The Boston Seafood Show is upon us once more, and that means the industry's best and original live show blog is ready to go. The hunt is on for the latest news, new products, innovations and breaking stories. We're out in force this year, with Editorial Director Drew Cherry, Executive Editor John Fiorillo, Reporter Rachel Sapin and Reporter Kim Tran.


Wednesday, March 14, 10:05 a.m. EST

Scottish salmon firm nabs GlobalGAP nod

Brendan James Maher, founder and CEO told IntraFish the company's fresh salmon filleting plant in Scotland is now GlobalGAP certified.

"We were audited yesterday and there were zero issues, even minor ones," said Maher on Tuesday, adding that they pursued the certification to meet client demands.

--Kim Tran


Tuesday, March 13, 1:40 p.m. EST

Tilapia troubles? Not hardly

Colombian fresh tilapia supplier PezCo has found its fortunes rising on the US market, despite the overarching downward trend of imports.

Why? PezCo’s Juan-Carlos Libreros says his company has chosen the route of investment to deliver higher-quality product, and convince buyers that quality is worth paying for.

“Everybody spends too much time talking about price with tilapia,” Libreros said. “People are fighting for a share of the same pie instead of looking at how to grow the overall pie.”

Even while fresh has been a good arena to be in, it’s kept PezCo from expanding into broader channels such as foodservice, and the company is in talks with one major company to address that.

PezCo and its partner are discussing financing IQF freezing capacity onto its existing plant, which would give the company a completely new field to play on, Libreros said.

“Once that’s in place, you’ll see a major shift,” he said.

--Drew Cherry


Tuesday, March 13, 1:15 p.m. EST

From Holland, with love

It’s not just European biggies like Findus and Young’s that are attacking the US frozen seafood aisle. Smaller groups like Holland’s North Seafood area also looking into the sector as well.

Pieter Post, account manager with the group, said they see a real niche pairing superfoods such as quinoa and beets with products like Alaska pollock.

The company’s USP is the steam technology that allows for consistent microwavability, Post said. In addition, a box with a window allowing consumers to view single portion products has been popular with consumers in Europe, both in private label and under the Deliz brand. There’s no reason US and Canadian consumers won’t embrace it as well, Post added.

--Drew Cherry


Tuesday, March 13, 12:45 p.m. EST

Extracting the value

Roger Hofseth, the CEO of salmon supplier Hofseth and neutraceulical firm Hofseth Biocare, has been an outspoken critic of the Norwegian salmon farming industry’s tendency to allow overseas companies to extract value that could be kept at home.

“The technology for processing is so much better than it used to be,” Hofseth said. “It makes no sense for seafood companies to do processing in China anymore, especially when you can have so much more quality control near the source.”

The company has been targeting the US value-added market for years, and sees that demand has only risen, particularly for Norwegian salmon, which has the environmental kudos -- zero antibiotics in particular -- that buyers are looking for.

“You don’t eat fish here,” Hofseth said. “The potential is huge.”

Hofseth produces around 25 percent of its fish from its own farms, and sources the rest from along the Norwegian coast.

But salmon isn’t the most exciting thing happening at the company. Hofseth Biocare, the company’s neutraceutical arm, is on the cusp of some massive breakthroughts, Hofseth said, including a powdered protein drink made from salmon offcuts that has the potential to finally help the company’s hefty investments pay off.

Hofseth can boast that it uses 100 percent of the fish it processes -- around 34 percent of processed salmon is heads and frames, and while most salmon companies send that to lower-value meal plants, Hofseth turns it into liquid gold, or at least that’s the plan.

The company’s Aalsend-based plant should not only become a major source of revenue, but given that a portion of the company’s volume will always go to a different (and strong) market, it will allow Hofseth to offer its customers much more stable salmon prices.

--Drew Cherry


Tuesday, March 13, 11:45 a.m. EST

Shared growth over competition

The newly formed Sustainable Shrimp Partnership (SSP) is what the industry needs.

"if you look at the history of business, the people see the most success are not those who get a share of the market but those who look to create a whole new category in the market," he said. SSP is pioneered by Ecuadorian producers and hopes to attract global commitments to spearhead major shifts in the production system for shrimp.

