CJ CheilJedang Expands 'Bibigo Grilled Fish' Lineup to 5 Varieties... Growing Seafood HMR

[Asia Economy Reporter Lee Seon-ae] CJ CheilJedang is expanding its product lineup on the first anniversary of the launch of ‘Bibigo Grilled Fish’ and is set to actively grow the seafood HMR market. On the 20th, CJ CheilJedang announced the release of two types of Bibigo grilled fish products, ‘Bibigo Imyeonsu Gui’ and ‘Bibigo Ggongchi Gui’ (each 60g, 3,480 KRW).

The newly introduced ‘Bibigo Grilled Fish 2 types’ are fish dishes that are highly preferred by consumers but are often enjoyed at restaurants due to the hassle of cleaning and cooking. With the ongoing preference for ‘home-cooked meals,’ these grilled fish products were launched to align with the trend of ‘bringing dining-out dishes home.’ Like previous products, they can be conveniently cooked in the microwave with the tray intact, without smoke or odor.

‘Bibigo Imyeonsu Gui’ replicates the taste and texture of Imyeonsu, a popular menu item at grilled fish specialty restaurants known for its crispy skin. It can be cooked not only in the microwave but also in an air fryer, allowing consumers to easily enjoy Imyeonsu grilled fish with crispy skin and moist fish meat.

‘Bibigo Ggongchi Gui’ is prepared by removing large bones and spreading the fish meat for easy eating, then quickly grilled at high temperature, allowing consumers to enjoy it comfortably without the inconvenience and hassle of removing bones. Additionally, apple extract is used to eliminate the unique fishy smell of ggongchi while enhancing its savory umami flavor.

Last August, CJ CheilJedang launched three types of grilled fish?mackerel, Spanish mackerel, and flounder?growing the ‘Bibigo Grilled Fish’ brand into an annual sales scale of 10 billion KRW. It is recognized for leading market evolution with differentiated taste and quality seafood processed products in the meat-centered HMR market.

A CJ CheilJedang official stated, “After focusing on promoting the unique strengths of Bibigo Grilled Fish over the past year, we now plan to concentrate on introducing various grilled fish menus,” adding, “We will also take the lead in expanding the food culture where consumers can enjoy seafood HMR as everyday meals.”