Wf 133533 ss17 expo today final web 2

2017 ISSUE

Seafood Expo North America and Seafood Processing North America

THE OFFICIAL SHOW GUIDE Brought to you by:

PAGE 6

Shuttle Schedule PAGE 32

Show Map PAGE 30

Boston Dining Guide PAGE 40

Conference Schedule

March 19-21, 2017

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WELCOME TO BOSTON

Taking care of business Welcome (or welcome back) to Seafood Expo North America, the largest seafood expo on the continent.

BE SURE TO STOP BY BOOTH 1301 TO SHARE YOUR NEWS WITH THE SEAFOOD EXPO TEAM!

A

s those who have attended before know, the expo packs a lot into its three days, with more than a thousand exhibitors ready to do business, an extensive educational conference program chock full of engaging speakers and interesting topics, and fun events like the 11th Annual Oyster Shucking Contest and the Seafood Excellence Awards Ceremony.

With an event of SENA’s magnitude, it’s difficult to stay organized. To keep it all straight, SeafoodSource has put together the Expo Today you’re holding in your hands right now. You’ll find a floor map on pages 32 and 33, a complete listing of SENA’s complimentary shuttle services on pages 6 and 8, and the conference program on page 40. If you’re feeling hungry after a long day at the show, we’ve also put together an up-to-date Dining Guide to Boston on page 30.

It would be remiss of me not to mention the show’s fantastic app – another great way to see what’s happening at SENA – and the show’s Twitter hashtag, #SENA17. And speaking of technology, in her feature story for Expo Today on page 10, SeafoodSource Contributing Editor Christine Blank looks into the ways U.S. grocery store chains are aiming to attract younger shoppers, a lucrative demographic, by adding high-tech updates to their brick-and-mortar locations.

As it has in previous years, SeafoodSource’s editorial staff will be covering SENA 2017 from every angle. If there’s a story you think we’ve missed, let us know by stopping by Booth #1301. And you don’t already receive it, make sure you sign up for our free daily e-newsletter by logging onto SeafoodSource.com.

Enjoy your time in Boston,

Cliff White Executive Editor, SeafoodSource

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

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CONTENT

What’s Inside 6, 8 Shuttle Service 30 Boston Dining Guide 32 Expo Floor Map 40 Conference Schedule

Feature

18 22 48 52 58 62

Seafood Excellence finalists Special Expo Events Q&A with Chris Rosenberger Seafood Champion Awards Looking Back Expo Hacks & Advertiser Index

10 How grocers are drawing FEATURE

millennials, Gen Z to ‘fresh seafood’

By Christine Blank

16 Insider’s look at the 2017 EXCELLENCE AWARDS

Expo News

Seafood Excellence Awards

By Christine Blank

24 Ray Hilborn on Q&A

why SeaWeb is a can’t-miss event

By Cliff White

20 Alaska Symphony of 2017 WINNERS

26 Taking a bite out of Boston: BOSTON DINING

Restaurants thrive in seafood heaven

Seafood contestants use every part of fish

By Madelyn Kearns

By Christine Blank

DIGITAL PRODUCT MANAGER Michelle McNickle/ mmcnickle@divcom.com EXECUTIVE EDITOR Cliff White/ cwhite@divcom.com EDITOR Madelyn Kearns/ mkearns@divcom.com SENIOR PRODUCTION DESIGNER Theresa Slusher/ tslusher@divcom.com ADVERTISING COORDINATOR Wendy Jalbert/ wjalbert@divcom.com

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Producer of : Seafood Expo North America, Seafood Processing North America, Seafood Expo Global, Seafood Processing Global, Seafood Expo Asia and SeafoodSource

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Web: divcom.com

By Madelyn Kearns

54 Top 5 retail seafood RETAIL

trends for 2017

48 Chris Rosenberger,

By Christine Blank

4

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

Q&A

president of Inland Seafood

By Joanne Friedrick

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SHUTTLE INFORMATION

COMPLIMENTARY SHUTTLE SERVICE March 18 - 21, 2017 | Boston, MA

SATURDAY EXHIBITOR SERVICE Saturday, March 18, 2017 Service will be provided to the Hyatt Regency Boston, Marriott Copley Place, Revere Hotel Boston Common and Sheraton Boston from 12:00 PM - 4:00 PM, departing the Boston Convention & Exhibition Center, Northeast, Level 1 on the hour.

HOTEL SHUTTLE - ROUTES 1 - 5 Service to BCEC Departing Hotels Every 15 - 20 Minutes

Service to & from Hotels Departing BCEC Every 30 Minutes

Return Service to Hotels Departing BCEC Every 15 - 20 Minutes

7:00 AM - 11:00 AM

11:00 AM - 3:00 PM

3:00 PM - 6:00 PM

MON., 3/20 7:00 AM - 11:00 AM

11:00 AM - 3:00 PM

3:00 PM - 6:00 PM

7:00 AM - 11:00 AM

11:00 AM - 1:00 PM

1:00 PM - 4:00 PM

SUN., 3/19 TUE., 3/21

HOTEL SHUTTLE - ROUTE 6

Embassy Suites Boston at Logan Airport

Service to BCEC Departing Hotel

Return Service to Hotel Departing BCEC

SUN., 3/19

7:00 AM, 8:30 AM, 10:00 AM

3:00 PM, 4:30 PM, 6:00 PM

MON., 3/20

7:00 AM, 8:30 AM, 10:00 AM

3:00 PM, 4:30 PM, 6:00 PM

TUE., 3/21

7:00 AM, 8:30 AM, 10:00 AM

1:00 PM, 2:30 PM, 4:00 PM

INFORMATION & SPECIAL NEEDS TRANSPORTATION Please call (877) 899-0986 for hotel shuttle information and special needs transportation. ADA compliant equipment is available during regularly scheduled shuttle hours and reservations should be made at least 20 minutes in advance of desired pick up time by calling the shuttle phone number.

Transportation managed by:

Scan here to download a copy of this schedule onto your smart phone!

ROUTE #

BOARDING LOCATION

BCEC

Walking Distance to BCEC

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5

Front Entrance, Curbside on Atlantic Ave.

SE-L1

Boston Park Plaza Hotel & Towers

3

Columbus Ave. Entrance

NE-L1

Colonnade Boston

1

Front Entrance, Curbside on Huntington Ave.

NE-L0

Copley Square Hotel

2

At Westin Copley Place, Curbside on Huntington Ave.

NE-L0

Courtyard Boston Tremont Hotel

3

At Revere Hotel Boston Common, Front Entrance on Stuart St.

NE-L1

DoubleTree Downtown Boston

3

Curbside on Washington St.

NE-L1

WD

Walking Distance to BCEC

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HOTEL

Aloft Boston Seaport

WD

Boston Harbor Hotel

Element Boston Seaport Embassy Suites Boston at Logan Airport

6

Curbside on Porter St.

SE-L1

Fairmont Copley Plaza Boston

2

At Westin Copley Place, Curbside on Huntington Ave.

NE-L0

Four Seasons Hotel Boston

3

At Boston Park Plaza Hotel & Towers, Columbus Ave. Entrance

NE-L1

Godfrey Hotel Boston

4

Corner of Ave. de Lafayette & Harrison Ave.

NE-L1

Hilton Boston Back Bay

2

At Sheraton Boston Hotel, Curbside on Dalton St.

NE-L0

Hilton Boston Downtown/Faneuil Hall

5

Broad St. Entrance

SE-L1

Hyatt Regency Boston

4

Corner of Ave. de Lafayette & Harrison Ave.

NE-L1

InterContinental Boston

5

Front Entrance, Curbside on Atlantic Ave.

SE-L1

Langham Hotel Boston

5

Franklin St. Entrance

SE-L1

Shuttle service provided by hotel

NW-L1

Liberty Hotel Loews Boston Back Bay

3

At Boston Park Plaza Hotel & Towers, Columbus Ave. Entrance

NE-L1

Marriott Copley Place

1

Front Entrance, Curbside on Huntington Ave.

NE-L0

Marriott Long Wharf

4

Front Entrance, Outer Driveway

NE-L1

MidTown Hotel

1

Front Entrance, Curbside on Huntington Ave.

NE-L0

Omni Parker House

4

Curbside on Tremont St. near Citizens Bank

NE-L1

WD

Walking Distance to BCEC

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Revere Hotel Boston Common

3

Front Entrance on Stuart St.

NE-L1

The Ritz-Carlton, Boston Common

4

Corner of Ave. de Lafayette & Harrison Ave.

NE-L1

Walking Distance to BCEC

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Renaissance Boston Waterfront Hotel

Seaport Hotel

WD

Sheraton Boston Hotel

2

Curbside on Dalton St.

NE-L0

W Boston

3

At Revere Hotel Boston Common, Front Entrance on Stuart St.

NE-L1

Walking Distance to BCEC

--------

Curbside on Huntington Ave.

