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Boston Seafood Show preview: Take a look at what's ahead

We're just one day away from the annual Boston seafood show. Here is a look ahead to some things you won't want to miss.

The Seafood Expo North America show -- which the industry still has a hard time not calling the Boston show -- begins this Sunday, and preparations are underway across the industry for a string of news announcements , new products and events.

We're updating this page live to let you know what's happening at the show, and what companies will be showcasing at their booth to showgoers.

We want to hear from you, too, so drop us a line and let us know if you have any new products, personnel, booth activities or other events you'd like to share with the industry.

See you in Boston!

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Going to the Chowder Party?

The National Fisheries Institute is hosting its 28th Annual Chowder Party on Saturday.

The event will be at the Westin Boston Waterfront Hotel from 6 - 7:30 p.m.

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All IntraFish, all the time

As we have for the past 12 years, we'll once again be launching our popular Boston blog for the show, with real-time news and updates from the showfloor.

In addition to our regular stories, we'll also be posting video interviews from the showfloor to our YouTube channel, and giving flash updates on our Twitter feed.

You have plenty of ways to contact us with news, tips and all that great show gossip: Visit us at booth 167, email our editorial team at: editorial@intrafish.com, or track down one of our editors or reporters.

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Scottish salmon looks to make a comeback

Scottish salmon producers are looking to "reclaim their premium place in the USA market" at the Boston expo, said the Scottish Salmon Producers’ Organisation

"Following a difficult 2015, when exchange rates hampered exports and companies lost sales in USA, Scottish salmon farmers are confident that they can grow their market share again.  Previously, USA had been the largest export market for salmon with year on year growth, in excess of £200 million ($284.8 million/€258.4 million) in 2014.

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Acme brings the heat with new salmon products

Ruby

Ruby Bay - Sriracha Smoked Sockeye

 US smoked salmon producer Acme Smoked Fish Corporation announced two new flavored cold smoked salmon retail products for Boston: Ruby Bay Sriracha Smoked Sockeye Salmon and Acme Sweet and Savory Smoked Salmon.

The company also hired a new senior marketing manager, Ellen Lee Allen, who joined Acme in January and brings 14 years experience with CPG brands.

The company also made progress with its new raw processing facility in Chile. 

"During last year’s Boston Seafood Show, we had announced that Franco Adam from Aqua Chile joined us to lead the Acme Chile operation," Gabriel Viteri, VP of Strategy and Business Development "Officially, our first shipment of raw salmon arrived into the US in June 2015 ... We are confident today to say that Acme is one of the few if not the only smoker in the US capable of controlling it’s salmon from start to end."

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Matlaws debuts Big Bag Value Line

Pacific Andes subsidiary National Fish & Seafood brand Matlaw’s is lining up a new national product line rollout for the upcoming Seafood Expo North America.

The Big Bag Value Line includes Shrimp Jalapeño Mac N Cheese Bites, Panko Breaded Tilapia Fillets, Calamari Bites, Panko Breaded Grouper Fillets, Jalapeño Breaded Pollock Tenders, Popcorn Shrimp, and Seafood Cakes.

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Taste the first Fair Trade USA certified shrimp

California-based Del Pacifico Seafoods and Fair Trade USA are hosting a cocktail event during the upcoming Boston seafood expo to promote their new milestone achievement.

Sustainable Fisheries Partnership (SFP) partnered with Fair Trade USA in a long-term fishery improvement project (FIP) for a Mexican shrimp fishery in 2009 and working with Del Pacifico and its sister processing facility MHMR International, the fishery is now the second in the world to hold a Fair Trade USA certification. It is also the first shrimp fishery to do so.

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Saucy Fish has spread into US Whole Foods

saucy

 

UK-based The Saucy Fish Co has "spread its stateside fins even further" with its products in Mid-Atlantic Whole Foods stores and this year, the company is entering its Ready to Eat Lime and Cilantro Sauce with Steamed Salmon fillets (pictured) into SENA's Featured Product Showcase.