"Often you can make more money by growing the pie rather than competing for a bigger share of the pie."

-- Kim Tran


Tuesday, March 13, 10:05 a.m. EST

Jack mackerel -- the superfood

Denis Minihane believes there is room in the US market for jack mackerel portions. That might seem counter intuitive, given the long-standing belief that the American palate favors bland-tasting fish.

But Minihane, chief executive of Orizon Foods, sees the attributes of jack mackerel, sourced from Chile, as a good match for the Millennial crowd, which he says is a lot more adventurous when it comes to seafood and more willing to try new flavors. The product is being marketed as a superfood, in part because of its high omega-3 content.

The company is rolling out bagged portions of jack mackerel in US retail this year. In addition, the company is a supplier of Chilean mussels.

-- John Fiorillo


Monday, March 12, 2:05 p.m. EST

Maritech hires seafood exec

Maritech, a developer of digital seafood software solutions, named seafood industry veteran Christa Ingalls as its New Business Development manager, based out of the company's Seattle office.

A seafood industry specialist of almost 30 years, Ingalls has worked for Cannon Fish Company, Philips Food, Avendra and Pacific Seafood.

-- John Fiorillo


Monday, March 12, 12:30 p.m. EST

Thai Union tackles the ghost gear problem

Darian McBain, Thai Union's global director of sustainability, the world's largest producer of canned tuna, discussed joining forces with Global Ghost Gear Initiative to combat the problem of fishing gear lost at sea.

--Rachel Sapin


Monday, March 12, 12:10 p.m. EST

Nueva Pescanova introduces Seafood Tapas in Boston

Nueva Pescanova launched a new Seafood Tapas range in Boston, with the introduction of shrimp skewers in three varieties.

The range consists of Argentinean shrimp skewers with butter and garlic, Argentinean shrimp and mahi mahi skewers and white shrimp with sea salt.

Nueva Pescanova announced earlier this year it is targeting a 50 percent increase in sales in the United States by 2020.

--IntraFish Media


Monday, March 12, 10:05 a.m. EST

The market wants SSP but challenges remain

A panel of speakers at the IntraFish Leadership Breakfast spoke about what SSP means for the shrimp industry.

Panelist Avrim Lazar said sustainability measures should not be a one-size-fits-all approach. It has to fit the business culture. He said getting competitors together is also important for making the effort successful.

He noted transparency concerns arose among competitors when ASC was introduced, and that tensions were eased by creating a community feeling about the effort and concrete goals for businesses.

"There is a joy in working with other people who care about the same things," he said.

Ignacio Kleinman of Antartica Advisors said the SSP is something the market has been asking for. He said the shrimp industry is fragmented, but that investors want to support sustainable businesses and believe they are more profitable in the long run.

Kleinman said the shrimp sector is growing and that Ecuador is taking the right approach to producing it.

"It's not an expense, it's an investment," he said of initiatives such as SSP.

Therese Bergjord of Skretting said taking knowledge from the salmon industry and applying it to the shrimp industry has been successful in terms of creating sustainable practices.

Jason Clay of WWF said no certification programs created today will be suitable for tomorrow. He said not all small-scale producers may be able to adapt to what is needed to supply future populations with seafood.

"There are ways to adapt the certification programs to different groups," he said.

He said producers having longterm contracts with processors could help smaller farmers be a part of initiatives such as SSP.

Lazar said WWF and other organizations will work to help smaller producers join SSP as the initiative grows.

The panelists agreed that while small producers might be challenged by the expense of certifications such as SSP, the shrimp industry will see more professional players in the next five years and will continue to grow in Ecuador and also globally.

--Rachel Sapin


Monday, March 12, 10:00 a.m. EST

Chilean salmon brand is born

The Chilean Salmon Marketing Council (CSMC) is officially off and running.

At its inaugural event Monday morning at the Boston seafood show, CSMC Executive Director Jim Griffin outlined the group’s mission and strategy for an audience made up of Chilean salmon farming companies, their customers and other officials.