NE-L0

Westin Boston Waterfront Westin Copley Place

WD 2

BCEC Boarding Location Areas: NE-L1 (Northeast, Level 1), SE-L1 (Southeast, Level 1), NW-L1 (Northwest Level 1), NE-L0 (Northeast, Level 0)

The Official Transportation Sponsor

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EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

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SHUTTLE INFORMATION BCEC LEVEL 0, EXHIBIT LEVEL - HOTEL SHUTTLE ROUTES 1 & 2 415 Summer Street | Boston, Massachusetts 02210 | F 617.954.3326 | Signature Boston.com

T 877.393.3393

Truck Entrance

West Service Road Ramp

Parking (1,350 spaces)

Ramp

45 44 43 42 41 40 39 38 37 36 35 34

33 32 31 30 29 28 27 26 25 24 23 22 21 20

Ramp

19 18 17 16 15 14 13 12 1110 9 8

76 54 32 1

Loading Dock M

W

M

W

M

Skybridge (Level 1 Access)

Downtown Boston

59 58 57 56 55 54 53 52 51 50 49 48 47 46

Ramp

Valet Parking Lot

W

Skybridge (Level 1 Access) Ramp access to Level 1

Service Corridor

Up Ramp to Level 1 Ramp to Hall C Down Ramp from Level 1

Ramp access to Level 1

To I-90/I-93

M

M

W

Southeast Pre-function

ATM Dr

East Service Road

HOTEL

W

REGISTRATION

MW

W

Public Safety O ce

INFO

MCCA Executive O ces

Dr

ROUTE 2

M

SHUTTLE

NE Lobby A

051 050

WM

NE Lobby B1

052 A

SE Lobby B2

052 B

MCCA Executive O ces

SE Lobby C

Service Road

Guest Network Operations Center

ROUTE 1 Skybridge Access (Level 2)

The Westin Boston Waterfront

Lawn on D D Street

ELEMENT

ALOFT

The Official Transportation Sponsor

BOOTH #2357 BCEC LEVEL 1 - HOTEL SHUTTLE ROUTES 3, 4, 5 & 6

105 104 104 104 103 102 102 101 C B A B A Service Corridor Business Center

Downtown Boston

W M

Service Corridor

tion To South Sta

Northwest Pre-function

NW Corner Premium-function

WGM Kitchen

Wicked Good Market

NE Lobby A

Bar WGM Kitchen

NE Lobby B1

M W

to Summer Street

Drop O

ATM

SE Lobby B2

109 109 108 107 107 107 106 B A B A C

SE Lobby C

Southwest Pre-function

PRIVATE CHARTERS & LIBERTY HOTEL

West Side Drive

Drop O

ATM

Outtakes Skybridge

VIDEO WALL

Open to Exhibit HallA (below)

Open to Exhibit Hall B (below)

WM

ROUTE 6

&

Restrooms

8

Public Use

ROUTE 5

Drop Off

158 157 157 157 156 156 156 155 C B A C B A Center East Pre-function

ROUTE 4

Ring Road

Loading Dock Pre-Fab Area & Loading Dock Covered Truck Access

Escalator

Elevator

Freight

Pay Phone

Permanent Concessions

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

West Side Drive

NE Lobby A

Southeast Pre-function

HOTEL

Service Corridor

NE Lobby B1

M W

SE Lobby C

162 162 161 160 160 160 159 B A C B A

SE Lobby B2

Service Corridor

Drop Off

SHUTTLE

BCMC Sales O ce Service Corridor

INFO W M

154 153 153 153 152 151 151 150 C B A B A

NE Corner Premium-function

First Aid

Suggested Coat Check

VA L

ET

Down to Exhibit Level

&

Entrance Plaza

North Lobby

TAXI STAND

Skybridge

Open to Exhibit Hall C (below)

Non-Public Access

Summer Street

WM

Up to Meeting Level 1

Northeast Pre-function

ROUTE 3

Skybridge Access to Westin Boston Waterfront (Level 2)

The Westin Boston Waterfront

to

Stop

To er m et Sum Stre

enue WTC Av

I-93

to I-90/

Marquee

EXPO TODAY FEATURE

How grocers are drawing millennials, Gen Z to fresh seafood

By Christine Blank

When Hannaford, a large U.S. supermarket chain, recently opened its “learning lab” store in Bedford, New Hampshire, it sought the answer to a very specific question: how to sell more food to younger shoppers.

M

Due in part to growing competition from illennials, defined as Americans between the ages of 20 and 36, are the largest meal-kit delivery services, online grocers demographic group in the United States, with and others, Hannaford’s Bedford store places a population estimated at 75.4 million (for a signficant emphasis on its perishable departments – and staff interaction comparison, there are an estimated with shoppers. For example, at an 74.9 million Baby Boomers in island in the middle of the produce the U.S.). Adding to the youth department, staff slice fruit and movement in U.S. consumption vegetables to order and answer patterns is Gen Z (generally defined customers’ questions about produce. as Americans between the ages of The fresh meat and seafood 7 to 24 years old), which numbers department also plays a greater more than 65 million people.

Together, millennials and Gen “Both of these role in this new store. It was moved closer to the front of the Z-ers have enormous purchasing generations are store, situated directly behind the power, and – as Hannaford has very concerned fresh produce department. And, discovered – strong preferences about where behind the fresh seafood counter, when it comes to buying food.

The newest addition to the their food comes the retailer is featuring more local seafood, along with a wider variety Scarborough, Maine-based chain from.

The key of prepared seafood dishes. In of 189 stores is decidedly highto getting these addition, Hannaford executives said tech – just like millennials and Gen Z shoppers (the latter group was consumers to buy they recognize that sustainable and practically born using smartphones and consume local and regional products are very important to millennial and Gen Z and tablets). Computers, touchseafood is to shoppers. screens and tablets are available really deliver “Both of these generations are to employees so they can quickly very concerned about where their show customers a video about how that kind of to prepare bourbon- and mapleinformation in food comes from,” Phil Lempert, a supermarket analyst and editor of glazed salmon at home, for instance, a consistent, SupermarketGuru.com, said. “The or answer a challenging question on truthful way.” key to getting these consumers to seafood sustainability.

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EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

buy and consume seafood is to really deliver that kind of information in a consistent, truthful way.”

Hannaford isn’t the only grocery store chain revamping its store layout and processes to attract the younger generations. Sunset Foods, a Highland Park, Illinois-based grocery chain, has refurbished its fresh seafood counters to look like traditional fish markets. Each store offers 25 different fresh seafood items daily (excluding prepared foods), steams shrimp for customers and makes prepared seafood items in-house.

When shoppers ask about a new type of seafood they ate at a restaurant, seafood staff offer to order it for them.

Sunset Foods seeks to differentiate its seafood departments from competitors such as Whole Foods Market and Kroger by offering “a higher quality product and more knowledgeable staff behind the product,” according to Dan Humphrey, meat and seafood director for Sunset Foods.

Younger customers ask more questions about their food and appreciate being communicated with, both through person-to-person interactions inside stores and via social media, Humphrey said. Sunset Foods spends a lot of time and money on staff education, preparing staffers to answer shoppers’ questions on where its fish was caught or raised, how to prepare it, and any other seafood-related query that might come their way.

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EXPO TODAY FEATURE

survey found that, while 72 percent According to Lempert, Whole of Americans prepared four or Foods also does well with social more dinners at home per week media, touting not just sales, last year, 34 percent plan to cook at but also sharing recipes and home even more often in the new announcing new products as they year. But whether these younger come into stores. And Hy-Vee, based consumers will choose to cook in West Des Moines, Iowa, has a seafood more often is still an open registered dietitian in every store who communicates with shoppers “Millennials are question, according to Lempert.

“Millennials and Generation Z about the health benefits of eating very informationreally like cooking and like to be in seafood via in-store conversations, conscious and ask the kitchen,” Lempert said. “Seafood print materials and social media.

“Millennials are v e r y questions such as, is one of the most healthful, versatile information-conscious and ask ‘Is your salmon and easy-to-prepare protein questions such as, ‘Is your salmon non-GMO?’ and sources. For us to have hundreds of millions of people scared to cook it non-GMO?’ and ‘Is your shrimp ‘Is your shrimp at home is a shame.” organic?’” Humphrey said. “A lot organic?’”

To help millennials who want of our customers are 55 and older, but we realize millennials are also going to be to learn to cook seafood at home, retailers may a big group. Besides convenience and prepared need to simply show them a picture of a seafood meals, they want to know how everything was dish, rather than a “Betty Crocker recipe,” raised. We go and visit these places and we are Lempert said. For example, during demos in a grocery store’s fresh seafood department, knowledgeable about the things we sell.”

Being responsive to millennials’ questions Baby Boomers and seniors might want to talk and concerns is another way Sunset Foods tries to the demo staff for awhile and pick up the to stay ahead of the competition, according to recipe, while millennials and Gen Z will walk by Humphrey. Following up on customer feedback, the station – possibly not even stopping long the chain sources only sustainable seafood and enough to eat a sample – see the composed dish pledges not to sell farmed seafood from China. and get an idea about how they will re-create it The chain has also made a preemptive pledge at home, according to Lempert.

