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EXPO TODAY 2026

WELCOME LETTER

Avery St. Onge Content Specialist, SeafoodSource

High tides. Good vibes.

Seafood Expo North America/Seafood Processing North America is back in Boston, Massachusetts, U.S.A. for its 44th edition, bringing together a dynamic mix of new and familiar faces, spaces, and opportunities.

The Wave Makers’ Zone returns for its third year featuring a wide range of activities, including the New and Featured Product Showcases, the Seafood Excellence Awards, the Oyster Shucking Competition, chef demonstrations, sampling opportunities, and a variety of networking events such as the Women in Seafood reception (Sunday, 15 March at 4:15 PM) and the new Processing Exchange reception (Monday, 16 March at 4:00 PM).

The exhibit hall offers countless opportunities to connect with companies from around the world, with this year’s exhibiting companies representing more than 48 countries, according to event organizer Diversified.

“In an industry where timing, relationships, and access to innovation drive competitive advantage, Seafood Expo North America continues to be a valuable meeting place,” Diversified Group Vice President of Seafood Wynter Courmont said. “Year after year, we witness companies accomplish in three days what would typically require months of travel and meetings. This event delivers efficiency and ROI for companies across the supply chain – from multinational corporations to emerging startups.”

Seafood startups and legacy companies will share the expo floor, presenting an array of fresh, frozen, canned, value-added, processed, and packaged seafood products. Returning exhibitors include Acme Smoked Fish Corp, Chicken of the Sea Frozen Foods, Northern Wind, Lee Fish USA, Minh Dang Co., Ltd., Nissui, and many more.

Other companies, such as Canastra Fishing Company, Guarantee Liability Yun-lin County Ko-FWU Fishes Cooperation, Hero Foods, Liberty Seafood, Quanlian Aquatic Products Collection (Guangdong) Co., Ltd., and Southern Clams Ltd, will be joining the event this year.

Meanwhile, Seafood Processing North America will feature a robust lineup of processing equipment, packaging, and logistics companies offering innovative, sustainability-focused solutions, including The Ocean Foundation, Shingi Co Ltd., and Seawise Innovative Packaging.

As in previous years, the 2026 expo includes a full slate of educational conference sessions covering everything from consumer trends to traceability and labor rights. Macro-economist, geopolitical financial expert, best-selling author, and Prinsights Global Founder Nomi Prins will be returning for this year’s keynote on the economic and trade realities shaping the seafood industry’s outlook in 2026.

SeafoodSource editors will be out covering all the action on the expo floor and conference wing, so be sure to subscribe to all our free e-newsletters on SeafoodSource.com for daily coverage, exclusive interviews, and to keep on top of all the exciting expo scoops dropping this week. And don’t forget to visit the SeafoodSource team at Booth #1301 to introduce yourself, drop off business cards, and share your company’s story.

– Avery St. Onge Content Specialist, SeafoodSource

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SPECIES SPOTLIGHT

Despite price volatility, salmon’s brand remains strong with U.S. consumers

REGULATORY FEATURE

U.S. Congress continues exploring possible solutions for North Atlantic right whale, lobster fishery challenges INNOVATION

Boston booth guide: Check out these seafood and processing innovators at the 2026 expo

52 SEAFOOD2030

What seafood companies need to know about vessel-level due diligence

72 Convenience, innovation shine at 2025 Alaska Symphony of Seafood competition SUNDAY, 15 MARCH

Liner’s Paul Jewer predicts strong tailwinds for seafood

CATCHING UP WITH ICY WATERS,

the 2025 Best New Retail Product Award winner

BY AVERY ST. ONGE

LAST YEAR, ICY WATERS was recognized with the Best New Retail Product Award at the 2025 Seafood Excellence Awards, held at Seafood Expo North America in Boston, Massachusetts, U.S.A.

The Bedford, New Hampshire, U.S.A.-based company received the award for its Atlantic Salmon with a Guinness Sweet Honey Mustard Melt & Panko Crumb, created in collaboration with Good Fish Co. of Ireland.

“We entered this kind of at the last minute. We did it for visibility purposes and just being a credible supplier to our customers.” Randy Lavault, a partner at Icy Waters, told SeafoodSource at the time of their win. “We are honored. It’s a small company. We’re fortunate to have partners we trust. I’m honestly lost for words.”

A relatively new company, Icy Waters was founded in October 2023. According to Lavault, the company’s partnership with Good Fish Co. of Ireland has allowed it to bring new, creative flavor profiles to the U.S.

“We wanted to bring a little bit of a new twist to the seafood world and offer products that were convenience items and value-added items and do things a little bit differently with co-branding agreements and that sort of thing,” Lavault said in a podcast interview.

“We wanted to set ourselves apart and be unique with the products that we offer and stay true to the quality and consistency.”

– PADRAIG MURPHY, ICY WATERS

For its Atlantic salmon product, Icy Waters worked with Good Fish Co. and an Irish ingredient supplier to develop a Guinness-infused melt – combining Guinness, honey, mustard, Irish butter, and cream cheese – to coat a piece of Norwegian salmon, which is then topped with panko breadcrumbs.

“Once the product hit my mouth, I knew it was a winner,” Lavault said. “Thankfully, the judges agreed with me.”

In 2025, 68 products were entered into the Seafood Expo North America New Product Showcase, which highlights new products, condiments, and dishes launched within the last year. Of those, 11 were selected as finalists based on uniqueness, market fit, taste profile, market potential, convenience, nutritional value, and originality.

Judging of the finalists took place at Seafood Expo North America/Seafood Processing North America at Boston’s Thomas M. Menino Convention and Exhibition Center on 16 March, 2025. The judges included Stop and Shop Vice President Paul Chapman, C&S Wholesale Grocers Procurement Supervisor Kimberly Price, and The Cheesecake Factory Senior Procurement Category Manager Josue Avila.

After winning the Best New Retail Product Award, Icy Waters Co-Founder Padraig Murphy said the company has had over 60 different meetings with some of the biggest retailers in the U.S., eventually landing accounts at Harris Teeter and Stop and Shop.

“Entering into a contest has a lot of excitement, and winning has helped us

tremendously with moving forward and getting the meetings and people’s interest and excitement to see the product and taste the product,” Murphy said.

In addition to its Guinness sweet honey mustard salmon, Icy Waters has a whole product line focused on the Guinness flavor profile. The line includes haddock with Guinness savory butter cream and salmon marinated in a Guinness barbecue sauce, available in both retail and foodservice.

Icy Waters also collaborated with Sean’s Irish Whiskey to create a product line with three different flavor profiles and a shrimp bake.

“The concept for the business was always to come out with creative items that other people aren’t doing or are afraid to do,” Murphy told SeafoodSource in a recent interview. “We wanted to set ourselves apart and be unique with the products that we offer and stay true to the quality and consistency.”

Starting in Q1 2026, Murphy said Harris Teeter and Stop and Shop will roll out Icy Waters’ full Guinness product line.

This year, Icy Waters is hoping to impress the Seafood Excellence Award judges again with another new product – Haddock with Everything Seasoning and a Coconut Margarita Flavored Sauce Pack.

“It’s a two-step process; we’re seasoning the fish, and then we’re adding the sauce pack separate,” Murphy said. “It’s a much better finished product than marinating the product in the sauce and sealing it.”

According to Murphy, this process creates a better texture and keeps the flavor of the sauce consistent.

“Hopefully, we can come back this year and have the same results and keep the momentum going,” Murphy said. “We’re a young company. We got really great people involved in the business, so we’re excited about our future.”

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WITH ATLANTIC COD FLOUNDERING, OTHER WHITEFISH LOOK TO FILL THE GAP

BY NATHAN STROUT

Atlantic cod has long been seen as the

king of whitefish, commanding a dominant presence in the market for consumers looking for the idyllic mild, flaked fish experience.

However, cod prices and availability have been hard hit by dwindling supplies.

With cod harder to source – and more expensive in the places it is found – U.S. seafood suppliers believe now is the perfect time to educate consumers on alternative whitefish that can fill that cod-shaped hole in their hearts.

“The key is really educating the consumer. As we all know, our biggest challenge in seafood, regardless, is helping the consumer understand that there are options out there that can meet their need,” High Liner CEO Paul Jewer said at the 2026 Global Seafood Market Conference (GSMC), which took place 18 to 22 January, 2026 in Hollywood,

Florida, U.S.A. “If you want cod, we’re going to be there to sell you a lot of cod, but if you’re willing to consider – or you need to consider – an alternative that is more affordable, there are so many great alternatives out there.”

The main pressure impacting the cod market is decreased quotas in the Barents Sea, which accounts for most of the global cod supply.

Quotas continue to drop as regulators worry about the long-term sustainability of the species. In December 2025, Norway and Russia agreed to set a total cod quota of 285,000 metric tons (MT), a 16 percent decline over the prior year and the lowest since the 1990s, as regulators hope to let the stock rebound. However, the quota is 5.7 percent higher than the 269,550 MT recommended by the RussianNorwegian Arctic Fisheries Working Group.

The North American Atlantic cod sector has also struggled.

Canada has seen a small resurgence of Atlantic cod – enough for regulators to finally reopen the Northern cod fishery to allow for a small commercial harvest. Canada authorized 18,000 MT of harvest in 2024, resulting in a total landed value of CAD 37.5 million (USD 27.4 million, EUR 23.9 million), and doubled that total allowable catch for the 2025-2026 season. However, conservation groups have been critical of Canada’s approach to the fishery, warning

The main pressure impacting the cod market is decreased quotas in the Barents Sea, which accounts for most of the global cod supply.

that the species needs more time to recover before supporting a regular commercial harvest.

“Canada has already paid the price for overfishing this fragile stock, and now, [the Canadian Department of Fisheries and Oceans] is at risk of repeating the mistake: ignoring science, exceeding stakeholder advice, and opening the door to increased fishing while cod remains weak and projected to decline,” Oceana Canada Fisheries Scientist Rebecca Schijns said in a statement. “This was a clear opportunity to rebuild the fishery for the long term. Instead, the government traded it away for short-term gain that benefits only a few – putting ecosystems, livelihoods, and public trust at serious risk.”

Canadian cod remains limited. A recent Department of Fisheries and Oceans assessment found that the cod fishery off the coast of Newfoundland remains in the critical zone. Still, Canadian consumers are hungry for whatever cod commercial fishers are allowed to harvest.

“Perhaps because we’re a Canadaheadquartered company, we’ve certainly seen increases in opportunities for Atlantic cod in the Canadian market. We’re selling as much as we possibly can into Canadian foodservice,” Jewer said. “Our fingers are crossed that we’ll now start to see an upward trend in Newfoundland cod to help offset [what’s happening in Europe].”

European consumers have also been more willing to pay a premium for North Atlantic cod while demanding a less processed product, putting more pressure on North American consumers to look at alternatives.

That high demand coupled with a tightening supply has pushed prices for Atlantic cod higher, but some customers will always be willing to pay a premium for cod, according to Christopher Caudill, the senior vice president of marketing and

innovation at seafood chain Long John Silvers.

“Cod continues to play a role for guests who are craving something specific. It’s almost acting like a brand identifier,” Caudill said. “If you see guests who come in and specifically ask for cod … they’re willing to pay that premium cost.”

But, for those who aren’t willing to pay that higher price – or who simply can’t find Atlantic cod in their market or on the menu – U.S. suppliers say there are plenty of good whitefish alternatives to wild-caught Atlantic cod, including Pacific cod. And as wild-caught suppliers dwindle, some companies – including High Liner – have looked to invest in cod farming.

10,018 MT

“The other area that we’ve looked at is cod farming. We’ve made a minority investment in Norcod, which is a top farming company in Norway, and we’re optimistic over time that we’ll see farmed cod help to fill some of that gap that we’re seeing in wild cod,” Jewer said.

It will take time to scale up the biomass of farmed cod operations, Jewer said, though the company has begun selling Norcod products in the U.S. market already. Norcod CEO Christian Riber said in November 2025 that the company was entering its growth phase, pursuing a path to

“Cod continues to play a role for guests who are craving something specific. It’s almost acting like a brand identifier. “

–

25,000 MT of annual production.

Fellow Norwegian cod-farming firm Ode has also made headway with production; in December, the company announced that it had become Norway’s largest producer of cod, beating out companies that harvest wild-caught fish. In total, Ode produced 10,018 MT of farmed cod in 2025, accounting for 65 percent of the nation’s farmed cod output and nearly 30 percent of the nation’s total fresh cod exports.

“Our 2025 results represent an important milestone, but they are far from the end goal. We

CHRISTOPHER CAUDILL, LONG JOHN SILVERS

CHICKEN’S

We already changed the game with surimi and the California roll. And since then, we’ve added even more Fuss-free seafood options to claim the title of top protein.

Visit booth 1057 to see why seafood is a winner.

WASHED UP.

have demonstrated that it is possible to deliver consistently high quality at scale while achieving low feed conversion, high survival rates, and strong growth performance. This is the result of long-term work and the dedication of a highly skilled and passionate organization,” Ode CEO Ola Kvalheim said.

The company continues to invest in farmed cod production, announcing plans to start production at three new sites in 2026.

For Mike Cusack, vice president of North American sales at the American Seafoods Company, the most obvious alternative to Atlantic cod is Alaska pollock.

“It is absolutely a great substitute and fits many applications. Consumers just are not aware of it as they are cod. You’re going to have cod consumers who are going to buy cod, and they’re going to pay just about any price for cod,” Cusack said. “Alaska pollock continues to grow, tied to cod.”

However, much of the pollock processed in Alaska is dedicated to surimi, though there has been a recent uptick in fillet production.

“Approximately 50 percent of the pollock produced in Alaska is produced in surimi form,” Cusack said. “Generally in Alaska, there’s not a lot of [headed and gutted formats] produced … and most H&G globally is sent to Asia (China primarily) where we cross with embargoes – not tariffs – on Russian pollock coming into the U.S. The raw material from Russia cannot flow through China to come into the U.S., so you’re seeing an uptick … in fillet production in Alaska. Surimi will remain pretty constant in terms of volume just because of the production efficiencies, and Asian markets remain strong.”

“Certainly, in our case at High Liner, we’ve seen pollock grow significantly over the last number of years. Most people know us as primarily a cod company, but pollock is actually now our largest single species, and that was accelerated by our acquisition of the Conagra brands earlier this year,” Jewer said.

In June 2025, High Liner purchased both the Mrs. Paul’s and Van de Kamp’s brands from Conagra Brands in a deal valued at USD 55 million (EUR 48 million). The agreement also included the purchase of roughly USD 36 million (EUR 31 million) in inventory.

In the U.S., there’s hope that the federal government can help support the commercial whitefish sector, especially pollock. The government bulk buys food products through Section 32 to support federal nutrition programs, and the seafood industry has pressured the U.S.

“You’re going to have cod consumers who are going to buy cod, and they’re going to pay just about any price for cod. Alaska pollock continues to grow, tied to cod.”

– MIKE CUSACK, AMERICAN SEAFOODS COMPANY

Department of Agriculture (USDA) to increase its purchases of seafood.

“Section 32 is a surplus buy, essentially, and that’s where you see cheese and milk and other things that are in the government purchase programs,” Cusack said. “From a seafood industry [perspective], whether it’s Alaska pollock, catfish, salmon, shrimp – there’s even been some lake whitefish out of the Great Lakes – the idea is to have the government purchase a consistent volume.”

The USDA has become a major purchaser of Alaska pollock products. In August 2025, after having already purchased USD 60 million (EUR 52 million) worth of Alaska pollock products in fiscal year 2025, the department announced its intention to purchase USD 100 million (EUR 86.4 million) worth of the species. In September, the

USDA announced contracts for USD 84 million (EUR 72 million) worth of Alaska pollock.

“Seafood has always been a very small part of the overall government food purchases for these programs. So, the goal is to have a consistent government purchase, whatever that is as a percent of their protein buys for food banks, and pollock, due to its price point, takes a lion’s share of that,” Cusack said.

Overall, there are plenty of other alternatives to cod on the market to fill the supply gaps.

“It always drives me crazy when I hear people say, ‘I don’t like seafood,’” Jewer said. “My answer is often, ‘Have you tried all 100-plus species and you don’t like any of them?’ So, we’re going to work hard to try to make sure that there are other options available to customers.”

PAUL JEWER

High Liner’s Paul Jewer predicts strong tailwinds for seafood

BY CHRIS CHASE

Paul Jewer is the CEO of Halifax, Nova Scotia, Canada-based seafood firm High Liner Foods. Jewer has been with the firm since 2014, and before his time at High Liner, he served as the CFO of Canadian retail chain Sobeys.

Jewer sat down with SeafoodSource to discuss his start in the seafood industry, challenges High Liner has faced during his tenure as CEO, why High Liner has returned to exhibiting at Seafood Expo North America, and some near-term plans for the 126-year-old company.

SEAFOODSOURCE: Where did you get your start in the seafood industry, and what was your career path to becoming CEO of High Liner Foods?

JEWER: In some ways, I was born into seafood. I’m from Newfoundland originally, so seafood is kind of in the blood.

My first client when I started my career a long time ago was High Liner Foods, so I knew the company well back then. I then went off and did a bunch of different things on the CFO front – I got into food by joining Sobeys, which is Canada’s second-largest grocery store chain, and ultimately became the CFO.

Then, the opportunity to become the CFO of High Liner came along. It was something that I was really excited about. I knew the brand well, and I knew Henry Demone – who was the CEO at the time – because he was a former client and, ultimately, became a friend. I joined High Liner in 2014, was CFO for almost 10 years, and have been the CEO for the last couple of years.

I’ve been in the seafood industry now for a dozen years and in the food industry more like 23 or 24 years.

I know retail well, and one of the things I love about High Liner is its foodservice business, and while Sobeys is focused in Canada, High Liner has a lot of sales in the U.S. and suppliers from around the world. It’s a 126-year-old company with a wonderful brand, which is something that I certainly can be proud of.

SEAFOODSOURCE: High Liner has had its difficulties during your tenure with the company, and there were some challenging years where there were efforts to make a turnaround, which seems to have happened. Are you proud of the accomplishments the company has had in the last five years to see its financial metrics improve?

JEWER: We had gotten to a point where we really needed to fix the business, and we spent a good part of 18 months to two years doing that. That got us to where we are today with a much better base business generating stronger earnings and better cash flow, getting to a point where we can look toward future growth again on the top end.

We’re proud of what we accomplished in that regard, but now, there’s still a lot of hard work to do in terms of driving more seafood consumption in North America. That’s what we’re focused on.

SEAFOODSOURCE: High Liner is a multinational company with locations in both Canada and the U.S. Does that position the

firm well amid the current tariff challenges and fears of geopolitical turmoil?

JEWER: I think we’re fortunate to have operations on both sides of the border and to have plants on both sides of the border that largely serve their domestic markets. That positions us well within North America.

Obviously, we’ve seen rising raw material costs for seafood – particularly for important species to us like cod and haddock. Compound that with tariffs, and that’s been something we’ve had to manage. But, we’ve seen this many, many times in our past with seafood, so we’ll manage through it over time and stay focused on delivering value and convenience to customers so they can eat more seafood.

SEAFOODSOURCE: Is there any strategic focus, from a long-term perspective, you’re willing to share?

JEWER: There are a few things that I would call out for sure. One just came from the foodservice panel at the [2026] Global Seafood Market Conference.

We’ve launched a fully cooked line for seafood. We say that it is a good platform for growth because it’s addressing a number of pain points that customers have had in the industry, and it allows seafood to be consumed in more locations, so we’re excited about the growth opportunity there.

As you’ve heard us talk about for the last couple of years, we see growth opportunity in aquaculture species – shrimp and salmon in particular. So, we’ve increased our focus there.

We’ve made some investments in early-stage aquaculture companies because we see that as being an important part of our future supply chain. We just did the Conagra deal this year, [in which High Liner acquired the Mrs. Paul’s and Van de Kamp’s brands from Conagra in a deal worth USD 55 million (EUR 48 million)], and have those brands,

and I think we’re in a place again where M&A will be an accelerant for growth.

SEAFOODSOURCE: From what I understand, High Liner is exhibiting at Seafood Expo North America in 2026 for the first time in multiple years. When was the last time you exhibited, and why was it important to come back?

JEWER: We exhibited up until Covid, and then like everyone, we stopped. For us, we didn’t come back right away.

But, this year, you’re right. We’re back, and we’re happy to be back with a booth. One of the reasons for that is it gives us an opportunity to showcase some of our new product lineup like the fully cooked line.

The reality is, even in the last few years when we haven’t had a booth, we’ve had an important presence at the show. It’s an important industry gathering, and we’ve been able to participate in panels and meet with suppliers and customers. That won’t change. But, it will be nice to have a spot on the floor again where we can showcase some products.

SEAFOODSOURCE: In the near future, is High Liner mainly focusing on its core business and diversified supply chain as it always has?

