SMOKING THE COMPETITION
Expo’s top honors go to Vičiūnai Group, Frais Embal
Vičiūnai, Frais Embal win big at 2026 Seafood Excellence Global Awards
BY AVERY ST. ONGE
Lithuania-based Vičiūnai Group and Francebased Frais Embal have been awarded the top honors at the 2026 Seafood Excellence Global Awards, which took place at Seafood Expo Global/Seafood Processing Global (SEG/SPG) in Barcelona, Spain on 21 April.
Vičiūnai Group won the Best Retail Product prize for its Smoked Herring Slices – Natural Flavor. Meanwhile, Frais Embal took home Best HORECA Product for its Salmon Roll.
A panel of judges reviewed 35 finalist products representing 16 countries. This year’s judges included La Sirena Seafood Purchasing Director Raül Cervera, Rewe Group Private Label Buyer Madeleine Hűffelmann, Picard Surgelés Seafood Buyer Damien Bocahu, and Wonderfield Group Procurement Manager Percy Addo.
The finalists were judged on taste and overall eating experience, packaging, marketability, convenience, nutritional value, and innovation.
The jury praised Vičiūnai Group’s ready-to-eat Smoked Herring Slices for its balance of flavors, the slicing and packing of the product, and its eye-catching packaging design. This is the second year in a row that Vičiūnai has claimed the Best Retail Product award at the competition. In 2025, the firm won for its Cold-Smoked Atlantic Salmon with Truffles, which the judges at the time praised for successfully balancing the bold flavors of salmon and truffles.
Frais Embal’s Salmon Roll features a precisely sliced, thin rectangle of fresh salmon designed for sushi rolls and other culinary applications. Packed in modified atmosphere packaging, the product delivers consistent portions and streamlined preparation.
In addition to the two grand prize winners, the judges selected four other products for special awards in the convenience, retail packaging, seafood product line, and innovation categories.
Norway-based Lerøy Seafood Group won the special prize for Convenience for its Fish Taco Sticks. Flavored with a signature jalapeño and lime spice blend, the fish sticks are made from Atlantic saithe coated in a crunchy, gluten-free breading.
U.K.-based Sykes Seafood Limited took home the special prize for Retail Packaging for its Argentinian Red Shrimp with Chimichurri Butter, which pairs Argentinian red shrimp with
The top award for Best Retail Product was presented to Vičiūnai Group for its entry, Smoked Herring Slices –Natural Flavor.
View all the finalist product listings on the event website
a vibrant herb and crushed chili butter. Lithuania-based Iceco Fish was honored with the special prize for Best Seafood Product Line for its herring tartare range, made with Atlantic herring coated in Scandinavian and herb flavors. Reunion Island-based Reunimer was awarded the special prize for Innovation for its Marlin Gravelax. The product features lean marlin fillets cured using a refined interpretation of the Nordic curing technique using sea salt, sugar, fresh dill, and spices.
SEG/SPG attendees can view the winners and all finalists on display in the Seafood Excellence Global Awards Stand, located in the Galleria between halls 4 and 5 at Fira de Barcelona’s Gran Via venue. The full list of Seafood Excellence Global Award products can also be viewed online via the Seafood Expo Global website as well as in the proceeding pages of this magazine.
Frais Embal won the grand prize for Best HORECA (hotel/restaurant/catering) Product for its entry, Salmon Roll.
“ Translating innovative t ec hnology int o your f ish processing solution.”
EXPO TODAY 2026
EXPO UPDATE
Kearns Content Manager, SeafoodSource
Innovation is more than a buzzword at this year’s expo – it’s the main course.
It’s shaping up to be an inventive, productive week here at Seafood Expo Global/Seafood Processing Global.
Last night at the 2026 Seafood Excellence Global Awards reception, some of the expo’s finest products were honored, 35 of which went head-to-head for two grand prizes – Best Retail Product and Best Hotel/Restaurant/ Catering (HORECA) Product – as well as four specialty honors for innovation, convenience, retail packaging, and seafood product line.
Still hungry for information on each of the product finalists? Discover the delectable details of these noteworthy offerings starting on page 12 in this second issue of Expo Today Barcelona, brought to you by SeafoodSource. Review the competition’s winners and highlights as well as conference program features, Barcelona dining options, photos from the expo floor over the years, and more in the pages ahead and prior.
As your second day itinerary gets underway, don’t forget to stop by the Hall 1 Aquaculture Innovation Zone and the Innovation Theater (Stand #1G601) to tune into the exciting opportunities there, including the“Advancing Women in Seafood”panel discussion – moderated by Network of Women in Aquaculture (NOWA) – at 16:30 and the Connecting Women in Seafood networking reception that follows. Tomorrow, return to the same place for the Oyster Shucking Competition at 11:00 and the“Fireside Chat: Navigating Seafood as an Industry Newcomer” at 13:00, moderated by Deep Dive: The SeafoodSource Podcast host, Avery St. Onge.
And if you haven’t had the opportunity yet, make sure to carve out a moment to stop by Stand #GA400 in the Galleria to chat with the SeafoodSource team. As the official media for Seafood Expo Global/Seafood Processing Global, we’re always on the lookout for compelling sector stories and would love to hear about yours. Subscribe to SeafoodSource’s free daily and weekly e-newsletters to make sure you don’t miss any expo exclusives.
Enjoy two more days of negotiation, networking, and new flavors!
Warmly,
– Maddie Kearns
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Join the global seafood community at the 2026 edition of Seafood Expo Global/Seafood Processing Global in Barcelona for the debut of the all-new Aquaculture Innovation Zone, a space dedicated to aquatech solutions, AI innovation and next-generation aquafeed.
INNOVATION THEATER
Visit this brand-new networking hub in Hall 1 for three full days of engaging, fun and FREE events, open to all badge holders:
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CONNECTING WOMEN IN SEAFOOD
AI in Seafood: What We’re Missing and What We’re Already Doing Right
Speaker: Tony Chen, CEO & Co-founder, Manolin Wednesday 22 April | 12:15 - 13:00 Hall 1, Innovation Theater
Artificial intelligence is everywhere now but what’s real, what’s hype, and what’s already working for seafood businesses today? This session cuts through the noise to explore recent breakthroughs, clarify what AI really means beyond chatbots, and highlight practical use cases already delivering value.
Fireside Chat: Navigating Seafood as an Industry Newcomer
Moderated by SeafoodSource
Thursday 23 April | 13:00 - 13:30
Hall 1, Innovation Theater
Join Avery St. Onge, host of Deep Dive: The SeafoodSource Podcast, as she leads a multigenerational discussion on the future of seafood.
Wednesday 22 April
Innovation Theater, Hall 1, Stand #1G601
Join us for an expanded afternoon celebrating and supporting women in the seafood industry through thoughtful conversation and meaningful connection.
PANEL DISCUSSION:
Advancing Women in Seafood / 16:30-16:50
Moderated by: Network of Women in Aquaculture (NOWA)
RECEPTION & NETWORKING EVENT / 17:00-18:00
Complimentary wine and refreshments will be served.
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PRODUCT ROUNDUP: 2026 Seafood Excellence Global Awards Finalists
Thirty-five seafood product finalists were in the running for the 2026 Seafood Excellence Global Awards at Seafood Expo Global, the world’s top industry trade fair.
Of the finalists, eight were competing in the Best Hotel/Restaurant/Catering (HORECA) Product category, while 27 items went head-to-head to claim the Best Retail Product distinction. Explore all the offerings shortlisted for this year’s competition – complete with descriptions of the products from the creators behind them – in the proceeding pages.
HORECA FINALISTS
Company: Ferguson Australia Pty Ltd.
Country: Australia
Product: Southern Rock Lobster Frozen Half Stand #: GB305
Description: Southern rock lobster is sustainably wild-caught in the pristine Southern Ocean off South Australia. The ready-to-cook raw halves are cut from fresh lobster using state-of-the-art technology. Shell-on, 100 percent natural, and sashimi grade, they may also be consumed raw. The freezing process preserves color, texture, and premium quality, while reducing preparation time and labor.