The product is part of the company's Ready to Eat range, which includes Sicilian Lemon & Dill Mayo with Roasted Lemon and Herb Salmon; Roasted Sweet Chili Salmon with Tomato and Chili Chutney; and Sticky Maple Sauce with Smoked & Roasted Salmon.

“The Boston Seafood Expo is a fantastic opportunity for us to showcase our new range of Ready to Enjoy products to those who are conscious of the new shift in consumer demands," said Paul Macis, international and business development manager.

The company will be at Booth 2554.

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Grab a bite at the Regal Springs
taco bar and help hunger relief

0316_Regal
Regal Springs is known as much for their premium quality lake-grown tilapia, as they are for their philanthropic efforts. Inspired by today’s fast casual concepts, Regal Springs will feature a fish taco bar at Booth 621 during the Boston seafood show.

The taco bar will serve freshly grilled Regal Springs tilapia, warm flour tortillas, a variety of fresh salsas and toppings. For every fish taco sampled, Regal Springs will donate 5 pounds of its tilapia to SeaShare, a non-profit dedicated to supporting hunger relief efforts in the United States.

While Regal Springs has become the largest vertically integrated tilapia producer in the world, the driving philosophy at the company is not only about producing clean, healthy fish, it’s about genuinely caring for people.

Regal Springs is an ideal example of a seafood company that invests in its employees and their communities, leading to the prosperity of both the company and its workers.

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Air Products showcasing
seafood freezing/chilling solutions

Air Products will highlight its portfolio of Freshline freezing and chilling solutions at this year's Seafood Expo North America in Boston. 

The company says the line can help seafood processors improve production rates and capacities, improve yields, and produce quality products at lower costs.

Air Products has Freshline solutions for every type of customer, from large manufacturers with multiple product lines to small food processors with a niche product and every operation in between. The company provides its industrial gases in a variety of delivery options to match each customer's requirements, from small- to large-volume users.

Visit Booth 1074 for more details.

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Trace Register's Leadership Forum

Traceability firm Trace Register will be discussing its upcoming 2016 Traceability Leadership Forum. This forum, in partnership with the Food Marketing Institute and the Grocery Manufactures Association’s 2016 Global Sustainability Summit, is scheduled as a pre-summit session on Aug. 10 in New Orleans. Visit Booth 166 to share ideas and help influence the discussion and agenda for the August meeting.

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Marel showcasing its filleting machine

marel
International seafood processing equipment maker Marel will be in Booth 865 in Boston highlighting its filleting machine, the MS2730, now also available with integrated back-and belly-trim features as well as an upgrade kit for previous versions of the MS 2730. 

The integrated trimming features greatly reduces the need for trimming after filleting, and its footprint also contributes to its popularity, says Marel.

Also, during the show, Marel will introduce its Flexicut, pinbone detection and removal system, although the company will not exhibit it at its stand. "In 2015, Flexicut was introduced do the North European market and is already a proven success, saving labor and improving yield for our customers at several fish processing facilities across the continent.This exciting new technology will be introduced to North America in 2016 and we will invite visitors at our booth to meet our specialists to discuss future opportunities," says Marel.

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Chef-inspired Norwegian seafood

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Stop by Booth 951 to experience why Norwegian Seafood is world class in terms of quality and sustainability and discover how chefs from fine dining to quick-service are featuring this pristine seafood in their restaurants.

The Norwegian Seafood Council will be on hand to share insights, while Chef Greg Hozinsky from the Manhattan Beach hotspot, The Strand House, will share his personal stories from Norway while showcasing the versatility of Norwegian Seafood during multiple demonstrations each day, including:    

• 10:30 AM - Norwegian Smoked Salmon Deviled Eggs

• 12:00 PM - Blackened Norwegian Haddock Chowder

• 1:30 PM - Pickled Norwegian Mackerel with Cauliflower Puree

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First booth ever for Triad Fisheries

Triad Fisheries, located just north of Seattle, will be exhibiting for the first time at the upcoming Boston seafood show.