To help fulfill the desire of younger shoppers not to sell GMO salmon if and when it becomes to cook more at home, Hy-Vee has added a available commercially, Humphrey said. permanent cooking and sampling station, Boosting shoppers’ comfort with complete with a wok, between the meat and cooking seafood seafood departments in some stores.

Hannaford and Sunset are just two of “What’s brilliant is the location: they can see several U.S. grocers making changes to their how easy it [seafood] is to prepare and have a fresh seafood department to appeal to younger taste of it,” Lempert said. “Once they see how shoppers. Losing market share to online grocers easy it is, it will get them motivated to buy it.” from Amazon to Peapod, meal delivery services, Dinners-in-a-bag, which combine a protein, and home meal-kit providers such as Blue Apron, starches and vegetables in an oven-safe executives at many supermarket chains are wrapping or container, are another innovative coming to the conclusion that one of the best concept that both Cincinnati, Ohio-based Kroger ways to compete is by offering the best fresh (which operates 2,778 stores) and Lakeland, meat, seafood, produce and dairy. They also aim Florida-based Publix Super Markets are utilizing to present their perishable departments in a way to show young shoppers how easy and fast that has particular appeal to younger shoppers, seafood is to cook at home. who wield impressive buying power.

“Consumers don’t really understand and are In addition to sustainable and local food- nervous about cooking seafood at home. Giving buying preferences, both millennials and Gen a bag to people to bake the seafood in their oven Z enjoy cooking at home more than other so it comes out foolproof – we need more tools groups. In fact, millennials are twice as likely as like that,” Lempert said.

Baby Boomers (49 percent versus 24 percent) to The 1,136-store Publix chain has seen great say they plan to cook more dinners at home in success with its “Fresh Seafood Cook-in-Bag 2017, according to a recent survey from online Dinners” since launching them in the summer grocer Peapod and ORC International. The same of 2015. Flyers in each store’s fresh seafood

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EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

2017 EXPO

BY THE NUMBERS

CONSECUTIVE YEARS IN BOSTON:

37 Years

EXHIBITING COMPANIES IN 2017

1,327*

EXHIBITING COMPANIES IN 2016

1,259

ACTIVE SQUARE FEET OF EXHIBIT SPACE IN 2017

252,660* SQUARE FEET

COUNTRIES REPRESENTED

BY EXHIBITORS IN 2017

51*

*NUMBERS AS OF FEBRUARY 2017

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department invite shoppers to first choose a fresh fish or shellfish item, and then select the ingredients and seasonings they would like to accompany their fish. Flavors include Caribbean mango sauce with orzo, spinach and bell peppers; Mediterranean sauce with pearl couscous, Kalamata olives and feta cheese; Dijon cream sauce with quinoa blend, spinach, sundried tomatoes, artichokes and bell peppers; and sweet chili sauce with rice and Asian vegetable medley.

Seafood staff assembles the ingredients into a special cooking bag. Then, “All you do is pop it in the oven when you get home, following the time and temperature guide provided with each meal,” according to the Publix flyer.

“We anticipate this becoming a significant category for our seafood department,” said Maria Brous, a spokesperson for Publix.

Prepared seafood sales rise Despite the desire of millennials and Gen Zs to cook more at home, grocers and consultants say that sales of prepared seafood meals are booming.

“Prepared seafood meals are a solution for Generation X, Baby Boomers and seniors,”

Lempert said.

For example, Sunset offers three different types of stuffed tilapia, teriyaki-marinated fish, house-made ceviches, fish burgers and hot soups, among other prepared items in its seafood departments. Its deli departments also promote a variety of dishes such as grilled salmon and tilapia, along with seafood salads.

“We have expanded on things that we offer that are breaded, marinated and prepared. In addition, the biggest increase in seafood sales are items in the deli that are cooked already,” Humphrey said.

Steven Johnson, grocerant guru at Tacoma, Washington-based consultancy Foodservice Solutions, has noticed more prepared seafood dishes – both packaged and in hot bars – at many U.S. retailers. Whole Foods Market has featured several prepared dishes in its hot bar for years, along with sushi, seafood salads and other cold items. And Seattle-based Metropolitan Market, a six-store chain, has carried items such as tilapia piccata with garlic caper aioli, shrimp mango poke salad and “rub with love” plank salmon on its hot bar and other areas of its stores.

“If Amazon wants to come into this space,

Seafood Expo

A WORLD OF SEAFOOD

there’s no way they should be able to handle freshness the way we handle freshness,” Hannaford President Mike Vail said. “We’re excited about innovation, and a focus on the future.”

This year, Johnson expects to see more prepared meals that are higher in protein and lower in fat than in the past, such as seafood bundled with vegetables, as well as increased offerings of poke, the Hawaiian-themed seafood dish that’s rapidly gaining popularity nationwide.

To appeal to millennials who enjoy ethnic flavors, stores also need to offer more options in readyto-eat seafood meals that reflect Vietnamese, Korean, Filipino and Spanish flavors, Johnson said.

While some brick-and-mortar grocery stores still haven’t come up with a comprehensive strategy for remaining relevant in an increasingly competitive industry, innovative chains are embracing change and pushing their competitive advantages gained through decades of experience in the sector. For companies leading the way, including Hannaford, Sunset Foods and Publix, the path forward involves better integration of technology, improved effort at communication and a doubling down on freshness and convenience. l

www.seafoodexpo.com Seafood Expo North America Seafood Processing North America The Seafood Marketplace for North America Boston, USA | 11-13 March 2018

Seafood Expo Global Seafood Processing Global The Global Seafood Marketplace Brussels, Belgium | 25-27 April 2017

Seafood Expo Asia The Premium Seafood Marketplace for Asia Wanchai, Hong Kong | 5-7 September 2017

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EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

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SEAFOOD EXCELLENCE

Celebrating the Seafood Excellence Awards for 2017

By Christine Blank

Recognizing the top North American seafood products, the 2017 Seafood Excellence Awards winners will be announced on the first day of Seafood Expo North America on Sunday, 19 March.

T

he Seafood Excellence awards are intended to reward innovation in seafood foodservice and retail products. Several previous winners and finalists said the awards helped their products stand out from the crowd and that recognition in the competition has helped them grow distribution of those products throughout the year.

In 2016, Seattle, Washington-based Trident Seafoods won Best New Foodservice Product for its SeaFusions Pacific Cod Bites. The bites, which have a fresh prep, natural hand-cut appearance, come in two flavors: Spicy Sriracha and Crunchy Potato.

“These align perfectly with the snacking and small plate trends that are popular today,” Trident said of its hit product.

Kickin’ Seafood Chili from French Creek Seafood in Parksville, British Columbia, Canada won for Best New Retail Product. The chili, sold in stand-up pouches, is a southwestern blend of small white beans, yellow corn, diced green chilies and line-caught wild halibut kicked up with cumin and tomatillos.

Finalists in the competition that SENA attendees from around the globe look forward to every year also benefited from being a part of the awards process.

“The recognition has been helpful when presenting the item to both new and current buyers,” said John Baxter, vice president of retail/club sales and marketing for Baltimore, Maryland-based Phillips Foods, which was a finalist in the retail category for its Shrimp Toast.

16

“Many saw the packaging at the show and have been impressed with the direction that we are going with our new packaging. Any good publicity is certainly helpful.”

Phillips’ 10-ounce Asian Shrimp Toast features bread triangles layered with a mixture of finely chopped shrimp, diced water chestnuts, mushrooms, spring onions and breadcrumbs, as well as garlic, ginger, shallot and sesame oil.

“Asian flavors are extremely strong and that is leading us down that path,” Baxter said when

“[The award] added credibility for our new brand and products, and generated excitement and interest from our visitors.” the product was launched. “Our company has strong roots in Asia with our production facilities embedded in the local culture, and we will look to draw on that in the future.”

Since SENA, the Shrimp Toast has gained distribution in Giant, Kings and Foodtown stores, and additional supermarket chains will carry the product starting this spring.

Meanwhile, recognition of Swedesboro, New Jersey-based Rastelli Foods Group’s Absolutely Lobster Homemade Tomato Sauces as a Seafood Excellence Awards finalist “definitely enhanced our overall presence at Seafood Expo North America,” said Mike Carr, director of marketing for Rastelli Foods.

“We were included in a display of finalists at the main entrance, which improved brand

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

awareness for people who eventually passed our booth. It also allowed us to include the nomination in pre-event emails to prospects and in-event booth signage,” Carr said. “Both added credibility for our new brand and products, and generated excitement and interest from our visitors.”

Rastelli’s line of lobster sauces, which utilize North American lobsters and California tomatoes, are sold in three flavors: Marinara, Sugo Rosa and Arrabiatta Lobster Sauce. They are certified as gluten-free and contain no preservatives or added sugar.