JEWER: For now, we see opportunities for growth in our core business. We know seafood is underconsumed in North America. We think we have a role to play in changing that, and when we do, that’ll bring growth opportunities.

There are so many tailwinds supporting seafood right now – the desire for high-protein diets, for example. Seafood is a very sustainable protein for the planet, and we know it’s good for people. So, we’re working on trying to make sure that we take advantage of those trends.

Then, on top of supporting that growth of the organic business, we’re looking for ways we can scale up even more through M&A activity.

TAKING OUT THE PANIC WITH ECONOMIST AND RETURNING KEYNOTE SPEAKER DR. NOMI PRINS

BY MADDIE KEARNS

KEYNOTE IS FREE AND OPEN TO ALL BADGE

HOLDERS

FORK IN THE CURRENT: THE ECONOMIC AND TRADE REALITIES SHAPING SEAFOOD IN 2026

Dr. Nomi Prins

Macro-economist, geopolitical financial expert, and best-selling author

THE TENSION in the room was palpable when macro-economist, geopolitical finance expert, and best-selling author Nomi Prins took to the keynote stage at Seafood Expo North America/Seafood Processing North America last year.

A storm of tariffs, policy and regulatory hurdles, and high energy and food prices, among other challenges, loomed over the global seafood industry, who looked to Prins in March 2025 to put it all in perspective. To do that, Prins turned to none other than classic novelist Ernest Hemingway and Santiago – the protagonist of Hemingway’s “The Old Man and the Sea” – for help.

“Last year, ‘The Old Man and the Sea’ was all about prepping for disaster, basically. And as disaster comes in, continuing to look forward and take all the pitfalls that Santiago was facing as this small-scale fisherman, and eventually coming home. Not having known exactly the timing of how things would calm down or what was going to happen in the overall world, it seems like that was really good prep for this year,” Prins told SeafoodSource in January when asked about her upcoming return to the SENA keynote stage in 2026, slated to take place on Sunday, 15 March at the expo.

Naturally, Prins scoured the library again for literary inspiration when crafting this year’s upcoming address to the industry, titled “Fork in the Current: The Economic and Trade Realities Shaping Seafood in 2026.” However, it’s an online story unfolding in real-time – “a North American story … happening in Calgary, Connecticut, and Dallas”– that’s been capturing her interest as of late.

“I was thinking about other books for 2026, and for example, I thought about ‘Moby Dick’ and

the bigger issues of turmoil. But I don’t think we’re in that same sort of turmoil. And so, when I was thinking about not using a book, I came across a Wall Street Journal article, which really struck me as kind of where we’re at,” Prins said. “The article is called ‘Parents are going broke from their kids’ sushi obsession,’ and yes, it went viral. But I think what was interesting about it was the forwardlooking nature of changing appetites, attitudes, and narratives around seafood, as well as this whole Gen Alpha demographic. There are kids under 12 that are choosing sushi over pizza at birthday parties, and whether that’s every birthday party or not, I think it’s significant.”

In light of this, and given how things have played out over the course of the past year, Prins plans to pick up where she left off in 2025: at the crossroads of opportunity.

“I left things last year on a hopeful note because I did not think that all of those tariffs were going to stay in place, and they didn’t,” she said. “There was a lot of worry in that room, though, and what I said was, ‘there’s going to be residue, there will be tariffs, there will be choices that are made geographically because of tariffs, because of supply chains, because of the sea – but a lot of that’s going to wash out.’ And we have seen that wash out. Some tariffs have been reduced, but some still linger and repositioning has occurred. Now I think we’re in this plateau, where it’s time to level-up with the knowledge that we have.”

With many tariffs fairly “embedded now,” Prins noted that the seafood industry worldwide “can look at them as structural costs and not shocks, and that’s much easier to incorporate into a balance sheet.”

“It’s not about fighting tariffs, but adapting around them,” Prins added. “Market diversification, going with the current, product pivots, leveraging trade agreements where they’re better and figuring

SUNDAY, 15 MARCH

11:00AM – 12:00PM / ROOM 153CB

out how to sort of monetize that – that’s a big lesson that’s carried over into 2026.”

Consequently, that lesson will echo throughout Prins’ sophomore address, wherein she’ll “explore how macro forces from U.S.-China trade tensions to E.U. regulatory shifts, energy price volatility, AI integration, and consumer price sensitivity are reshaping cost structures, sourcing strategies, and regional demand.”

“I call the talk ‘The Fork in the Current’ because it’s not about the turmoil anymore – it’s about where do you go and where do you stay now that we’re in positions. Now, we can plan,” she said.

Ultimately, Prins said she aims to help the seafood industry “take out the panic” and turmoil, to get a better sense of the bigger themes and trends that await it in 2026.

“I want to unpack what’s happening beneath the headlines. I want to unpack how a viral headline actually connects to so many different parts of the supply chain, whether it’s from frozen to fresh to marketing to repositioning seafood types of strategies to meet that demand and also be involved in growing that demand,” Prins said.

“Like last year – and I’m pretty much like this in general – I like to take out the panic and look at the bigger picture. I think that this year, there are so many positives evolving on the bigger picture, and that’s really what I want to bring to everyone there invested in the North American marketplaces – this ability to see through the noise and continue on with the trends that are really important to 2026 and to all the parts of the seafood supply chain,” she concluded.

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Conference sessions, unless otherwise noted, require a conference registration. If you wish to upgrade your badge to include conference sessions, you can do so at the registration desk (Room 154).

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*Schedule subject to change.

SUNDAY, 15 MARCH, 2026

11:00am - 12:00pm / Room 153CB

Fork in the Current: The Economic and Trade Realities Shaping Seafood in 2026

With the impact of last year’s tariffs still playing out, volatile fuel costs, and slower-than-hoped inflation relief, North American and global seafood supply chains are entering another period of stress and opportunity. In this keynote, economist and geopolitical strategist Dr. Nomi Prins offers a pragmatic economic outlook for 2026, tailored to the North American seafood sector. She’ll explore how macro forces from U.S.-China trade tensions to E.U. regulatory shifts, energy price volatility, AI integration, and consumer price sensitivity are reshaping cost structures, sourcing strategies, and regional demand. Whether you’re exporting crab, farming salmon, or scaling cold-chain logistics, Prins will provide a grounded framework for how seafood leaders can adapt – and lead –through the realities of the year ahead.

Dr. Nomi Prins

Macro-economist, geopolitical financial expert, best-selling author, and founder of Prinsights Global

KEYNOTE IS FREE AND OPEN TO ALL BADGE HOLDERS

9:30am - 10:45am

Bridging Oceans: U.S.-East Asia Partnerships to Eliminate IUU Fishing in East Asia

Speakers: Ho-Tu Chiang, Ocean Outcomes; Wakao Hanaoaka, Seafood Legacy; Stefano Pagliai, Panapesca USA, LLC Renee Perry, Oddisea Superfrozen, LLC; Songlin Wang, Qingdao Marine Conservation Society Room 156A

Seafood2030/The Walton Family Foundation Programming: FREE AND OPEN TO ALL East Asia accounts for close to half of the production and consumption of seafood, which is one of the most traded food commodities in the world. But while other regions have made important strides in promoting sustainable seafood, East Asia is widely seen as lagging behind. Overfishing, distant-water fishing fleet transparency, harmful subsidies, labor rights violations, aquaculture’s growing ecological footprint, marginalization of small-scale fishing and aquaculture communities, and weak policy frameworks all hinder responsible seafood practices in the region. These challenges not only affect the region, but have profound global

consequences for marine biodiversity, seafood supply chains, and the blue economy. This session will zero in on IUU fishing specifically, exploring how we can drive improvement on eliminating IUU fishing products from East Asian markets and supply chains, both on voluntary traceability improvement in the private sector and mandatory import control regulation, and how U.S. buyers can put pressure on East Asian companies to focus more on sustainability and traceability.

12:45pm - 1:30pm

Certified Risk: Why Companies Must Move Beyond Certifications to Ensure Supply Chain Compliance

Moderator: Allie Brudney, Corporate Accountability Lab Panelists: Ahmad Mudzakir, FOSPI-PMFU; Allison Gill, Global Labor Justice; Jess Sparks, Tufts University Room 152

For many companies, certification has been the go-to approach for showing responsible sourcing and addressing risk in their supply chains. Yet across a wide array of sectors, certifications have repeatedly failed to protect workers, companies, and consumers.

This panel will examine the limitations of certification as a compliance tool and outline why continuing to rely on it exposes companies to unnecessary risk. Speakers will discuss labor violations documented in certified wild-capture fisheries and aquaculture, and highlight how proven alternative approaches from other sectors can offer stronger safeguards. The session will explore how companies can shift from voluntary certifications to enforceable agreements, direct worker engagement, and supply chain systems that deliver real protections for workers while strengthening compliance, mitigating risk, and ensuring companies are prepared for future regulatory and market expectations.

12:45pm - 1:30pm

Innovation Meets Tradition: Charting a Sustainable Future for U.S. Seafood Moderator: Alexandra Golub, Acme Smoked Fish Panelists: Nicole Ackerina, Fulton Fish Market Cooperative; Warren Kremin, Blue Ribbon Fish Company; Stephen Rhoads, Seafood Producers Cooperative; Charles Young, Euclid Fish Company; Room 153A

The U.S. seafood industry is in the middle of a sea change. From climate impacts and shifting consumer expectations, to new regulations, tariffs, and tangled supply chains – staying afloat means rethinking “business as usual.” But here’s the exciting part: stakeholders across the supply chain are stepping up with creative, forward-looking approaches to keep seafood sustainable, resilient, and thriving.

This panel brings together an all-star lineup of leaders from harvest to retail – each with a different vantage point on what sustainability looks like in today’s seafood landscape. We’ll hear how familyowned processors, pioneering producers, and multi-generational marketplaces are tackling the big question: How do we honor tradition while driving the innovation needed for a climate-smart, future-proof seafood industry?

From setting bold sustainability standards, to testing new business models, to preserving legacies while adapting to change, panelists will share their realworld experiences and visions for the road ahead. Attendees will walk away with a 360-degree view of how sustainability plays out across the supply chain – not as a one-size-fits-all formula, but as a dynamic ecosystem of solutions.

12:45pm - 1:30pm

Today’s Seafood Consumer: Pricing, Priorities, and Pathways for Growth

Speaker: Chris DuBois, Circana Room 153CB

In today’s uncertain economy, the North American seafood market faces both unique opportunities and new challenges. Decoding these factors is key to future growth. Pricing and financial pressures are top of mind for consumers, who are making tough trade-offs both in- and out-of-home. As consumers weigh the value of

seafood against other proteins, it is often perceived as a higher-priced option. Yet, current pricing dynamics reveal surprising advantages that position seafood competitively in today’s market.

Despite uncertainty in consumer spending, the seafood market is stabilizing and showing strong performance in key segments. Consumers are becoming more confident cooking fish at home. Finfish is rebounding and frozen shellfish is gaining traction, while higher-priced species like crab and lobster face more headwinds. Seafood’s steady performance signals its staying power and fresh pathways for growth.

During this presentation, Circana’s Chris DuBois will provide a complete industry performance update across both retail and foodservice sectors, analyzing the factors shaping the industry and exploring what’s next for the category in the coming years. He’ll highlight how value is being redefined in today’s market and how generational differences are transforming seafood consumption in distinct ways.

DuBois will share actionable strategies for retailers and manufacturers to capture market share in a challenging economic climate by optimizing inand out-of-home offerings, delivering exceptional experiences, and aligning with evolving consumer priorities.

1:15pm - 2:00pm

Exploring the Business Case for Accountability and Transparency in the Seafood Sector

Moderator: Meaghan Hudgins, Conservation Alliance for Seafood Solutions

Panelists: Michelle Beritzhoff-Law, FishWise; Sara Lewis, FishWise; Helen Packer, World Benchmarking Alliance; Leo Pradela, Walton Family Foundation; Robin Teets, NGO Tuna Forum Room 156A

Seafood2030/The Walton Family Foundation

Programming: FREE AND OPEN TO ALL

This session will explore how corporate accountability in the seafood sector can move beyond naming and shaming to create tangible business value and strengthen industry resilience. Drawing on WBA’s recent research, the session examines how company commitments, robust data collection, and transparent reporting can improve decision-making, build stakeholder trust, and support long-term success. Through an interactive panel and Q&A, participants will discuss how accountability can demonstrate leadership and integrity, foster learning within and across companies, reduce operational and legal risks, and increase attractiveness to employees. The session will also identify which elements of the current accountability landscape deliver value, where gaps remain, and how companies and stakeholders can work together to strengthen accountability in ways that support learning, trust, and sustainable business performance.

2:00pm - 2:45pm

Aquaculture in U.S. Federal Waters –Opportunities & Challenges

Moderator: Maddie Voorhees, Environmental Defense Fund

Panelists: Danielle Blacklock, NOAA Fisheries; Donna Lanzetta, Manna Fish Farms; Kerian Fennelly, Newport Mussels Room 153A

Offshore aquaculture in U.S. federal waters (3-200 nautical miles offshore) is moving from concept to reality. This panel will examine the current regulatory landscape, business opportunities, environmental safeguards, and stakeholder concerns – grounded in specific, real-world projects that are operating or moving through the permitting process.

The panel will represent current and proposed offshore aquaculture sites in U.S. federal waters, as well as regulatory agencies. Discussions will center on federal policy and permitting framework, including NOAA Aquaculture Opportunity Areas (AOAs) and the Marine Aquaculture Research for America (MARA) Act.

The panel will also evaluate how siting, scale, and species play a critical role in project development.

2:00pm - 2:45pm

Evolving Strategies for Human Rights Due Diligence

Moderator: Corey Peet, Aqua Star Panelists: Ashley Aarons, Oxfam; Lisa Rende Taylor, Issara Institute; Jack Scott, Nestlé Purina Room 152

The quest for Human Rights Due Diligence (HRDD) in seafood supply chains has been rapidly evolving and it is critical that the seafood industry gets it right. Managing HRDD effectively minimizes the risk of challenges that could affect consumer confidence and the options to grow seafood consumption in U.S. markets. As with any sustainability strategy, there is a need to evaluate and evolve to ensure maximize compliance as well as to minimize the cost.

Social responsibility is usually managed in seafood supply chains through social audits and is a core requirement for many retailers to manage the risk of this critical issue. However, many of the biggest processing companies overseas complain about “audit fatigue” and how some audits can require different, and in some cases, conflicting compliance points for the same issue. Furthermore, sometimes audits can be repeated four to six times in a calendar year for different end-users. While one may conclude that multiple audits result in better assurance, the opposite may be true. Effective grievance mechanisms, especially thirdparty worker voice tools, have been shown to be effective tools to ensure greater compliance, but their existence in HRDD is minimal to-date.

This panel will discuss the need for revisiting the social assurance equation and explore options to create win-win scenarios by allowing the use of worker voice tools to lower the total number of audits required.

2:00pm - 2:45pm

Future Trade Policy Scenarios and Growth Opportunities for North American Seafood Processors, Organized by High Liner Foods

Moderator: Chris Chase, SeafoodSource

Panelist: Paul Jewer, High Liner Foods Room 153CB

This session will tackle how expected tariff evolutions and trade policy shifts could impact North American seafood companies’ growth strategies, supply chains, operational opportunities, and investment decisions.

3:00pm - 3:45pm

Transforming Traceability from Compliance Burden to Competitive Advantage

Moderator: Chris Bradford, Trace Register

Panelists: Jonathan Lieberman, New York Customs Brokers Inc.; Christopher Steel, Raw Seafoods, Inc. Room 152

The seafood industry is undergoing a fundamental shift, transforming how successful companies approach traceability. Once viewed as a necessary regulatory burden, it is rapidly becoming the ultimate competitive differentiator and strategic business asset.

In this session, you’ll discover how progressive seafood companies are navigating this transformation by adopting a traceability mindset that turns compliance costs into profit centers – and turning an expense into an asset. This session will explore the shift from reactive data management to proactively managed transparency strategies, revealing how the right approach delivers measurable ROI through operational efficiency, consumer trust, and market positioning.

The panel will share real-life, practical strategies and insights on leveraging your data as a valuable business asset, why technology readiness is creating first-mover

advantages, and the human component that drives successful implementation. Most importantly, you’ll understand why the decisions you make today about traceability will determine whether you’re leading the market or struggling to catch up.

The time is now. The question isn’t whether traceability will transform your business – it’s whether you’ll navigate these waters to competitive advantage or get left behind by the tide.

3:00pm - 3:45pm

Sustainable Seafood and Global Food Security

Speakers: Jennifer McGuire, National Fisheries Institute Jason McLinton, Fisheries Council of Canada; Lisa Wallenda Picard, National Fisheries Institute; Room 153A

The world’s population continues to grow, and demand for nutritious, affordable protein is increasing as incomes rise. Yet millions of people in both developing and developed countries remain food insecure and face micronutrient deficiencies. As biodiversity and environmental constraints limit future food production, the global food system must become more sustainable while delivering healthier diets.

Through the International Coalition of Fisheries Associations (ICFA), the fishing industry has developed a nutrition toolkit to highlight seafood’s important role in global food security and healthy diets. Sustainably harvested fish and seafood can help address nutrition needs while supporting biodiversity and climateresilient food systems. Join industry leaders to hear their perspectives on these issues and how they are working together to advance the future of the seafood sector.

3:00pm - 4:00pm

Defining Corporate Duties in Seafood Supply Chains to Prevent IUU Fishing and Labor Rights Abuse on Industrial Fishing Vessels

Speakers: Judy Gearhart, American University;

MONDAY, 16 MARCH, 2026

9:00am - 10:15am

The Future of FIPs – Global Findings and On-the-Ground Realities

Speaker: Marah Hardt, CEA Consulting Room 156A

Seafood2030/The Walton Family Foundation

Programming: FREE AND OPEN TO ALL Fishery improvement projects (FIPs) play a critical

role in advancing sustainability, yet the landscape is evolving. This session will share high-level findings from CEA Consulting’s Global Landscape Review of FIPs (January release), highlighting key trends, barriers, and opportunities across regions. A diverse panel of industry and NGO representatives will share on how these challenges and advantages are playing out in their own operations and partnerships, discuss where FIPs are delivering value, and where new approaches or partnerships are needed to unlock greater impact.

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Heidi Schuttenberg, Blue Sanctuaries Room 156A

Seafood2030/The Walton Family Foundation

Programming: FREE AND OPEN TO ALL

The Fisheries Governance Project (FGP) is a funderpractitioner collaboration working to advance solutions that focus on the interconnected governance issues related to IUU fishing and labor rights in marine fisheries. FGP’s markets working group has developed a consolidated set of environmental and labor rights duties that seafood companies must uphold throughout their operations to identify, prevent, and address labor rights abuse and illegal, unreported, and unregulated (IUU) fishing in their seafood supply chains. A growing list of organizations have endorsed the framework, including the Ethical Trading Initiative, The Solidarity Center, Interfaith Center on Corporate Responsibility, Oxfam America, International Transport Workers’ Federation, International Corporate Accountability Roundtable, and Serikat Buruh Migran Indonesia.

In this session, working group members will highlight the importance of addressing the interconnected issues related to IUU fishing and labor abuses together and provide an overview of the corporate duties outlined in the document.

3:15pm - 4:00pm

FMI Power of Seafood 2026

Moderator: Rick Stein, FMI - The Food Industry Association

Panelists: Jason Driskill, H-E-B, LP; Steve Markenson, FMI - The Food Industry Association; Jason Pride, Hy-Vee Room 153CB

Annually, FMI surveys consumers on their shopping and eating habits around seafood. We compare their answers with data provided by Circana. This report gives insights into consumer behaviors and how the industry can respond to consumers.

9:15am - 10:00am

FREE SPONSORED PRESENTATION : HPP Solutions for Premium Shellfish

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with the audience on where buyers should focus more, remaining challenges, and how to take the sector forward together.

12:45pm - 1:30pm

Murky Waters, Rough Seas, and More of Them: Navigating the New Trade Era

Speaker: Arlin Wasserman, Changing Tastes Room 152

How can we make decision and deals in an unprecedented era of trade volatility, and in a U.S. market that is challenged by self-inflicted obstacles.

Outside disruptions to supply chains have moved from episodic to systemic. Ongoing geopolitical instability, climate-related shocks, trade policy shifts, and more are creating an unpredictable landscape that’s challenging even the most robust sourcing strategies and novel contrasting arrangements.

For the seafood industry, and the food industry overall, the stakes are high: compromised continuity, rising costs, and growing food safety and compliance risks.

We can speak about the problem, but what are the keys to sourcing and merchandise and menu selection in the new era? And what are the “silver linings” or at least consolation prizes… find out how to be a winner, or at least a better loser, in the challenging year ahead.