The group, said Griffin, is dedicated to strengthening the reputation of Chilean salmon while increasing the value and healthy growth for the 11-member companies who founded CSMC.

The marketing group unveiled it brand label, which will soon begin appearing on Chilean salmon products in the US market.

Griffin said the campaign will use point-of-sale material , social media and consumer campaigns as part of its brand-building strategy. It will also include a focus on the integrity of Chile’s salmon through consumer education centered around the various sustainability-certifications obtained by the region’s salmon farmers.

-- John Fiorillo


Monday, March 12, 09:55 a.m. EST

SSP is necessary to ensure shrimp supply for the future

Jason Clay of WWF said people are moving from a diet based on red meat to a diet based on different proteins -- especially fish.

Clay spoke at the IntraFish Leadership Breakfast. He said between now and 2050 we need to produce as much food as we have in the last 8,000 years to keep up with population and consumption.

What's sustainable today won't be sustainable tomorrow, he said.

It's about doing more with less.

He said SSP is pivoting the industry from "a race from the bottom" to "a race to the top."

This model (based on an Ecuadorian model), can be extended beyond Ecuador, he said.

--Rachel Sapin


Monday, March 12, 09:30 a.m. EST

SSP is a race to the top

Jose Antonio Campasano spoke about the launch of the Sustainable Shrimp Partnership at the IntraFish Leadership Breakfast.

"Shrimp aquaculture has a relatively short story in Ecuador. We have been here for only 50 years," he said.

He said the industry has made mistakes and has sometimes stumbled. The industry has been learning the ropes, and is now learning how to be more sustainable though, he said.

He noted the importance of avoiding chemicals and anitbiotics, and that taking the effort to grow healthy shrimp is a better way forward than mass-producing shrimp that get disease.

And he said this is what consumers also want from shrimp producers.

"In the longterm, no one wins through a race to the bottom," he said.

He called the SSP a "race to the top" for the shrimp industry.

--Rachel Sapin


Monday, March 12, 09:10 a.m. EST

Ecuador shrimp producers are seeing gains from better practices

Corporations acting responsibly is the only way to sustain and build upon a growing shrimp aquaculture industry.

That's according to Therese Log Bergjord of Skretting, who said Ecuadorian farmers were able to achieve one additional production cycle in 2017 thanks to cleaner feed and farming practices, at the IntraFish Leadership Breakfast.

"We're seeing higher demand for premium diets for shrimp to get the best growth in the shortest time," she said.

-Rachel Sapin


Monday, March 12, 07:00 a.m. EST

New CEO-led shrimp sustainability initiative launched

A new CEO-led shrimp sustainability initiative will be launched Monday at the IntraFish Boston Seafood Leadership Breakfast, with a commitment to farming shrimp to the highest standards, fully traceable, and with zero antibiotics.

The Sustainable Shrimp Partnership (SSP), pioneered by Ecuadorian producers, hopes to attract commitments from top executives from around the world to help spearhead major shifts in the production system for shrimp.

Members will be required to commit to achieving a series of criteria, including Aquaculture Stewardship Council (ASC) certification, a complete elimination of antibiotic use, full traceability systems, and water quality monitoring.

The SSP is fashioned in the mold of the Global Salmon Initiative (GSI), a program that required similar sustainability commitments from top salmon executives, including achieving ASC certification.

Read the full story here.


Sunday, March 11, 10:38 p.m. EST

Lund's Fisheries hops on Fair Trade scallop train

Lund’s Fisheries said Sunday it picked up the Fair Trade certification for its scallops, the fourth in the United States to sell scallops with this label, which indicates products meet high standards for environmental sustainability, social responsibility and fair labor practices.

“Ethically and sustainably harvested seafood is increasingly demanded by consumers," said President Wayne Reichle. "It is the right thing for the environment, and the right thing for people."

Lund’s was audited by independent third party certifier SCS Global Services earlier this year and is working to finish the process to earn final certification.