You can find them in Booth 1318, where they will be featuring their sashimi grade wild Alaska coho salmon.

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Kick-off Keynote

Today's businesses must take care of corporate social responsibility. Such awareness is essential to a company’s core responsibility: to build and maintain a successful business that serves all of its stakeholders over time.

Kent Greenfield, a professor at Boston College Law School, is considered one of the world’s leading legal experts in the field of corporate accountability and the analysis of the role of corporations in society. In his keynote address on Sunday, March 6, at 11am, he will focus on the necessity of addressing these emerging responsibilities — whether they are related to the environment, consumer safety and health, or human and worker rights — within a challenging economic environment where the difference between success and failure can be pennies on the dollar.

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The answer to the 'Is it fresh' question

Seafood
“How fresh is this seafood?” can now be answered objectively and with certainty thanks to the Certified Quality Reader (CQR) from Seafood Analytics.

In the past, seafood industry workers and consumers alike had to rely on their nose, gut, or what they were told to assess the freshness of seafood. With the advent of Seafood Analytics’ CQR there is a validated scientific approach to objectively measuring seafood quality.

The CQR was originally introduced at the 2015 Seafood Expo in Boston and was later validated by Oregon State University to be a reliable method to measure seafood quality. The company said it is in talks with major grocery chains throughout the country. These retailers are utilizing the CQR to analyze their seafood product to increase quality (i.e. freshness) and reduce shrink loss.

Seafood Analytics, along with its CQR, is returning to the Seafood Expo North America Seafood Expo & Seafood Processing North America Show in Boston and will be located in Booth 2173.

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'Avoid Icelandic Whalers'

The “Don’t Buy from Icelandic Whalers” coalition will promote its agenda at the Boston expo, urging supermarket and food service representatives to avoid purchasing seafood from Icelandic companies tied to whaling.

“Endangered fin whales will receive a temporary reprieve from Iceland’s harpoons this summer, but we urge companies to use their buying power to ensure Iceland stops killing whales permanently,” said Taryn Kiekow Heimer, senior policy analyst at the Natural Resources Defense Council (NRDC), referring to Icelandic whaling company Hvalur hf announcing its suspension of its summer hunt of endangered fin whales

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New shrimp feed machine

Devi Seafoods has new equipment in the pipeline: the 50,000 TPA shrimp feed manufacturing unit is expected to go for commercial production by April 2016 as a measure of backward integration of its existing activities.

"More than an economic benefit, Devi Seafoods sees it as a captive facility to support its loyal supplier farmers in the form of provision of quality feed input to their shrimp farms, which goes a long way in being commercially successful in their shrimp farming operations," said the company.

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What's up with ASC?

The Aquaculture Stewardship Council (ASC) is hosting a partner update on Monday from 9 to 10 a.m. in room 205A at the 

Boston Convention & Exhibition Centre

Come here what's going on with the ASC from CEO Chris Ninnes and Commercial Manager Esther Luiten update attendees on the progress and current status of the ASC program.

There will also be discussion on responsible aquaculture and the importance of certification moderated by Scott Nichols of Food’s Future with panellists John Lüer Barbieri of Agrosuper, Joe Lasprogata of Samuels and Son Seafood, and Jennifer Dianto Kemmerly of Monterey Bay Aquarium.

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Learn about iBAP, EMS

The Global Aquaculture Alliance/Best Aquaculture Practices will host an update meeting in Room 205C on Monday at 3 p.m. The agenda includes information about BAP developments, the new iBAP program and the Responsible Aquaculture Foundation's new online education program for early mortality syndrome (EMS).

Stop by GAA/BAP in Booth No. 481 for more information.

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