12:45pm - 1:30pm

Navigating Turbulent Times: Seafood Company Financing, Investing, and M&A

Moderator: Ignacio Kleiman, Antarctica Advisors

Panelist: Jason Brantley, Columbia Bank; John Doucette, Rockland Trust; Michael Richard, Wells Fargo Bank Room 153A

A panel of experienced North American finance professionals will provide attending seafood industry participants with updated insight into aspects of the impact of the economy’s volatility on the financing and selling of seafood companies.

The panel will be made up of a mix of commercial bankers, investment bankers, and private equity professionals with experience specifically in the seafood sector.

12:45pm - 1:30pm

Unlocking the Business Value of Electronic Monitoring

Moderator: Sam Grimley, Sea Pact

Panelists: Gabrielle Lout, Ocean Outcomes; Stephanie Pazzaglia, J.J. McDonnell & Co.; Erin Taylor, Wholechain; Alvaro Teran, The Nature Conservancy Room 153CB

Electronic monitoring (EM) is increasingly recognized as a critical tool for advancing sustainable fisheries,

but its value to seafood companies goes far beyond sustainability. This panel will demonstrate how EM, when paired with other technologies, is delivering tangible business benefits across diverse supply chains. From strengthening traceability and compliance to improving product quality and market access, EM is proving to be a driver of both responsibility and market advantages.

This panel will bring together leaders from industry, technology, and conservation to share practical case studies of how EM is delivering business, environmental, and social benefits. Together, panelists will explore how EM adoption builds consumer trust, drives transparency, and creates shared value across the seafood supply chain. Panelists will highlight real-world initiatives, including a tuna EM project in Costa Rica, integration of EM data into digital traceability systems, and innovations in EM that support vessel-level social responsibility.

Perspectives from seafood companies, technology providers, and NGOs will illustrate how EM is scaling globally and creating new opportunities for collaboration. Rather than focusing solely on the technical aspects of EM adoption, this discussion will emphasize the broader value proposition of how EM and related technologies build trust with customers, enhance supply chain transparency, and create competitive advantages for companies and harvesters who adopt them. This session will explore how EM is not just a compliance tool, but a strategic business decision.

12:45pm - 1:30pm

NOAA Fisheries Update 2026: Bolstering Seafood Communities Through Policy and Practice

Speakers: Emily Menashes, NOAA Fisheries; Eugenio Piñeiro Soler, NOAA Fisheries Room 155

The United States is a global leader in responsibly managed fisheries and sustainable seafood production. Our fisheries are big business – supporting about 2 million jobs and generating billions of dollars in economic impacts. But in recent years, the U.S. seafood sector has faced increasing pressures from global competition, evolving market demands, and impacts from changing ocean conditions. Between 2019 and 2023, domestic landings declined by approximately 1 billion pounds.

12:45pm – 2:00pm

Indonesia in Dialogue: A Tuna Case Study Toward Sustainable and Traceable Seafood

Speakers: Andajani, Primo Indo Ikan; Ranitya Kusumadewi, U.S. Embassy of Indonesia; Michael McNicholas, Oddisea Superfrozen; Craig Turley, International Pole and Line Foundation Room 156A

Seafood2030/The Walton Family Foundation

Programming: FREE AND OPEN TO ALL

This dialogue will bring together representatives from the Indonesian government, industry, NGOs, and U.S. tuna

importers to discuss Indonesia’s tuna sector as a case study for promoting sustainable and traceable seafood. The session will examine how fisheries management, digital traceability, and enhancements in quality and coldchain systems are bolstering compliance, transparency, and long-term resource stewardship, especially within small-scale fisheries. Emphasis will be placed on Indonesia’s leadership in aligning its national traceability system with the Global Dialogue on Seafood Traceability (GDST) standards, and how this alignment facilitates regulatory compliance, operational improvements, and influences trade and policy. The discussion will highlight Indonesia’s role as the world’s largest tuna producer and a key supplier to the U.S. market, showcasing how industryled initiatives and government engagement are working together to support coastal livelihoods while meeting international sustainability and traceability expectations.

Panelists will share practical lessons from on-theground implementation, buyer perspectives on data standards and compliance, and opportunities for continued collaboration between Indonesian seafood producers, U.S. buyers, and associations. The session is hosted by Seafood2030 in collaboration with the Embassy of the Republic of Indonesia, the Indonesia Tuna Consortium, and the Global Dialogue on Seafood Traceability (GDST).

2:00pm - 2:45pm

Sushi Roll Call: A Sushi Market Report, Presented by the NFI Sushi Council Speaker: Richard Barry, National Fisheries Institute Room 152

Sushi is on a roll. The seafood-forward cuisine is convenient, nutritious, and innovative. These winning attributes make sushi a driver for the entire seafood category. With the segment ever-increasing in popularity, value chain players need an understanding of sushi’s size and impact to best meet demand. Sushi Roll Call, a first of its kind market report, collects defining metrics on sushi’s size, growth, and consumer behavior.

The NFI Sushi Council is a pre-competitive stakeholder group working to enhance sushi product integrity and promote industry-led food safety. In an exclusive preview, the NFI Sushi Council will present key findings from their soon-to-be-released market report to provide a comprehensive assessment of the U.S. sushi market. The report draws on point-of-sale data, consumer research, and industry insight to quantify national sales at retail and foodservice, measure product form and species performance, and explain supply chain dynamics.

Join this session for a first look at the NFI Sushi Council’s Sushi Roll Call: A Sushi Market Report presented by key suppliers and operators.

2:00pm - 2:45pm

An A La Carte Menu for Publicly Sponsored Seafood Marketing

Moderator: Molly Ogren, RI Seafood Marketing Collaborative

Panelists: Emily Lane, Maine Seafood Promotional Council; Wendy Wills, Massachusetts Division of Marine Fisheries;

Jeremy Woodrow, Alaska Seafood Marketing Institute Room 153A

This session will evaluate different state programs that provide seafood marketing, understand what works best for each state, and explore challenges and opportunities for future programs. Learn tips and tricks on how to work with state entities and expand opportunities for seafood marketing within your state. This session will focus on institutionalized seafood marketing and how to make it work as a community. We will evaluate the models used by various states and showcase best practices that have worked for each. Each state will provide insight on how to get programs funded, evaluate funding risks and opportunities with the changing federal landscape, and any return on investment evaluation that states have. We will also explore opportunities for future collaborations among states and what regional marketing could look like.

Further, this session will provide an opportunity for industry and marketing firms to find ways to bridge the gap between publicly sponsored marketing and private.

2:00pm - 2:45pm

Regulatory Compliance and Enforcement Update From FDA and CBP for Seafood Companies

Moderator: Peter Quinter, Gunster, Yoakley & Stewart, P.A. Panelists: Steven Bloodgood, US Food and Drug Administration; Sergio Lozano, Alpha Brokers Corp / L&L Trade Law; Shawn Meaney, Tampa Maid Foods Room 153CB

This presentation will include representatives from both primary federal law enforcement agencies, which regulate the sourcing, transportation, importation, and distribution of seafood –U.S. Food and Drug Administration (FDA) and U.S. Customs and Border Protection (CBP) – along with a seafood importer, and an attorney whose practice is representing seafood companies.

Topics will include FDA detentions, FDA refusals, FDA import alerts, CBP demands for redelivery, CBP liquidated damages claims, C-TPAT (Customs-Trade Partnership Against Terrorism), FDA voluntary recalls, SIMP, transshipments, tariff rates, antidumping duties and investigations, and seafood fraud prevention priorities of FDA and CBP.

2:00pm - 2:45pm

Key Seafood Trends in Retail and Foodservice

Speakers: Anshul Gupta, L.E.K. Consulting; Claire Morgan, L.E.K. Consulting Room 155

Seafood is a dynamic and evolving category, with both retail and foodservice channels offering fresh opportunities for growth. Consumers are experimenting

CONFERENCE PROGRAM

with new ways to enjoy seafood, whether through convenient formats, premium experiences, or sustainability-driven choices. At the same time, innovation across the value chain – from product development to channel strategies – is changing how seafood is positioned and consumed. This session will highlight where the momentum is strongest today and how industry players can capture it:

• Winning formats and product types: Which seafood products are resonating most with consumers across retail and foodservice, and why? We will highlight emerging success stories in ready-tocook, value-added, premium, and conveniencedriven seafood.

• Cross-channel learnings: Retail and foodservice each offer insights the other can apply, from menu design to in-store merchandising to consumer engagement. We will unpack what strategies are transferable and how businesses can adapt them.

• Pricing and innovation trends: While inflation pressures have eased, price sensitivity remains high. At the same time, innovation in seafood formats, claims, and sustainability continues to drive differentiation. We will examine key strategies and dynamics present in the market.

Let’s join together as a group to discuss the implications of these trends and the opportunities they present for industry participants.

2:00pm - 3:00pm

FREE SPONSORED PRESENTATION : All Tunas 2028: Desserts and Discussion SPONSORED BY THE OCEAN FOUNDATION

Moderator: Eric Walton, The Pew Charitable Trusts Panelists: Marina Colvee, Global Tuna Alliance; Nicole Condon, Oddisea SuperFrozen; Camille Jean Pierre Manel, International Commission for the Conservation of Atlantic Tunas - ICCAT; Shana Miller, The Ocean Foundation; Room 255

FREE AND OPEN TO ALL: Regional Fishery Management Organizations (RFMOs) manage some of the world’s most valuable fisheries, yet the seafood markets that make up the consumer end of the supply chain rarely participate in their management decisions. Market actors can play a critical role in RFMO management by advocating for policies like harvest strategies, which promote long-term sustainability for the fisheries that supply global markets. Currently, only 10 of the 23 RFMO managed commercially important tuna stocks are managed by a harvest strategy, leaving 13 stocks unprotected, including some of the world’s largest tuna stocks. 2028 represents a key milestone and opportunity for markets to engage with RFMOs and protect these remaining tuna stocks, as nearly all of

them have harvest strategies up for adoption over the next few years. By directly engaging with RFMO decision makers, market actors can help these policies get across the finish line. This panel will bring together harvest strategy, market, and RFMO experts to discuss the ways in which market voices can advocate for tuna harvest strategies and become a vital part of future international fisheries management. Food and drink will be provided.

3:15pm - 4:00pm

Vessel-Level Due Diligence: From Data Collection to Actionable Insights

Moderator: Michelle Beritzhoff-Law, FishWise Panelists: Caitlin Gilmour, Global Fishing Watch; Mark Kaplan, Wholechain; Renee Perry, Oddisea Superfrozen, LLC Room 152

Building on five years of collaborative efforts, this panel will delve into the critical evolution of vessel-level due diligence. We’ll move beyond the basics of data collection to explore how companies can effectively assess IUU fishing risks and take meaningful action in their supply chains. Drawing on lessons learned, our experts will discuss:

• The Practicalities of Data Collection: Learn how to overcome the challenges of gathering vesselspecific information and why this is now a standard practice, not the exception. We’ll share insights on the frequency and quality of vessel data currently moving through the supply chain.

• Actionable Risk Assessment: Discover how companies can turn raw data into valuable intelligence. This session will highlight the types of insights that can be gleaned from vessel risk assessments, from identifying potential IUU fishing to uncovering social and human rights risks.

• Responding to Risk: The most crucial step of due diligence is taking action. We’ll provide guidance on how companies can use risk assessments to reduce their overall supply chain risk and foster collaboration with suppliers

3:15pm - 4:00pm

Before You Let the Robots on Deck: Legal and Data Privacy Prep for AI in Seafood

Speakers: Jayson Berryhill, Wholechain; Harish Govindaraju, IDEABOXAI; Timothy Grotheer, Global Seafood Alliance; Eric Enno Tamm, ThisFish Inc. Room 153CB

Artificial intelligence (AI) is transforming seafood operations, processing, and supply chains – but diving in without legal and data safeguards can be costly. This panel brings together legal, technology, and seafood industry experts to unpack the key issues you must address before introducing AI into your business and sharing digital data. What happens to data that

is collected in a supply chain? Who owns it, how is it protected, and what risks should be anticipated? Panelists will explore these issues alongside intellectual property, liability, regulatory compliance, and supplier contracts. Using real-world examples from seafood and other sectors, the session will provide a roadmap for responsibly leveraging AI while protecting sensitive business information.

3:15pm - 4:00pm

The Future of Aquaculture in America

– And Yes, There is One

Moderator: Chuck Anderson, Certified Quality Foods

Panelists: Daniel Benetti, University of Miami; John Stieglitz, University of Miami - Rosenstiel School of Marine, Atmospheric & Earth Science; Philip Walsh, University of Miami - Rosenstiel School of Marine, Atmospheric & Earth Science Room 155

Enhanced food security, unfavorable trade deficits, advanced technologies, and newfound funding are breathing life into America’s anemic on- and offshore aquaculture industry. Currently under development are the growing of high-demand species in landbased recirculating aquaculture systems adjacent to city markets; the use of offshore submerged cages along America’s extensive coastlines for grow-outs; and feed formulas based on nutrient-rich, sustainable insect larvae.

Challenges to economic viability of aquaculture operations in the U.S. remain, and strategies to overcome such hurdles while capitalizing on current market opportunities will be examined. Join us as a distinguished panel of scientists and marketers examine the near-term future of America’s domestic aquaculture industry and how it promises to shape your business.

3:15pm - 4:00pm

Are Current Politics Changing Your Approach to Sustainability?

Moderator: Richard Stavis, Stavis Consulting, LLC

Panelists: Jenny Barker, FishWise; Daisy Berg, New Seasons Market; Damien Claire, Atlantic Sapphire; Joe Lasprogata, Samuels Seafood Co. Inc. Room 153A

U.S. policies and practices have made business as usual anything but usual. The government has contributed to this uncertainty. Some incentive has been eliminated for companies to pursue sustainable and socially responsible goals. Additionally, tariffs have made some imported products noncompetitive, removing supply chain leverage for beneficial activities by overseas producers. Domestic harvesters and producers could benefit from these policies. Would this allow them to better focus on sustainability?

TUESDAY, 17 MARCH, 2026

10:00am - 11:00am

A People-Centered Strategy: The Key to Future-Proofing Your Business and Ensuring a Successful Exit

Speakers: Samir Bendriss, Seafood People; Chandra Davis, Seafood People Room 153A

The fragmented North American seafood industry has been built by family-owned businesses and long-time leaders who are nearing retirement. With industry consolidation continuing and many owners now considering a sale, the next generation’s reluctance to take over raises a pressing question: How do I prepare my company for my eventual exit?

Buyers are placing greater importance on having a competent, capable team in place with the right values to drive profit as part of measuring valuation and interest in a deal. They understand that strong leadership and talented people are what ultimately drive the company forward.

To maximize company attractiveness in the eyes of buyers, owners must implement a robust “People Strategy.” The People Strategy needs to evolve from being an HR function into a core strategic business initiative, requiring direct involvement of senior leadership to prepare for future events. The success of any business strategy fully depends on the people executing it.

This session will show how to prepare for an exit by integrating people and business into a cohesive strategy, identifying what needs to be in place to trigger interest, and discussing what buyers are truly looking for when assessing a company.

If you are contemplating selling or transitioning into a smaller role in the next couple of years, want to discover how to assess talent and culture to ensure you have the right team in place to drive profitable growth, or learn about steps you can take to strengthen your company’s position, we invite you to attend this hands-on engaging session.

10:00am - 11:00am

Integrated Strategies for Stakeholder Engagement and Supply Chain Leverage: A Roadmap for Landscape-Level Sustainability in Aquaculture

Speakers: Kathryn Novak, Sustainable Fisheries Partnership; Blake Stok, Thai Union

Jill Swasey, Aquaculture Stewardship Council; Roy Van Daatselaar, Aquaculture Stewardship Council Room 153CB

Much of global aquaculture depends on seafood from numerous small-scale producers. Yet, land rights and regulations are often unclear, and market incentives

to reward better practices by these producers are frequently lacking.

A landscape approach addresses these challenges by raising environmental and social standards across entire production areas, ensuring broad benefits from improvements in the primary sector. While such approaches are well-established in terrestrial commodities, aquaculture is only beginning this journey.

To help lead the way, the Aquaculture Stewardship Council (ASC) and Sustainable Fisheries Partnership (SFP) have developed a “Roadmap for Landscape-Level Improvements in Aquaculture.” While the Roadmap includes applied insights from shrimp farming in Andhra Pradesh, India, it was developed to be applied in any aquaculture geography and commodity to create holistic, inclusive conditions that support longterm change.

In this session, ASC and SFP, together with supply chain partners, will look back on two years of collaboration and look forward at ways to build on the Roadmap’s foundation and capitalize on subsequent opportunities for improvements and the pathways available to implement a landscape initiative in Andhra Pradesh.

The panelists will address important questions, such as: Where should we begin, and which issues come first? How do we measure success and secure participation? And importantly, how do we connect and collaborate with others already driving progress in the region?

11:30am - 12:30pm

How to Tackle Your Carbon Emissions in Seafood – New Innovations in Addressing Carbon Hotspots

Moderator: Roxanne Nanninga, Blue Biome Advising Panelists: Kiff Gallagher, SCS Global Services, Global Heat Reduction; Alexandra Golub, Acme Smoked Fish; Vidar Gundersen, BioMar; Marcelo Hidalgo, Fishing Industry Association of Papua New Guinea Room 153A

This panel will feature a substantive discussion on the practical challenges, opportunities, and innovations in reducing carbon emissions, super pollutants, and other greenhouse gases across the seafood industry. Experts and thought leaders from the tuna, feed, shrimp, and processing/supply chain sectors will share best practices and case studies that demonstrate measurable progress.

The session will also delve into advanced tools and strategic approaches for prioritizing limited resources to maximize impact – benefiting both individual companies and broader global sustainability efforts. Panelists will highlight recent innovations in refrigerants, aquafeed manufacturing, and energy infrastructure, with a focus on how these advancements support regulatory compliance while also offering value to financial and insurance stakeholders.

11:30am - 12:30pm

Driving Sustainable Sourcing through Strategic Partnerships in Seafood Financing: Leveraging Proven Performance Data to Mitigate Risk

Moderator: Jill Swasey, Aquaculture Stewardship Council Panelists: Ray Dhirani, Marine Stewardship Council & Aquaculture Stewardship Council; Vasundhara Jolly, World Bank Group; Lauren Lynch, World Wildlife Fund; Emily Claire Mackey Faubel, Asset Management & Financial Services Sector Room 153CB

Sustainable financing offers an opportunity to advance uptake of certification through the delivery of transparent and verifiable metrics of performance. However, a gap exists between the data investors need, and the metrics sustainability provides. With global growth of aquaculture and continued reliance on capture fisheries, there’s a vital new role for certification bodies to provide investors with the data to demonstrate risk mitigation and deliver assurances –offering a unique opportunity to drive more responsible production at a broader scale.

The Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC) are partnering with Rockefeller Asset Management (RAM) to drive strategic information sharing in support of advancing sustainability under their Ocean Engagement Strategy. Representatives from both ASC/MSC and RAM will discuss the challenges of scaling responsible operations and share learnings on how these types of strategic partnerships expand organizational roles to leverage the use of performance data for meaningful engagement between financier and corporate.

Our collaboration helps companies reduce reporting burdens while securing investment. It provides financiers with the assurances they need, connecting sustainability improvements directly to investment and driving meaningful change in the industry.

Exhibit Sales Office: BOOTH #2053

Seafood Expo North America/Seafood Processing North America, Seafood Expo Global/Seafood Processing Global, Seafood Expo Asia/Seafood Processing Asia, SeafoodSource, National Fisheries Institute and Seafood Industry Research Fund (SIRF)

FEATURED EXHIBITORS

EXHIBITOR LIST

3 Fish, Inc. ............................................ 549

3 Hands Oyster Company 1609

A.O. Kingdom International Co. Ltd. 2233

ABIPESCA 1745

Accelerated Freeze Drying Co Ltd 2840

ACERGA, Asociación de Armadores de Cerco de Galicia 2533

Achernar S.A.S 2005

Acme Smoked Fish Corp ................ 2705

ADONAI MARINE EXPORTS 2833

Agriculture & Agri-Food Canada 1254

Agriculture and Agri-Food Canada ............................................... 1254

Agromey Gida Ve Yem San.