Sunday, March 11, 4:59 p.m. EST

Stavis picks up BRC nod for Boston facility

Stavis Seafoods said Sunday that it earned British Retail Consortium (BRC) certification under the Global Standard for Food Safety for its Boston facility, which audits for factors such as food safety & HACCP programs, quality management systems, good manufacturing processes, supply chain transparency, label and packaging standards, product and process controls, recall security, traceability programs and senior management commitment to BRC standards.

"It will also create more opportunities for our company and partners by attracting new national and international customers," said Stavis CEO Charles Marble.

--Kim Tran


Sunday, March 11, 4:52 p.m. EST

Lobster firms launch new sales arm

Calendar Islands Maine Lobster and Shucks Maine Lobster announced a new organization formed a few weeks ago: Maine Sustainable Seafood. This entity will be the sales arm for the two companies and aims to push the overall sector forward.

"We're looking to bring the supply chain closer together and get the players on the same team," Calendar Islands President John Jordon told IntraFish.

Shucks President John Hathaway emphasized the trap-to-table message they're looking to push into the spotlight in hopes of educating consumers on the sustainability and traceability of their products.

--Kim Tran


Sunday, March 11, 4:47 p.m. EST

Retailers snap up Camanchaca products

Camanchaca is launching several new products in the US market under its Pier 33 Gourmet brand.

The company introduced a bourbon glazed salmon portion product in the fourth quarter of 2017. Retailers have expressed fast interest after Camanchaca found success with its blackened salmon portions from the same product line, which launched early last year.

New York retailer Price Chopper picked up the salmon products in January and North Carolina retailer Harris Teeter picked it up last month.

"We're looking to see the response in the marketplace among consumers and retailers before looking at expanding the line to other flavor profiles," Marketing Manager Maria Valido told IntraFish.

Also, its wild Argentina red shrimp was brought to the US market in the fall, but the graphic packaging debuted recently after four months in R&D. Retailer DeMoulas Market Basket, which has nearly 80 locations in the US northeast region, is currently carrying the shrimp product.

--Kim Tran


Sunday, March 11, 4:32 p.m. EST

Maine firm rescues lobster research project

University of Maine's lobster larvae settlement study was funded for two years and was set to end, but last week, Maine-based ReadySeafood drove $75,000 into thhe project to keep it afloat.

The project is the first of its kind to collect specific data on the early growing stages of lobster.

"Research funding is so limited," said ReadySeafood Marine Biologist Curt Brown, who added that government funding is lacking for fisheries in the United States. ReadySeafood is the only seafood wholesaler with a biologist on staff. "It's a shame to lose the data set from that project."

He hopes the funding will lead to a long-term time series.

--Kim Tran

Sunday, March 11, 4:15 p.m. EST

Seafood Excellence Awards winners named

Out of 12 finalists, Thai Union’s Chicken of the Sea and Iceland’s Finest won the Seafood Excellence Awards.

Chicken of the Sea was named “Best New Foodservice Product” award for its Yellowfin Tuna Slices and Iceland’s Finest was named“Best New Retail Product” award for its Creamy Masago Bites.

--Kim Tran



Sunday, March 11, 4:05 p.m. EST

Making a move

New Bedford, Massachusetts-based Mariner Seafood is moving equipment into a new plant it is opening a few hundred yards from its current facility.

The plant will process an array of fish. It’s existing facility will be equipped with machinery focused on the company’s growing value-added product lines, said company CEO Jack Flynn.

--John Fiorillo


Sunday, March 11, 3:51 p.m. EST

Back on track?

India's Marine Product Export Development Authority (MPEDA) says the government is working hard to push the sustainability of the country's shrimp industry, with support both on healthy seeding and harvesting.

"It's growing vibrantly, day-by-day" John Kingsly, Indian administrative service resident director of the India Trade Promotion Office in New York.

It's an understatement -- the return of the Indian shrimp sector and its recovery of US market share has been one of shrimp's success stories in recent years. Now a significant percentage of America's imported shrimp comes from India, Kingsly said. Last year, exports to the country rose 8 percent.

Of concern with those rising imports is the number of findings of antibiotic residues, which domestic US producers have cited as a reason to put stronger tariffs on the product. Kingsly said the government has cracked down on antibiotic usage, including pre-harvest testing and more stringent traceability standards, which should help the group make the case with the European Union, which has threatened to ban Indian shrimp imports.