Other 2017 finalists are: Frontier Harvest Alaskan Jack’s Gold Premium PineappleTeriyaki Sockeye from Alaskan Jack’s Seafood Corporation; Crab & Shrimp Seafood Feast from Aqua Star; Tobikko Umami from Azuma Foods International Inc. USA; Mussels in a Creamy Stout Sauce from Bantry Bay America; Simply Sauce Seafood Bites from High Liner Foods; Waterview Market Shrimp with Sauce from Premier Marine Canada; Honey Glazed Oak Roasted Salmon from Santa Barbara Smokehouse; and Char Marked Barramundi from Vinh Hoan Corporation. l

Seafood Excellence Awards 2017 Sunday, March 19 / 3:00pm Demonstration Theater, Booth 3341 The Seafood Excellence Awards recognize and celebrate the best new seafood products in the North American seafood market.

Booth #1648

SEAFOOD EXCELLENCE AWARDS

Seafood Excellence FOODSERVICE King & Prince Seafood Jumbo Buttermilk Shrimp

Open Blue Frozen Open Blue Cobia IVP Fillet

Booth 505

Booth 1859

Western United Fish Company Limu Ahi Poke

Azuma Foods International Inc., U.S.A. Shrimp Swirl Pops

Booth 3064

Booth 321

RETAIL

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C.P. Food Products, Inc. Hand Wrapped Shrimp Wonton with Ramen Noodle and Yu Choy

Fishpeople Seafood Meyer Lemon & Herb Panko Wild Alaskan Salmon Kit

Booth 433

Booth 2745

Trident Seafoods Louis Kemp Hawaiian Poke Snackits

Cheating Gourmet Cilantro Lime Shrimp Rice Bowl

Booth 805

Booth 2716

Aqua Star Honey Glazed Shrimp with Walnuts

Handy Seafood Inc. Oyster Collection

Booth 2005

Booth 823

Multiexport Foods Smoke Roasted Salmon Flakes

Bantry Bay America Inc. Mussels in a Spicy Sauce

Booth 117

Booth 2957

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

EXPO NEWS

Alaska Symphony of Seafood contestants don’t let anything go to waste

By Christine Blank

AND THE

UTILIZING THE WHOLE FISH… from nose to tail – is one of the goals of many Alaskan seafood producers. A select few get to show off their unique products via the Alaska Symphony of Seafood competition, held every spring before Seafood Expo North America.

ARE:

GRAND PRIZE: Candied Salmon Ice Cream, Coppa

FOODSERVICE WINNERS:

1ST Candied Salmon

Ice Cream, Coppa

T

plans to market the bottarga to specialty food his year, several innovative products – retailers, in addition to restaurants. such as salmon leather tote bags, candied In another unusual use of a salmon product, salmon ice cream, Hawaiian poke surimi crab Bambino’s Baby Food is touting its Salmon and salmon pet oil – vied to score first place Bisque baby food in SOS’s Retail category. prizes in the competition, allowing them to win Bambino’s took home first place prize in the a trip to SENA. 2016 Alaska Symphony of Seafood competition “In the 24th year of this annual competition, for its Hali Halibut baby food. we are still seeing high-quality and innovative Winning a trip to SENA last year “was a new products made out of Alaska seafood,” said beautiful introduction for our product into the Julie Decker, executive director of the Alaska national retail market,” said Bambino’s founder Fisheries Development Foundation, the contest and CEO Zoi Maroudas. “It gave us time to organizer. meet-and-greet and introduce our product, and For example, Triad Fisheries’ Bruce Gore become aware of what Coho Salmon Bottarga, we need to do – which an entry in the contest’s “In the 24th year of this annual is to get to that next “Beyond the Egg” competition, we are still seeing level and get into retail category, is a novel high-quality and innovative establishments.” product for Alaska – and new products made out of For the past year, the United States. While Alaska seafood.”

Bambino’s has been bottarga is not common selling its products in the U.S., it is popular directly to consumers via its website. In 2017, it in Europe and Japan. Traditionally a cured mullet will start selling its frozen resealable baby food roe, it is used as an umami flavoring in pastas pouches to national retailers. Already, Bambino’s in Italy and in rice dishes in Japan, according to customers are asking chains like Whole Foods Triad Fisheries President Mark Tupper.

Market, Trader Joe’s and Sprouts Markets to Triad takes immature roe from wild Alaska carry the products, according to Maroudas. salmon, adds salt and seasonings, cooks it and According to Maroudas, Bambino’s products then dries it out. The resulting shelf-stable are becoming popular with autistic children who product is utilized by a handful of upscale have challenges with certain food textures, as restaurant chefs in New York. This year, Triad also

20

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

2ND Seafood Cakes with

Dungeness, Odyssey

3RD

Orca Bay’s Albondigas Orca Bay Seafoods

1ST

BEYOND THE PLATE WINNERS:

RETAIL FOOD WINNERS:

Dear North Alaska Salmon Bites Authentic Alaska LLC

2ND

Orca Bay’s Jjamppong Orca Bay Seafoods

3RD

Sockeye Salmon Bites Bambino’s Baby Food

1ST Crystal Clarity

Tidal Vision

2ND Alaska Naturals

Alaska Salmon Pet Oil Trident Seafoods

3RD Salmon Leather Clutch

Tidal Vision

BEYOND THE EGG: 1ST

Bruce Gore Coho Salmon Bottarga Triad Fisheries

2ND Kasu Alaska Pollock

Roe, Trident Seafoods

Setting the Standard in High Quality Seafood

VISIT US AT BOOTH 3325 SPECIALISTS IN TASTELESS SMOKE TREATED SEAFOOD PRODUCTS At SEA DELIGHT, we’re seafood pioneers. We have mastered the art of producing high quality seafood products treated with Tasteless Smoke.

With offices in the U.S., Canada, and Spain, we work hand-in-hand with global non-governmental organizations (NGOs) such as FishWise, World Wildlife Fund (WWF), and Ocean Wise to improve fisheries, reduce overfishing, increase consumer awareness, and develop industry best practices that are sustainable and respect the needs of future generations.

To learn more about our sustainable seafood policy, visit www.sea-delight.com/sustainablepolicy.

To learn more about the fishery improvement projects (FIPs) we support, visit www.sdoceanfund.org.

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EXPO NEWS

Special

well as adults with special dietary needs, including weightlifters and chemotherapy patients.

Another innovative product that was vying for a win in the Retail category is Trident Seafoods’ Louis Kemp Hawaiian Poke Snackits.

The single-serve packs include a portion of Alaska pollock, a packet of sauce and a packet of crunchy quinoa and edamame.

“Poke is becoming a big trend in the U.S. and Louis Kemp is getting ahead of this continuing trend,” Trident Vice President of Marketing John Salle said. Available at several grocery chains, flavors in the Snackit line include Ceviche, Jalapeño Ranch and Southwest Lime, in addition to Hawaiian Poke.

SUNDAY / MARCH 19 11:00am – 12:00pm Demonstration Theater, 3341 Master Class: Sea Urchin

Sponsored by

Presented by: Claire Li Loong, Vancouver Aquarium Marine Science Centre; Chef: Ned Bell, Ocean Wise

1:00pm – 2:00pm Demonstration Theater, 3341 Chef Demonstration: Four-Star BAP Tilapia from China

Sponsored by

Presented by: Chef Rut, Harbor Cafe

3:00pm Demonstration Theater, 3341 Seafood Excellence Awards The Seafood Excellence Awards recognize and celebrate the best new seafood products in the North American seafood market. Contestants compete in two prestigious award categories: Best New Retail Product and Best New Foodservice Product.

3:45pm – 5:00pm Level 1, Room 153 A/B Keynote Presentation Delicious & Profitable: Chefs Discuss the Business of Seafood Panelists: Polly Legendre, Ned Bell, Jeff Black, Richard Garcia, Rick Moonen

MONDAY / MARCH 20 Other Retail entrants in the 2017 Symphony of Seafood competition were: Alaska Smoked Sockeye Salmon and Alaska Salmon Bites from Authentic Alaska – Dear North; Sockeye Spinach Feta Salmon Burger from Odyssey; Orca Bay's Jjamppong (Korean seafood noodle soup) from Orca Bay; and SeaFare Pacific Salmon Chowder from Oregon Seafoods.

9:15am – 10:00am

FREE TO ALL ATTENDEES

Foodservice entrants included: Canned Smoked Sockeye from Deckhand Seafoods; Sealegs Real Simple Surimi from Trident Seafoods; Orca Bay’s Albondigas (Mexican seafood soup) from Orca Bay; Seafood Cakes with Dungeness from Odyssey; and Candied Salmon Ice Cream from Coppa.