Tic. A.S. ................................................. 151

Alashore Marine Exports

Pvt. Ltd. .............................................. 2833

Alaska Fisheries Development Foundation........................................ 1739

Alaska Mariculture 1651

Alaska Seafood Marketing Institute 1739, 1633

Alaskan Leader Seafoods 1645

Alfa Gamma Seafood Group 114

Aliotech .............................................. 2778

Alliance Seafood/The Great Little

Harbour Seafood Company 1244

Allmare Alimentos .......................... 1745

ALTAMAR FOODS PER SRL 2513

AMAR FOOD PRODUCTS 2833

Amar Seafood PEI Ltd 1356

Amazing Tuna Co., Ltd 2584

American Eel Depot Corp 2027

American Seafoods Company ...... 1411

Ammon International Inc. 2233

Amyco Foods Group Limited 2643

AN HAI FISHERY LIMITED COMPANY 1033

Angel Oak Smokehouse 3352

Annasea Foods Group

(Western United Fish Co) 3033

Anova Food Inc 3223

AQIP 1223

Aquamar, Inc. ................................. 1057

Aqua Royale Foods, Inc .................. 2015

Aqua Star 1523

AquaBest Seafood, LLC 1153

AquaChile 1005

AQUAGOLD S.A. 743

Aqualine Seafoods Ltd ................... 1433

Aquanor Ice Fresh.............................. 919

AQUANOVA SAC............................... 2513

Arbutus Cove Enterprises Inc ....... 1433

Ariel Seafood 405

Arnarlax hf. 653

Artemiana International, Inc. 3213

Asahi Trading Co., Ltd ..................... 2333

ASASHIO CO., LTD. ........................... 2333

Asosiasi Pengolahan dan Pemasaran Produk Perikanan Indonesia......... 2664

Asosiasi Perikanan Pole & Line dan Handline Indonesia 2664

Atlantic Aqua Farms 124

Atlantic Canada Fish Farmers Association 1245, 1251, 1347

Atlantic Chican Seafood Ltd. 3242

Atlantic Fish & Seafood .................. 2952

Atlantic Sapphire 405

Atlantica Imports Inc. 415

Australis Aquaculture LLC 1733

AVRAMAR 3340

Ayamo Global Foods....................... 1745

AYSEN COHO 715

AZ Gems 2957

Azerbaijan Fish Farm LLC (Baku Caviar) 2943

AZERO Steelhead - North Pacific

Seafood Distributors ....................... 3047

Badger Bay Mussel Farms Ltd / Iceberg Select ................................... 1359

Bai Xian Seafood Corporation 2233

Bakkafrost 2105

Balfego & Balfego, SL 2933

Bar Harbor Foods 726

Barry Group Inc ................................ 1361

Baynes Sound Oyster Co Ltd 1433

Bayshore Lobster and Seafood 1248

BC Crab Fishermen’s Association ........................................ 1433

Beacon Fisheries Inc. 405

Bean Maine Lobster, Inc 250

Beauty Foods Limited 2117

Beaver Street Fisheries, Inc. (BSF) 1721

Beijing Leway International Fairs Co., Ltd. 1313, 1310, 346, 2022, 2455

Beijing Yinqicheng International Exhibition Co.,Ltd. 2912, 1817, 1805

Beiranova - Industria de Congelados S.A. 821

Bemka Corporation - House of Caviar and Fine Foods .................... 2679

Baader Booth 1765

Lineage Booth 365

Lucid Corp. Booth 2081

ULKA Seafood Booth 2717

Vietnam Seafood Association of Seafood Exporters and Producers (VASEP) Booths 313, 1033

Vietocean Seafood Vietnam Booth 2980

Western Edge Seafood Booth 1905

Wheeler Seafood Booth 2744

BluGlacier Booth 105

D.C Air & Seafood Inc. Booth 2680

Gadre Marine Export Pvt. Ltd. Booth 716

Ming Hong International Booth 2314

The Marine Products Export Development Authority (MPEDA) Booth 2833

EXHIBITOR LIST

Bendito Mar SC de RL CV 3446

Bessea Foods Limited 1833

Best Seafood Inc. ............................. 2043

BGR Export Shrimp S.A. 2873

Bien Dong Seafood Co. Ltd. 1033

Black Pearl Spice Co. ....................... 1004

BLS 105

Blue America 3076

Blue Ocean Import & Export One Member Co. Ltd 2776

Blue Pacific LLC ................................ 3251

Blue Sea Products 427

Blue Venture Inc 2721

Bluefina .............................................. 3153

BluGlacier, LLC. 105

Bord Bia, The Irish Food Board 3333, 3436

Bornstein Seafoods Inc. 2605

Boston Bluefin Inc ........................... 1551

Boston Smoked Fish Co. 2955

BOTHWIN DEVELOPMENT (HK) LIMITED 2455

Bowers Homegrown Seafood 3310

Br. Karlsen AS ...................................... 347

Brasmar - Comercio de Productos

Alimentares, S.A. .............................. 2975

Brazilian Fish 1745

BRC MARINE PRODUCTS 2833

Bristol Bay Regional Seafood Development Assn 1740

Bristol Bay Regional Seafood Development Association 1740

Bristol Seafood, LLC ........................ 1819

Buena Proa 2005

Business Iceland 653

C & D International Fishery ............. 817

C.F. Gollott and Son’s

Seafood, Inc. ..................................... 2143

Cabo Virgenes SA 2005

Cais Do Atlantico 1745

Cal Marine Fish Company .............. 2764

Calkins & Burke Ltd 1433

Camanchaca, Inc. 117

Can Tho Import Export Seafood Joint Stock Company 3451

Canastra Fishing Company ....... 2949

Canfisco Group 1424

Captain Little Seafood Ltd 3412

Carthage Crabs ................................ 3411

Catalina Food Solutions 2878

Caviar & Caviar USA 2413

Cedar Bay Grilling Company Ltd 1440

CenSea Inc. 833, 933

Centomar S.A. 2005

Cermaq Group 1705

CFE Seafoods 152

Champlain Seafood 941

Chang Le Ju Quan Foods Co., Ltd.................................................. 205

Changli County Yongjun Freezing Food Co., Ltd. .................................... 1704

Channel Fish Processing Inc 2859

Channel Seafoods International 652

Chef Creations LLC .......................... 3351

Cheng Hung Seafood Frozen Produce Co.,Ltd. 2233

Cherrystone Aqua-Farms 424

Chesapeake Bay Packing, LLC 1604

Chicago Importing Company 3084

Chicken of the Sea Frozen Foods 643

Chilean Salmon Marketing Council 105

China Aquatic Products Processing & Marketing Alliance (CAPPMA) 519, 2117, 1953, 1917, 1853, 1833, 2633

China-Japan Corporation 2333

Choice Canning Co Inc 2653

Chun Cheng Fishery Enterprise Pte Ltd 3214

CHUNGSAN FISHERMEN’S ORGANIZATION 3005

Circle Seafoods 1523

Classic Seafood Group...................... 548

Clear Ocean Seafood Ltd. 3419

Clearwater Seafoods 2505

CLFISH CORP 313

CL-FISH CORP. ................................... 3081

Co May Imexco 1033

Coast Seafood USA LLC 404

COAST TSIMSHIAN FISH PLANT LTD 1433

COFIMAR S.A. ...................................... 743

Cole-Munro Steelhead Trout 2967

Conarpesa - Continental Armadores de Pesca S.A 2005

Connemara Seafoods 3333

Consejo Federal Pesquero 2005

Conselleria do Mar- Xunta de Galicia 2533

Consolidated Catfish Producers, LLC 3042

CONXEMAR - Spanish Association of Wholesalers, Importers, Exporters and Manufacturers of Fishery and 2533

Cooke 1133, 1145

Coomarpes Ltda 2005

Copacol .............................................. 1745

Copper River Prince William Sound Marketing Association ................... 1720

CORPORACION DE INGENIERIA DE REFRIGERACION SRL ....................... 2513

Cowart Seafood Corp/Bevans

Oyster Company .............................. 3182

Cox’s Seafood 909

CP Food Products, Inc 433

CRIMASA .............................................. 633

Croatian Chamber of Economy 3064

Crocker & Winsor Seafoods Inc 1113

Cromaris d.d. 3064

Crown Seafood Company 1646

Crustacea Corporation LLC............ 1449

Crystal Seas Seafood 2143

Culmarex S.A..................................... 1133

Cusimer 1223

Custom Blends, Inc. / Cindy’s Kitchen 2951

CVALE ................................................. 1745

D.C Air & Seafood Inc. 2680

Daechang Food Co.,LTD. 3005

DAEJUNG FISHERY CO.,LTD. 3005

Dahe Aquatic Products (Dalian) Co., Ltd 1853

Dai Thanh Seafoods 1033

Dalian Anxin Seafood Co., Ltd. ..... 1817

DALIAN CHENLIN FOOD CO. , LTD. 2117

Dalian Eway International Trading Co. Ltd 3343

Dalian Gaishi Food Co., Ltd. ............ 519

Dalian Gourmet Industry Co., Ltd................................................ 1404

Dalian Haixiang Food Co., Ltd 1657

Dalian Hengjia Food Co.,Ltd ......... 1833

Dalian Honghefeng International Trade Co., Ltd .................................... 2117

Dalian Jidong Food Co. Ltd 2711

DALIAN HUASHAN AQUATIC PRODUCT AND FOODS CO., LTD 1853

Dalian Jinfuda Business and Trade Co.,Ltd 2117

Dalian Jinshuo International Trade CO., LTD ................................... 3077

Dalian Kowa Foods Co., Ltd 1404

Dalian Kuoshen Bio-fermenting Products Co., Ltd. 1853

Dalian Lucky Seafood Co Ltd ........ 2022

Dalian Meihe Foodstuff Co. Ltd 1546

Dalian Minghua Seafoods Co., Ltd 1310

Dalian New Haiyang Foods Co.,Ltd. 1917

DALIAN PHILIA SEAFOOD CO., LTD .............................................. 2633

Dalian Rich Enterprise Group Co., Ltd. 2117

Dalian Shanhai Seafood Co., Ltd. 141

Dalian Taifu Food Co., Ltd .............. 2117

Dalian Tianpeng Food Co. Ltd 1310

Dalian Yipin International Trade Co.,Ltd 2022

Dalian Zhengjun Foodstuffs Co., Ltd................................................ 2912

Darik Enterprises Inc. 605

DATON FISHERY CORP. 2233

DEBAO (FUJIAN) INDUSTRIAL CO., LTD. 1404

Deibert Seafood............................... 3415

Del Mar Seafoods, Inc 2310

Department of Commerce of Hainan Province 1953

DEVA SEA FOOD 2833

Devi Seafoods, Inc. .......................... 2512

DiCarlo Seafood 3443

Direct Source Seafood 2822

Ditusa Corp........................................ 2433

Dockside Fresh 1317

DOM International Limited 2405

Dominick’s Seafood Inc. ................. 3151

Dong A Seafood Co.,Ltd. 3081

Donggang City Jinwei Aquatic Technology Co., Ltd 1310

DONG-OH FOOD CO., Ltd. 3005

Dongwon F & B ................................ 3083

Doral International Foods, LLC. 1224

Dougen Co.,

Eide

Emesco

Encore Seafoods, Inc. 1510

Endeavor Seafood Inc .................... 1819

Epicurean Butter 819

Estrella Patagonica S.A. 2005

Exportadora Frumar 3146

Exportadora Langosmar 633

Exportgagroup S.A. 3313, 3083

Exportquilsa & Productores

Asociados S.A. 743

EXPOTUNA S.A. 633

F W Bryce Inc 505, 614

Fallen Pine Oyster Company/ Baywater Seafood ........................... 1004

FAME (Florida Alligator Marketing and Education) .............. 405

Fanny Bay Oysters 1433

Fathom Fish & Seafood Inc. 1432

Fesba, S.L 2533

First Seafood AS .......................................2919

First Water 653

Fisher King Seafoods Ltd. 1333

Fisheries and Oceans Canada 1254

Fisherman’s Market

International Inc 3337

Floribbean Wholesale 405

Food Export USA - Northeast 110

FOODELICIOUS TRADING CO., LTD. .... 2579

Foppen Seafood 2353

Fortune Life Enterprise Co., Ltd. 2233

Fortune Oysters 1436

Franz Foods LLC .......................................3420

French Creek Seafood Ltd. ....................1433

Frenchy’s Stone Crab 405

Frescatto 1745

Fresh From Florida 405

Freshwater Fish Marketing

Corporation 1505

Frigolandia S.A. 743

FRIGORIFICO DEL SUDESTE SA, OPERADA POR COOPERATIVA DE TRABAJO DEL NORTE LTDA. .............................................2005

FRIME, S.A.U. 117

Frioantartic SA 2533

Friocenter Pescados 1745

Froxa S.A. ...................................................2122

Fruits De Mer 2327

Fujian Miaotianhui Food Co.,Ltd 1657

Fujian Ruiyun Foods Co. Ltd 1657

Fujian Tianyuan Aquatic Products Co. Ltd 1657

Fujian Topsheng Import & Export Co., Ltd 536

FUJIAN XINYI FOODS CO., LTD 441

Fujian Yida Food Co., Ltd 205

Fukuichi Fishery Co., Ltd 2813

Full Measure Oyster Company .............1615

Fumoir Grizzly Inc. 1223

FUNDODAI, INC. 2333

Fuqing Xingang Seafood Co., Ltd. 205

FUZHOU KING POWER AQUATIC TECHNOLOGY CORP 205

FUZHOU PREMIUM SELECTION FOOD CO., LTD. 1657

Fuzhou Rixing Aquatic Food Co., Ltd...................................................... 1853

Fuzhou Shuixi Food Inc. 1404

Fuzhou Xuhuang Foods Co., Ltd 205

Fuzhou Yaxin Keyu Trade Co., Ltd 441

Fuzhou Yongxi Biological Technology Co., Ltd. 2117

Fuzhou Yufengyuan Group Co., Ltd. 2117

Fuzhou Zelin Food Co., Ltd 536

Gadre Marine Export PVT LTD 716

Gain Ocean Food Co., Ltd 1833

Galaxy Global International ..................2819

Gallant Ocean International, Inc. 2233

Genuine Alaska Pollock Producers (GAPP) 1739

GLOBAL FOOD TIMES TRADING LTD ...3074

Global Shrimp Council ............................. 933

Godaco Seafood JSC 1033

Gold Star Fishery Zhoushan Co., Ltd 3355

Golden Atlantic AS 457

Gourmet House Caviar 3146, 3121

Government of Newfoundland and Labrador 1351, 1361, ................................... 1359, 1353, 1455, 1357

Grants Oak Smoked Limited .................3457

Great Oceans, LLC 2020

Green Asia Impex Private Limited 2833

Greenfish Brasil 1745

Greenhead Lobster 2033

Grieg Seafood AS 457

Grobest Seafood Global Inc. .................1641

Group Export Agri-Food ........................1223

Groupe MDMP inc 1223

Grupo Iberconsa 2005

GRUPO RICARDO FUENTES 3305

Guangdong Jieneng Food Co., Ltd. 1833

Guangdong Savvy Seafood, Inc. 3243

Guangdong Universal Aquatic Food Co., Ltd 2633

Guangxi Hongtai Global Food Technology Co.,Ltd 2455

GUARANTEE LIABILITY YUN-LIN COUNTY

KO-FWU FISHES COOPERATION 3174

Gulf Pride Enterprises Inc. .....................2143

Gumusdoga Seafood 2443

HAEGANG CO.,LTD 3005

HAENONG CO.,LTD. 3005

Hai Nam Co., Ltd 313

Hai Vuong Co., Ltd 1033

Hai Yang International Inc .....................2325

Haikou Yington Trading Co., Ltd ..........1943

Hainan Baoyu Agriculture Co., Ltd. 2643

Hainan Dragon Link Trading Co., Ltd........................................................1853

Hainan Eternal Spring Fisheries Co., Ltd. 1833

Hainan Excellence Import And Export Trading Co., Ltd. 1833

Hainan Fuchang Exhibition Service Co., Ltd............................................ 2643, 2647

Hainan Golden Spring Foods Co., Ltd........................................................1953

Hainan Jiadexin Foodstuff Co., Ltd .....2765

Hainan Jiami Trading Co., Ltd 1953

Hainan Qinfu Foods Co., Ltd 1953

Hainan Qingdong Supply Chain Management Co., Ltd. 2643

Hainan Qunhui Agriculture Co., Ltd. 2643

Hainan Rongye Supply Chain Management Co., LTD 2643

HAINAN SKY-BLUE OCEAN FOODS CO., LTD 2117

Hainan TropLake Foods Co., Ltd. 1943

Hainan Xiangtai Fishery Co., Ltd 1833

Hainan Xintaisheng Industry Co., Ltd. 1953

Hainan Yunzhou Foods Co.,Ltd. 2643

Hainan Zhongyu Seafood Co., Ltd 2643

Hanamaruki Foods Inc. ..........................3448

Handrigan Seafood 2133

Handy Seafood Incorporated 823

Hangzhou Xiaofangui Technology Co.,Ltd 1805

Harbor Bell Seafoods LLC ......................3438

Harbor Seafood Inc 1024

Harvest of the Sea | SK Food Brands, Inc. 2621

Haspac Tuna SL 3217

HB Corporation 3086

Heartland Catfish 1712

HEILONGJIANG TUOPAI AQUATIC PRODUCTS PROCESSING CO.,LTD. .......1404

Hellenic Aquaculture Producers Organization (HAPO) ..............................3340

Heng Xing Food 1022

Hero Foods 2773

Hiddenfjord 2923

High Liner Foods......................................2865

High Point Fisheries Inc. 3450

Hilo Fish Company Inc 2153

HM Terry Company, Inc ..........................3416

Hoang Cam Trading Manufacturing Company Limited ....................................2572

Hofseth International AS 1533

Hollywood Oyster Company 1004

Hong Ngoc Seafood Co. Ltd..................3445

HONGLI CO., LTD. 3005

Ho’S BBY Food (GuangDong) Co.,Ltd 1404

HOSAN CO., LTD 3005

Hudson Valley Fish Farm Inc 2954

Huiyuan Culture Development Group Co. Ltd 1657, 205

Huize sturgeon valley caviar Co., LTD 1917

Huludao Chunhe Food Co., Ltd. ...........1833

Humble and Frank Foods Ltd. 1552

Hung Ca Co., Ltd 1550

Hung Hau Agricultural Corporation 3186

I.D.I Corporation .......................................1033

IBERCONSA (Grupo Ibérica de Congelados) ........................................2533

IBERDIGEST 3441

Icelandic Trademark Holding ehf 653

Icy Waters, LLC ..........................................3444

IFC Seafood 1405

Illex Fishing S.A. 2005

IMAEX Trading Co 416

Imagoh Foods Ltd 3018

Imaru Ikawa Co., Ltd. ..............................2333

Incredible Fish/ North Star/Sysco 405 Indigo Seafoods Ltd. 1433

INDUSTRIAL PESQUERA SANTA MONICA 2513

Innodal 1223

Innovation Norway 457, 347

Innovation PEI .................. 1253, 1261, 1358, 1257, 1259, 1354, 1356, 1255

Integra Chile 715

Integra Chile SpA 715

Interfish Company Limited ..................... 313 International Seafood and Bait Ltd. 1248

International Seafood Ventures LLC 3404

Invermar S.A. .............................................. 408 Invest-Land Canarias “CANPESCA” 2986

IPSP Inc, Santa Priscila 333 Island Creek Oysters 2972

ISTANBUL EXPORTERS’ ASSOCIATIONS 2725 J. Deluca Fish/Nautilus Seafood 810 Jadran Tuna d.o.o. 3064

Japan Farmed Fish Export Association 3257 JC Walker Brothers Inc. 711

JCM Trading & Business LLC ..................3349

Jeju Fish-Culture Fisheries Cooperatives 3005

Jetro - Japan External Trade Organization 2333

J-Hotate Association 2573

JIANGSU FENGLIAN FOOD CO., LTD 1805

Jimmy’s Famous Seafood 1004

Jinkui Food Science & Technology (Dalian) Co., Ltd. 2117

JINYANG SEAFOOD, INC. ........................3005

JK GLOBAL INC. 3005

JK Thomson Ltd 2745

JNS GLOBAL CO., LTD 3005 John Nagle Co 2959

Kaia Seafoods ...........................................2580

Kaijin Trading 2333

Kali Tuna D.O.O – Croatia 3064

KALUGA QUEEN CAVIAR 519

Kaneku Co., Ltd. 2333

KAWATA TRADING LTD. ...........................2333

Kendell Seafood Investments dba

Della Mar LLC LTD .................................... 242

Keohane Seafood Ltd. 3333

Keyport LLC 2805

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Khang An Foods 1033

Kildare Fisheries Ltd 3147

Kilic Deniz Urunleri Uretimi

Ihracat Ithalat ve Ticaret A.S. 1157

Killybegs Seafoods Ltd 3333

King & Prince Seafood Corp. 505

KINGSUN FOODS CO.,LIMITED 1833

KISEKI | HK Import Trading Inc 2885

KLT Global/Lipari Foods-Wholey Seafood 1457

Kochi Seafood Export Promotion Association 2333

Kogane Marine Foods Co., LTD. ............3250

Kohyo America Inc 2333

Kohyo Co., Ltd. 2333

Koral S.A. 833

Korea Asia Industrial Limited 2422

KRUSTAGROUP USA INC. 117

KUZUOGLU Su Ürünleri Sanayi Ve Ticaret Anonim Şirketi 3422

Kvaroy Arctic 347

Kyokuyo America Group ........................2667

KyungYoung Fisheries Corp. 3005

Labrador Shrimp Company 1357

Lagoon Seafood Products 2613

Laguna Blanca 105

LaiWu Manhing Vegetables Fruits and Provisions Processing Co. Ltd. ..............1853