Company: Frais Embal
Country: France
Product: Salmon Roll Stand #: 3D601
Description: Ready - to - use, this salmon sushi roll is packed in a 500 grams, modified atmosphere tray to ensure optimal freshness. Its uniform slicing makes sushi roll preparation easier, reduces labor, and guarantees consistent quality for restaurants and sushi counters.
Company: Golden Fresh Sdn Bhd
Country: Malaysia
Product: Crevettes Black Diamond Stand #: 1D801
Description: Visually stunning, this product combines frozen raw, peeled, and deveined tail-on Argentinean red prawns coated in crunchy black breadcrumb with white cracker meal, infused with black truffle flavor. Ready-to-cook for easy preparation, this product’s striking black-and-white coating enhances its presentation, while the crunchy texture complements the succulent red shrimp inside.
Company: Golden Fresh Sdn Bhd
Country: Malaysia
Product: BBQ Rice Paper Breaded Salmon Tenders
Stand #: 1D801
Description: These frozen raw ASC-certified skinless coho salmon goujons are coated in a smoky BBQ breadcrumb breading with visible crunchy rice paper specks. Par-fried with canola oil and ready to cook by frying or baking, they offer chefs convenience and versatility from appetizers to main dishes.
Company: Hätälä oy
Country: Finland
Product: Warm-Smoked Salmon Crumble Stand #: 2A401
Description: One ingredient for endless inspiration, this warm-smoked salmon crumble is ready to elevate a wide range of dishes with ease. A versatile ingredient for foodservice professionals, it is perfect for salads, creamy spreads for sandwiches, savory fish fillings, soups, casseroles, or traditional oven-baked dishes popular throughout Europe.
Company: Huîtres LEGRIS
Country: France
Product: Öystar Elixir
Stand #: 3D801
Description: Made from poached oysters reduced and blended with tamari, Öystar Elixir reveals the full aromatic depth and subtle sea flavor of the shellfish. At the crossroads of oyster farming expertise and contemporary creativity, it embodies maritime terroir and quickly and easily enriches everyday taste experiences with the elegant umami of oysters.
Company: Kalaneuvos Oy
Country: Finland
Product: Crispy Rainbow Trout Schnitzel Stand #: 2A401
Description: This trout schnitzel is made from open-water-farmed rainbow trout fillets and –as is typical for schnitzels – is very thin. Coated with crispy corn breading, the schnitzel is boneless, lactose -free, and gluten-free. Use it in burgers, salads, or even ramen, as well as with traditional sides like French fries and mashed potatoes.
Company: Stolt Sea Farm
Country: Spain
Product: Turbot Steaks
Stand #: 3G701
Description: Combining premium species, smart portioning, and advanced packaging, this product reframes turbot as a low-risk, high-value ingredient for professional kitchens. It aligns culinary ambition with operational efficiency, helping caterers focus on creativity and differentiation. The exceptional flavor and texture of turbot is preserved in a readyto-use solution, that is reliable across multiple cooking methods, and supports menu versatility.
RETAIL FINALISTS
Company: Azurmar Seafood S.L.
Country: Morocco
Product: Palourdes Européennes Ruditapes Decussatus
Stand #: 5I201
Description: The grooved carpet shell clam (Ruditapes decussatus) is a native species that is carefully enhanced through integrated aquaculture. Renowned for its authentic flavor, generous texture, and naturally high nutritional value, this clam is rich in iron and essential minerals and naturally low in fat. It combines indulgence with healthy eating for a refined seafood experience.
Company: Friultrota di Pighin srl
Country: Italy
Product: Regina di San Daniele - Kyoto Gravlax
Stand #: 5I401
Description: This delicate yet complex gravlax reflects the mastery of balance and tradition in Japanese cuisine. Yuzu’s bright citrus notes are combined with the umani depth of sake to embody refinement and premium Japanese ingredients. On a new gastronomic journey, here traditional smoked trout meets the refined elegance of Japanese inspiration.
Company: Friultrota di Pighin srl Country: Italy
Product: Regina di San Daniele - Sana’a Gravlax Stand #: 5I401
Description: Inspired by the city of Sana’a, a historic Silk Road spice trade crossroads, this product offers a refined balance of tradition and well-being, deep and layered, evoking rich aromas and exotic Eastern flavors. The traditional smoked salmon trout meets the evocative flavors of exotic lands, creating a new aromatic and contemporary interpretation.
Company: Golden Fresh Sdn Bhd
Country: Malaysia
Product: Sunburst Citrus & Dill Half Lobster Stand #: 1D801
Description: This frozen, raw MSC-certified half lobster is topped with a orange-flavored crumble with visible specks of dill to deliver a premium presentations for everyday or special meals. The crusted topping adds an enjoyable crunchy texture to the succulent lobster.
Company: Golden Fresh Sdn Bhd
Country: Malaysia
Product: Lightly Seasoned Lemon and Dill Black Cod Portion in Pouch Stand #: 1D801
Description: This frozen MSC-certified natural-cut black cod portion is packed in a pouch with lemon, dill, and asparagus. The entree is designed to boil in the bag, offering fish with a delicate, melt-inthe-mouth texture and a ready-to-plate sauce with lemon, dill, and asparagus for a nutritious, restaurant-style meal.
Company: Hätälä oy
Country: Finland
Product: Fish & Veggie Nuggets with Dip
Stand #: 2A401
Description: Designed for smarter snacking, these crispy fish bites combine 71 percent high-quality fish with selected vegetables, served with a tasty dip. Naturally balanced and flavorful to suit modern lifestyles, the bites are ready to eat or heat using an air fryer, oven, or pan, making them perfect for snacking, quick meals, or sharing.
Company: ICECO Fish
Country: Lithuania
Product: Herring Tartare - Scandinavian Style Stand #: 2F103
Description: A pure expression of premium Atlantic herring, this finely chopped tartare has a delicate yet structured texture. The Scandinavian flavor highlights the natural richness and balanced taste of the fish with subtle Nordic seasoning. Made with high-quality ingredients, MSC-certified herring, and recyclable packaging, it delivers clean label appeal and modern convenience.
Company: L’Assiette Bleue
Country: France
Product: Burger de Cabillaud - Panure Graines
Stand #: 3M801
Description: This cod burger with seeds is the gourmet combination of fish from sustainable fishing and a delicious breadcrumb coating with seeds and cereals including wheat, oats, rye, and sunflower. Its shape is ideal for creating delicious burgers or serving as part of a meal, for a simple yet indulgent and balanced break.
Company: Lerøy Seafood Group
Country: Norway
Product: Fish Taco sticks - Jalapeño & Lime Stand #: 2G601
Description: These crispy bread fish sticks are made with wild-caught saithe with a gluten-free breading. Crafted with pride in Norway, the jalapeño and lime flavored sticks are crispy and juicy with a little kick. They are perfect in tortillas, taco shells, taco bowls, or as a snack.
Company: Multi X S.A.
Country: Chile
Product: Latitude 45 Charcuterie Board Stand #: 3I401
Description: This charcuterie board is a ready-to-eat premium salmon selection perfect for social gatherings and entertaining. Discover three exquisite salmon specialties: Cold-Smoked Sashimi Cut, Smoke-Roasted Candy Bites, and ColdSmoked Pepper Style – all crafted to deliver variety, bold flavor, and a memorable tasting experience for family and friends.
Company: Ocean’s 67 B.V.
Country: Netherlands
Product: Hybrid Salmon Stand #: 4H302
Description: Hybrid is the best of both worlds. Sometimes the step to plant-based foods can feel too big, which is why this hybrid salmon offers both: a mix of plant-based and animal-based ingredients that is 54 percent salmon. This product offers health at a generally lower price point and a better foodprint.
Company: Pickenpack Seafoods GmbH
Country: Germany
Product: Alaska Pollock Fillet Portions with Fermented Garlic Marinade Stand #: 5G600
Description: Boneless Alaska pollock fillet portions, cut from blocks and deep-frozen, are combined with a high quality fermented garlic marinade to ensure perfect seasoning, and a convenient, conscious choice for mindful eaters. Ideal for small households, it also offers the flexibility for one or two servings.
