoneronline.com   |   February 2026