Laiyang Jiatong Foodstuff Co., Ltd 1313

Land Young Foods Co., Ltd 2233

Landes .......................................................... 715

Landshandilin P/F 3119

Lanzal Productos del Mar, S.L. 2738

LearnCove ehf ............................................ 653

Lee Fish USA 3322, 3125

Lelièvre, Lelièvre et Lemoignan ltée 1223

Leroy Seafood Group 2905

Les Pêcheries Marinard ..........................1223

L’Homard 3341

Lianjiang Xinyang Aquatic Products Co.,Ltd 1657

Lianjiang Xulong Foods Co., Ltd 205

Liberty Seafood........................................2987

LIMBOMAR S.A. 743

Little Wicomico Oyster Company 1621

Lobster PEI 1358

Loch Duart Salmon .................................2745

Long Island Oyster Growers

Association ................................................3150

Lotus Seafood Inc 3327

Louisbourg Seafoods LTD 1343

LUCKY FOODS LIMITED ..........................1805

Lucky Union Foods Co., Ltd 2023

Luke’s Lobster 2132

Lunar Freezing & Cold Storage Co Ltd 2745

Lund’s Fisheries Inc. 2733

Luva Foods Corp. 1016

Magic Seasoning Blends........................2577

Mai Shi Group S.A.C. 2513

Maine Lobster Marketing Collaborative 2037

MAKEFOOD FUTURE CO., LIMITED 346

Makefood Future Co., Limited ................ 346

Maloney Seafood Corporation 1724

Manuelita Acuicultura 715

Maoming Haiyi Foods Co., Ltd. ............1833

Maoming Hongye Aquatic Products Co., Ltd 1833

Maoming Huizhong Aquatic Products Co., Ltd. 519

MaoMing Xinzhou Seafood Co., Ltd. 713

Mar & Terra ................................................1745

Mar Andino Peru SAC 2712

Mar Profundo 3146

Marder Seafood ......................................... 305

Marfrio, S.A. 2533

Marina Del Rey Foods Inc 2675

MARINE DELICA CO.,LTD. .......................1310

Mariscadora 2533

MARISOL INC. 3005

Maritime Products International 1623

Mark Foods, LLC 1916, 1819

MARUHIRA KAWAMURA SUISAN Co., Ltd 2333

Marukan Vinegar (USA) Inc ...................1419

Maryland Department of Agriculture ............................................. 1004

Matheson Oyster Co. 3043

Mathias Bjorge AS 347

Matorka ........................................................ 653

Mazzetta Company, LLC 533

McBride Fishing Co. Ltd 3333

Mekong Seafood Connection Co., Ltd.......................................................... 313

Melanie Wholesale 3080

MERCIES ENTERPRISES LTD. 3088

Mersey Seafoods Limited ......................3337

Michel de France 2770

Mida Trade Ventures Pte Ltd 3453

MIKUNIYA Co. Ltd. ...................................3423

Ming Hong International 2314

Minh Dang Co., Ltd. 2985

Minh Phu Seafood Corp. .......................... 313

MINNAN AQUATIC DEVELOPMENT CO., LTD. JINJIANG CITY 536

Mirasco, Inc 3418

Mississippi Seafood Marketing ............2143

MONTORO, LLC 3450

Morimatsu Suisan Reito Co. Ltd 2333

MOWI ........................................................... 217

Multi X 841

EXHIBITOR LIST

Murder Point Oyster ...............................3433

Mutual Foods (Dalian) Co., Ltd. 1833

Nam Viet Corporation (Navico) 1033

Nantong Dingbur Seaweeds & Foods Co. Ltd. 1805

Nantong Sinfo Food Co., Ltd 1833

Nanyo Bejoy Co., Ltd. 2333

National Federation of Fisheries Cooperatives(SUHYUP) ..........................3005

National Fisheries Institute 2053

Nature’s Best Seafood 2555

Netuno USA Inc .......................................... 613

New Brunswick - Deliciously Canadian .................................... 1248, 1244, 1233, 1344, 1348, 1247

New Concisa S.L. ......................................3440

Newport International 1113

Newsan Food - Newsan S.A. 2005

Next Wave Seafood 138

Nghi Son Aquatic Product Import Export Company Ltd 2883

Nils Sperre AS ............................................. 347

Ningde Caishi Aquatic Co., Ltd 1833

Nippon Steel Trading Americas 2720

NIRSA S.A. .................................................... 743

Nissui 505

Nordlaks Sales AS 347

Nordpesca USA LLC 3449

Noronha Pescados ..................................1745

North Atlantic Pacific Seafood 2945

North Carolina Department of Agriculture 549, 548

North Delta Seafoods .............................1433

North Lake Fisheries 1257

Northern Wind, LLC 1405

Northline Seafoods .................................3319

Northport Fisheries 1750

Norwegian Seafood AS 457

Norwegian Seafood Council 347

Nova Scotia Seafood ....... 1333, 1436, 1339, 1438, 1343, 1442, 1432, 1440, 1341

Novus Foods .............................................3050

Nutrisco S.A. 1947

Ocean Blue Products, Inc. 1549

Ocean Choice International Inc. ..........1351

Ocean Crystal Seafood 1423

Ocean Fleet Services 1133

Ocean Kingdom Inc 1445

Ocean Star Development Inc ...............2518

Ocean Supreme AS 2047

Oceano Seafood S.A. 1553

ODE AS ......................................................... 347

Oldpals Ocean Co., Ltd 1833

Olsen Fish Company / Noon Hour

Food Products 240

OMARSA S.A. 633

Omega Sea Inc 925

Orca Bay Foods LLC 233

Orca Specialty Foods Ltd. ......................1433

Oregon Dungeness Crab Commission ..............................................1425

Organization for SME and Global Business Support, IBARAKI ...................2333

ORPAGU: Organización de palangreros guardeses 2533

Osamu Corporation 2813

Oversea Atlantic Fish S.L. .......................2533

PACFISH S.A. 2588

Pacific Coral Seafood Co Inc 245

Pacific

Pacific Prawn Fishermen’s

Pacific

EXHIBITOR LIST

Pierside Partners Seafood Inc. 3091

Platvis Holland BV 3449

Polar Seafrozen AS .................................... 347

POLITEK INS. AMB. GIDA VE SU URUNLERI SAN. TIC. A.S. 3071

Premier Foods 3056

Premier Packing .......................................3318

Premium Aquatic LLC dba

Seagrove Kelp C 1748

Presteve Foods Limited 1123

Prime Seafood Imports ............................ 905

Primstar BV 913

Procamaronex 743

Prochile - The Trade Commission of Chile 715

PROCOMOER 3146

PRODUCTORA ANDINA DE CONGELADOS SRL 2513

Produmar Exportadora De Productos Dos Mar LTDA 1745

PROEXPO S.A. ............................................. 633

PromArgentina 2005

PROMAROSA 743

Promperu...................................................2513

PROVEEDORA DE PRODUCTOS

MARINOS S.A.C. 2513

PT Dharma Samudera Fishing Industries Tbk. 2664

PT. Buana Laut Nusantara Indonesia 3087

PT. Fresh On Time Seafood 2918

PT. Intimas Surya 2664

PT. Lumbung Ikan Maluku 2664

Pt. Tamron Akuatik Produk Industri ....3091

PT. Toba Surimi Industries 447

Qidong Jinhe Foods Co., Ltd. 1917

Qingdao Baijing Food Co., Ltd. 2643

Qingdao Hailiante Foods Co., Ltd 2117

Qingdao Meixing Foods Co., Ltd .........1853

Qingdao Seaflying Food Co.,Ltd. 2455

Qingdao Sun-Growing Trade Co., Ltd 1833

Qingdao Yaodong Foods Co.,Ltd. 1853

Qingdao Yihexing Foods Co.,Ltd. 1853

QINGDAO ZHONGDAO SHICAI SUPPLY CHAIN CO., LTD. 1917

Qinhuangdao Huiyang Aquatic Products Co., Ltd. 205

Quality Seafood Source Inc ...................1433

Quanlian Aquatic Products Collection (Guangdong) Co., Ltd. ............................3085

Quinlans Kerry Fish 3333

Quirch Foods 1051

Rainbow Seafoods Inc 1509

Rainforest Caribbean 2116

Rappahannock Oyster Co. .....................1612

Raspberry Point Oysters 1354

Raw Seafoods Inc 3205

RDO Fisheries LLC 405

Red Chamber Argentina ........................3082

RedFishCo Inc 3233

Red’s Best 2581, 2588, 2586

REFRIGERADOS FISHOLG

& HIJOS S.A.C. 2513

Regal Springs .............................................. 851

Reliant Fish Company 1004

Relish Foods Inc 2840

RI Seafood ..................................... 2565, 2782

Riverence Provisions LLC 3055

Riya Seafoods 2522

Rizhao Smart Foods Co., Ltd. 519

Rockport Specialty Seafoods, Inc. 2713

RONGCHENG GUANGHUI AQUATIC PRODUCTS CO., LTD 2022

RONGCHENG HAIZHEN FOOD CO.,LTD 1917

RONGCHENG HEYUE OCEAN

FOOD CO,. LTD 1817

Rongcheng Luyang Aquatic Foods Co., Ltd 1833

Rongcheng Minorca Trading Co,.Ltd 2643

Rongcheng Puchen Aquatic Co., Ltd .... 519

Rongcheng Yuanxing Food Co., Ltd. 1917

ROSA SUDAMERICA ALIMENTOS

ROSASUD 2455

Route66 International Inc. 3314

Royal Greenland A/S 1105

Royal Iceland hf 653

Royal Star Foods ......................................1253

SADIKLAR SEAFOOD CO., LTD. 3079

SAKY FOODS 313

SalMar AS...................................................2223

Salmones Antartica SA 505, 614

Salmones Austral 2777

Salt & Sky ..................................................... 705

Salty Seas 405

Samuels Seafood Company 3133

Santa Barbara Smokehouse..................2724

SATURDAY FOODS INC 3343

SBL Fisheries 1223

Schafer Fisheries Inc ................................. 515

Scotia Harvest Inc. 3337

Sea Bridge (Dalian) International Company Limited 3246

Sea Delight, LLC 2319

Sea Fresh USA, Inc 2133

Sea Port Products Corp 1117

Sea Star Seafoods Limited 1339

Sea Trek Enterprises Inc 118

Sea Watch International 726

Sea World LLC ...........................................3115

SeaAgra Seafoods Ltd. 1433

Seaborn A/S 2213

Seafarers Inc 2205

Seafood America 704

Seafood Expo Asia/Seafood

Processing Asia 2053

Seafood Expo Global/Seafood

Processing Global 2053

Seafood Expo North America/Seafood Processing North America 2053

Seafood from Scotland 2745

Seafood Industry Research Fund (SIRF) 2053

Seafood Innovations 2833

Seafoodchoice B.V. 2879

Seafoodia 2818

SeafoodSource 1301

Seafrost S.A.C. 2741

Seagull Seafoods LLC..............................2887

SEAPLE CO., LTD 3005

Seaside Crab & Seafood LLC 3209

Seaspimex Vietnam .................................. 313

Seatrade International 705

Seattle Shrimp and Seafood 1021

SEAVINA .....................................................1033

Select Europe Inc 2327

Seven Seas International USA, LLC 2047

Shandong Hengchang Meat Products Co., Ltd. 2643

Shandong Oceanfishery Supply-Chain Tech. Co., Ltd. 1833

Shandong Yinhai Foods Co., Ltd ..........2633

SHANGHAI XINJIANGYANG SUPPLY CHAIN MANAGEMENT CO.,LTD 2566

Shanghai Yamo Food Co., Ltd 1404

Shangrao Sturgeon Huso Food Co., Ltd. 1404

Shantou Hypo Seafood Limited ..........1805

Shantou Ocean Best Seafood Corporation ................................................. 712

Shantou Oceanking Aquatic Product Foodstuff Co., Ltd.....................................1805

Shaw Family Seafood Company 1513

Shediac Lobster Shop Ltd 1344

Shells & Fish Import and Export, Co. ..1838

Shimizu Shoten, Co. Ltd. 2333

Shin Ho Sing Ocean Ent Co Ltd 2233

Ship’s Lobster Pound Limited ...............1744

Shishi Zhengyuan Aquatic Product Science & Technology Development Co., Ltd. 1704

Shokuryu Co., Ltd. ...................................2333

Shore Seafood, Inc. 1605

Siam Canadian Group Limited 1217

SICHUAN RUNZHAO FOOD CO., LTD (FROSISTA CAVIAR) 1853

Silver Spring Foods .................................2710

Silverside Coho 105

Slade Gorton & Co Inc 722

SLS COMPANY CO., LTD. 3005

SMARTSEA SAC ........................................2513

Sofrimar

Sogelco

Southern Clams Ltd ................................1710

Southern Coast Fisheries

Tokai Denpun USA, Inc. 2010

TOKYO SHOKUHIN CO.,LTD. 2022

Tongwei Hainan Aquatic Products Co., Ltd. 519

Tono Construction Co., Ltd. (S Caviar Labo)..........................................2333

Torry Harris Inc 3247

Tosa Marine Base 2333

TOTAL SEAFOOD S.A. ................................ 743

Toyo International Trading Inc. 2677

Trade and Invest British Columbia 1433

Trade Office of Ecuador in New York 449

TransOcean Products Inc 557

Tri Ocean Seafood Co., Ltd. ...................2233

Tribune Seafood Inc 1442

Trident Seafoods 805

Tríton ............................................................ 653

Tropical Food Manufacturing (Zhoushan) Co., Ltd. 3355

Trout’s Supreme Seafood Company 3213

True North Seafood Inc .............. 1133, 1233

Truefoods Premium Products, LLC ......................................... 2957

Tsukasa Foods Co., Ltd. 2333

Tuna House Trading Co.,Ltd. 2233

Twin Tails Seafood Corporation 1557

U.S. Catfish Institute 3065

Ubago Group Mare S.L. ..........................1752

ULKA SEAFOODS PVT LTD 2717

ULTCO LLC 2423

UMIOS Corporation 3105

Underwater Harvesters Association 1433

Unipêche M.D.M. .....................................1223

Universal Ocean Canada 3077

Uwajima Project Co., Ltd. 2333

Valuedshow Management LLC 536, 1404, 441, 1704

VAN HEES USA. 2578

Vega Salmon A/S 404

Viciunai Group ............................................ 644

Vietnam Seafood Association of Seafood Exporters and Producers (VASEP) 1033, 313

Vietocean Seafood Vietnam 2980

VIFOODS JSC 313

Vikenco AS.................................................2223

VIKING MARKET INC 3005

Villa Seafood Inc. 347

Vina Pride Seafoods Co., Ltd .................3245

Vinh Hoan Corporation 1033

Virginia Marine Products Board 1617

Viseafood International Limited 205

VSV Seafood Iceland 653

Walcan Seafood Ltd. ...............................1433

Wanchese Fish Company 1133

Wang Globalnet, Inc. 3075

Water Street Seafood, Inc. ....................... 405

WD Seafood LLC - Williksen Export AS 347

Webb’s Seafood, Inc. 2913

EXHIBITOR LIST

Accredo Packaging ................................... 173

Actus 1185

ADM Galicia, S.L 1180

Agritrack 176

Air Products & Chemicals Inc 1074

Airgas Inc 2170

Alaska Air Cargo 1064

Amcor Packaging 284

American Cutting Edge 1286

Americold ................................................ 2066

Amerisan .................................................. 1085

AMI Films & Equipment........................ 1487

Anritsu - Product Inspection & Detection ............................................. 2075

Aptar - Food Protection........................ 1268

Aqua Production Systems ...................... 674

Aquaculture Stewardship Council (ASC) 1865

Arcadia Cold Storage & Logistics .......... 887

Area52 565

Aspen Systems, Inc. 1569

BAADER - North America Corp. 1765

Balzo S.A. ................................................. 1272

Beck Pack Systems Inc. 1167

Beijing Leway International Fairs Co., Ltd. ..................................... 875, 372

Beijing Yinqicheng International Exhibition Co.,Ltd................................... 1275

BIOLAN North America 178

Bizerba USA Inc 570

Blanchet SA 786

EXHIBITOR LIST

Weifang Yangda Food Co.,Ltd. .............1805

Weihai Junhe Food Co., Ltd 2117

Weihai QZ-Bluesea Foods Co.,Ltd. 2022

Weihai Runze Food Co., Ltd. 2633

Wen Chi Seafood Co.,Ltd. 2233

WEST COAST FROZEN FOODS 2833

Wester Ross Fisheries Ltd. 2745

Western Edge Seafood 1905

Westmorland Fisheries Ltd 2810

Westward Seafoods Inc 3105

Wheeler Seafood 2744

Whidbey Island Seafood Company 2580

Whitecap International Seafood Exporters 1455

Wick’s Kitchens 545

Wild Alaskan, Inc. 1650

Winsea Corporation 3323

WisBus 3005

Wood’s Fisheries 405

Woomtree Corporation 2681

WoomTree Corporation 2681

World Link Food Distributors Inc 1438

Worldwide Fishing Company S.L 916

Worldwide Seafood Products LLC 1512

Xiamen Kenjo Foods Company Limited 3148

Xianmeilai Food Co., Ltd. 2455

Yantai Chengxuan Food Co., Ltd 2851

Yantai Honghua Seafoods Co.,Ltd. 2117

YANTAI TAIYOU FOODSTUFF CO.,LTD. 1404

Yantai Ted Foods Co., Ltd 2912

Yantai Wei-Cheng Food Co., Ltd ..........1704

Yantai Xicheng Aquatic Foods Co. Ltd. 519

Yen & Brothers Enterprise Co., Ltd. ......2233

Yokorei Co., Ltd. 2333

Youngs Lobster Company Ltd. 1248

Zalmhuys Group 2047

Zaloom Corporation ...............................1018

ZF America/ZF Max 2117

Zhanjiang Shuanghu Food Co.,Ltd.........................................................2117

Zhaoqing Evergreen Aquatic Product Science and Technology Co., Ltd. ........1943

ZHAOZE (FUJIAN) FOOD CO.,LTD 1805

Zhejiang Tianhe Aquatic Products Inc., Ltd. ......................................................3355

ZHEJIANG Times International Exhibition & Service Co.,Ltd 3355

Zhejiang Yisong Agricultural Development Co., Ltd 3355

Zhenye Aquatic (Huilong) Ltd. 2447

Zhoushan Haiwang Seafood Co., Ltd 2455

Zhoushan Haohai Aquatic Products Co., Ltd 3355

Zhoushan Ocean Family First Food Co., Ltd 3355

Zoneco Group Co., Ltd 2117

Blue Water Shipping A/S 1081

Bonar Plastics 481

Box + Foam ................................................ 272

Brivo 1586

Brown & Brown Insurance 288

Brown International Corp., LLC........... 2084

Bunzl Processor Div 473

Bush Refrigerated Vans 2264

Business Iceland ............................... 868, 771

CAI Software 1068, 967

Carsoe US INC 1891

Cathay Cargo 1985

Certified Group 681

Chem-Aqua, Inc. 1787

Clearly Clean Products, LLC 2173 CMC Design-Build

CMP Water ..................................................