Company: Resko Sp.z o.o.
Country: Poland
Product: Clean Label Seafood Stand #: 4F401
Description: These Clean Label fresh chilled shrimp have no additives, no preservatives, and a 40-day shelf life. The product is made with a simple, natural ingredient list and a gentle cold pasteurization process, which preserves taste and texture while extending freshness. The result is a healthier, safer product for consumers, with less food waste and greater convenience.
Company: Reunimer
Country: France
Product: Swordfish Sarcives
Stand #: 3B601
Description: These flavorful Swordfish Sarcives are cured with a sweet marinade then smoked. The product is packed with wild protein and is ready to eat for a flavorful taste.
Company: Reunimer
Country: France
Product: Marlin Gravelax Stand #: 3B601
Description: Marlin Gravelax is a refined interpretation of the traditional Nordic curing technique, applied to firm, lean marlin fillets. Delicately cured with sea salt, sugar, fresh herbs, and subtle spices, it preserves the fish’s naturally rich, clean flavor. The result is a dense, silky texture with a deep pink hue and fresh ocean aroma.
Company: Sykes Seafoods
Country: United Kingdom
Product: Ultimate Lobster, Prawn & Crayfish
Cocktail
Stand #: 4A201
Description: This product is a ready-to-eat seafood appetizer sold in twin pots. A luxury twist on the classic prawn cocktail, cold cooked prawns, lobster chunks, and tender crayfish tails are combined in a creamy brandy-infused Marie Rose sauce with hints of lemon and pepper, elevating the classic prawn cocktail experience.
RETAIL FINALISTS
Company: Sykes Seafoods
Country: United Kingdom
Product: XXL North Atlantic Scallops with Garlic & Herb Butter
Stand #: 4A201
Description: Premium wild-caught sea scallops, ready to cook at home. Restaurant quality at great value, these scallops are combined with a garlic herb butter to make a delicious starter or main dish with little effort.
Company: Sykes Seafoods
Country: United Kingdom
Product: Argentinian Red Shrimp with Chimichurri Butter
Stand #: 4A201
Description: This succulent Argentinian red shrimp is made with a vibrant herb and crushed chili stir-in butter. This product doesn’t require any special equipment, making it convenient for special occasions or holiday meals.
Company: Van Duc Tien Giang Food Export
Company
Country: Vietnam
Product: Potato Cups with Fish
Stand #: 4B601
Description: The perfect creative appetizer, these premium crispy potato cups are filled with tender pangasius, vegetables, and a ketchup dollop. Each bite combines asparagus, carrot, basil, and spring onion with aromatics of lemongrass, galangal, garlic, coriander, and fish sauce, plus lime.
Company: Vega Salmon A/S
Country: Denmark
Product: Captain Salmo’s Vienna-Style Salmon Sausages
Stand #: 1E801
Description: These mini Atlantic salmon sausages combine the fun of a classic sausage with the natural goodness of high-quality salmon. Soft, mild, and perfectly sized for small hands, they make adding nutritious fish to a child’s diet effortless. They are also naturally rich in omega-3 fatty acids, supporting healthy growth while tasting deliciously familiar.
Company: Vensy España, S.A.
Country: Spain
Product: Smoked Salmon Sirloin + Guacamole
Stand #: 4F201
Description: Norwegian smoked salmon loin slices are paired with creamy guacamole – the perfect gourmet brunch combination. This convenient ready-to-eat pack brings together perfectly sliced premium Norwegian smoked salmon loin and a delicious tub of guacamole, making it effortless to enjoy these two complementary flavors together. Perfect for promotions or seasonal campaigns.
Company: Vičiūnai Group
Country: Lithuania
Product: Viči High-Protein Surimi Stick
Stand #: 3A401
Description: The Viči Protein Surimi Stick is a smart, tasty, and readyto-eat snack packed with 10 grams of protein, omega-3s, and marine collagen. The convenient packaging fits any lifestyle, from gym to office. Perfect for sporty people and nutrition lovers seeking a nutritious, delicious seafood snack that’s never boring.
Company: Vičiūnai Group
Country: Lithuania
Product: Viči Smoked Herring Slices - Natural Stand #: 3A401
Description: Viči smoked herring slices are made with simple ingredients and are ready to eat straight from the pack with a clean, natural smoky taste. High in protein and naturally rich in omega-3s, they are an easy way to add quality seafood to salads, sandwiches, bowls, or snack plates.
Company: Vičiūnai Group
Country: Lithuania
Product: Viči Herring Jerky Black Garlic, Sumac and Chilli
Stand #: 3A401
Description: Dried, smoked skinless Atlantic herring fillet strips are seasoned with sumac, black garlic, and chili. This modern herring jerky reimagines traditional smoked fish using time-honored smoking techniques combined with contemporary convenience and is ideal for on-the-go snacking. The product is naturally rich in omega-3 fatty acids and provides high-quality protein.
Company: Vičiūnai Group
Country: Lithuania
Product: Viči Salmon Pop Bites - Lemon Flavor Stand #: 3A401
Description: This product is a ready-to-eat, highprotein snack made from hot-smoked salmon, naturally enriched with omega-3s and finished with a refreshing lemon twist. A healthier alternative to typical snacks, it suits busy, active lifestyles and is easy to enjoy anywhere. Its standout feature is the premium hot-smoked salmon paired with a lemon flavor capsule.
Company: Vičiūnai Group
Country: Lithuania
Product: Viči Salmon Meal Deal Stand #: 3A401
Description: This premium, ready-to-eat salmon meal is built for sharing and features chilled hot-smoked salmon portions with two distinct sauces: mango sweet chili for a fruity kick, or honey mustard with dill for herby richness. Ideal for date nights, workday dinners, or easy hosting, it includes bonus freeze-dried Atlantic salmon pieces.
Company: Vičiūnai Group
Country: Lithuania
Product: Cold Smoked Sliced Atlantic Salmon Loin Stand #: 3A401
Description: Cold smoked salmon nigiri loin is premium, sushi-grade cold-smoked salmon with exceptional taste, texture, and presentation. Precisely pre-sliced for effortless portioning, it allows restaurantlevel nigiri, sashimi, or saku-style servings at home with minimal preparation. Versatile for high-quality sandwiches and everyday dishes, it is naturally high in protein and rich in omega-3s.
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 in CC5.
Processing & Equipment
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WEDNESDAY 22 April 2026
10:30 - 11:15
FREE AND OPEN TO ALL Navigating Uncertainty: Building a Resilient E.U. Market for Fisheries and Aquaculture Products
Moderator: Valentina Sannino, EUMOFAEuropean Market Observatory for Fisheries and Aquaculture Products
Panelists: Esben Sverdrup-Jensen, Danish Pelagic PO; Christophe Vande Wayer, European Commission Room: CC 5.1
Over the past five years, the E.U. fisheries and aquaculture market has faced an unprecedented sequence of shocks – the COVID-19 pandemic, Brexit, and the Russian military aggression against Ukraine – each profoundly altering trade flows, consumer behavior, and supply chains.
• COVID-19 disrupted global logistics, forced a rapid shift from foodservice to retail, and exposed vulnerabilities in international seafood value chains.
• Brexit redefined trade relations and regulatory frameworks between the E.U. and the U.K., reshaping flows of key species and adding new administrative and cost burdens.
• The Russian invasion of Ukraine has had direct and indirect impacts – from sanctions on seafood imports and energy price spikes to feed cost inflation and broader macro-economic uncertainty.
Despite these disruptions, the E.U. seafood market has demonstrated remarkable adaptability:
• Supply chains diversified, and digitalization accelerated (online retail, logistics platforms).
• New consumer preferences emerged, with higher awareness of sustainability, traceability, and food security.
• Policymakers and businesses began to recognize the importance of market resilience – the ability to absorb shocks, adapt, and transform.
Today, as the E.U. moves from crisis response to longterm transformation, it is crucial to assess what has changed structurally and what opportunities arise for producers, traders, and consumers – and how EUMOFA’s market data can inform that transition.