--Drew Cherry


Sunday, March 11, 2:24 p.m. EST

Town Dock debuts new branded products

US-based squid distributor Town Dock is selling west coast squid as a branded product for the first time. The product is sold as Sunset Catch Calamari and is caught, processed and packaged in the United States.

The Town Dock Director of Quality Assurance Bill Feltch said demand is strong in the United States and abroad for US-harvested squid.

The company also debuted a new calamari product from India: Bombay Coast Calamari, which uses wild Indian loligo.

--Kim Tran



Sunday, March 11, 2:02 p.m. EST

Maine lobster sector optimistic for 2018

After a difficult harvest season last year, this year is shaping up to be a strong one for Maine lobster.

"The cold weather early last year delayed the start of the season and we had rough weather in at the end of the year too," said Maine Lobster Dealers’ Association (MLDA) Executive Director Annie Tselikis.

Lobster landings last year in the state of Maine fell to their lowest levels since 2011. Despite this, volume was still the sixth highest on record and landed value of $433.8 million (€351.4 million) was still the fourth highest for Maine lobster.

"But this year our January and February landings were strong," she told IntraFish, adding that Chinese New Year sales were good on the domestic and international front.

--Kim Tran


Sunday, March 11, 1:30 p.m. EST

30 years and going strong

Thirty years in the making – that’s where New Bedford scallop producer Northern Wind finds itself this year at the show, as it celebrates a milestone anniversary with new product branding and ambitious business expansion efforts.

Company Chairman Ken Melanson is extremely proud of the business he helped found 30 years ago. “Our second employee that we ever hired is still with us today,” he says. “We’re pretty proud of the first 30 years and we’re looking forward to the next 30 years.”

The business climate has changed a lot for Northern Wind over the three decades, and more change is in the offing for the company, says George Kouri, the company’s co-CEO.

The show objective this year, he says, includes a heavy focus on rebranding and packaging and big expansion in supermarket and other retail sectors.

“In the scallop arena we are really the one company to go to because it’s one-stop shopping,” Kouri said.

Northern Wind’s Melanson sees a strong year ahead for the scallop sector. An expected higher catch will push down prices for buyers, he said.

“We’ll have upwards of 60 million pounds, which we haven’t seen since 2012 and 2013. Expect to see large size scallops and plenty of them."

And expect to see Northern Wind keep innovating and growing over its next 30 years.

-- John Fiorillo



For more information on Panaferd-AX, visit their site here.


Sunday, March 11, 12:54 p.m. EST

Big on data

Chris Mulder, senior vice president of sales & marketing USA, has spearheaded a shift in how High Liner engages with its audience: a focus on data.

"That's one of the opportunities for the seafood industry," Mulder, who came to High Liner from Cargill, where he dealt with land-based proteins, says. "We need to get more of a handle on how we forecast, and how we can be a trusted adviser to our customers. Investing in data from the market and bringing it back to product development and sales is key."

High Liner has worked hard on new product development to entice consumers, but Mulder said the company shouldn't write off standards such as fish sticks.

"I wonder," Mulder said. "Is that a self-fulfilling prophecy? Things come back. Everything old is new. Have we spent enough time examining these products' potential with some changes?"

"Yes, we're pivoting, but that part of the business is still core, and still has opportunities."

--Drew Cherry



Sunday, March 11, 12:45 p.m. EST

Salmon poke's bi-polar market

Poke remains a fascinating new niche for seafood suppliers and buyers alike.

But the market for salmon poke could best be described as bi-polar, says Dick Martin, CEO of Martin International.

There are two market mentalities, he says -- premium vs. value. The premium market can, to a better degree, absorb today’s high salmon raw material costs, but those buyers looking for a “value” salmon poke option are suffering sticker shock.

There is a belief that salmon poke is, in part, made from bits and pieces of salmon, but salmon poke cubes really need to be cut from the center of the fillet and that, of course, reduces yield and adds to costs.