Cocci Luciano SRL 1387

Commodity Forwarders Inc 170

Conveyor Technology and Components Inc. 2270

CoolSeal USA Inc., An Inteplast Group Company 973

Copeland 1381

Deepchill Solutions 1565

DELANCHY Group ..................................... 784

Delta Airlines 1875

Desjardin 2473

Dex-O-Tex by Crossfield Products Corp 1768

DHL 1884

EXHIBITOR LIST

DIGI America, Inc ...................................... 675

Disruptive Packaging - Sustainable

Fish Boxes ................................................ 1975

Dole Refrigerating Co 2471

Dongguan Forest New Material Co., Ltd. 1671

Dongguan Gao Zhiyuan Plastic Products Co., Ltd 1275

Duravant LLC 1481

EAM-Mosca Corporation 774

Eimskip 771

Emerald Transportation Solutions 2273

Esband USA ............................................. 1087

Extrutech Plastics, Inc. .......................... 1573

EZ FLEX Sport Mats 1886

Fair Trade USA 2171

Flexahopper Plastics LTD 1881

Food Process Systems 689

FoodSafe Drains ........................................ 291

Formutech Inc. 2165

Fortifi 565

FreezPak Logistics 1274

Freight Forwarding Group 1171

FTS Laboratories .................................... 2074

Fuzhou Jinxiang Food Machinery Technology Co. Ltd 1671

Garden State Cold Storage ..................... 568

GEA Group 1770

Global Dialogue on Seafood Traceability 176

Global Seafood Alliance 2065

Grasselli Spa 881

Green Island Packaging 286

Green Point Industries ............................. 184

Gregor Jonsson Inc. ............................... 264

GTI 175

Guangdong Hecai Printing Co.,Ltd. 1184

Guardian Ozone (GOVAPEX) 180

Guardian Security Systems 1586

H & M Bay, Inc. ........................................ 1764

HACCP4Seafood 171

Hangzhou Huagu Packaging Technology Co., Ltd. 372

Harpak-ULMA 581

HENNEKEN 1481

Heron Innovators, Inc. 2271

High Tek ................................................... 1989

Highland Refrigeration......................... 1167

Horizon Motor 281

Howe Corporation 1464

i2r Packaging Solutions Inc. 1370

IBE Blast Freeze Racks 1280

Ice Cube Cold Storage and Logistics 2479

Inecta Food ERP 671

InnovaPak Group 2364

InTouch Labels & Packaging 182

IntraFish Media 1187

JBT Marel..................................................... 865

KAPP 868

King Plastics Inc. 270

K-Pack Co., Ltd. 2175

Laitram Machinery Inc. 764

LAMITECH,INC. ....................................... 2370

Landen Strapping Corporation 273

Leitor Inc 1075

Linde 1465

Lineage 365

Lizotte Machine Vision 1265

LSM Pumps................................................. 274

Lucid Corp. 2081

Lynden Inc. 280

Marelec Food Technologies 1481

Marine Stewardship Council (MSC) 1865

Marlen 1481

MENT AUTOMATION CO.,LTD .............. 1688

Mepco Label .............................................. 191

Met Speed Label 985

Michelson Laboratories Inc 273, 271

Middleby Food Processing 1685

Midland Transport Limited 1368

Midwest Machine LLC.............................. 480

MRBraz & Associates 167

MULTIVAC Inc 2365

Murre Technologies B.V. 2165

Nantong Sinrofreeze Equipment Co.,Ltd 487

Nantong Worldbase Refrigeration Equipment Co., Ltd. 1885

National Access Design 2372

NetYield 1667

New England Cold Storage, LLC ............ 981

Ningbo Wanma Plastics Co., Ltd 372

NOAA Fisheries/Office of International Affairs, Trade, and Commerce 181

Northrock Industries Inc 1681

Nothum Food Processing Systems 565

Ocean Adviser 1984

Ocean Perfect ......................................... 2181

Octopus Ace ............................................ 1080

OK International Corp. 1668

One Source 265

Oxyguard International A/S 2072

Pack3000 1581

Packaging Products Corp. div of Pacific Packaging 465

Pacmac, Inc. 1789

PadenCold Inc 484

Palinox Ingenieria y Proyectos Sl .......... 586

PennPac Flexible Packaging Films ........ 687

PHAN BACH REFRIGERATION 1670

Pisces Fish Machinery 1781

Point Five Packaging, LLC 2080

Polarplas India Pvt Ltd 987

Poly-Clip System Corp. ......................... 1675

PolyConversions Inc. 390

Poss Design Limited 1481

Prawnto Shrimp Machine Co. 685

Prospection Solutions / System

Square 190

Provisur Technologies, Inc. 565

QINGDAO YUANDA INDUSTRY CO.,LTD 1275

Registrar Corp 1088

REICH Thermoprozesstechnik GmbH 565

REISER ....................................................... 1065

Rheon USA 986

RLS Logistics 1072

Ross Industries, Inc. 1375

Royal 4 Systems 1889

S & W Wilson .............................................. 765

Saeplast Americas ................................. 1281

SCHC 2477

ScottPec Inc. 1775

SCS Global Services .................................. 381

Seaboard Marine 1574

SEAC AB 1765

Seafax Inc. 265

Seattle Marine & Fishing Supply Co 1589

Seawise Innovative Packaging 1269, 2280

SEIL 2086

SGS North America ................................ 1973

SGS North America Inc ......................... 1973

Sherwin-Williams 1484

Shingi Co Ltd 1970

Shoreline Freezers 1988

ShrimpWorks by Nova-Tech Engineering 575

Silikal America 2174

SilverPack LLC ......................................... 1785

Smurfit Westrock ................................... 1284

Southeast Packaging and Solutions .................................................. 1987

Southwest Airlines Cargo 1181

Spartan Chemical Co., Inc. 2071

STEEN F.P.M International n.v. 1075

Strapack Inc 1981

Sungwoo EOE 174

Sunrise Packaging Material USA, Inc. 2475

Sustainable Fisheries Partnership (SFP) 1266

System Square Inc. 190

TDI Packsys ................................................. 387

Techik Instrument (Shanghai) Co., Ltd. 875

Techminds Group, LLC an Aptean Authorized Partner 1486

Technology Container Corp. ............... 1468

The Boston Solar Company 187 The Ocean Foundation 2272

Thermalite Packaging 1364

Thomas Precision, Inc.

DESPITE PRICE VOLATILITY, SALMON’S BRAND REMAINS STRONG WITH U.S. CONSUMERS

BY ERIN SPAMPINATO

The global salmon sector in 2025 had to contend with severe price

volatility, caused by both oversupply in key farming regions and U.S. tariffs.

THE YEAR STARTED with precipitous drops in the price of Atlantic farmed salmon from Norway. The Norwegian sector, which helps to set global price benchmarks, saw prices falling from around NOK 120 (USD 12.52, EUR 10.52) per kilogram for fresh Atlantic salmon in January 2025 to NOK 85 (USD 8.90, EUR 7.45) per kilogram in March, marking an unprecedented price decline.

Experts attributed the drops to extremely high export volumes, which left the supply chain with a glut of salmon. In May 2025, when volumes were especially high, the Norwegian Seafood Council (NSC) reported that the year-over-year price of salmon had fallen by more than NOK 40 (USD 4.17, EUR 3.50) from NOK 116.68 (USD 12.22, EUR 10.23) to NOK 75.78 (USD 7.93, EUR 6.65).

At that time, NSC Seafood Analyst Paul T. Aandahl said that “better production conditions,” including low sea lice levels, had produced both “record-high export volumes for the month of May” and a “record-breaking weakening of the salmon price this year.”

Salmon industry experts have said Norway’s overall harvest increased by about 11 percent last year. NSC data suggested that while salmon’s export value for Norway did increase slightly year-overyear in 2025, rising 2 percent, it was far outpaced by export volume.

Chile and Scotland, two other key salmonfarming locales, also saw increased export volumes in the first half of the year, adding to the global price pressure.

Like Norway, Chile saw an increase in production and contracted value. Biological conditions improved as the sector recovered from algal blooms and ISA outbreaks that it had experienced in 2024, and SalmonChile reported that total export volume for 2025 was 982,840 metric tons (MT), a 14 percent year-over-year increase.

That improved production, however, only produced a 3 percent year-over-year increase in export values, with the year’s total exports amounting to USD 6.55 billion (EUR 5.52 billion).

Scotland also experienced dramatically improved biological conditions in 2025, increasing

Norway fresh farmed Atlantic salmon prices dropped in:

MARCH

its salmon survival rate to 99.1 percent in the first half of 2025, its highest rate since 2018 and a significant improvement on the 2024 rate of 82.3 percent. Though data for all of 2025 is not yet available, data from the first half of the year saw a 22 percent year-over-year increase, to an export value of GBP 528 million (USD 723 million, EUR 607 million). Mass tonnages for 2025 have not yet been released by the organization.

While H1 price volatility was largely related to oversupply, H2 volatility was mainly due to the United States’ new tariff program, which saw key exporting regions facing new duties to bring salmon into the market. Norwegian salmon faced a 15 percent tariff, while Scotland and Chile faced 10 percent in tariffs.

Only Canada was spared from the first round of tariffs thanks to a trade deal between the U.S., Canada, and Mexico, but the nation’s plan to ban net pen farming in British Columbia by 2029 meant that major salmon farmers had begun

withdrawing their investments in the region.

Tariff pressure triggered some salmon producers to diversify their export markets and many to reorganize their supply chains, causing continued price volatility throughout the second half of the year, though the dramatic declines seen in the first half were avoided.

This was the case with Norway, which has been turning increasingly to Asia.

Industry insiders gathered at the 2026 Global Seafood Market Conference said that the market should expect to see lower supply out of Norway in 2026, though they noted that there was currently high biomass in Norway’s net pens, but fewer individual fish. One possible reason for this is because China was one of the fastest growing markets for Norwegian salmon in 2025, and the focus on larger fish may be in response, as whole fish are culturally prized in the region.

At the same event, NSC CEO Christian Chramer said that, especially given uncertainty around tariffs, his organization was increasingly focused on addressing the demand of Asian countries that are becoming stronger markets for Norwegian salmon.

Despite the volatility, U.S. consumers continued to value salmon and pay high prices for it.

For instance, though the value of Chile’s exports was largely stagnant, the U.S. remained a stable market for Chilean salmon. U.S. consumers, SalmonChile reported, increased the amount of Chilean salmon they purchased by 6 percent in 2025, and value climbed by 1 percent year-over-year. The U.S. was also a particularly valuable market for Scottish salmon in 2025. In August, Salmon Scotland reported that salmon farmed in the country was fetching value in the U.S. that was 110 percent higher than at the same point in 2024, rising by GBP 99 million (USD 136 million, EUR 114 million) to GBP 190 million (USD 263 million, EUR 219 million).

The average NOK/kilogram prices for salmon products of all categories exported from Norway dropped in Q1 2025.

U.S. retail data also suggested that the forces that put pressure on the global salmon market in 2025 were not diminishing the strength of the salmon brand in the U.S.

Drawing on data from Circana, Integrated Fresh, Total US, and MULO+, market research firm 210 Analytics reported that salmon was the biggest fresh seafood seller for American retailers in 2025, with USD 4.1 billion (EUR 3.5 billion) in sales, which was up 4.4 percent year-over-year. It was particularly popular during the holidays, with salmon making up nearly 50 percent of all fresh and refrigerated seafood sales in December, bringing total sales to USD 206.8 million (EUR 174.3 million) in that month, a 5.8 percent year-over-year increase.

“With international sales approaching GBP 1 billion (USD 1.4 billion, EUR 1.2 billion), Scottish salmon continues to perform strongly on the world stage, especially in the U.S., where demand remains robust,” Salmon Scotland Chief Executive Tavish Scott said at the time.

salmon

Salmon was also, according to the same source, the second most popular frozen species in 2025 after shrimp. With USD 1.1 billion (EUR 927 million) in 2025 sales, frozen salmon was one of the fastest growing categories year-over-year, with 6.3 percent growth. Again, the holidays gave frozen salmon a significant boost, bringing in USD 74 million (EUR 62 million) in December, a significant 11.9 percent year-over-year increase.

BIGGEST FRESH SEAFOOD SELLER FOR AMERICAN RETAILERS

210 Analytics President Anne-Marie Roerink said in a 2025 U.S. retail performance review that salmon prices had seen far less inflation (3.3 percent) in the U.S. than other seafood products, making it a particularly competitive choice for consumers who

were increasingly worried about costs.

FMI – The Food Industry Association Vice President for Fresh Foods Rick Stein told SeafoodSource that salmon continued to succeed with U.S. consumers despite inflation because it “consistently delivers value on multiple fronts at once.”

“Shoppers view salmon as a high-quality, healthy option that offers a strong price-to-value equation, along with a positive and familiar shopping and eating experience,” he said.

While Roerink noted that there are “still a lot of consumers who believe preparing seafood is hard,” she agreed with Stein that salmon’s “versatility and ease of preparation add convenience, reinforcing [its] appeal and encouraging both new and repeat buyers to confidently add it to their carts.”

Additionally, salmon appealed to younger consumers in the U.S. in 2025, with Roerink noting that “salmon remains one of the most frequent searches in relation to the air fryer, a very popular cooking appliance among Gen Z and millennials in particular.”

“Salmon is also a frequent feature in readyto-cook dishes, typically displayed in the deli department. These dishes have done a terrific job providing solutions for a quick and relatively inexpensive lunch,” Roerink said.

Roerink added that salmon had been incredibly successful at building a brand for U.S. consumers, capitalizing on many of their needs at once. She pointed out salmon aligned perfectly with trends toward healthy eating of whole proteins in the U.S., which many believe are likely to continue to shape consumer behavior in 2026.

Salmon’s accessibility has also benefited from a years-long branding campaign, which has succeeded in giving salmon the nation’s “highest household penetration with restaurant foodservice, driving familiarity with the taste and texture of salmon,” Roerink said.

WHAT SEAFOOD COMPANIES NEED TO KNOW ABOUT VESSEL-LEVEL DUE DILIGENCE

BY NED DALY

Several organizations are playing an important role in designing a more responsible seafood industry.

For instance, organizations like California, U.S.A.-based FishWise are using data collection, reporting, and learning loops to identify the most efficient and effective ways to implement responsible practices in the sector.

MONDAY, 16 MARCH

3:15PM - 4:00PM Room 152

Vessel-Level Due Diligence: From Data Collection to Actionable Insights

The conference session “Vessel-Level Due Diligence: From Data Collection to Actionable Insights” taking place during this year’s Seafood Expo North America will help seafood companies understand the practicalities of data collection, how to develop a risk assessment program, and how to turn that data into valuable intelligence to derisk supply chains for IUU fishing or social and human rights challenges.

Panel participants include Mark Kaplan, the chief sustainability officer and co-founder of traceability software firm Wholechain; Renee Perry, the vice president of corporate social responsibility and environmental social governance for seafood wholesaler Oddisea SuperFrozen; and Michelle Beritzhoff-Law, a senior project director with FishWise.

Prior to the panel, the participants, along with Lindsay Ceron, another senior project director with FishWise, discussed why it’s essential to analyze supply chains from top to bottom, both to reduce risk and ensure responsible practices.

SEAFOODSOURCE: Why should a typical seafood company assess its supply chain for risk all the way down to vessel-level due diligence?

BERITZHOFF-LAW: Irrespective of where you are in the supply chain, fishing vessels carry risk, and as a company that is reliant on wild-caught products, you cannot manage nor mitigate what you don’t know or understand.

Historically, companies only looked “one step back” to their direct supplier. However, because many of the severe risks in

wild-caught seafood, such as forced labor and illegal fishing, occur at sea, assessing risks throughout the supply chain, down to the individual vessel, is the only way to truly mitigate these threats.

Put simply, three specific reasons a company should assess its supply chain at the vessel level are:

1. Mitigation of high-stakes legal and regulatory risks: For example, for U.S.-based companies, U.S. Customs and Border Protection (CBP) issues withhold release orders (WROs) against fishing vessels. If your product was transshipped from a blacklisted vessel, your entire container can be seized, even if your direct suppliers are seen as ’clean.’

2. Financial and operational efficiency : Investments in granular data often lead to a more resilient business.

3. Brand reputation and consumer trust: Public exposés, investigative reports, and government action have publicly shown that human rights abuses, such as debt bondage or physical abuse, occur on distant-water vessels. Making an effort as a company to mitigate and address human rights risks, rather than ignore them, builds trust with consumers.

SEAFOODSOURCE: What does practical implementation look like for a seafood company?

BERITZHOFF-LAW: I’d break it into two initial steps:

STEP 1

Purposefully collect quality data. Companies should always be collecting data for a clear use. So, the first step for a company is to understand and establish the internal why, what, and how.

Mark Kaplan Chief Sustainability Officer, Co-founder of Wholechain

Renee Perry

Oddisea Superfrozen, LLC Vice President of Growth & Strategy

Michelle Beritzhoff-Law Senior Project Director, FishWise

Lindsay Ceron Senior Project Director, FishWise

• The why needs to be embedded within the company so that senior leaders understand why this data is a critical part of a company’s due diligence. Even if the ‘why’ is to run a one-off risk assessment, it’s important to understand the activity or tool the company will use (e.g., GFW Vessel Viewer, FishWise’s Vessel Risk Dashboard, or an internal system) and any specific data requirements.

• The how relates to the process and tools. How will a company ask for, collect, and securely store data? What tools will they use to assess for risk?

• The what refers to specific key data elements. It is important to leverage industry standards, such as GDST, to ensure you receive high-quality, usable data that is easy to share. Companies should also consider scope. Which products will you start with, and how will you scale up from there?

• The data a company collects (what) and the process (how) should be informed by and enable a company to meet its why. Then, you are ready to start reaching out to suppliers to collect data and assess risks.

STEP 2

Act. Don’t just archive.

BERITZHOFF-LAW: Utilize risk assessment tools as part of a broader due diligence approach so the company has a process or framework to follow once it receives the assessment results. Don’t just look at a summary or outputs of vessel-level risk assessment and put it in a file. Use it, engage with your suppliers, and act strategically with it.

KAPLAN: Implementing traceability and vessel-level due diligence means moving from static paperwork to digital event-based data at a product level and monitoring. For a seafood company, it starts at the vessel with verified identity and applies key data elements like IMO number, geospatial data, and VMS/AIS monitoring and crew records, and then captures each event record at a lot or batch level as a digital event. The result is not more reporting but cleaner, more efficient data collection across the supply chain in a way that can be audited, shared, and trusted.

SEAFOODSOURCE: Is there a value to data collection beyond reporting out to external stakeholders?

PERRY: For us, data collection is not about checking a box for external reporting. It’s about building real supply chain intelligence. We use it to verify vessels against IUU and sanctions lists, confirm ISSF registry status, pressuretest our supply chain maps, and validate MSC Chain of Custody.

That work gives us early visibility into risk before it becomes a customer issue, a compliance issue, or a reputational issue. It strengthens internal controls, supports better procurement decisions, and protects the trust our retail and foodservice partners place in us.

In today’s environment, transparency isn’t retrospective. It’s both strategic and operational. The companies that lead will be the ones using data every day to make smarter, more responsible decisions, not just to publish reports.

SEAFOODSOURCE: Can you give some examples of what companies can learn by conducting vessel-level due diligence in their supply chain?

BERITZHOFF-LAW:

EXAMPLE 1: A spectrum of risk indicators by vessel: From the highest risk, such as the presence of blacklisted vessels, to other risks, such as time at sea, utilizing FishWise’s Vessel Risk Dashboard (VRD) or GFW Vessel Viewer can help you rank vessels within a group by specific risk indicators. You can also triangulate multiple indicators, such as low AIS coverage, a high-risk flag state, and multiple beneficial owners to understand how that vessel may be operating. Ultimately, you can get a prioritized list of high-risk vessels within

your supply chain and understand the specific characteristics or reasons why they are deemed high risk.

EXAMPLE 2: Transparency and strategic advocacy: A better understanding and characterization of vessels, including the ports they visit and whether they are on ISSF’s PVR or VOSI, can help companies better prioritize which types of advocacy or pre-competitive collaborations they should invest time in. Many of these risks can’t be effectively addressed by a single company, and understanding your supply chain not only helps identify risks but also clarifies where a company strategically needs collaborative support and what it should advocate for.

EXAMPLE 3: Supports iterative improvement: Through these exercises, you may find that you have a couple of suppliers doing an amazing job at collecting vessel information and managing vessel-level risk. Conversely, you may also find some companies aren’t able to collect this information at all, and you can identify opportunities to work with certain suppliers to make improvements.

SEAFOODSOURCE: Does this approach align with regulatory requirements, such as FSMA 204, and buyer procurement standards, or does it focus on a new set of issues?

CERON: Yes, this approach is strongly aligned with existing regulations, particularly SIMP, by documenting harvest-level and chain-of-custody data that importers need to demonstrate legal harvest.

While FSMA 204 doesn’t require entry filing like NOAA’s import programs and doesn’t go back to the vessel level, there is still complementarity here. A similar traceability infrastructure, using critical tracking events and key data elements, supports quick record retrieval. FSMA, while it focuses on food safety, has motivated companies to invest in more robust traceability systems and to improve transparency in their supply chains beyond one-up, one-down systems.

For MMPA import bans, there is alignment as the eligibility of products to enter the U.S. hinges on supply chain data, especially a vessel’s flag, name, and number. This regulatory requirement for first-mile information makes it easier and, at times, mandatory for companies to compile and report on their vessel information.

Overall, this approach aligns closely with leading private-sector expectations around responsible sourcing, traceability to the point of harvest, supplier engagement, and risk mitigation. The VRD, for example, helps companies meet today’s regulatory requirements while also positioning them ahead of the curve on emerging due diligence expectations, especially around IUU fishing and human rights.

U.S. CONGRESS CONTINUES EXPLORING POSSIBLE SOLUTIONS FOR NORTH ATLANTIC RIGHT WHALE, LOBSTER FISHERY CHALLENGES

BY NATHAN STROUT

U.S. lawmakers in Congress are continuing to prioritize spending to address the ongoing issues between the New England lobster industry and the endangered North Atlantic right whale, a species whose habitat overlaps with valuable fishing grounds.

