These ‘game-changing’ burgers are made using a mixture of whole and chopped ASC (Aquaculture Stewardship Council) certified king prawns, with no fillers or minced seafood for the best quality, superior texture and an ‘ocean fresh taste’.

The burgers are lightly seasoned with a subtle blend of spices, contain no artificial ingredients and come either raw / naked for those who want to customise with their own finish, fully breaded, and pre-fried breaded for the ultimate in convenience; so there is something for all skills levels, and every sector of foodservice.

According to Seafish consumers ate an estimated 144,435 tonnes of seafood, worth £6.3bn, in the 12 months to September 2024 and seafood has continued to recover ahead of a declining foodservice market, with total servings up 6%.

Ben English, operations director at Marrfish Ltd, said: “Prawn burgers are gaining popularity but until now, the only way to include them on menus has been to make them from scratch or buying mass-produced minced products.

“The appeal lies in a unique texture, created by using whole and chopped prawns, the combination of seafood with traditional burger elements, and the growing move away from meat and a turn towards seafood in diets.

“In recent years, gourmet burgers have come to the fore and this too has contributed to the rise of the prawn burger. Now, available from Marrfish and via the National Seafood Consortium, all operators can add this seafood sensation to their menus in a convenient way.”