afood exposition at the state convention center is like a World's Fair of gustatory delight.Noam Weinberg Sehayek, owner of Gradient Aquaculture, brought a new line of seafood pastas to the show this year. By using a paste, known in Japan as surimi, made from Alaskan pollock, Sehayek's company was able to reduce the wheat content to just 7 percent in his pasta. He anticipates producing an entirely gluten-free pasta this year for what he says is rapidly expanding market for such products.
Sehayek said the pasta has been very popular at the show with over 900 samples handed out on Tuesday alone. It does indeed look like and act like pasta, but it is softer, not al dente if that's what you like.
The sample was combined with olive oil and garlic, and absorbed those flavors well with a very mild fish taste that presented more like it was a part of the mix of ingredients and not at all like it was a flavor to be masked by a heavy sauce.
Sehayek had his talking points and they had logic, that his pasta combined the most healthy food, certified sustainable Alaskan pollock, with the world's most popular food, pasta. The product's label says the pasta has half the calories of pasta, 90 percent fewer carbohydrates, low cholesterol, healthful protein, and heart-healthy omega-3. It was a finalist in the seafood expo's excellence awards competition for innovative products. It comes as ready-to-eat meals or plain -- ready to be flavored by your sauce and spices.. A 9-ounce package will cost less than $5, Sehayek said, and it is also available in a 22-ounce size. Go to www.pastadelmar.com for details.
