THE GROWING AND DIVERSIFYING SEA; FOOD INDUSTRY will be top of mind when retailers and suppliers meet in Boston in
early March at the Seafood Expo North America/
Seafood Processing North America show.
Slated for March 6-8 at the Boston Convention
& Exhibition Center, the event is estimated to
attract more than 21,000 seafood professionals.
Now it is 36th year, it will feature more than 1,200
exhibitors offering a variety of fresh, frozen and
value-added seafood as well as processing and
packaging equipment and services.
While supermarket buyers make up a sizeable number of attendees, the show, formerly
known as the International Boston Seafood Show
& Seafood Processing America, also attracts buyers from other industries, including restaurants,
catering firms, hotels, airlines and cruise lines.
According to Liz Plizga, group vice president for
Diversified Communications, which puts on the
show, the expo is an important global gathering
of seafood professionals looking to expand their
business in the North American market.;“It provides invaluable opportunities for seafood professionals to conduct business, network, see new
industry trends and explore the latest in seafood
products and technologies,” she says.
Last year a record 20,680 seafood profession-
als attended the exposition. The 2016 edition will
include a comprehensive conference program
where more than 20 educational sessions will be
presented by top seafood industry experts and
provide attendees with informative, engaging
and practical information for their business.;
Among the presentations on the first day of the
show will be the keynote address, Success, Failure
and Corporate Responsibility by Kent Greenfield;
The Future of Seafood Regulation, Post-FSMA and
Credibility is Everything—Creating Influential Brands.
On the second day of the show, presenta-
tions will include The Millennials, What Will it Take
To Sell Seafood to Generations Y & Z; Building a
Transparent Supply Chain: Traceability Solutions for
Fisheries Large and Small; and Strategy and Finance
in the Seafood Industry. On the final day, presen-
tations will include Catch Documentation and
Certification: The Future of Seafood; Rationalizing
Seafood Sustainability; and E-Commerce in China.
Special events will also take place on the exhibit
floor such as the New Product Showcase, Seafood
Excellence Awards ceremony, a new Featured
Products Showcase and the 10th annual Oyster
Shucking Competition. Here is a small sampling
of what a few companies will be highlighting:
Morey’s Seafood International
Morey’s Seafood International will display its full
line of value-added seafood items, available with
a variety of spices and flavor profiles, as well as
various vacuum-packed smoked salmon items.
The Motley, Minn.-based company’s sustain-ably sourced offerings include wild salmon, cod,
sole, tilapia, mahi mahi and Atlantic salmon. “This
variety allows our customers the flexibility to fill
their shelves with items popular in the regions
that they service, and to maintain a vibrant assortment of options for the consumer,” says Scott
Wickert, vice president of sales.
In addition to the full-marinated line, items in
flavorful sauces will also be shown, like the wild
salmon with peach salsa. “These bold flavor profiles capitalize on consumer trends, while allowing for the ease of home preparation that continues to distinguish our product line,” adds Wickert.
Regal Springs Tilapia
Regal Springs Tilapia is known for its lake-grown,
all-natural fresh and frozen premium tilapia,
available in a variety of formats, including fillets,
loins, portions and whole fish. The fish are raised
in deep-water lakes in Mexico, Honduras and
Indonesia using large floating nets, and are fed
quality vegetable-based floating feed, say offi-
cials for the Miramar, Fla.-based company, who
add that they are raised without the use of antibi-
otics, growth hormones or chemicals.
“Regal Springs is the world’s largest vertically integrated tilapia producer and;our goal is
not only to provide the best all-natural tilapia in
the world, but also to; promote; social; and; environmental; stewardship and generate informed
thinking about our food,” says Francis Yupangco,
global marketing for the company.
Beaver Street Fisheries
Beaver Street Fisheries will bring some new products to the showroom floor, in addition to displaying its complete Sea Best retail line.
Among the items on display will be Crab Stuffed
Shrimp, the latest product in the Signature line.
The shrimp is enhanced with Parmesan and herb
crab stuffing, and can be prepared in the microwave in four minutes.
Also new is Oven Ready Tilapia Loins, breaded in
panko and not fried, so it is low in calories, say officials for the Jacksonville, Fla.-based company. New
Seafood Festival Shrimp & Crab Pot is an all-in-one
bag that includes shrimp, snow crab and mussels.
A new line of soup bowls includes Shrimp
Won Ton and Tom Yum Shrimp Wonton. Thai-inspired, these soups are savory and a quick, easy
The 2016 edition of Seafood Expo North America promises to be the biggest ever.
BY SETH MENDELSON AND ARIELLE SIDRANE
ANGLING FOR DOLLARS