10:30 - 11:15
Emerging Seafood Consumption Trends in Japan in a Changing Global Supply
Speaker: Tina Peneva, Meros Consulting Room: CC 5.2
Over the past two decades, per capita seafood consumption in Japan has nearly halved as more Japanese consumers opt for red meat and poultry, which is more affordable and easier to prepare. In this diminishing market, where are the opportunities for global seafood and aquaculture suppliers targeting Japan? What are the promising products, forms, and channels? What shapes the seafood taste and
buying choices of Japanese consumers? Are consumers interested in global trends like sustainability? What are the cultural attitudes towards seafood versus aquaculture, and how do they impact the growth of the sectors in Japan?
10:30 - 11:15
New E.U. Business and Human Rights Legislation is Coming: What This Means for Companies and How Social Audits Fit In
Moderator: Didier Bergeret, The Consumer Goods Forum
Panelists: Amy McGann, Global Seafood Alliance; Karina Ufert, APSCA; Daphne Guelker, UL Solutions Room: CC 5.3
New E.U. legislation – the Corporate Sustainability Due Diligence Directive (CSDDD) and the Forced Labor Regulation – will soon reshape how companies must address human rights and working conditions in global supply chains. This panel will provide an overview of these pieces of legislation and what they mean for seafood producers, farmers, and their buyers. Speakers will discuss:
• What the new E.U. rules mean for seafood companies and their supply chains
• The role social compliance audits play in a company’s human rights due diligence
• How certification schemes and industry initiatives
are adapting to strengthen trust and credibility
• Why companies need to go beyond audits
12:00 - 12:45
Rethinking Seafood: Business Development, Branding, and Growth Beyond Commodities
Speaker: Sunneva Sverrisdóttir, CO/ PLUS Room: CC 5.1
Seafood companies face a growing challenge: how to expand globally, attract new consumer groups, and build value beyond commodities. CO/PLUS, a Copenhagen-based creative business consultancy, has partnered with leading Nordic seafood firms to rethink business models, categories, and brand platforms.
Our work shows how business development, sustainability, and branding can unlock new growth opportunities. Key cases include Collab, ORA, Icelandic Seafood, and Vega Salmon.
In collaboration with Icelandic Brewery Ölgerðin, we branded Collab, a functional beverage with collagen extracted from cod skins. What began as a byproduct became Iceland’s bestselling soft drink. Collab overtook Coca-Cola on the home market, won international awards, and stands as a global example of sustainability turned into business value. With ORA, we repositioned the seafood portfolio for export by creating a new category: “Icelandic Seafood Starters.” This made premium Icelandic seafood relevant for modern, social dining occasions and unlocked fresh retail opportunities. For Icelandic Seafood, we developed a new business platform and brand to strengthen export potential and positioned the company as a trusted international supplier. With Vega Salmon, we positioned them for a successful exit to Maj Invest, demonstrating how strategic branding enhances enterprise value.
These cases prove that seafood business growth now depends on moving beyond product and processing innovation to fundamentally rethinking the entire business landscape. Building platforms, defining categories, and uniting sustainability with profitability are the keys to long-term value for companies, consumers, and investors.
12:00 - 12:30
From Port to Plate: What Shifting Seafood Consumption Means for the Cold Chain
Speaker: Daniel Rejón, Lineage Room: CC 5.2
Across Europe, consumers are shifting towards convenient, frozen, and ready-to-cook seafood –a trend driven by cost, evolving lifestyles, and an increased focus on health-conscious diets. Meeting this demand requires seamless cold chain capability, from where seafood is caught to where it’s consumed. This means regionally accessible port-centric hubs, sustainable operations, and agile logistics that preserve freshness and nutritional value.
This session will explore how understanding and responding to shifting seafood consumption patterns is vital to building compliant, sustainable, and resilient supply chains. Daniel Rejón will highlight how the cold chain can help seafood businesses meet rising consumer expectations, prepare for imminent E.U.
CELEBRATING 30 YEARS ON THE ROAD!
O’Toole Transport is delighted to be back in Barcelona for Seafood Expo Global 2026
We look forward to meeting with our industry friends, thanking our valued customers, and welcoming new business.
Stop by our stand to discuss your seafood logistics needs.
SEAFOOD EXPO GLOBAL 2026
BARCELONA, ESPAÑA
Enjoy the show!
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PAVILION HALL: 3 No STAND: 3GG201
GALWAY DUBLIN GLASGOW LIVERPOOL BOULOGNE-SUR-MER
(WEDNESDAY CONTINUED)
regulations, and transform compliance readiness into strategic advantage through operational innovation, including:
• Traceability solutions: With the E.U. Fisheries Control Regulation mandating digital traceability for fresh and frozen seafood from January 2026, transparency is essential. Industry certifications, such as IFS, provide a framework for meeting and exceeding compliance while maintaining operational agility.
• Transportation efficiency: The need for efficient transfers between port-adjacent facilities, including freight forwarding, drayage, customs brokerage, temperature-controlled storage, and direct-tocustomer delivery, that keeps seafood safe and fresh from port to plate.
• Forecasting and optimization: How advanced algorithms, such as Lineage’s Sybil, use predictive analytics to anticipate pallet stay durations, optimize warehouse flows, and inform inventory management. Daniel will also touch on the use of integrated EDI systems and data-driven insights to enable automated data sharing, maximized truck capacity and stock level alignment.
12:00 - 12:45
Supply Chain Compliance for Seafood Professionals
Speakers: Peter Quinter, Gunster, Yoakley & Stewart, P.A.; Sergio Lozano, Alpha Brokers Corp.
Room CC 5.3
The recent Indonesian shrimp radiation occurrence is a good example of how the international seafood supply chain can affect the whole world. Whether the product is fish, shellfish, caviar, or octopus, the legal, regulatory, and compliance requirements for the companies responsible for aquaculture farming, catching, cleaning, sanitizing, cold chain transportation, and declaration to customs authorities at the country of importation are critical and complex. Knowing, understanding, and complying with the set of requirements for the international supply chain, especially for seafood, is a challenge for the marketplace. There are numerous, significant changes in laws, regulations, policies, and procedures that directly affect those companies involved in the international supply chain. Personnel from companies that are aware of these new changes will have an economic advantage, and avoid business and legal mishaps.
13:30 - 14:15
FREE SPONSORED PRESENTATION: Proving Change from Source to Shelf: Reducing Risk, Building Trust and Driving Demand in a Changing World, Presented by Aquaculture Stewardship Council
With Chris Ninnes, Aquaculture Stewardship Council
Room: CC 5.1
How do you turn complex supply chain transformation into consumer confidence – and commercial growth?
This session will highlight the milestone of 150 ASCcertified feed mills and celebrate the first farm certified to the ASC Farm Standard, showing that ambitious sustainability delivers real business results.
With expert insight from ISEAL, we’ll explore why cross-industry transparency matters and how credible third-party certification builds trust from source to shelf.
The journey concludes at the consumer level with the launch of our new, proven, EmpCo-compliant ASC label.
Backed by the latest global consumer research, this session will provide the insights, tools and data you need to navigate new regulations, engage the conscious consumer and drive demand for your seafood.
13:30 - 14:15
FREE SPONSORED PRESENTATION: Automation With Purpose: How GEA and Danforel are Scaling Sustainable Seafood Production, Presented by GEA Food Solutions Germany GmbH
Speakers: Maximillian Fikentscher, GEA; Steffen Nielsen, Danforel Room: CC 5.2
How do you scale seafood production while reducing waste and easing labor pressure? In this session, GEA shares a milestone project with Danforel, one of Europe’s leading trout processors. Discover how a high-precision weighing, loading and packaging line delivers measurable efficiency gains, reduces giveaway, and supports sustainability goals. Learn how close collaboration translated ambition into a future-ready production setup.