"Beyond the Plate” entrants were: Salmon Leather Clutch from Tidal Vision; Alaska Naturals Alaska Salmon Pet Oil from Trident Seafoods; Crystal Clarity, a chitosan-based pool and spa clarifier from Tidal Vision; and Salmon Leather Tote Bag from Salmon Sisters In the “Beyond the Egg” category: Bruce Gore Coho Salmon Bottarga was competing with Kasu Alaska Pollock Roe from Trident Seafoods. l

22

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

Level 1, Room 152 Sponsored Presentation: Advanced Aquaculture Technology

Sponsored by

11:00am – 12:00pm Demonstration Theater, 3341 Chef Demonstration: True North Presents Cioppino Fra Diavolo

Sponsored by

Presented by: Chef Rick Moonen

12:30pm – 1:30pm Demonstration Theater, 3341 Master Class: Oysters Presenter: Chef Patrick McMurray, Owner/Lead Shucker, The Ceili Cottage

2:30pm Demonstration Theater, 3341 11th Annual Oyster Shucking Competition The fastest oyster knives on the continent will shuck it out in the 11th Annual Oyster Shucking Contest.

TUESDAY / MARCH 21 11:00am Demonstration Theater, 3341 Chef Demonstration: Crab & lime “cannelloni” and pan-roasted king scallops

Presented by: Catriona Franchetti , Brand Ambassador for Seafood from Scotland; Chef: Mark Greenaway, Restaurant Mark Greenaway

Sponsored by

Booth #3033

EXPO NEWS

RAY HILBORN on why the SeaWeb Seafood Summit is a can’t-miss event

By Cliff White

The 2017 SeaWeb Seafood Summit is taking place in Seattle, Washington from 5-7 June, 2017.

Ray Hilborn, a global fisheries expert and University of Washington professor of aquatic and fisheries science, will once again be participating as an attendee and presenter.

Photo Credit: Octavio Aburto/Marine Photobank

In an interview with SeafoodSource, Hilborn praised the show for promoting a healthy dialogue between commercial and scientific interests.

Seafood Source: Why do you think the SeaWeb Seafood Summit is an important event for seafood industry professionals to attend?

HILBORN: The big message would be that the commercial fishing industry, policymakers, academics and NGOs need to start finding common ground, and of all the places I’ve ever been, the SeaWeb Seafood Summit is the best place for that to happen. It’s probably the biggest event I can think of where you have the leaders from all elements of the seafood world all in the same place. It’s a great chance for people in the commercial industry to see what NGOs are thinking and what the major issues are now and what the driving agenda will be in the future. It’s also a chance for them to have an influence on the NGOs; to give them a chance to share their perspective and let them know about what’s going on in the real world.

Seafood Source: What was your opinion of last year’s event in Malta? What were your main takeaways from that event?

June 5-7, 2017 • Seattle, WA - USA

LIMITED TIME SPECIAL - SAVE 10%* Go to: seafoodsummit.org/reg17 Enter promo code SENA17 *Offer ends 3/31 at 11:59pm EST S E A F O O D S U M M I T.O R G Produced by:

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#swss17 Official Media:

HILBORN: The big takeaway for me from last year’s event was that it was the first conference I had been to that had a generally upbeat attitude about the future of fisheries; it wasn’t all gloom and doom. There were a lot of presentations showing that, in fact, things are going well in some places, that sustainable fisheries are being achieved and maintained.

Seafood Source: What are the top questions that need to be addressed at this year’s summit?

HILBORN: I would say that the top issue facing American fisheries, which is also coming up for

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

European fisheries, is how to deal with mixedstock fisheries. We’re seeing on the West Coast and in New England that they’re only catching 30 to 40 percent of what are very conservative TACs [total allowable catches]. Is that where we want to be, or can we find a way to get fuller utilization of our potential harvest?

Seafood Source: If you could wave a magic wand and solve any problem affecting commercial fishing in the U.S., what would it be and why?

HILBORN: At a policy level, I think the problem in the U.S. is that we’re trying to balance food production, jobs, revenue and profit on the one hand and protection of biodiversity on the other.

We have some guidelines on environmental goals, such as the Endangered Species Act and the Marine Mammals Protection Act, but currently, there’s really no guidance yet on where to strike the balance between utilization and protection.

There are a number of NGOs working at the problem on different levels, but the question is, will this be strictly a political fight, or will policy be guided by clear objectives. So I guess, if I could use that magic wand, I would look for very clear guidance in our national policy as to what balance we want to achieve on utilization and protection.

Seafood Source: Are you excited that the SeaWeb Seafood Summit is coming to your hometown?

HILBORN: I think that it’s great that it’s taking place in Seattle this year – it’s a great place for the summit. We in the Pacific Northwest have so much interesting stuff to share… Whether it’s reducing bycatch or our fisheries management system, we have some really great and successful ideas at work here and that are helping maintain sustainable food production while also protecting biodiversity. I can’t wait. l

Portuguese HUB Canned Fish & Seafood at Seafood Expo 2017

PortugalFoods HUB project aligns the offer of Portuguese Food & Beverage to the real needs of the Global Market, so that our companies can be recognized as suppliers of excellence by: • creating synergies between Portuguese F&B companies under PortugalFoods umbrella; • presenting a global portfolio offer with innovative and differentiated products, dimensioned to foreign markets with a high-quality level.

About PortugalFoods’ HUB Canned Fish & Seafood: Portuguese Canned Fish & Seafood are healthy, popular and affordable.

They are everywhere and nobody can resist them.

Praised by international Chefs, you can find them in the best restaurants in the world and, either more traditional or innovative, their versatility and the intensity of its flavor conquer the most demanding taste.

Portuguese sardine or tuna, seasoned with olive oil, lemon, curry, tomato or clove are real classics. However, you will be also surrendered to sardines’ eggs, mackerel, codfish, anchovies, squid and mussels.

All flavors of excellent quality from the Portuguese sea preserved in cans with ancient labels that nowadays are considered as vintage.

Do not miss the Portuguese experience of HUB Canned Fish & Seafood at Seafood Expo 2017!

STAND NUMBER 3305.

PortugalFoods HUB Project (High and Unique Brands) in co-financed by PORTUGAL 2020, COMPETE 2020 and European Union, through the European Fund of Regional Development (Fundo Europeu de Desenvolvimento Regional – FEDER).

www.portugalfoods.org email: geral@portugalfoods.org

BOSTON DINING GUIDE

Taking a bite out of Boston: Restaurants thrive in ‘seafood heaven’

By Madelyn Kearns

There’s no shortage of restaurants to visit during a trip to Boston, Massachusetts – especially if seafood is your protein of choice. This bustling, historic American city is packed with as many different varieties of restaurants as there are seafood species.

F

rom raw bars and pier-side fine dining to fishand-chips food trucks, Boston offers seafood dining options that keep pace with any lifestyle.

Legal Sea Foods, a chain of seafood restaurants with 11 locations in Boston, has long leveraged the seafaring nature of the portside city to create an iconic East Coast casual dining experience.

What started out as a fish market in Inman Square, founded by the Berkowitz family in 1950, has grown into an enterprise featuring an array of different dining concepts and settings.

“Some would say that Legal Sea Foods is iconic to Boston,” Vellante said. “We have maintained our fanaticism for freshness while growing into a restaurant group with over 30

“Boston is, of course, situated on the ocean and the oldest working fish pier in the country is located right in the heart of the city. It’s the epitome of freshness.”

“Boston is seafood heaven – by virtue of its location and residents who love to eat it,” Executive Chef Rich Vellante told SeafoodSource.

“Boston is, of course, situated on the ocean and the oldest working fish pier in the country is located right in the heart of the city. It’s the epitome of freshness. Fishing lore is in our DNA and regional taste buds crave what’s quintessential: clam chowder, lobster rolls, fried clams, oysters, etc.”

26

locations. In Boston, we offer guests multiple dining experiences with our additional concepts, like our 20,000-square-foot flagship Legal Harborside, our Italian-influenced Legal Oysteria, our Asian-influenced Legal Crossing and our late-night lure, Legal Test Kitchen.”

Boston behind the wheel Brick-and-mortar locations aren’t the only seafood grub hubs available in Boston, of

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

“Boston is seafood heaven – by virtue of its location and residents who love to eat it…” course. For diners on the move, there’s the Cod Squad food truck, which travels throughout the city delivering clam chowder, fried calamari, crab cake sandwiches, tuna melts and more to hungry consumers in the heart of Beantown.

“We move around through the week, but wherever we go, from Harvard to the Boston Public Library to the Innovation District, people just love it,” said Donna Raad, director of food truck operations for Captain Marden’s, the Wellesley, Massachusetts-based wholesaler, retailer and seafood restaurant responsible for creating the Cod Squad.

Despite its name, the Cod Squad food truck typically incorporates pollock into its recipes, including its most popular fish and chips dish.

The truck also offers poached salmon, tuna and lobster on items such as its green salad.

According to Chef Andrew Livingston, the truck’s current menu has been shaved down and optimized to fit Boston consumer tastes.

“We used to offer a lot of different menu items, but we pared it down once we figured out what everybody wanted, which was just fish and chips,” Livingston told SeafoodSource.