THE NORTH ATLANTIC RIGHT WHALE population –which began experiencing an “unusual mortality event” in 2017 – hit a low in 2020, when researchers estimated their population at just 358 individuals. The declining population triggered regulatory efforts to save the species and help it recover, but those efforts have clashed with the commercial fishing industry in the region, which has come under fire for entanglements and vessel strikes.

The issue came to a head when NOAA Fisheries issued a biological opinion in 2021, which concluded that regulators needed to impose stringent new rules on the lobster industry in order to save the whales from extinction. However, many doubted whether the projections used in the biological opinion were accurate, and the issue quickly landed in court. A federal judge ultimately ruled in 2023 that the agency had acted wrongly by using worst-case scenarios in that 2021 biological opinion. The judge then vacated the document, killing the requirement for more stringent regulations.

Susan Collins U.S. Senator (R-Maine)

around North Atlantic right whale recovery.

Most notably, the bill includes USD 51 million (EUR 44 million) for right whale-related research, monitoring, and conservation efforts, marking an increase of USD 4 million (EUR 3.3 million) over the prior year’s spending.

“The Committee supports the use of supplementary funds previously provided to the agency for these purposes, including innovative gear research, acoustic monitoring, and satellite tracking. NOAA shall continue to support disentanglement, stranding response, and necropsy activities,” the Senate Appropriations Committee said in its report on the Senate version of the legislation, which provides direction on how NOAA Fisheries should spend the funding Congress has allocated.

“This funding will support Maine’s lobster industry by improving the

incomplete

and imprecise

science and research upon which the

federal government relies.”

– U.S. SENATOR SUSAN COLLINS

U.S. lawmakers have worked since then to block new regulations from being imposed on the lobster industry and have spent tens of millions of dollars to reduce entanglements, help the whales recover, and prevent vessel strikes.

Accordingly, lawmakers included several provisions in an appropriations package in January 2026 funding NOAA Fisheries and the U.S. Department of Commerce more broadly to address the challenges

USD 30 million (EUR 26 million) of that funding is dedicated to the Atlantic States Marine Fisheries Commission to spend on testing or voluntary implementation of innovative gear that can reduce entanglements. Funding can also be used for broad-scale monitoring of whale habitat use, dynamic management, and the development of alternative models for North Atlantic right whales.

“This funding will support Maine’s lobster industry by improving the incomplete and imprecise science and research upon which the federal government relies. The flawed data being used to inform regulations has created unnecessary, burdensome requirements for Maine lobstermen and women,” U.S. Senator Susan Collins (R-Maine) said of the provision. “As chair of the Appropriations Committee, I worked hard to ensure this

REGULATORY FEATURE

funding was included in the final funding bill.”

The legislation also “encouraged” NOAA Fisheries to stop using worst-case scenarios and assumptions in evaluating the North Atlantic right whale population.

Collins has pressured the federal government to make sure the “worst-case scenario” analysis used for the 2021 biological opinion is not used again; in June 2025, Collins asked U.S. Secretary of Commerce Howard Lutnick whether U.S. President Donald Trump’s executive order “Restoring Gold Standard Science” would preclude the use of worst-case scenarios.

“We think this capricious lack of rigor in our science has got to end, so the gold standard executive order saying only real science, not opinion-based science, has to be the rule,” Lutnick said. “We protect our fishermen; we protect our ranchers. These are key things that this administration is going to drive for.”

Elsewhere in the legislation, lawmakers invested funding in advancing whalemonitoring technology; the legislation included USD 5 million (EUR 4.3 million) for a pilot program that will provide near real-time monitoring of large whales to help avoid vessel strikes.

LAWMAKERS INVESTED USD 5 million (EUR 4.3 MILLION) in

advanced whale-monitoring technology

the waters of coastal Georgia. Investing in AIS technology helps to protect this incredible species and provides safeguards to the boating community and our coastal economy,” Georgia Conservancy President Katherine Moore said in a statement.

“Investing in AIS technology helps to protect this incredible species and provides safeguards to the boating community and our coastal economy.”

– KATHERINE MOORE, GEORGIA CONSERVANCY

“Using existing technology to monitor for right whales and protect mariners is a common-sense solution to a challenging coastal problem. Preserving this species does not have to come at the expense of boater safety or robust economic activity. With this funding, we are ensuring a bright future for coastal Georgians and the marine life that calls our waters home,” Carter added.

U.S. Representative Earl Carter (R-Georgia) also secured USD 500,000 (EUR 426,682) in earmarked funding for the Georgia Conservancy, which will transmit information about the whales’ seasonal management areas to vessels leveraging existing automatic identification system (AIS) technology.

“Vessel strikes pose a significant threat to the critically endangered North Atlantic right whale, whose only known calving ground is in

There have been positive signs for the right whale population since reaching that low point in 2020, with the population slowly increasing over the last five years. In October 2025, a North Atlantic Right Whale Consortium estimate reported 384 individuals – an increase of 7 percent. Though the slight improvement is a positive sign for their eventual recovery, a 2023 NOAA analysis cautioned that the species will go extinct unless vessel strikes and entanglements are “significantly reduced.”

“

Translating innovative t ec hnology int o your f ish processing solution.”

BOSTON BOOTH GUIDE: CHECK OUT THESE SEAFOOD AND PROCESSING INNOVATORS AT THE 2026 EXPO

BY MADDIE KEARNS

Seafood Expo North America/ Seafood Processing North America is a one-stop shop for seafood stakeholders and innovators with a vested interest in this key continental marketplace.

CAMANCHACA

BOOTH #117

At Seafood Expo North America/Seafood Processing North America this year, global seafood supplier Camanchaca Inc. will be highlighting its core product portfolio, including Atlantic and coho salmon, mussels, shrimp, langostino, tuna, and more.

Additionally, the company will be featuring its Pier33 Gourmet brand at the Boston event, specifically its new product developments such as skin-pack salmon formats, prepared seafood meals, and flavored salmon portions. These offerings reflect the company’s “continued focus on innovation, convenience, and value-added seafood solutions aligned with current market demand,” it said.

“Camanchaca’s booth will serve as a meeting point for customers, partners, and industry stakeholders, who will also be sharing space to explore the company’s product range, discuss category opportunities, and learn more about how Camanchaca continues to support retail and foodservice growth through quality, consistency, and responsible sourcing,” the firm said.

Attendees curious about Camanchaca’s seafood portfolio, recent developments, and future opportunities for collaboration are invited to visit its booth, the company concluded.

“Camanchaca’s booth will serve as a meeting point for customers, partners, and industry stakeholders, who will also be sharing space to explore the company’s product range.”

From award-winning new food products to cutting-edge equipment and industry-altering technologies, you can find it all here at the expo – see what some exhibiting seafood suppliers, collectives, and processors have in store for the 2026 event in the pages ahead.

CLEAR OCEAN SEAFOOD

BOOTH #3419

Vancouver, Canada-based Clear Ocean Seafood will be debuting its “most innovative line of value-added scallop solutions” yet this week at Seafood Expo North America/ Seafood Processing North America 2026.

Powered by Clear Ocean Seafood’s manufacturing chain in Japan and China and “designed for maximum convenience and minimal prep time,” the valueadded scallop line includes premium breaded portions, surf-and-turf pairings, elegant half-shell presentations, and fully cooked ready-to-eat items.

“These solutions leverage [Clear Ocean’s] efficient, crosscontinental supply chain to deliver unparalleled quality and consistency to both retail and foodservice partners,” the company said.

“With 30 years’ dedication to just scallops, our goal is to effectively differentiate our product based on superior quality and innovative features to empower our customers to excel in their market.”

Clear Ocean Seafood Sales Director Tony Dong added that the scallop supplier has spent three decades dedicated to refining its processes and building partnerships throughout the supply chain.

“We take ownership of all the players along the supply chain, from aquaculture, processing, quality control, storage and wholesale, aftersales support, and product development, which enables us to offer stable supply and competitive prices,” Dong said. “With 30 years’ dedication to just scallops, our goal is to effectively differentiate our product based on superior quality and innovative features to empower our customers to excel in their market.”

COOKE INC.

BOOTH #1133

Blacks Harbor, New Brunswick, Canada-headquartered Cooke Inc. is focused on bringing “another elevated and memorable experience” to Boston, Massachusetts, U.S.A., during Seafood Expo North America 2026 this week.

The enterprise’s booth boasts a refreshed layout imbuing a “welcoming environment that encourages meaningful connections, along with areas for smaller meetings and conversations,” it said.

“As the seafood marketplace for North America, SENA is an important opportunity for connection, collaboration, and celebration.”

Among the booth’s features will be a “fully stocked retail aisle, providing a world of quality seafood at your fingertips” and “dynamic digital screens to inform and inspire,” according to Cooke. Furthermore, an interactive global map “highlighting Cooke’s international reach and vertically integrated operations focused on sustainability,” as well as a “world-class culinary experience” courtesy of Chef Chris Aerni and his team, will also be showcased at the booth.

“As the seafood marketplace for North America, SENA is an important opportunity for connection, collaboration, and celebration. Cooke is excited to participate and share our commitment to sustainable seafood,” according to the firm.

At the event, Cooke also plans to reveal its new skin pack line, “an exciting addition to our existing portfolio of Atlantic salmon, steelhead trout, and more,” the company said.

“Designed to improve store operations, reduce labor, and enable quick, effortless merchandising, this innovative packaging is an ideal solution for today’s retail and grocery setting,” the firm added.

ECHO FALLS BOOTH #1522

Monroe, Washington, U.S.A.-based Echo Falls Seafoods intends to make a splash at Seafood Expo North America 2026 with “an exciting lineup of new products for both retail and foodservice.”

Among the new products to explore at the company’s booth is Smoked Norwegian Atlantic Salmon Party Slices, a sampler item that contains three flavor varieties: Pepper, Traditional, and Dill. The offerings build off of the success of Echo Falls’ Wasabi-Flavored Salmon Caviar and refreshed caviar packaging, launched at retail in fall 2025, the firm said. The slices, which are “delicately smoked over beechwood,” are well-suited for appetizer applications, Echo Falls added.

Another product recently launched at retail, Smoked Atlantic Salmon Bites, is also on display at Echo Falls’ booth this year.

“These bites deliver everything today’s consumers crave: snacks that are packed with protein and flavor in convenient and portable packaging, making them the ultimate on-the-go option,” according to the company.

Echo Falls will feature an array of versatile, chef-friendly offerings for foodservice professionals at SENA26 as well, including: Nova Atlantic Salmon Sliced Side, Oak Smoked Yellowfin Tuna Coated with Black & White Sesame Seeds (16 ounces), Honey-Cured Hot Smoked Atlantic Salmon Side, Smoked Norwegian Atlantic Salmon Party Slices (Pepper, Traditional, and Dill Trio, 10 ounces), and Honey-Cured Smoked Atlantic Salmon Bites (2 pounds).

“Smoked seafood continues to rise in popularity, and we’re thrilled to introduce products that make it easy to serve with style – whether at home or in a professional kitchen,” Echo Falls President Alex Klein said.

ECUADOR FIRST CLASS SHRIMP

BOOTH #743

The premium quality of Ecuadorian shrimp is a key message Ecuador First Class Shrimp is looking to impart this week at Seafood Expo North America/Seafood Processing North America 2026.

The official brand of Ecuador’s National Chamber of Aquaculture (CNA), Ecuador First Class Shrimp seeks to embody the South American country’s “commitment to elevating global standards across the shrimp industry.”

“Each Ecuadorian shrimp tells the story of generations devoted to perfecting a unique, world-class product,” according to the brand. “In 2024, more than 1.2 million metric tons of Ecuadorian shrimp reached over 60 countries worldwide with a premium offering. Beyond shrimp, Ecuador First Class Shrimp exemplifies how a united nation can transform a natural resource into a lasting legacy that connects Ecuador with consumers around the world.”

At the expo, “the Ecuador First Class Shrimp pavilion will bring together major Ecuadorian exporters showcasing the diversity, consistency, and premium positioning of Ecuador’s shrimp exports,” CNA said.

“Each Ecuadorian shrimp tells the story of generations devoted to perfecting a unique, world-class product.”

“This collective presence reinforces Ecuador’s commitment to expanding its footprint in strategic global markets and strengthening its reputation as a reliable supplier of high-quality shrimp worldwide,” the organization added. “Throughout the exhibition, attendees will have the opportunity to learn more about Ecuador’s unwavering commitment to quality, explore its premium shrimp offerings, and connect directly with leading Ecuadorian shrimp exporters.”

HARPAK-ULMA PACKAGING

Taunton, Massachusetts, U.S.A.-headquartered packaging company Harpak-ULMA is bringing “an integrated weighing and bagging solution engineered to control variability, protect yield, and deliver consistent seafood packaging across every product and every shift” to Seafood Processing North America this year.

The solution set to be featured by the firm is its ULMA VTC 840 Vertical Bagger, paired with a Cabinplant multi-head weigher with vibratory feeding. The ULMA VTC 840 innovation is designed “for precise portioning, stable throughput, and improved pack consistency,” while the vibratory feeding configuration works to “ensure smooth product distribution into the weighing heads, supporting tighter weight control while minimizing waste and overfill,” Harpak-ULMA said.

“With precise combination weighing, you reduce manual handling, improve food safety, and make portioning far more consistent.”

– JAKOB PLAUBORG, HARPAK-ULMA

“In fresh proteins, natural size variation makes it difficult to consistently hit fixed-weight targets without trimming or combining pieces,” according to Harpak-ULMA Applications

Engineer Jakob Plauborg. “With precise combination weighing, you reduce manual handling, improve food safety, and make portioning far more consistent.”

By integrating this kind of equipment, seafood processors can “dramatically reduce product giveaway by replacing manual packing with automation,” Plauborg added.

“Anything over target weight is essentially product you’re giving away,” he said. “With multi-head weighing, we typically see giveaway reduced to 0 to 2 percent, compared to 5 to 10 percent in many operations.”

HANDY SEAFOOD BOOTH #823

Make sure to stop by Salisbury, Maryland, U.S.A.-based Handy Seafood’s booth at Seafood Expo North America 2026 to partake in the launch of Terry Conway’s new book, “Business Is Simple: From a Family Cottage Business to World Processing and Marketing.”

Conway, the former CFO for Perdue Farms who went on to purchase Handy Seafood and spur its global expansion, will be stationed at the seafood supplier’s booth starting on 15 March to promote his book, dubbed “part memoir and part tactical manual” that offers “a rare, behind-the-curtain look at the four-decade journey that transformed a 130-year-old local operation on the Eastern Shore of Maryland into an international power in the specialty seafood market.”

“The book serves as a definitive account of the strategic framework that allowed [Handy] to thrive across generations,” according to the firm.

“This isn’t just a business book; it’s a blueprint forged in the fire of real-world risk and relentless transformation,” Conway added.

In addition to the book launch, attendees can “see the premium products that resulted from this disciplined approach to global marketing” at the Handy booth, the company said.

HIGH TEK USA BOOTH #1989

Rancho Cordova, California, U.S.A.-based global weighing and packaging equipment manufacturer High Tek USA will make its Seafood Expo North America/Seafood Processing North America debut in 2026. The company will feature a selection of its multi-head combination weighers and bagging machines, which are “designed to support the unique challenges of seafood processors, including fresh, frozen, and value-added products,” according to High Tek USA.

The company, which has been working with food producers for over 20 years, offers a portfolio of complete weighing and packaging solutions such as baggers, combination weighers, conveying systems, inspection equipment, and automation. The firm said all of its systems are “supported by 24/7 service and technical support, a robust parts department, and a team of experienced technicians dedicated to minimizing downtime.”

“Seafood Expo North America is an important opportunity for us to connect directly with seafood processors and introduce High Tek USA’s capabilities to this market,” High Tek USA Business Development Officer Greg Power said. “We’re excited to present how our weighing and bagging solutions can help improve efficiency, accuracy, and overall production performance.”

OXYGUARD BOOTH #2072

Madison, New Jersey, U.S.A.-based equipment developer OxyGuard North America is spotlighting its Marlin+ 2-channel Touchscreen Controller and the Handy CO2 Dissolved CO2 Sensor at Seafood Processing North America this week.

An addition to the company’s pacific modular system solution, the Marlin+ 2-channel Touchscreen Controller is “perfect for a smaller system looking for an upgrade,” while the Handy CO2 Dissolved CO2 Sensor is a compact, fully portable and rechargeable entrant into the Handy Polaris-25 product line.

“OxyGuard continues to provide the aquaculture industry with new and better equipment. With a team of some of the world’s best engineers, a creative work environment, and an uncompromising vision to always deliver the best we can to our customers, we provide the sector with new solutions that keep up with technological development, giving our customers the stability and competitive edge needed in today’s market,” OxyGuard North America CEO Carsten Wittrup said. “We are currently actively involved with the task of bringing the aquaculture industry to the next level of development – the industry 4.0 (digitization). OxyGuard takes the lead and applies the technology and expertise needed for our customers to gain ground on the food production market of tomorrow.”

The firm is “very excited to be back in Boston for this major event,” Wittrup added. “We truly enjoy the vibrant show and meeting our customers from all over the world.”

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GUARANTEE LIABILITY YUN-LIN COUNTY KO-FWU FISHES COOPERATION

Taiwan-based farmer-owned aquaculture collective Guarantee Liability Yun-Lin County Ko-Fwu Fishes Cooperation is coming to Seafood Expo North America this week, with a spotlight on its partial adoption of smart aquaculture systems across selected tilapia farming ponds.

Since its founding in 1996, the cooperative has “expanded its operations to include processing and now works with more than 200 contracted growers,” it said.

BOOTH #3174

As a means to strengthen its tilapia supply to the U.S. market, the cooperative said it has started selectively introducing smart aquaculture technologies “to improve water quality monitoring, fish health management, and production oversight.”

“This contract farming network supports stable raw material supply and consistent product quality while enhancing supply chain transparency, with farming and processing operations conducted in accordance with internationally recognized aquaculture certification standards, including [Aquaculture Stewardship Council] and [Best Aquaculture Practices],” Ko-Fwu Fishes Cooperation said.

MARYLAND’S BEST BOOTH #1004

At Seafood Expo North America this year, Maryland’s Best will be highlighting “delectable seafood from the Chesapeake Bay and Atlantic Ocean,” including Chesapeake Bay blue catfish, fresh oysters, bay scallops, and more.

As the state-wide marketing program connecting consumers with Maryland, U.S.A.based farmers and watermen, Maryland’s Best is no stranger to the expo.

“Maryland has showcased at the Seafood Expo North America for years, highlighting Maryland businesses who catch and process the Chesapeake and Atlantic Ocean’s bounty,” Maryland Secretary of Agriculture Kevin Atticks said. “As demonstrated in the Maryland booth at the 2026 show, attendees will be able to see how diverse Maryland’s seafood offerings are, ranging from bay scallops to wild-caught Chesapeake blue catfish.”

Among this year’s Maryland’s Best cohort are Black Pearl Spice Company, Hollywood Oyster Company, Jimmy’s Famous Seafood/Culinary Craft Packaging, Fallen Pine Oyster, Baywater Seafood, and Blue Cat Fisheries.

“Stop by the booth to sample Maryland seafood products, an all-in-one mix for crab cakes, oyster salsa, Maryland blue crabs, oysters, and more,” the Maryland Department of Agriculture said.

“Maryland is known for its seafood, and we invite you to come see why for yourself at the Seafood Expo North America.”

“This phased approach supports enhanced traceability, food safety controls, and sustainability practices while maintaining stable production volumes,” the cooperative said. “By combining smart aquaculture with a vertically aligned contract farming model, Ko-Fwu Fishes Cooperation supports long-term supply reliability and aligns with growing U.S. market expectations for sustainably farmed and safely produced seafood.”

Ko-Fwu Fishes Cooperation primarily supplies the U.S. market with IQF tilapia fillets, “focusing on larger portion sizes such as 9 to 11 [ounces] and 11 [ounces] and up, which are widely used in foodservice and retail channels.”

SHINGI FOOD SOLUTIONS INC.

BOOTH #1970

At the expo in 2026, Shingi Food Solutions Inc. will be emphasizing its highperformance rapid freezing system and dedicated thawing solution designed to facilitate frozen sushi, frozen sashimi, and frozen oysters.

Shingi noted that such technologies are already widely adopted in Japan, “where they are used to support commercial production and distribution of premium Japanese cuisine.”

“Rather than focusing on conventional seafood freezing, [Shingi Food Solutions Inc.’s] exhibit will highlight how advanced freezing technology can support the global expansion of Japanese food,” the company said.

Four pillars are set to be spotlighted by Shingi at the event: stable production of frozen sushi and sashimi for foodservice and retail; year-round availability of frozen oysters with controlled quality; consistent taste and presentation across multiple locations; and reduced reliance on highly skilled labor at each serving location.

“Japanese cuisine requires a level of quality that traditional freezing methods often cannot deliver,” Shingi Food Solutions Inc. Executive Manager Nori Tanaka said. “Our technology makes it possible to freeze sushigrade products and oysters at a commercial scale, a concept that has already been proven in the Japanese market and is now increasingly relevant overseas.”