13:30 - 14:15
FREE SPONSORED PRESENTATION: How to Meet European Consumers’ Expectations: New Insights and Real-World Responses, Presented by Best Aquaculture Practices
Moderator: Eva Casadevall Ayats, Global Seafood Alliance
Panelists: Moritz Konz, ALDI SOUTH Group; Hope Kitterman, The Kingfish Company Room: CC 5.3
European seafood consumers are evolving – and their expectations are reshaping the marketplace. This session will explore recently released GlobeScan research on consumer attitudes toward seafood in France, Spain, and the United Kingdom, followed by a discussion with a marketplace representative and a Best Aquaculture Practices (BAP)-certified producer. In this discussion, we will examine what the data
means for the European market and how third-party certification and responsible practices can help meet consumer expectations and build trust.
14:45 - 15:30
Industry Leadership in Small-Scale Fisheries Management: Roles for the Supply Chain
Moderator: Pedro Ferreiro, Sustainable Fisheries Partnership
Panelists: Alejandro Castro, Grupo Profand; George Pinto, ASOAMAN Room: CC 5.1
The seafood industry – from harvesters to distributors to retailers – is increasingly expected to have source data on their products, as well as evidence that the products were harvested responsibly, including consideration for the environment and human welfare. Yet, companies often feel powerless to address pervasive problems outside of their control in far-away places.
Even in well-resourced countries with strong governance systems, challenges exist in governmentcentric fisheries management. Data are typically collected and used in silos, either by governments or by seafood companies. In many countries, policies and regulations are set without industry support or involvement in decision making. Sufficient compliance enforcement is lacking in most fisheries globally.
While good progress in improving fisheries management has been made over the last 20 years, it has largely been incremental, and has even backslid in some cases. A fundamental and systematic shift in the way we manage fisheries globally is needed. Leading this charge are select seafood industry representatives who are already making significant progress in addressing these challenges.
Join leading industry representatives to learn about strategies they are implementing to collaboratively address systemic problems. Panelists representing various levels of the supply chain will share their experiences in taking on more of a role in fisheries management. This session is intended to demonstrate to others how they can change the way they do business and help transform the way we manage fisheries across the globe.
14:45 - 15:30
Building a Responsible Blue Food Future: ESG-Driven Innovation in Fisheries and Aquaculture
Moderator: Christine Xu, Aquatic Life Institute
Panelists: Bertrand Charron, Aquaculture Stewardship Council; Teresa Fernandez, Hilton Foods; Miguel Ruano, Sustainable Fisheries Partnership; Esben Sverdrup-Jensen, Danish Pelagic PO Room: CC 5.2
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CONFERENCE PROGRAM
(WEDNESDAY CONTINUED)
As the global demand for blue food grows, integrating environmental, social, and governance (ESG) principles into fisheries and aquaculture will be essential for sustainable and ethical seafood production. This panel will convene leading scientists, industry innovators, and civil society voices to explore how ESG-aligned practices can drive sustainable growth in the seafood sector. Discussions will focus on sciencebased solutions that promote ocean stewardship, inclusive solutions, and welfare-friendly practices to future-proof the seafood sector.
14:45 - 15:30
From the Community to Consumer: Indonesia Tuna Fisheries Building Equity and Protecting Ocean Health
Moderator: Thilma Komaling, Resonance Global
Panelists: Abrizal Ang, Association of Pole and Line and Handline Indonesia; Kai Garcia Neefjes, International Pole and Line Foundation; Jaz Simbolon, Masyarakat dan Perikanan Indonesia; Miftah Farid, Ministry of
Trade of Indonesia Room: CC 5.3
Indonesia is a global leader in tuna fisheries, the world’s largest producer of tuna, accounting for at least 15 percent of global output. Most of this catch is produced by small-scale fishers, who make up about 97 percent of Indonesia’s tuna fishing fleets across the country’s 17,000 islands. Indonesia’s tuna fisheries could serve as a model for sustainable and equitable management, supporting local coastal communities and food security, while also satisfying global demand for high-quality tuna products.
This session, hosted by the Indonesia Tuna Consortium –a coalition of five organizations dedicated to coordinated fisheries management – will examine how Indonesia is creating a sustainable and equitable fisheries model that empowers fishers and coastal communities, while also aligning with conservation goals and global standards for sustainability and product quality. Representatives from Indonesia’s tuna industry, government, and nonprofits will showcase their collaborative efforts to support fishing communities, conserve tuna stocks, and meet the growing demand for both sustainable and ethically sourced tuna.
Speakers will share how they are building fisher
capacity, improving livelihoods, and increasing product quality, along with how digital innovations, such as AI tools, e-logbooks, and traceability systems, are enhancing data collection from catch to export and supporting the sustainable management of fisheries. Indonesia’s collective and community-based fisheries management exemplifies a sustainable approach that promotes social equity and strengthens supply chain resilience, aligning with the growing demands of socially aware consumers.
16:00 - 16:45
Updated Retail Compliance: Labeling, Digital Traceability, and the New Supplier Mandates
Moderator: Jayson Berryhill, Wholechain
Panelists: Sébastien Metz, Global Seafood Alliance; Alejandro Castro, Grupo Profand Room: CC 5.1
Retail compliance is no longer just about following regulatory checkboxes or bespoke information requests – it now extends to the digital data that underpins seafood traceability, sourcing claims,
and regulatory reporting. Retailers are rolling out updated requirements that go beyond regulation to span case and pallet labeling, standards-aligned electronic data sharing, and interoperability between systems. For suppliers, keeping pace with these changes is becoming a condition of doing business. This panel will bring together retail leaders and digital experts to unpack what’s changing and how suppliers can prepare. Panelists will share how they are approaching updated compliance expectations and working with suppliers to streamline adoption. Wholechain and GSA will contribute perspectives on enabling suppliers with interoperable digital traceability solutions and integrating certification and supply chain data.
16:00 - 16:45
Potential of Using Filleting By-products for the Production of Fishmeal for Various Food Applications
Speaker: Hind MKADEM, Agronomic and Veterinary Institute Hassan II Room: CC 5.2
In Morocco, approximately 800,000 tons of small pelagics are processed annually in canning factories. During filleting and peeling, cooked by-products –mainly skin, bones, and flesh – can account for up to 20 percent of the processed fish. Currently, these residues are often combined with raw by-products from other operations such as heading, evisceration, and gutting, and are primarily used for animal feed. This study aims to valorize sardine (Sardina pilchardus) filleting by-products by converting
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them into fish flour suitable for human consumption. The resulting flour exhibits exceptional nutritional qualities, being rich in proteins (55–57 percent), essential amino acids, omega-3 fatty acids (EPA and DHA), vitamins, and minerals. It has significant potential for the development of functional foods. For example, incorporating this flour into pizza dough produced a formulation that was well received by consumers.
The findings suggest that, with appropriate processing, these by-products can serve as an economical and sustainable alternative for various food applications. Their addition to products such as bread, soups, and sauces offers a viable approach to more responsible and efficient valorization of marine resources, thereby promoting sustainability within the fish processing industry.
16:00 - 16:45
A Global Path Toward
Reducing
the Dependence on Antibiotics in Aquaculture Practices: Strategies and the Journey Towards a More Resilient Industry
Moderator: Rolando Ibarra, Monterey Bay Aquarium Global Program
Panelists: Andrea Caputo Svensson, ReActAction on Antibiotic Resistance Room: CC 5.3
Aquaculture is the fastest-growing food production sector in the world, crucial for global food security. However, its growth has led to increased use of antibiotics to combat bacterial diseases, raising
THURSDAY 23 April 2026
10:30 - 11:30
Integrated Strategies for Stakeholder Engagement and Supply Chain
Leverage: A Roadmap for LandscapeLevel Sustainability in Aquaculture
Speakers: Chris Ninnes, Aquaculture Stewardship Council; David Parreno Duque, Sustainable Fisheries Partnership Room: CC 5.1
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 long-term 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?
concerns worldwide about antimicrobial resistance (AMR).
The global effort to reduce antibiotic use in aquaculture is motivated by a mix of factors, including regulatory pressures, consumer demand, market needs, and scientific progress. It is no longer a niche concern but a key part of building a sustainable and responsible seafood industry worldwide.
Consumers are becoming more conscious of the origins and production methods of their food. There is a growing demand for “antibiotic-free” or “sustainably farmed” seafood, particularly in key markets like North America and Europe. This shift in consumer preference has a direct impact on the entire supply chain.
