Believe it or not, but fish and ice cream are a popular duo.
Auckland-based ice cream store, Fugitoto, has found recent fame for its popular, yet unconventional, salmon-flavoured ice cream. Described as a sweet and savoury mix, the ice cream flavour has been selling out tubs every day for weeks, something that was never expected.
The recipe uses freshly caught king salmon from the South Island, which is steamed, mixed with sugar, milk and cream, and is even served with an embellishment of wasabi. The popularity of the ice cream has taken the owners of Fugitoto by surprise, who said that a new tub had to be made every day in order to keep up with the demand.
Fugitoto owner, Jenny Yuchi, said that the customer reaction has been delightful.
“Our unique sales approach, featuring a "secret box" that exclusively offers a taste of New Zealand King Salmon paired with wasabi, has garnered enthusiastic responses. Customers express genuine surprise, describing the flavour as unprecedented and delightful,” said Yuchi.
Yuchi added that the rich creaminess and the infusion of homemade wasabi had elevated the salmon's taste, ensuring there was no discernible fishiness.
“Many customers marvel at the burst of flavours experienced seconds after indulging in the salmon and wasabi combination.”
The concept for king salmon ice cream came after Fugitoto owners decided to experiment with the flavour at their Japanese restaurant. The flavour has, until recently, been of foreign taste to the New Zealand palate. Yuchi added that this offering has signified a pioneering step in New Zealand's culinary landscape, attracting a consistent flow of customers on a daily basis.
“To maintain the product's freshness, we have implemented a strategic approach, limiting midweek supplies to one tray and weekend supplies to two trays.”
At $12 a scoop, crowds have flocked to Fugitoto, located in the Auckland suburb of Epsom, in order to test the waters on the latest craze. Whilst many have been eager to try it out, many have been hesitant as well.
This is the latest flavour craze for the ice cream industry, which has seen a significant shift from mainstream flavours like vanilla, chocolate and strawberry, towards unique tastes such as matcha, black sesame, and tofu.
The balanced salty and sweet flavour has made the king salmon flavour a crowd favourite. Owners of Fugitoto said that this was just the beginning, and that more unique and interesting flavours were on the way. Spice will be a big player, with chilli set to be a popular trend for ice cream in 2024, as are organic options like pumpkin.
Looking ahead, Yuchi said that Fugitoto is committed to introducing novel flavours to New Zealand's ice cream scene.
“We anticipate the upcoming trend to be New Zealand-made IPA, renowned for its rich malt flavour without excessive bitterness. This promises to be a delightful addition to our product line, offering a unique and enjoyable experience for our customers.”
As the market navigates the post-pandemic landscape, Fugitoto has foreseen a growing demand for fun and innovative favours.
“We are dedicated to exploring and seamlessly incorporating New Zealand's distinctive tastes into our ice cream products, aspiring to be a representative brand loved by both locals and visitors alike.”