BOSTON DINING GUIDE

“We used to offer a lot of different menu items, but we pared it down once we figured out what everybody wanted, which was just fish and chips.” “[The order is] two pieces of fish, about four ounces each, plus fries.”

Rising tide Oysters remain a hot seafood item, both in Boston and the rest of North America, in 2017.

Raw bars such as Island Creek Oyster Bar and Row 34 have made oysters the centerpiece of their Boston restaurants for quite some time now. It makes sense, then, that a new player from up the coast would be eyeing the city for expansion.

Portland, Maine-based restaurant Eventide Oyster Co. has made a name for itself in the seafood foodservice sphere, with co-owners and celebrated chefs Andrew Taylor and Mike Wiley whipping up creative seafood-themed meals that have earned praise from prestigious publications including Eater, Conde Nast Traveler and Travel + Leisure. Big Tree Hospitality, the company behind Eventide and other hit Portland restaurants Honey Paw and Hugo’s, has been actively involved in acquiring a new restaurant space near to Fenway Park in Boston.

The new location would go by the name “Eventide Fenway” and be located at 1321 Boylston Street, according to the company.

“We love the community of restaurants in Boston and we think that there is a great opportunity to bring our approach down here where there is a year-round population to feed,” the company said. “Portland is a tourist city, with a huge influx of people visiting during the warmer months. Boston is also a prime location for getting the freshest seafood available: it is close enough to Portland that we still have access to the same amazing product we source at Eventide Oyster Co. and we are able to take advantage of Boston fish markets.”

Diners who visit Eventide Fenway can order some of the restaurant’s favorite dishes, including the Eventide Brown Butter Lobster Roll, but the dining experience will be new and exciting, explained Kat Leggett, account executive for Marlo Marketing, which represents Eventide.

“Eventide Fenway will offer a completely

28

new dining experience. Guests will initially order their meal from a counter, but have the option to order more food through servers working the space should the craving strike,” Leggett said.

Pinch, poke While originally a delicacy in Hawaii, poke is now a hugely popular trend nationwide, and it’s becoming a big draw in Boston. If you haven’t tried it yet, there are several new poke-themed restaurants in Boston worth checking out.

sauces. The same protein options can also be applied to the restaurant’s salad or poke bowl offerings. The restaurant – which is open every day from 11 a.m. to 9 p.m. – is the latest concept to come from local restaurateur Henderson Li, who is also responsible Nijiya, an all-you-caneat sushi bar, and Hoshi-ya, another sushi hotpot based near Boston.

Li isn’t the only restauranteur to hop on the poke fad in Boston. Two restaurants touting the Hawaiian specialty, Manoa Poke Shop in Cambridge and Pokéworks in Davis Square, recently opened, and an application has been placed in to the City of Cambridge to build a Poke City restaurant where a coffee shop used to stand.

“With crudo menus nearly ubiquitous at Boston-area restaurants, and unique poke bowls available everywhere from Blue Ginger C

M

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CM

MJ

CJ

CMJ

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“Oysters remain a hot seafood item, both in Boston, Massachusetts and the rest of North America, in 2017.”

New Sushi, a restaurant that just opened its doors in February on Cambridge Street, has been built to draw in the Downtown Boston lunch crowd, offering efficient on-the-go meals featuring sushi burritos and poke bowls.

New Sushi’s menu has six different signature burritos, according to Eater Boston, packed with either shrimp tempura, grilled chicken, tuna, salmon or avocado, and topped off with crab salad, onion crisps, sesame seeds and assorted

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

to Little Donkey to Dig Inn, it was only matter of time before we got our own poke-specific fast-casual spot,” reported Boston Magazine’s Jacqueline Cain in December 2016.

Pokéworks already has four locations nationally, including the one in Boston, as well as others in California, Washington and New York City. Eight more storefronts are planned for the future, coming to cities such as Chicago, Houston and Washington, D.C. l

COME TO DISCOVER THE TASTE OF

MARCH 19 - 21, 2017 BOSTON CONVENTION AND EXHIBITION CENTER BOSTON, USA BOOTH NUMBER # 3011

BOSTON DINING GUIDE

DINING AROUND BOSTON Back Bay Atlantic Fish Company 761 Boylston Street (617) 267-4000 atlanticfishco.com Cuisine: Seafood Bistro du Midi 272 Boylston Street (617) 426-7878 bistrodumidi.com Cuisine: French Brasserie Jo The Colonnade Hotel 120 Huntington Avenue (617) 425-3240 brasseriejoboston.com Cuisine: French The Capital Grille Hynes Convention Center 900 Boylston Street (617) 262-8900 thecapitalgrille.com Cuisine: Steakhouse The Catered Affair The Boston Public Library 700 Boylston Street (617) 859-2282 thecateredaffair.com/bpl Cuisine: Contemporary American

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Fleming’s Prime Steakhouse & Wine Bar 217 Stuart Street (617) 292-0808 flemingssteakhouse.com Cuisine: Steakhouse Grill 23 & Bar 161 Berkeley Street (617) 542-2255 grill23.com Cuisine: Steakhouse Haru Restaurant & Sushi Bar The Shops at Prudential Center 55 Huntington Avenue (617) 536-0770 harusushi.com Cuisine: Japanese La Voile 261 Newbury Street (617) 587-4200 lavoileboston.net Cuisine: French Lucca Back Bay 116 Huntington Avenue (617) 247-2400 luccabackbay.com Cuisine: Italian Met Back Bay 279 Dartmouth Street (617) 267-0451 metbackbay.com Cuisine: American

City Table 65 Exeter Street (617) 933-4800 citytableboston.com Cuisine: American

Mistral 223 Columbus Avenue (617) 867-9300 mistralbistro.com Cuisine: French

Club Cafe 209 Columbus Avenue (617) 536-0966 clubcafe.com Cuisine: American

Papa Razzi 159 Newbury Street (617) 536-9200 paparazzitrattoria.com Cuisine: Italian

Da Vinci Ristorante 162 Columbus Avenue (617) 350-0007 davinciboston.com Cuisine: Italian

Post 390 406 Stuart Street (617) 399-0015 post390restaurant.com Cuisine: American

Davio’s Northern Italian Steakhouse 75 Arlington Street (617) 357-4810 davios.com Cuisine: Steakhouse

Red Lantern Restaurant 39 Stanhope Street (617) 262-3900 redlanternboston.com Cuisine: Asian

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

Smith and Wollensky 101 Arlington Street (617) 423-1112 smithandwollensky.com Cuisine: Steakhouse

Cheers - The Original 84 Beacon Street (617) 227-9605 cheersboston.com Cuisine: American

Sorellina 1 Huntington Avenue (617) 412-4600 sorellinaboston.com Cuisine: Italian

CLINK. 215 Charles Street (617) 224-4004 clinkrestaurant.com Cuisine: Contemporary American

Summer Shack Boston 50 Dalton Street (617) 867-9955 summershackrestaurant.com Cuisine: Seafood

Grotto 37 Bowdoin Street (617) 227-3434 grottorestaurant.com Cuisine: Italian

Tapeo 266 Newbury Street (617) 267-4799 tapeo.com Cuisine: Tapas

The Hungry I 71 Charles Street (617) 227-3524 hungryiboston.com Cuisine: French

Top of the Hub Restaurant & Lounge 800 Boylston Street (617) 536-1775 topofthehub.net Cuisine: American

LalaRokh Beacon Hill 97 Mt. Vernon Street (617) 720-5511 lalarokh.com Cuisine: Persian

Towne Stove & Spirits 900 Boylston Street (617) 247-0400 towneboston.com Cuisine: American

Beacon Hill 75 Chestnut 75 Chestnut Street (617) 227-2175 75chestnut.com Cuisine: American Beacon Hill’s Bistro 25 Charles Street (617) 723-7575 beaconhillhotel.com Cuisine: French Bin 26 ENOTECA 26 Charles Street (617) 723-5939 bin26.com Cuisine: Italian

Mooo Restaurant Beacon Hotel 15 Beacon Street (617) 670-2515 mooorestaurant.com Cuisine: Steakhouse Toscano Restaurant 47 Charles Street (617) 723-4090 toscanoboston.com Cuisine: Italian

Cambridge Amelia’s Trattoria Kendall Square 111 Harvard Street (617) 868-7600 ameliastrattoria.com Cuisine: Italian

Dining guide continued on page 34

©2017 Southwest Airlines Co.

Claws down, the best way to ship lobster.

At Southwest Cargo®, we know that freshness waits for no one. Lobsters, shrimp, crawfish, crabs, and tuna are just a few things we ship every day with relentlessly fresh reliability. Visit our team at Seafood Expo, booth #1381, or open an account today at swacargo.com.