In response, major retailers and food service companies are setting their own standards and sourcing policies. Many are requiring their suppliers to provide third-party certifications (e.g., Global Aquaculture Alliance BAP, ASC) that verify responsible practices, including minimal antibiotic use. This market-driven pressure incentivizes producers to adopt alternative disease management strategies to access and maintain market share.
On the other hand, private initiatives such as the Chilean Salmon antibiotic reduction program (CSARP), Pincoy Initiatives, and the Yelcho project have helped reduce the use of antibiotics in the Chilean salmon industry.
This session will focus on the global challenge of reducing antibiotic use in aquaculture by examining strategies, innovations, and collective efforts that drive the industry toward greater sustainability and resilience. It will explore the techniques, innovations, regulations, and collaborative efforts that are leading the transition toward a more sustainable and resilient sector.
10:30 - 11:30
Mangroves + Aquaculture: A New Collaboration Frontier for NaturePositive Seafood
Moderator: Merrielle Macleod, World Wildlife Fund
Panelists: Dane Klinger, Conservation International; Dominic Andradi-Brown, World Wildlife Fund; Shannon Roberts, Sea Farms; Dale Galvin, Deliberate Capital LLC Room: CC 5.2
As demand for nature-positive seafood grows, the seafood industry has a timely opportunity to work differently – and more effectively – with the NGO community. A new generation of global alliances, shared tools, and coordinated “breakthrough” initiatives is creating practical opportunities for seafood companies to accelerate impact, reduce risk, and strengthen long-
CONFERENCE PROGRAM
(THURSDAY CONTINUED)
term supply chain resilience.
Tropical coastal aquaculture – particularly shrimp farming near mangroves – illustrates both the challenge and the opportunity. Mangroves are essential to coastal protection, water quality, climate resilience, and community livelihoods, yet they remain closely linked to aquaculture expansion. Through efforts such as the Global Mangrove Alliance and the Mangrove Breakthrough, there is now a coordinated global push to halt mangrove loss, expand protection, and restore degraded areas – explicitly through partnerships with mangrove-positive businesses, including seafood producers, buyers, and investors. This session will focus on how the seafood industry can leverage existing NGO expertise, science, and frameworks – rather than building fragmented, oneoff solutions – to deliver credible, measurable outcomes at scale. Speakers will explore how partnerships at the intersection of mangrove conservation, aquaculture, and coastal communities can support stronger sustainability commitments, more resilient production systems, and durable business value.
Participants will hear practical examples of how mangrove-positive aquaculture and place-based approaches are being implemented today, and how seafood companies can engage – through sourcing strategies, investment, and collaboration – to strengthen both environmental performance and supply chain stability in the regions that matter most.
10:30 - 11:30
Between Net & Market: Intermediaries Navigating Traceability and Transparency in Small-Scale Fisheries
Moderator: Momo Kochen, Moceans Environmental Consultants
Panelists: Cecilia Blasco, SmartFish Rescate de Valor; Mark Kaplan, Wholechain; Chris Kastern, ABALOBI; Jaz Simbolon, Masyarakat dan Perikanan Indonesia
Room: CC 5.3
Small-scale, artisanal and traditional fishers supply a large share of the global seafood table. Yet, in many markets – from local stalls to international export –traceability systems are built around data, scale, and benchmarks derived from industrial/commercial fisheries. This session explores the crucial role SSF intermediaries play in co-creating workable traceability systems with small-scale fishers: stitching together patchwork data, leveraging local know-how, adapting technology, and reconciling informality with market demands.
We will dive into:
• What has been learned so far: Successes, pitfalls, and unexpected outcomes when intermediaries work with SSF to build traceability – for example, how local catch data, fisher knowledge or community norms have been integrated into traceability, and the challenges of comparing or aligning these with
industrial benchmarks.
• How intermediaries build workflows: The mix of tools, technologies, record keeping, logistic and financial relationships intermediaries combine – such as paper versus digital records, varying levels of verification, supply chain mapping, transportation, cold chain, grading, labelling, certification – to make traceability both feasible and credible.
• Where tensions lie: Cost burdens; technical versus social data; formal versus informal; language, literacy, culture; power asymmetries; risk of smallscale fishers being excluded if they can’t meet industrial norms.
• Moving forward: What innovations or models show promise to reconcile SSF traceability with global market standards without losing the value of SSF distinctiveness; how policy, funders, private sector, intermediaries and fishers can collaborate to set more inclusive benchmarks; how shared platforms, capacity building, tailored tech, and equitable governance arrangements can shift systems.
By the end of the session, participants will gain insights into how SSF intermediaries can help bridge the gap between traditional/local traceability practices and the data-driven expectations of commercial/industrial seafood markets and international standards – and leave with a clearer sense of action steps (both practical and policy-oriented) for more equitable and resilient traceability systems.
12:00 - 13:00
Shifting Tides: Discovering the Untapped Potential of U.S. West Coast Seafood for E.U. Markets
Moderator: Erick Garman, Oregon Department of Agriculture
Panelists: Jason Ball, Oregon State University; Angee Hunt, Oregon State University; Mike Berthet, Aquasea Ltd; Greg Smith, Foray Cuisine Room: CC 5.1
With shifting geopolitical dynamics and high tariffs on seafood imports from Russia and Belarus, the U.S. seafood industry is uniquely positioned to expand its footprint in European markets. However, seafood from the western coast of the U.S. includes a variety of species that are unfamiliar to many chefs, buyers, and consumers in E.U. markets. This session will explore the potential for U.S. West Coast seafood in E.U. markets and answer the question – ‘why choose West Coast seafood?’ – for E.U. buyers. Key topics covered include:
• E.U. procurement trends: Buyer specifications, pricing of west coast seafood, and duties updates
• Opportunities for Western U.S. seafood in the E.U. markets: Consumer sensory perception for fresh versus frozen fish, product quality data, market research, and sustainability
• Product innovation: Culinary and value-added potential for Western U.S. seafood in E.U. Markets.
12:00 - 13:00
Perfect Symphony: Sustainable Seafood by Low CO2, Circular Byproducts, and New Technology
Speaker: Frederik Geert Hoekstra, Wageningen University & Research Room: CC 5.3
Ed Sheeran sang about a perfect symphony, and that is what seafood is. Wageningen University & Research (WUR) works with partners from science and industry to explore the potential of nature on a daily basis. By finding answers together, there is enormous potential for the seafood industry to meet challenges.
The world population is growing rapidly, and according to the recently published OECD–FAO Agricultural Outlook 2025-2034, the total consumption of agricultural and fish commodities will grow by 13 percent from current levels by 2034 in constant prices (FAO, July 2025). However, direct agricultural GHG emissions should be lowered by 7 percent from current levels. Achieving these outcomes simultaneously would hinge on a 10 percent increase in food production and a 15 percent improvement in agricultural productivity. WUR has conducted research in the Netherlands on CO2 emissions calculated for seafood products by Life Cycle analyses in comparison to other animal proteins, with the comparison also looking at nutritional values. This presentation not only looks at the potential of low CO2 equivalents and favorable nutritional values of seafood products, but also at innovations in seafood chains that maximize 100 percent valorization by utilizing and upgrading fish waste streams. In addition, current developments are highlighted from innovations through digitization and robotization in fisheries, aquaculture, and fish processing, accelerated in part by the growing challenge of staff shortages. In short, this presentation brings together science and innovation for the seafood industry in Europe as a perfect symphony.
program subject to change.
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SCENES FROM THE EXPO 2022
THROUGH THE YEARS 2024 2025
Dining Around
Barcelona
CIUTAT VELLA
7 Portes
Pg. d’Isabel II, 14 933 193 033
reserves@7portes.com www.7portes.com/reserves
Cuisine: Catalan
1881 per Sagardi
Pl. Pau Vila, 3 (Palau de Mar).