SEAWISE INNOVATIVE PACKAGING

BOOTH #1269

Campbell River, British Columbia, Canada-based Seawise Innovative Packaging returns to Boston in 2026 for Seafood Expo North America/Seafood Processing North America, highlighting recyclable packaging solutions for cold-chain distribution.

Find Styrofoam replacements, like the leak-proof Waterloc box with a Thermoloc insulating liner, at the Seawise booth, according to the packager with decades of experience in salmon processing.

“On its own, the Waterloc box serves as a wax replacement built for wet environments. To demonstrate its durability, a water-filled box will be on display throughout the entire event. Visitors can also view samples showcasing color print capabilities for elevated branding opportunities,” the company said.

“What attendees will see at our booth reflects our commitment to ongoing collaborative innovation,” Seawise Innovative Packaging Sales Director Wayne Burke added. “We’ve evolved our products based on real-time feedback from our Anchor Affiliate partners. Testing our Thermoloc liner and Waterloc box in their operations has been essential to adapting our solutions to meet unique cold-chain needs. The quality of our packaging systems is a testament to the collaborative nature of the seafood industry and its dedication to the shared responsibility of sustainability.”

PANGEA SHELLFISH COMPANY

BOOTH #2872

This year, Boston, Massachusetts, U.S.A.-based shellfish wholesaler Pangea Shellfish Company will be shining a light on its new product initiative with Brunswick, Maine, U.S.A.based Mere Point Oyster Farm at Seafood Expo North America/Seafood Processing North America.

The initiative between the two seafood entities supports cancer research and patient care and is “a cause close to the hearts of many on the Pangea team who have personal connections to Dana-Farber Cancer Institute and the Jimmy Fund,” Pangea Shellfish said.

The initiative revolves around sales of cocktail-sized oysters featuring “rippled ivory shells, a bold burst of salt up front, and a crisp, clean finish” grown in partnership with Mere Point Oyster Farm, with a portion of the proceeds going to Dana-Farber.

“Raised in floating cages that are naturally tumbled by wave action, these oysters thrive in Maine’s pristine, cold waters – creating an exceptional flavor profile. Defying cancer never tasted so good,” Pangea said.

Pangea Shellfish Company Vice President Dan Light explained the “deeply personal place” that the Dana-Farber Cancer Institute and the pediatric Jimmy Fund Clinic holds for his family.

“When our daughter was diagnosed with cancer at just 3 years old, they became an integral part of her care and our lives. The compassion, expertise, and support we received during that time went far beyond treatment; they gave us hope. We are forever grateful for all they did for our daughter and our family, and we are honored and excited to give back by way of these special oysters,” Light said.

According to Pangea Shellfish Company Owner and President Ben Lloyd, the partnership with Mere Point Oyster Farm has been “wonderful” over the years. “They are a true pleasure to work with, and they grow absolutely delicious oysters!” Lloyd said. “In a way, I have Dana-Farber to thank for meeting my wife; she was previously employed there along with siblings of mine who introduced us.”

SADIKLAR SEAFOOD

BOOTH #3079

Turkey’s Sadiklar Seafood will be displaying its core frozen seafood products to international buyers and industry professionals this week at Seafood Expo North America 2026.

Taking center stage for the exporter is its flagship product, Rapana Venosa, a top shell meat. The company said it aims to showcase “frozen product formats designed to meet the needs of global markets, particularly in Asia and the United States,” and therefore, it will also be sharing its frozen anchovy and rainbow trout products for international wholesale and distribution. Products on display will be for evaluation only – “no sampling or onsite consumption will take place,” the company said.

“Our priority is consistency, food safety, and long-term reliability,” a Sadiklar Seafood senior company representative added. “We work closely with our customers to align product specifications with their market requirements while maintaining strict compliance with international standards.”

“Our priority is consistency, food safety, and long-term reliability.”

The firm operates modern processing facilities in Turkey and “works exclusively with approved raw material sources,” it said, adding that it follows E.U.- and FDA-compliant food safety systems, “emphasizing traceability, hygiene, and temperature-controlled logistics throughout the supply chain.”

PROCHILE

BOOTH #715

Six Chilean companies will be bringing their products to Seafood Expo North America this week under the ProChile banner.

Those six suppliers include Aysen Coho, Integra Chile, Landes, Manuelita Acuicultura, PacificBlu, and Pesquera Catalunya. They will be featuring a robust portfolio of products at the expo, including Atlantic and coho salmon, Chilean seabass, mussels, squid, king crab, and jack mackerel, as well as a wide range of canned and other valueadded seafood products, ProChile said.

“The United States is the main destination for our seafood exports and shows strong consolidation in the market. The industry is widely recognized for its high quality, traceability, and compliance with strict international certifications, allowing us to supply the U.S. market in a reliable and sustainable manner,” ProChile Trade Commissioner in New York Andrea Sapag said. “This trade show is an excellent opportunity for our companies, providing a key space to connect with current and potential clients. Chile’s presence is highly recognized and allows us to showcase a diverse offering, including high value-added products in a variety of formats. Innovation and sustainability are core pillars of the industry’s development and reflect the sector’s commitment to meeting the highest international standards. This progress has been strengthened through public-private collaboration, which has been a central driver of growth.”

“This trade show is an excellent opportunity for our companies, providing a key space to connect with current and potential clients.”

Chile exported a total of USD 9.18 billion (EUR 7.67 billion) in seafood worldwide between January and December 2025, ProChile affirmed. The U.S. accounted for 31.7 percent of those shipments, totaling USD 2.91 billion (EUR 2.43 billion), the organization added. The main Chilean species exported to the U.S. last year were salmon and trout (USD 2.61 billion, EUR 2.18 billion), Chilean seabass (USD 58 million, EUR 48 million), mussels (USD 37 million, EUR 30 million), shrimp (USD 37 million, EUR 30 million), and hake (USD 12 million, EUR 10 million).

“As part of our role in promoting and positioning Chilean products in the U.S. market, the New York office is working to continue driving both existing and new products through various promotional activities, including participation in trade shows, inviting key stakeholders to Chile, and maintaining ongoing communication with leading U.S. industry players about the sector’s progress,” Sapag said.

– ANDREA SAPAG, PROCHILE

BOOTH #3105

ST. JAMES SMOKEHOUSE BOOTH #3253

Fruit Wood Limoncello Smoked Salmon and Fruit Wood Black Truffle Smoked Salmon, two new products recently added to St. James Smokehouse’s SAINT retail smoked salmon line, will be in the spotlight at Seafood Expo North America this year – both at the company’s booth and in the 2026 Seafood Excellence Awards competition taking place at the expo on 15 March.

The Miami, Florida, U.S.A.-based company said the two new product launches underscore its “continued focus on premium-forward innovation within the refrigerated coldsmoked salmon category.”

Created for “seafood buyers and category decision-makers seeking fresh differentiation in the refrigerated case,” both SAINT flavor-infused cold-smoked salmon products “deliver vibrant flavor and visual appeal that help refresh smoked salmon displays and menus – without changing how shoppers or foodservice operators merchandise, prepare, or enjoy the category.” The items are first treated with “a traditional dry cure of salt and brown sugar and slow smoking over a carefully selected fruit wood blend” and then are finished with “a post-smoking infusion that adds depth of flavor while maintaining the salmon’s natural balance,” the seafood smoker explained.

“We believe that buyers are looking for products that bring something genuinely new to their customers while still delivering on taste, quality, consistency, and ultimately, repeat purchase,” St. James Smokehouse Owner and CEO Alexandra Hill said. “With these infusions, we preserved the integrity of our craft and process while introducing flavors that help redefine expectations for what smoked salmon can be.”

According to the company, Fruit Wood Limoncello Smoked Salmon (infused with artisanal Italian limoncello crafted from Amalfi Coast lemons and seasoned with lemon zest) and Fruit Wood Black Truffle Smoked Salmon (infused with aromatic black summer truffles) play to a broader strategy for St. James Smokehouse: “Use lighter smoke, clean ingredients, and focused infusions to give buyers new reasons to choose smoked salmon in a crowded case.”

“Beyond bagels and blinis, the new profiles are built to elevate everyday menu staples – including flatbreads and fresh salads – offering consumers a simple way to encourage trial with familiar dishes while delivering a more premium taste experience,” the firm concluded.

VIČIŪNAI GROUP

Vičiūnai Group will be debuting its new subsidiary and product innovations at this year’s Seafood Expo North America.

The European seafood processor said it will also provide “live tasting sessions of its industry-leading imitation crab sticks made with fish protein, salmon, and gyoza potstickers to major retail and foodservice buyers” at the expo.

“Participation in Seafood Expo North America in Boston provides direct access to key U.S. market players –retail chains, distributors, foodservice providers, and brokers. This platform is essential for our company’s expansion in the U.S. market,” VG Trading Inc. CEO Egidijus Stankus said.

BOOTH #644

“By combining 34 years of manufacturing expertise with a new, localized U.S. infrastructure, Vičiūnai Group is positioned to streamline logistics and foster longterm collaborations with the continent’s largest retail networks.”

The company noted its commitment to the U.S. market is “underscored by a landmark USD 100 million [EUR 83 million] investment in a new salmon processing complex in Lithuania.” According to Vičiūnai Group, the facility is expected to triple the enterprise’s annual salmonid capacity to

over 110 million pounds, “with more than 95 percent of production dedicated to Western markets, including the United States.”

“This expansion ensures that Vičiūnai Group can provide a stable, highvolume supply chain of sustainably processed salmon and trout to meet the evolving needs of the American consumer,” the company said.

The group will be participating in the Seafood Expo North America New Product Showcase in 2026, highlighting its “unique, value-added products that demonstrate [Vičiūnai Group’s] focus on global taste trends and high-protein convenience.”

VAI BOOTH #1186

Ronkonkoma, New York, U.S.A.-based ERP software developer VAI will present its food industry-specific ERP solutions at Seafood Processing North America 2026. Specifically, VAI will be showcasing its S2K Enterprise for Food, which “helps seafood distributors and processors manage complex, fast-moving operations with greater accuracy, visibility, and control,” the company said.

“Designed to support the unique requirements of the seafood industry, VAI’s ERP enables businesses to handle catchweight inventory, lot and batch traceability, food safety compliance, and real-time inventory management within a single, integrated platform,” VAI added, noting that its solutions automate catch-weight management and ensure compliance with modern regulations like FSMA 204 through end-to-end traceability.

S2K Enterprise for Food

“helps seafood distributors and processors manage complex, fast-moving operations with greater accuracy, visibility, and control.“

The company said its experts will be on hand at the expo to “discuss real-world challenges facing seafood distributors, such as advanced lot-linking features that maintain ‘parent-child’ relationships when batches are split or merged, enabling distributors to isolate affected products during a recall and generate mandated digital reports for the FDA in under 24 hours.”

“Seafood distributors and processors operate in one of the most complex and highly regulated food segments,” VAI Executive Vice President Joe Scioscia said.

“Our ERP solutions are purpose-built to help seafood businesses maintain full traceability, improve inventory accuracy, and make smarter decisions so they can operate more efficiently while protecting their brand and meeting customer and regulatory expectations.”

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CONVENIENCE, INNOVATION SHINE AT 2025 ALASKA SYMPHONY OF SEAFOOD COMPETITION

BY TEDDY HANS

TRIDENT SEAFOODS, THUNDER’S CATCH, E&E FOODS, and more companies took home top prizes at the 2025 Alaska Symphony of Seafood competition.

The annual event, hosted by the Alaska Fisheries Development Foundation (AFDF), aims to reward excellence in seafood product development, honoring innovative, value-added products that reflect the U.S. state of Alaska’s commitment to quality and sustainability.

“It’s inspiring to see the creativity and innovation shown by this year’s winners,” AFDF CEO Kristy Clement said after the 23 October, 2025 event, which welcomed nearly 300 guests to the King Street Ballroom in Seattle, Washington, U.S.A. “Each product carries the spirit of Alaska – one built on community, pride, and excellence.”

Seattle-based Trident Seafoods was the winner of two awards during last year’s competition, securing both the Most Innovative award and the People’s Choice award.

In the former category, Trident won for its wellFURst Calming Support Freeze-Dried Health Supplement for Dogs. The company’s wellFURst line of products, which includes supplements and fish oils, are made using Alaska pollock “to help dogs navigate stressful situations, like thunderstorms and vet visits, featuring active ingredients that keep your pet happy and healthy,” according to Trident.

“Trident’s wellFURst brand is leading the future of pet wellness by offering a long-desired product for the right situation made the sustainable way,” Trident Director of Business Development Analise Gonzales said. “We believe in wellFURst’s purpose to not be just another pet brand. We’re here to be the go-to for thoughtful, ingredient-driven pet wellness.”

In the People’s Choice category, which is selected by attendees at the event, Trident placed first for its Crispy Battered Sauceable Wild Alaska Pollock Nuggets, which are “crispy, bite-sized, flavor-flexible” nuggets that are tailored for foodservice customers searching for global flavor profiles, ways to enhance seasonal limited time offers, and customizable menu builds, the company said.

Elsewhere at the event, Sandpoint, Idaho, U.S.A.-based Thunder’s Catch won Best New Retail Product for its Wild Salmon Curry. The product, which comes in 9-ounce pouches and is sold in around 300 stores across the U.S., contains yellow curry, coconut milk broth, potatoes, carrots, and sockeye salmon caught in Bristol Bay, Alaska by the firm’s 32-foot commercial fishing vessel, F/V Thunder

“Whether you’re at your table at home or in your tent at basecamp,” the company’s Wild Salmon Curry is easy to prepare, requiring five minutes to heat

up on a stovetop or just one minute in the microwave, according to Thunder’s Catch.

“This ‘Best Retail’ win validates not just its quality, flavor, and convenience but the value of seafood with a story. Fully scaled, poised, and ready, we’re set to bring this recipe –and our passion as the Bristol Bay fishermen behind it – into grocery aisles, menus, and foodservice nationwide,” Thunder’s Catch CoOwner Kara Berlin told SeafoodSource after the event.

Also in the Best New Retail Product category, Homer, Alaska-based Wild Alaskan Company took home second place for its Sockeye Salmon with Teriyaki Glaze, and Seattle-based Eva’s Wild took home third place for its Eva’s Wild Salmon Jerky.

In the Best New Foodservice Product category, Renton, Washington, U.S.A.based E&E Foods won for its 49th Star Wild Alaska Sockeye Salmon Italian Meatballs.

“We have introduced several out-of-the-box items over the past years. Our 49th Star Italian Salmon Meatballs is one of those products which gives the consumer a healthy alternative to the traditional beef and pork meatballs without compromising flavor or texture,” E&E Senior Vice President of ValueAdded Operations Bob O’Bryant said.

Kachemak Kelp, a mission-driven innovation hub that aims to support the growth of seaweed mariculture in Alaska, also took home a top prize at last year’s event, locking down the Beyond the Plate award for its Selkie Soak, which is a bathing kit containing mineral salts, calendula petals, and sugar kelp “grown and harvested from the cool, clean, nutrient-rich waters of Kachemak Bay, Alaska.”

Dried and processed right off the docks in Homer, Alaska, the sugar kelp used in Kachemak’s Selkie Soak emollient compounds, marine minerals, and nutrients [supports] collagen production and healthy, well-hydrated skin.” Additionally, the magnesium-rich mineral salt in the kit helps to promote relaxation, with the calendula petals contributing to the mix with powerful antioxidants that reduce stress.

The 2025 Alaska Symphony of Seafood competition was judged by a panel featuring some of Seattle’s leading culinary and seafood industry professionals. The panel comprised Marisa Christenson, the director of dining and beverage operations for cruise company Holland America Line; Craig Glaser, a manager and fish buyer at Pike Place Market; Katie Goldberg, the co-founder of marketing firm Tastemaker Comms; Jason Hedlund, the principal category merchant of procurement for seafood at retailer Whole Foods Market; Charles Koh, a food writer and the founder of food publication EatSeattle; and Taichi Kitamura, the executive chef and owner of Sushi Kappo Tamura.

CREDIT: ALASKA FISHERIES DEVELOPMENT FOUNDATION

Meet the SeafoodSource Team

As the official media for Seafood Expo North America/Seafood Processing North America, SeafoodSource will be a constant presence on the show floor and in the conference wing. Get to know the team and say hello when you see them in action.

CHRIS CHASE

EXECUTIVE EDITOR

Chris Chase is the Portland, Maine-based executive editor of SeafoodSource. Previously, he worked covering local issues at the Coastal Journal in Bath, Maine, where he won multiple awards from the Maine Press Association for his news coverage and food reviews. Chris is a graduate of the University of Maine, and got his start in writing by serving as a reporter and later the State Editor of The Maine Campus, an award-winning campus newspaper.

REACH CHRIS AT: cchase@divcom.com

NATHAN STROUT MANAGING EDITOR

Nathan Strout is the Portland, Maine-based managing editor of SeafoodSource. Previously, Nathan covered the U.S. military’s space activities and emerging technologies at C4ISRNET and Defense News, where he won awards for his reporting on the U.S. Space Force’s missile warning capabilities. Nathan got his start in journalism writing about several communities in Midcoast Maine for a local daily paper, The Times Record.

REACH NATHAN AT: nstrout@divcom.com

HALEY JONES

ASSOCIATE EDITOR

Haley Jones is the Portland, Maine-based associate editor of SeafoodSource. Previously, she covered high school sports for the Maine Trust for Local News in Lewiston, Maine, where she won multiple awards from the Maine Press Association. Haley is also a graduate of Occidental College in Los Angeles, California, and got her start in writing at a local newspaper in South Carolina.

REACH HALEY AT: hjones@divcom.com

TEDDY HANS

SENIOR COPYEDITOR

Teddy Hans is a Las Vegas, Nevada-based senior copyeditor for SeafoodSource. He attended the University of Missouri’s School of Journalism, graduating with an emphasis in magazine editing. Before joining the SeafoodSource team, where he edits feature stories, Teddy worked as a quality assurance editor in content marketing and wrote freelance content for various newspapers and magazines.

REACH TEDDY AT: thans@divcom.com

HEIDI WEEKS – Account Executive, Sales

Reach Heidi at: hweeks@divcom.com

HALLEE SCHOYER – Account Executive, Sales

Reach Hallee at: hschoyer@divcom.com

MARY FOWLER – Sales Manager

Reach Mary at: mfowler@divcom.com

JOSHUA HODGES – Marketing Coordinator

Reach Joshua at: jhodges@divcom.com

KELCEY GEORGE – Marketing Manager

Reach Kelcey at: kgeorge@divcom.com

KATHERINE SHAGOURY – Digital Product Director

Reach Kate at: kshagoury@divcom.com

ERIN SPAMPINATO

PRICE REPORTING SPECIALIST

Erin Spampinato is the Georgetown, Maine-based price reporting specialist at SeafoodSource. She has published widely as a freelance journalist, essayist, and scholar, and has held editorial positions for several mission-driven organizations. Erin holds a PhD from the Graduate Center, CUNY, an MA from Columbia University, and a BA from Smith College.

REACH ERIN AT: espampinato@divcom.com

AVERY ST. ONGE

CONTENT SPECIALIST, SPECIAL PROJECTS

Avery St. Onge is the Portland, Maine-based content specialist of SeafoodSource’s special projects. Previously, Avery produced podcasts, webinars, e-books, and articles for Integrative Practitioner, a small publication aimed at integrative healthcare professionals. She also reported on local Maine news for Portland Radio Group. Avery is a graduate of George Washington University, where she majored in journalism and mass communications.

REACH AVERY AT: astonge@divcom.com

MADDIE KEARNS CONTENT MANAGER

Maddie Kearns is the content manager for SeafoodSource and the conference program at Seafood Expo North America/Seafood Processing North America. Maddie is a graduate of the University of Maine, where she served as a columnist and the opinion editor for the university’s paper, The Maine Campus, and won a Grady Award in Creative Writing for her poetry. She lives under a mountain of books in South Portland, Maine with her cats, Pierre and Benoit.

REACH MADDIE AT: mkearns@divcom.com

NED DALY CONTRIBUTING EDITOR

Ned Daly is the lead for Seafood2030 with Diversified. He has worked on sustainable markets in a variety of resources for 40 years, the last 15 years of which in seafood. Ned worked in seafood for the last decade with SeaWeb. Previously, he was director of RugMark International (now GoodWeave), a certification program for child-labor-free rugs coming from Southeast Asia. He also served as chief operating officer for the Forest Stewardship Council in the United States, managing relationships with industry leaders and a diversity of key stakeholders including conservation nongovernment organizations, policymakers, and industry trade associations. Ned has also worked on sustainable markets in the agricultural sector and the relationship between resource extraction and ecosystem health. He lives in Alfred, Maine.

REACH NED AT: ndaly@divcom.com