Nevertheless, says Martin, there is lots of interest in poke, which is opening up seafood to a new demographic of consumer.

-- John Fiorillo


Sunday, March 11, 12:12 p.m. EST

Move over tilapia, here comes rockfish

Americans need to have a reunion with rockfish. That’s according to Andrew Bornstein, co-owner of US-based Borstein Seafoods.

“We are really trying to push it,” he said of rockfish, which suffered over the past two decades due to overfishing. It has been replaced by tilapia in the meantime, he said.

He said now that it is MSC certified with its quotas up 900 percent, the company is hoping the fish will take off with more customers in the United States.

“We have a lot of customers already buying it for reprocessing it for nuggets,” he said.

Bornstein added the company’s more established product, hake, should see another record year in 2018.

He said the quota is somewhere around 300 million pounds for shoreside processors in the United States.

--Rachel Sapin


Sunday, March 11, 11:27 a.m. EST

Take your pick

Western Edge Seafood is already one of the largest suppliers of frozen tilapia to the US foodservice and retail market, and that's giving them a door opener to introduce its latest offering, Mediterranean seabass.

The company is offering 12-oz. and 10-oz. branded retail bags of 3-5 oz. and 5-6 oz. IVP fillets, among other forms for foodservice.

Shawn Cessna, creative director at Western Edge, said that interest among buyers has been strong, particularly since it ticks the boxes Millenials in particular are looking for: sustainable farming techniques, a story, and ease of preparation.

"We want people who tweet about what they're eating," Cessna said.

Not all seabass are created equal in the minds of the consumers, Cessna said, and that's required a slightly different approach. Western Edge Offers bags branded both with seabass and branzino, since the former resonates more with the heartland, while the latter is better known among East Coast consumers.

Tilapia, despite the fish's challenges on the US market, continues to be a swift seller for the group, primarily because of Western's "boots on the ground" approach to getting quality product, Cessna said.

--Drew Cherry


Sunday, March 11, 11:15 a.m. EST

Camanchaca's shrimp move picking up

Though the focus has been heavily on the company’s Oslo IPO, Camanchaca has been steadily focusing on expanding its presence with other products besides salmon in the US market.

The latest, Argentinian red shrimp, seems to be ticking all the right boxes for buyers.

The company partnered exclusively with Spanish harvester Grand Krust, who catches and processes the product for a co-branded retail bag.

Though the initial feedback on Argentinian shrimp was mixed, Camanchaca quickly learned that chefs were cooking the product like vannamei, according to Camanchaca’s Bert Bachmann. “That took some education, but once they understood, things changed quickly, particularly with the story,” he said. “Now things are really starting to pick up.”

Being wild and from cold waters has been “magic” for marketing, and the company expects that the Argentinian shrimp source will be earning some eco-label kudos in the not-too-distant future.

--Drew Cherry



Sunday, March 11, 10:40 a.m. EST

Argentinian shrimp explosion

Argentinian red shrimp, or Patagonian shrimp if you prefer, has been one of the hottest seafoods of the last few years.

And for good reason, says Fernando Lago, commercial sales director for Spain-based Iberconsa.

The resource has shown great strength the last several years, with catches increasing from 78,000 metric tons in 2012 to 233,000 metric tons last year --seven years in a row where catches have increased 25 percent annually.

In the past, Spain and Italy were leading markets for the product, and they still make up more than half of global market, but the product has expanded rapidly to the Chinese, American, Japanese and other markets -- and Lago said he expects more and more growth to come through these markets.

There are currently two Fishery Improvement Projects (FIPs) being carried on the fishery, and plans are for the fishery to soon seek a Marine Stewardship Council (MSC) pre-assessment.

-- John Fiorillo


For more information on Panaferd-AX, visit their site here.


For all the news and announcements in the run-up to the Boston show, read our preview posts below:

Also, join us in Boston for the IntraFish Leadership Breakfast "Markets, Sustainability and Leadership: Creating the Future of the Latin American Shrimp Industry."

The program includes presentations, discussions and unrivaled networking March 12.There will be executives from Skretting, Rabobank, Antarctica Advisors, WWF and Ecuador's National Chamber of Aquaculture and more.