Booth #1381

EXPO FLOOR MAP BROUGHT TO YOU BY: Seafood Expo North America, Seafood Processing North America, Seafood Expo Global, Seafood Processing Global, Seafood Expo Asia, SeafoodSource, SeaWeb Seafood Summit, National Fisheries Institute and Seafood Industry Research Fund | BOOTH #1865 1991

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NEW PRODUCT SHOWCASE

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ADVERTISER BOOTH Acme Smoked Fish .................................................2806 Alaska Symphony of Seafood ..............................3213 American Shrimp Processors:

Air Products & Chemicals................................1074

Biloxi Freezing & Processing...........................1953

CF Gollott Seafood.......................................2143-A

Cox’s Wholesale Seafood.................................. 249

Paul Piazza & Son............................................2233

Woods Fisheries.................................................. 405

The World Group/NOCS.................................... 291 Associação Integralar - Portugal Foods..............3305 Hofseth.......................................................................2633

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

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FEATURED PRODUCT SHOWCASE Kilic .............................................................................3033 Lenger Seafoods......................................................2879 Morocco.....................................................................3011 Nireus Aquaculture.................................................2953 Sea Delight................................................................3325 Western Edge Seafood...........................................2027

1805

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1301 ADVERTISER BOOTH Capital Sea...................................................................420 EAM Mosca..................................................................475 Lucky Union Foods....................................................614 Lynden..........................................................................280 Maritech Dynamics LTD.........................................1468 North Carolina Department.........548, 549, 550, 551 of Agriculture 552, 553, 554

Nova Scotia Seafood...............................................1339 Panamei (Quirch).....................................................1051 Ruggiero Seafood......................................................613 Sea Watch....................................................................423 Sherrill International...............................................1615 SlipNOT......................................................................1388 Southwest Airlines Cargo......................................1381

Steen F.P.M International.........................................174 Tampa Bay Fisheries................................................1648 TransOcean..................................................................557 Tropical Aquaculture.................................................333 True North..................................................... 1133, 1233 Whitecap International Seafood..........................1456 Yamato.........................................................................574

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

33

BOSTON DINING GUIDE

ArtBar Restaurant Royal Sonesta 40 Edwin Land Boulevard (617) 806-4122 artbarcambridge.com Cuisine: American Bambara Kitchen & Bar Hotel Marlowe 25 Edwin H. Land Boulevard (617) 868-4444 bambara-cambridge.com Cuisine: American Beat Brasserie Beat Hotel Harvard Square 13 Brattle Street (617) 499-0001 beathotel.com Cuisine: International Benedetto Charles Hotel 1 Bennett Street (617) 661-5050 rialto-restaurant.com Cuisine: Italian The Blue Room 1 Kendall Square (617) 494-9034 theblueroom.net Cuisine: Mediterranean Evoo Restaurant Kendall Square 350 3rd Street (617) 661-3866 evoorestaurant.com Cuisine: Contemporary American Grafton Street Pub & Grill 1230 Massachusetts Avenue (617) 497-0400 graftonstreetcambridge.com Cuisine: Contemporary American Harvest - Harvard Square 44 Brattle Street (617) 868-2255 harvestcambridge.com Cuisine: Contemporary American Henrietta’s Table Charles Hotel 1 Bennett Street (617) 661-5005 henriettastable.com Cuisine: American Kika Tapas 5 Broad Canal Way 350 Third Street (617) 245-6030 kikatapas.com Cuisine: Tapas Nubar - At the Commander 16 Garden Street (617) 234-1365 nubarcambridge.com Cuisine: American

34

Park Restaurant & Bar 59 JFK Street (617) 491-9851 parkcambridge.com Cuisine: Contemporary American Russell House Tavern 14 JFK Street (617) 500-3055 russellhousecambridge.com Cuisine: American Summer Shack Cambridge 149 Alewife Brook Parkway (617) 520-9500 summershackrestaurant.com Cuisine: Seafood T.W. Food 377 Walden Street (617) 864-4745 twfoodrestaurant.com Cuisine: Contemporary American Temple Bar 1688 Massachusetts Avenue (617) 547-5055 templebarcambridge.com Cuisine: Contemporary American Toscano Harvard Square 52 Brattle Street (617) 354-5250 toscanoboston.com Cuisine: Italian

Downtown/ Financial District 49 Social 49 Temple Place (617) 338-9600 49social.com Cuisine: Contemporary American Anthem Kitchen + Bar 4 South Market Street (617) 720-5570 anthem-boston.com Cuisine: American Avenue One Hyatt Regency Boston 1 Avenue de Lafayette (617) 422-5579 regencyboston.hyatt.com Cuisine: American Back Deck Grill 2 West Street (617) 670-0320 backdeckboston.com Cuisine: New England Cuisine Boston College Club 100 Federal Street (617) 946-2828 clubcorp.com/Clubs/Boston-College-Club

Cuisine: New England Cuisine

Chinatown/ Theater District

Cheers - The Replica Faneuil Hall Marketplace South (617) 227-0150 cheersboston.com Cuisine: American

Artisan Bistro The Ritz Carlton No. 10 Avery Street (617) 574-7176 ritzcarlton.com Cuisine: European/American

Durgin Park Faneuil Hall Marketplace 4 South Market Street (617) 227-2038 arkrestaurants.com/durgin_park Cuisine: American

Blu Restaurant 4 Avery Street (617) 375-8550 blurestaurant.com Cuisine: American

GEM Italian Kitchen Nightclub & Lounge 42 Province Street (617) 482-1213 www.gemboston.com/ Cuisine: Italian

Legal Sea Foods Restaurant & Oyster Bar Park Square 26 Park Plaza (617) 426-4444 legalseafoods.com Cuisine: Seafood NEW JUMBO Seafood Restaurant 5 Hudson Street (617) 541-2823 newjumboseafoodrestaurant.com Cuisine: Seafood Ostra 1 Charles Street South (617) 421-1200 ostraboston.com Cuisine: Mediterranean Seafood

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

Les Zygomates - Wine & Bistro 129 South Street (617) 542-5108 winebar129.com Cuisine: French Marliave Restaurant 10 Bosworth Street (617) 442-0004 marliave.com Cuisine: French The Merchant 60 Franklin Street (617) 482-6060 themerchantboston.com Cuisine: Latin/Asian

McCormick & Schmick’s Seafood & Steaks 1 Faneuil Hall Marketplace North (617) 720-5522 mccormickandschmicks.com Cuisine: Seafood/Steaks Mija Cantina & Tequila Bar 1 Faneuil Hall Marketplace Quincy Market (857) 284-7382 mijaboston.com Cuisine: Mexican Oceanaire Seafood Room 40 Court Street (617) 742-2277 theoceanaire.com Cuisine: Seafood Parker’s Restaurant Omni Parker House 60 School Street (617) 725-1600 omnihotels.com/hotels/bostonparker-house Cuisine: New England Cuisine Q Restaurant 660 Washington Street (857) 350-3968 thequsa.com Cuisine: Asian/Sushi Ruth’s Chris Steak House 45 School Street, Old City Hall (617) 742-8401 ruthschris.com Cuisine: Steakhouse Union Oyster House 41 Union Street (617) 227-2750 unionoysterhouse.com Cuisine: Seafood

North End/ Waterfront Antico Forno 93 Salem Street (617) 723-6733 anticofornoboston.com Cuisine: Italian Aragosta Bar & Bistro Battery Wharf Hotel 3 Battery Wharf (617) 994-9001 aragostabistro.com Cuisine: Italian Aria Trattoria 253 Hanover Street (617) 742-1276 arianorthend.com Cuisine: Italian

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SEAFOODS

BOSTON DINING GUIDE

Artu Rosticceria & Trattoria 6 Prince Street (617) 742-4336 artuboston.com Cuisine: Italian

Ristorante Fiore 250 Hanover Street (617) 371-1176 ristorantefiore.com Cuisine: Italian

Bacco Ristorante & Bar 107 Salem Street (617) 624-0454 bacconorthend.com Cuisine: Italian

Ristorante Villa Francesca 150 Richmond Street (617) 367-2948 ristorantevillafrancesca.com Cuisine: Italian

Bricco Ristorante 241 Hanover Street (617) 248-6800 bricco.com Cuisine: Italian

Rowes Wharf Sea Grille Boston Harbor Hotel 70 Rowes Wharf (617) 856-7744 roweswharfseagrille.com Cuisine: Seafood

Cantina Italiana 346 Hanover Street (617) 723-4577 cantinaitaliana.com Cuisine: Italian Chart House Restaurant 60 Long Wharf (617) 227-1576 chart-house.com Cuisine: Seafood Lucca Restaurant & Bar 226 Hanover Street (617) 742-9200 luccaboston.com Cuisine: Fine Italian Mare Place 3 Mechanic Street (617) 723-6273 mareoysterbar.com Cuisine: Seafood Meritage Restaurant & Wine Bar Boston Harbor Hotel 70 Rowes Wharf (617) 439-3995 meritagetherestaurant.com Cuisine: American Miel Brasserie Provençal InterContinental Boston 510 Atlantic Avenue (617) 217-5151 intercontinentalboston.com Cuisine: French Nico Ristorante & Wine Bar 417 Hanover Street (617) 742-0404 nicoboston.com Cuisine: Italian Ocean Prime 140 Seaport Boulevard (617) 670-1345 ocean-prime.com Cuisine: Seafood/Steakhouse Quattro Grill & Pizzeria 264 Hanover Street (617) 720-0444 quattro-boston.com Cuisine: Contemporary American

