Selonda fresh Greek Sea Bream received a Superior Taste Award 2017 from the International Taste & Quality Institute
...Press Release 25/05/17

News and Announcements

In a blind taste test conducted at the International Taste & Quality Institute (iTQi) by a jury consisting of 135 chefs and connoisseurs, Selonda fresh Greek Sea Bream (a.k.a. "Dorade" / "Orata") received a 2017 Superior Taste Award with 3 golden stars, the highest possible score. Selondas fresh fish was the only Sea Bream to be granted 3 stars in 2017 and the first Greek Sea Bream to receive the highest-level Superior Taste Award, which corresponds to an exceptional taste.

Selonda fresh Greek Sea Bass was also awarded with a Superior Taste Award of 2 golden stars, equivalent to a remarkable taste.

Superior Taste Award 2017   SELONDA

 
The International Taste & Quality Institute jury is composed of members of 17 different nationalities from prestigious culinary institutions of Europe such as, the Maitres Cuisiniers of France, the Academie Culinaire de France, the Academy of Culinary Arts, Euro-Toques, the Federazione Italiana Cuochi, the Nordic Chefs Association, the Federacion de Cocineros de Espana (Facyre), the World Master Chefs Society, the Verband der Koeche Deutschlands as well as the Association de la Sommellerie Internationale (ASI) for drinks.

Following the example of the Michelin gastronomy guide, iTQi does not organize a competition, but rewards products based on their own merits. Only products that receive a score above 70% are granted a Superior Taste Award of one, two or three golden stars.
  • 1 golden star: overall score between 70 and 80%: good taste

  • 2 golden stars: overall score between 80 and 90%: remarkable taste

  • 3 golden stars: overall score equal to or over 90%: exceptional taste

During the tests, each product is subjected to an individual blind tasting according to a rigorous sensory analysis procedure. The tasters are asked to evaluate the products as if they were having them in their family home, not according to the standards of their restaurants. Each member of the jury performs a sensory analysis of every product based on criteria such as smell, appearance, taste, after taste, texture, etc.. The jury members also write comments and, when needed, suggestions for improvement. After the tasting session, iTQi draws up a detailed graph of the various scores and summarizes the comments and suggestions of the jury members for the participating companies.

More information is available at www.itqi.com