February 17, 2015



seafood Ice cream

Liny Hsueh, Creator of
“Dr. Ice” Seafood Ice Cream



This is Fish Radio. I’m Laine Welch…. Seafood in ice cream is becoming a rage in Asia. I’ll tell you more after this-

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Well, if baby food makers won’t do it, perhaps the ice cream industry will lead the charge to get more fish into the mouths of American children.

Ice cream with seafood chunks has become popular in Japan, where the Kagawa fishery cooperative has been selling it for nearly ten years. It’s available in six flavors – yellowtail flounder, baby sardine, seaweed, octopus, crab and shrimp.

According to the Japan Times, the makers have developed a way to remove as much of the fishy smell as possible, while keeping the delicious flavors. Although some tend to think of it as a joke product, the sellers take their ice cream very seriously.

They said they developed the product because more children and young women are shifting away from a healthful fish diet. Seafood ice cream is one way to draw them back. The ice cream is currently being sold at some airports, highway parking lots, and resorts.  The Kagawa fishery co-op also sells its ice cream by mail.

People in Taiwan have also gotten a taste for seafood ice cream. For about a dollar a scoop you can select from thirteen flavors- including strawberry tuna, wasabi cuttlefish and pineapple shrimp. The savory ice cream, which comes in stark colors like orange, green and black, is topped with sprinkles of dried fish, roe or chopped squid.

The novel dessert was created three years ago by a woman named Liny Hsueh. She is expanding to a second outlet and adding scallops as the newest flavor to her seafood ice cream line up, which she sells under the brand name ‘Doctor Ice’.

Codfish creamsicles or surimi ice cream sandwiches anyone?? I’m Laine Welch –

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