Click here for more information.


Premium Scottish product launched

The Scottish Salmon Company (SSC) launched a new export brand Lochlander Salmon for premium restaurateurs, up-market hotels and high-end chefs in the United States. The product is being launched in Boston at booth #2253

The brand focuses on Scottish ‘Sea Loch’ Provenance, sustainable farming and animal care.

SSC commissioned Ipsos Mori to conduct one-to-one interviews with leading chefs in New York City who said they valued quality, freshness and authenticity of food supply. The research highlighted that chefs wanted to know more about how their food is farmed.

“We are extremely proud of Lochlander Salmon, which offers our export customers a premium quality Scottish salmon, raised for approximately three years on a rich marine diet with zero GMOs, hormones, steroids or chemical colorants in the feed," said SSC Chief Executive Craig Anderson.

Since 2011, SSC’s exports have more than doubled and currently accounts for more than half of sales.


Aquaculture firm launches canned farmed mahi-mahi

Emerging aquaculture company Aqquua recently started canning its mahi-mahi after finding success with a collaboration project with the University of Miami’s Rosenstiel School of Marine and Atmospheric Science Aquaculture Program.

Stop by booth #148 to check it out and click here to read more.


Slade Gorton introduces new meal kit

The US-based seafood supplier is offering samples of its Fish n' Chips meal kit featuring fresh Icelandic cod.


Sea Watch offers fun twist on clams

The longtime exhibitor told IntraFish its breaded clams with honey and sriracha being featured at the show just hit ShopRite shelves.


Ocean Hugger's first product to hit seafood expo is plant-based tuna

The US-based company's Ahimi is the first-ever plant-based alternative to raw tuna.


For more information on Panaferd-AX, visit their site here.


Fishpeople angles for club retailers with new salmon product

The US-based company told IntraFishits Wild Yukon River Salmon is a leading product in its professional chef line.


Air Products will be showing off its new cryogenic freezer

The US company will be featuring its most efficient model, the Freshline IQ Tunnel Freezer. Find them at booth #1074.


Chicken of the Sea launches first ever ready-to-eat tuna slices

Thai Union-owned Chicken of the Sea (COS) said Thursday it is launching the world's first pre-sliced, pre-seasoned tuna slices from whole yellowfin tuna loins

The product will be showcased at the Boston Seafood Show at Chicken of the Sea's booth (#519).

Read more about it here.


Findus dives into US market with product reveal at Boston expo

After finding success in Canada,Nomad Foods-owned Findus is launching a new line of value-added frozen fish products into the US market. Find them at booth #2917.

Go here for more details.


US scallops supplier featuring new branding, booth

As part of a celebration of its 30th year in business, New Bedford, Mass., scallop supplier Northern Wind will be introducing a new trade show booth at the upcoming Boston seafood show, and showcasing its complete rebranding of the company's Captain’s Call, Mariner’s Choice and Sea Spray scallop product lines.

Go here for more details.


Here's a glance at new company hires who will be in Boston:

  • Tai Foong USA named Carl Salamone its vice president of sustainability. Salamone recently retired from a vice president role with Wegmans. He will be at the Tai Foong booth (#646).
  • Privately held US crab manufacturer Keyport named Gerry Brajcich its director of sales for national accounts. Brajcich will be at Keyport's booth (#2518) and will be hosting a private meeting room (#251) to demonstrate its new retail products.


Here's a look at the finalists in the Boston Seafood Excellence Awards:


New IntraFish Magazine: Check out our Boston Preview Issue!

The special Boston Preview issue of IntraFish magazine is now out and is FREE to read for all IntraFish subscribers here.


There's a lot of ways to reach to reach us, including email, social media and -- for the first time -- text. Drop a line with news or to schedule a meeting:

Drew Cherry: +47 941 70544

John Fiorillo: +1 (206) 963-5732

Rachel Sapin: +1 (617) 894-6552

Kim Tran: +1 (845) 709-2348

See you on the show floor, or come see us at Booth #167, right at the entrance of the hall.

Will you be in Boston with something new to share? Let us know at