The 21st edition of the European Seafood Exposition and the 15th edition of Seafood Processing Europe got underway yesterday, April 23, in Brussels, Belgium.
More than 25,000 top buyers and sellers are spending three days sourcing products and networking with industry professionals. Exhibitors represent over 70 countries and buyers are attending from more than 140.
Exhibitors and buyers alike are eagerly awaiting announcement of winners of the Seafood Prix d’Elite. Among the contenders are Hot Smoked Salmon Medallions from Marine Harvest, Oslo, Norway. Developed especially for the portion control foodservice market, they are topped with chives, parsley and red bell pepper. Black pepper versions are also available. The 100-gram items should be thawed for 10 to 12 hours in the refrigerator, and served as ready-to-eat.
Big Prawn Company has been nominated for a whole bunch of products, developing concept products in the same way that motor manufacturers bring out concept cars for motor shows. Sales director Craig Harrison sayu the company is currently undergoing a re-branding operation with new names like "Big and Juicy" and "Big and Tasty." Topping the list of new products is Baked Cromer Crab with Walsingham Cheese.
Meanwhile, The Aquaculture Stewardship Council (ASC) is expecting a big crowd for its meeting tomorrow, April 24, including talks from ASC's CEO Chris Ninnes,the China Aquatic Products Processing & Marketing Association (CAPPMA) and The Sustainable Trade Initiative (IDH).
"ASC has been exhibiting at the ESE for a number of years and the tremendous progress the organization has made is now clear to see. This year’s expo will be a chance to celebrate the many great achievements that ASC has accomplished over the last year. ASC certified tilapia and pangasius have been enthusiastically welcomed by the market.
To date 24 tilapia farms and 20 pangasius farms have successfully gained certification for meeting the robust ASC standard for responsible aquaculture, with another 10 in process towards certification," said Ninnes.
