Developed by Graphic Packaging (www.graphicpkg.com), the Microrite sleeve is a patterned susceptor—essentially, film that is metallized in a specific pattern to regulate heat—laminated to 14-pt SBS. The laminated structure is then formed into a sleeve into which the fish is placed.
In the microwave oven, the sleeve rapidly heats, browns, and crisps the exterior of the coated fish slice while also ensuring the center of the slice is properly cooked. While the Microrite technology has been used commercially in frozen bakery products in the U.S., this marks its first application in fish.
The two sleeved fish portions from Gimbert Surgeles weigh 200 g (0.45 oz) combined and come in a folding carton that sells for €2.75 (US$3.50).
“The product was launched in France in January,” says brand manager Chrystel Costa, “and it is doing very well. We wanted consumers to be able to have a breaded filet that cooks up crispy in the microwave, and that is what we get by using the susceptor material.”