Museu d’Història de Catalunya 679 202 040 reservas@sagardi.com www.gruposagardi.com
Cuisine: Catalan, Mediterranean
Agua
Pg. Marítim de la Barceloneta, 30 932 251 272 comercial@grupoesencia.es www.restauranteagua.com
Cuisine: Mediterranean, “Tapas”
Altamar
Pg Joan de Borbó, 88 932 210 007 eventos@torredealtamar.com www.torredealtamar.com
Cuisine: Mediterranean, Signature Arcano Restaurante Mercaders, 10 932 956 467 info@arcanobcn.com www.arcanobarcelona.com
Cuisine: Mediterranean, Market-fresh Arenal Restaurant
Passeig Marítim Barceloneta, s/n 932 210 810 info@arenalrestaurant.com https://gruparenal.com/arenal/ Cuisine: Catalan, Market-fresh Azul Rooftop Barceloneta Pg. de Joan de Borbó, 101, Planta 8 937 140 695 azulrooftop@goutrouge.com www.azulrooftop.es
Cuisine: “Tapas” Barceloneta
L’Escar, 22 932 212 111 info@restaurantbarceloneta.com www.restaurantbarceloneta.com
Cuisine: Mediterranean
Brisa Palau de Mar Pl. Pau Vila, 1 (Ed. Palau de Mar) 931 311 549 comercial@grupoesencia.es www.brisapalaudemar.com
Cuisine: Mediterranean, “Tapas”
Cadaqués
Reina Cristina, 6 932 687 033 reserves@sagardi.com www.restaurantcadaques.com
Cuisine: Catalan, Mediterranean
Caelis
Via Laietana, 49. Hotel Ohla Barcelona 935 101 205 info@caelis.com www.caelis.com
Cuisine: Signature, Mediterranean
Café Pablo
Montcada, 19 (Museo Picasso) 932 769 352 cafepablo@goutrouge.com www.cafepablo.es/
Cuisine: Catalan
Calabrasa
Passeig del Born, 27 933 100 786 calabrasabcn@gmail.com www.calabrasa.com
Cuisine: Catalan, “Tapas”
Can Ramonet
Maquinista, 17 933 193 064 reserves.canramonet@grupramonet.com www.canramonet.es
Cuisine: Catalan, Mediterranean Can Ros Almirall Aixada, 7 932 215 049 reserva@canros.cat www.canros.cat
Cuisine: Mediterranean, “Tapas” Can Solé Sant Carles, 4 932 215 012 reserves@restaurantcansole.cat www.cansole.cat
Cuisine: Catalan, Mediterranean Cañete
Unió, 17 932 703 458 reservas@barcanete.com www.barcanete.com
Cuisine: Catalan, “Tapas”
Casa Rafols
Ronda Sant Pere, 74 936 258 200 hola@casarafols.com www.casarafols.com
Cuisine: Market-fresh, “Tapas” CDLC Barcelona
Passeig Marítim de la Barceloneta, 32 932 240 470 info@cdlcbarcelona.com www.cdlcbarcelona.com
Cuisine: International Centonze La Rambla, 111 933 164 660 restaurante.centonze@lemeridien.com www.centonzerestaurant.com
Cuisine: Mediterranean, Market-fresh Charlzz Music Hall Carrer del Carme, 33 910 789 814 charlzzbcn@gmail.com www.charlzz.es
Cuisine: Tapas
Cuines de Santa Caterina Av. de Francesc Cambó. Mercat de Santa Caterina, (local 1-26) 932 689 918 comercial@grupotragaluz.com www.grupotragaluz.com/restaurante/ cuines-santa-caterina/
Cuisine: Mediterranean, “Tapas” Dos Palillos Elisabets, 9 933 040 513 dospalillos@dospalillos.com www.dospalillos.com
Cuisine: Signature (Japan, China, and Southeast Asia)
El Nou Ramonet Carbonell, 5 932 683 313 reserves.elnouramonet@grupramonet.com www.grupramonet.com
Cuisine: Mediterranean, “Tapas” Els 4Gats
Montsió, 3 bis 933 024 140 4gats@4gats.com https://4gats.com/reserves/ Cuisine: Catalan
Hard Rock Cafe Barcelona Pl. de Catalunya, 21 932 702 305 barcelona_events@hardrock.com www.hardrock.com/barcelona
Cuisine: International (American) Kottoya Veguer, 13 934 619 589 kottoyabcn@gmail.com https://kottoya.es/ Cuisine: Japanese
La Mar Salada
Pg. Joan de Borbó, 58 932 212 127 reserva@lamarsalada.cat www.lamarsalada.cat
Cuisine: Mediterranean, Signature Marina Bay Marina, 19-21 932 211 514 marina@monchos.com www.monchos.com
Cuisine: Mediterranean, “Tapas” My Way
Carrer de les Heures, 4-10 934 125 279 reservasmyway@grupodegusplus.com www.restaurantemyway.com
Cuisine: Mediterranean
Pasa Tapas
Dr. Aiguader, 6-8 933 194 233 pasatapas@pasatapas.net www.pasatapas.com
Cuisine: Catalan, “Tapas” Passadís del Pep Pla del Palau, 2 933 101 021 restaurant@passadis.com www.passadis.com
Cuisine: Mediterranean, Market-fresh Rossini Pl. Reial, 13 933 435 809 reservasrossini@grupodegusplus.com www.restauranterossini.com
Cuisine: International (Italian), Mediterranean Sagardi BCN Gòtic Argenteria, 62 679 202 040 reservas@sagardi.com www.gruposagardi.com
Cuisine: “Tapas”, Basque
Shôko Barcelona Restaurant Lounge Passeig Marítim de la Barceloneta, 36 932 259 200 shoko@shoko.biz www.shoko.biz
Cuisine: International, Mediterranean
Tapa Tapa Maremagnum
Moll d’Espanya, 5. Local 10. Maremagnum 932 258 697 reserves-tapatapa_maremagnum@angrup. com www.tapataparestaurant.com
Cuisine: “Tapas”, Mediterranean The Green Spot De la Reina Cristina, 12 938 025 565 comercial@grupotragaluz.com www.encompaniadelobos.com
Cuisine: Mediterranean Velissima
Passeig de Borbo, 103 936 268 426 astrid@velissima.com www.velissima.com
Cuisine: Market-fresh, International (Italian) Xup Xup
Pg Marítim Barceloneta, s/n 932 240 353 info@xupxuprestaurant.com www.gruparenal.com
Cuisine: Mediterranean
EIXAMPLE
Alta Taberna Paco Meralgo Muntaner, 171 934 309 027 info@restaurantpacomeralgo.com www.restaurantpacomeralgo.com
Cuisine: “Tapas”, Catalan Amar Barcelona Gran Via de les Corts Catalanes, 668 931 039 988 reservas@amarbarcelona.com www.hotelpalacebarcelona.com/ restaurants-bars/amar-barcelona-restaurant
Cuisine: Mediterranean
Bar El Velódromo Muntaner, 213 934 306 022 velodromo@velodromo.cat www.moritz.com
Cuisine: Catalan, “Tapas” BarcelonaMilano Villarroel, 190-192 934 307 279 info@restaurantbarcelonamilano.com www.restaurantbarcelonamilano.com
Cuisine: Mediterranean, “Tapas” Bembì, Modern Indian Consell de Cent, 377 935 024 952 info@bembi-barcelona.com www.bembi-barcelona.com
Cuisine: International (Indian) Bodega Joan Roselló, 164 932 204 756 www.bodegajoan.com
Cuisine: Catalan, Mediterranean
Casa Amàlia
Passatge del Mercat, 14 934 58 94 58 hola@casaamalia.com https://casaamalia.com
Cuisine: Market-fresh, Mediterranean
Courtesy of Barcelona Turisme
Casa Moritz
Rambla Catalunya, 79 938 269 062 casamoritz@moritz.com www.casamoritz.com
Cuisine: Market-fresh, “Tapas”
China Crown Barcelona Casp, 48 933 158 095
barcelona@restaurantechinacrown.com
www.restaurantechinacrown barcelona.com
Cuisine: Internacional (chinese)
Cinc Sentits – (2* Michelin) Entença, 60 933 239 490 info@cincsentits.com www.cincsentits.com
Cuisine: Signature, Catalan Disfrutar - (2* Michelin) Villarroel, 163 933 486 896 info@disfrutarbarcelona.com www.disfrutarbarcelona.com
Cuisine: Signature, Mediterranean El Cangrejo Loco Aribau, 115-117 932 210 533 cangrejo@elcangrejoloco.com www.elcangrejoloco.com
Cuisine: Mediterranean
elPetitFIRO
Av. Gaudí, 81 935 313 736 chocofiro@gmail.com www.grupfiro.com
Cuisine: “Tapas”, Market-fresh Fàbrica Moritz Barcelona
Ronda Sant Antoni, 41 934 260 050 fabricamoritz@moritz.cat www.moritz.cat
Cuisine: Market-fresh, “Tapas” Farga Diagonal Av.Diagonal, 391 934 160 112 diagonal@fargagroup.com www.farga.com
Cuisine: Catalan
FIROtast
Av. Gaudí, 83 934 507 454 chocofiro@gmail.com www.grupfiro.com
Cuisine: Market-fresh, Mediterranean La Gormanda Aribau, 160, 08036 931 276 049 reserves@lagormanda.com www.lagormanda.com
Cuisine: Market-fresh
L’Olivé
Balmes, 47 934 521 990 info@restaurantlolive.com www.restaurantlolive.com
Cuisine: Catalan, Mediterranean Lasarte Restaurant Mallorca, 259 934 453 242 info@restaurantlasarte.com www.restaurantlasarte.com
Cuisine: Signature
Mordisco
Ptge. de la Concepció, 10 934 879 656 mordisco@mordisco.com www.mordisco.com
Cuisine: Market-fresh, Mediterranean
Mussol Aragó Aragó, 261 934 876 151 www.mussolrestaurant.com
Cuisine: Catalan
Mussol Arenas
Gran Via Corts Catalanes, 373-385
Local R-2. Centre Comercial Arenas 934 253 543
www.mussolrestaurant.com
Cuisine: Catalan
Mussol Casp Casp, 19 933 017 610 www.mussolrestaurant.com
Cuisine: Catalan
Nectari
València, 28 932 268 718 / 633 532 635 reserves@nectari.es www.nectari.es
Cuisine: Mediterranean, Signature Season Restaurant Aribau, 125 934 531 044 hola@seasonrestaurante.com www. seasonrestaurante.com
Cuisine: Mediterranean, “Tapas” Tapa Tapa Arenas Llançà, 15-21. Centre Comercial Arenas. Local B-4C 932 924 644 reserves-tapatapa_arenas@angrup.com www.tapataparestaurant.com
Cuisine: “Tapas”, Mediterranean Tapa Tapa Rambla Catalunya Rambla de Catalunya, 7 933 427 516 tt9.de@angrup.com www.tapataparestaurant.com
Cuisine: “Tapas”, Mediterranean Tierra Brava Casanova, 133 (Mercat del Ninot) 931 311 550 comercial@grupoesencia.es www.tierradelninot.com
Cuisine: Market-fresh, Signature Tracatrá
Ronda Sant Pere, 7 936 291 867 astrid@tracatrabarcelona.com www.tracatrabarcelona.com
Cuisine: Catalan, Signature
Txapela Pg. de Gràcia, 58 Pg. de Gràcia, 58 934 872 279 tx2.de@angrup.com www.txapelarestaurant.com
Cuisine: Basque Windsor Còrsega, 286 932 377 588 info@restaurantwindsor.com www.restaurantwindsor.com
Cuisine: Catalan, Market-fresh
Xerta Restaurant Còrsega, 289 937 379 080 info@restaurant.com www.xertarestaurant.com
Cuisine: Signature
SARRIÀ-SANT GERVASI
Cocina Hermanos Torres
Taquígraf Serra, 20 934 100 020 info@cocinahermanostorres.com https://cocinahermanostorres.com/es/
Cuisine: SignatureFlash Flash Tortillería
La Granada del Penedès, 25 932 370 990 flash@flashflashbarcelona.com www.flashflashbarcelona.com
Cuisine: Mediterranean
Ikibana Sarrià
Doctor Fleming, 11 935 481 312 eventos@ikibana.com www.ikibana.com
Cuisine: Internacional (Japanese, Brazilian)
Il Giardinetto
La Granada del Penedès, 22 932 187 536
giardinetto@ilgiardinetto.es www.ilgiardinetto.es
Cuisine: International (Italian)
Patrón Travessera de Gràcia, 44 934 146 622 info@patron-restaurant.com www.patronrestaurante.com
Cuisine: Mediterranean, Market-fresh Via Veneto Ganduxer, 10 932 007 244 reservas@viaveneto.es www.viavenetorestaurant.com
Cuisine: Signature, Market-fresh
GRÀCIA
Botafumeiro
Gran de Gràcia, 81 932 184 230 info@botafumeiro.es www.botafumeiro.es
Cuisine: Galician, Mediterranean Nomo Gràcia
Gran de Gràcia, 13 934 159 622 nomo@gruponomo.com www.gruponomo.com
Cuisine: International (Japanese)
Oassis Natural Cooking Jardinets de Grácia
Passeig de Grácia, 116 936 736 084 reserves-oassis2@angrup.com www.oassisnaturalcooking.com
Cuisine: International
LES CORTS
Aflamas Loreto, 32, Baixos 2a. 933 475 148 info@aflamas.com https://aflamas.com/en
Cuisine: Signature
Òxid la Tertulia
Carrer de Morales, 15 936 883 081 oxidlatertulia@gmail.com www.oxidlatertulia.com
Cuisine: Catalan, Mediterranean
SANT MARTÍ
4 Latas Poblenou
Rambla de Poblenou, 125 936 241 716 4lataspoblenou@gmail.com www.4latas.bar
Cuisine: “Tapas”
Enoteca Paco Pérez Marina 19-21, 08005 934 838 108 enotecapacoperez@ritzcarlton.com www.enotecapacoperez.com
Cuisine: Signature L’Escamarlà Pg. Marítim del Bogatell, 40 932 211 366 escamarla@happy.es, info@happy.es www.happy.es/lescamarla
Cuisine: Mediterranean
Mussol Glòries
Av. Diagonal, 208. Centre Comercial Glòries 934 861 820 www.mussolrestaurant.com
Cuisine: Catalan
SANTSMONTJUÏC
L a Font de Prades (Poble Espanyol) Av. Francesc Ferrer i Guàrdia, 13-27 934 267 519 lafont@lafontdeprades.cat www.lafontdeprades.cat
Cuisine: Catalan, Mediterranean
Quirat Restaurant
Avinguda Rius i Taulet, 1-3
Hotel Intercontinental Barcelona 934 262 223 www.quiratrestaurant.com
Cuisine: Market-fresh, Signature Terraza Martínez
Carretera de Miramar, 38 931 066 052 info@martinezbarcelona.com www.martinezbarcelona.com
Cuisine: Mediterranean, Market-fresh
Xalet de Montjuic
Av. Miramar, 31 933 249 270 xaletdemontjuic@gruptravi.com www.gruptravi.com
Cuisine: Mediterranean
HORTAGUINARDÓ
Can Cortada Av. de l’Estatut de Catalunya, s/n 934 272 315 cancortada@gruptravi.com www.gruptravi.com
Cuisine: Catalan
Can Travi Nou
Final c/ Jorge Manrique, s/n. Parc de la Vall d’Hebron 934 280 301 cantravinou@gruptravi.com www.gruptravi.com
Cuisine: Catalan, Mediterranean
Meet the SeafoodSource Team
As the official media for Seafood Expo Global/Seafood Processing Global, SeafoodSource will be a constant presence in the exhibit halls and 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 – European 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
Interested in Exhibiting?
Visit stand #GA400 or contact the team at sales-asia@seafoodexpo.com
seafoodexpo.com/asia
The same trusted Seafood Expo experience, in Singapore
Asia is the world’s fastest-growing seafood market, and the global industry is meeting in Singapore to tap into it. Discover new products and solutions, connect with international partners and grow your business across the region. All in one event.
Every solution Intralox offers is the best in its class. And we offer them all. Join us at Seafood Expo Global 21–23 April | Booth #3LL400