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Smith and Wollensky Atlantic Wharf 294 Congress Street (617) 778-2200 smithandwollensky.com Cuisine: Steakhouse Strega Restaurant & Lounge 379 Hanover Street (617) 523-8481 stregaristorante.com Cuisine: Italian

Del Frisco’s Double Eagle Steak House 250 Northern Avenue (617) 951-1368 www.delfriscos.com Cuisine: Steakhouse Empire 1 Marina Park Drive (617) 295-0001 www.empireboston.com Cuisine: Asian Gather Distric Hall, 75 Northern Avenue (617) 982-7220 www.gatherboston.com Cuisine: American MORTON’S - The Steakhouse 2 Seaport Lane (617) 526-0410 mortons.com/bostonseaport Cuisine: Steakhouse Row 34 383 Congress Street (617) 553-5900 www.row34.com Cuisine: Seafood

Taranta Restaurant 210 Hanover Street (617) 720-0052 tarantarist.com Cuisine: Italian

Salvatore’s Seaport District 225 Northern Avenue (617) 737-5454 salvatoresrestaurants.com Cuisine: Italian

Terramia Ristorante 98 Salem Street (617) 523-3112 terramiaristorante.com Cuisine: Italian

Sportello 348 Congress Street (617) 737-1234 sportelloboston.com Cuisine: Italian

Trattoria Il Panino 11 Parmenter Street (617) 720-1336 trattoriailpanino.com Cuisine: Mediterranean

Strega Waterfront 1 Marina Park Drive (617) 345-3992 stregawaterfront.com Cuisine: Italian

Tresca 233 Hanover Street (617) 742-8240 trescanorthend.com Cuisine: Italian

South End

South Boston/ Seaport District Aura Restaurant Seaport Hotel 1 Seaport Lane (617) 385-4300 aurarestaurant.com Cuisine: Contemporary American

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

Aquitaine Bistro & Wine Bar 569 Tremont Street (617) 424-8577 aquitaineboston.com Cuisine: French B&G Oysters Ltd. 550 Tremont Street (617) 669-1073 bandgoysters.com Cuisine: Seafood The Beehive Restaurant 541 Tremont Street (617) 423-0069 beehiveboston.com Cuisine: International

Boston Chops - Urban Steak Bistro 1375 Washington Street (617) 227-5011 bostonchops.com Cuisine: Steakhouse The Butcher Shop 552 Tremont Street (617) 423-4800 thebutchershopboston.com Cuisine: French Cinquecento Roman Trattoria 500 Harrison Avenue (617) 338-9500 cinquecentoboston.com Cuisine: Italian Erbaluce Restaurant 69 Church Street (617) 426-6969 erbaluce-boston.com Cuisine: Italian Estragon Tapas Boston’s South End 700 Harrison Avenue (617) 266-0443 estragontapas.com Cuisine: Spanish Gaslight Brasserie 560 Harrison Avenue (617) 422-0224 gaslight560.com Cuisine: French Loco Taqueria & Oyster Bar 412 W Broadway (617) 917-5626 locosouthboston.com Cuisine: Mexican/Seafood Masa Restaurant 439 Tremont Street (617) 338-8884 masarestaurant.com Cuisine: Southwestern Metropolis Cafe 584 Tremont Street (617) 247-2931 metropolisboston.com Cuisine: Mediterranean Petit Robert Bistro 480 Columbus Avenue (617) 867-0600 petitrobertbistro.com Cuisine: French Toro Boston 1704 Washington Street (617) 536-4300 toro-restaurant.com/boston Cuisine: Spanish Tremont 647 647 Tremont Street (617) 266-4600 tremont647.com Cuisine: American

CONFERENCE HIGHLIGHT

Trying something different

By Cliff White

The show floor is the primary destination for most attendees of Seafood Expo North America, but the educational component of the expo is well worth the time, if you have it to spare.

T

he scope of the 2017 SENA Conference is wide, with 30 separate sessions focusing on practically every major issue affecting the seafood industry, including Brexit, IUU fishing, mergers and acquisitions, marketing, sales, traceability, trade and customs issues, and more.

This year’s keynote, “Delicious & Profitable: Chefs discuss the Business of Seafood,” will feature some big-name chefs “talking turkey” about seafood. Polly Legendre, a well-respected food trends expert with Polished Brands, will moderate the panel, which will also include Ned Bell, Ocean Wise executive chef at the Vancouver Aquarium; Rich Garcia, the vice president of culinary for Crescent Hotels and Resorts, North America; Rick Moonen, the executive chef at RM Seafood in Las Vegas (also a noted cookbook author and star of Top Chef Masters); and Jeff Black, the executive chef of Black Salt Restaurant Group in Washington, D.C. The panel will explore one of the most vexing issues facing the world of seafood today: why people don’t eat more seafood, one of the healthiest and most delicious foods around. Attendees of the panel will be privy to insider information on the factors chefs take into account when putting together their menus, insight into how chefs influence consumer trends and how the seafood industry can better partner with foodservice to increase the amount of seafood consumed in the U.S. and worldwide.

If you can spare it, take a moment away from networking and dealmaking to attend at least a few of the panels and presentations offered at SENA 2017. The time you spend exploring the learning opportunities available at the conference might just prove to be the best investment you make at the conference. l

38

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

UPPER LEFT: Jeff Black, Black Salt Restaurant Group, Washington D.C. LEFT: Polly Legendre of Polished Brands. BELOW LEFT: Rick Moonen, RM Seafood, Las Vegas. ABOVE: Richard Garcia, Crescent Hotels and Resorts, North America. BELOW: Ned Bell, Ocean Wise, Vancouver Aquarium.

Seafood Expo Keynote: Sunday, March 19 / 3:45pm – 5:00pm Room 153 A/B “Delicious & Profitable: Chefs discuss the Business of Seafood,” will feature some big-name chefs “talking turkey” about seafood.

Presented by:

CONFERENCE SCHEDULE *Schedule subject to change

SUNDAY, MARCH 19, 2017 CONFERENCE TRACKS 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.

Seafood Business/Marketplace Seafood Sustainability Food Safety/Policy

11:00am – 12:15pm Species Authenticity to Combat Seafood Fraud: Tools and Benefits for Industry This panel will review the role of seafood authentication in combating seafood fraud, a major threat to the seafood industry, consumer health and confidence, and sustainability. The accurate identification of seafood products represents a critical factor in estimating, identifying and reducing the instances of seafood species substitutions. In particular, the session will cover how to address traceability and authenticity of the at-risk species listed by the IUU and Seafood Fraud Task Force. Panel speakers include NGO, government, academic and industry providers and users of these technologies.

Moderator: Robert Hanner, University of Guelph Room: 152 Food Safety/Policy

What’s Newly Required for Seafood Imports to the U.S.?

Join NOAA Fisheries’ Office of International Affairs and Seafood Inspection Director John Henderschedt and Foreign Affairs Specialist Nina Young for a detailed look at two major new regulatory programs in the U.S. The Seafood Import Monitoring Program, which establishes a traceability program from the point of harvest to the point of entry into U.S. commerce, and the Marine Mammal Protection Act Import rule, which aims to control against bycatch of marine mammals in fishing operations, will require all imported seafood (wild-capture and farmed) to be held to the same standards as the U.S. commercial fishing and farming industries. This session will investigate how each program will affect seafood imports to the U.S. Moderator: John Henderschedt, NOAA Room: 153 A/B Seafood Business/Marketplace

What Makes Fishery Improvement Projects Work?

Fishery improvement projects (FIPs) are a key component of sustainability commitments for

40

many retailers and foodservice companies in North America, and are implemented globally by suppliers, producers, NGOs and governments.

A FIP is meant to be a process that is used to improve the sustainability of a fishery – but has this approach been successful? This session will profile a handful of FIPs that have contributed to tangible changes in fishery management or fishing practices. Each panelist will share best practices, lessons learned, and the enabling conditions that helped lead to the improvements that were made.

Moderator: Jesse Marsh, Scaling Blue Room: 151B Seafood Sustainability

12:30pm – 1:45pm The Feed Revolution: Driving Eco-Efficiency and Innovation in Salmon Aquaculture If there is one place where aquaculture’s environmental and economic imperatives converge, it is in feed innovation. Progress in salmon feed over the last decade has been revolutionary, but the future is even more exciting.

In this session you will hear from the top innovators on what the future of aquaculture feed looks like, and there will also be the opportunity to join the discussions at the frontier of the feed revolution.

Moderator: Avrim Lazar, GSI Room: 152 Seafood Business/Marketplace

of traceability, and the business case for its importance.

Moderator: Keith Flett, Future of Fish Room: 153 A/B Food Safety/Policy

Influencer Marketing: What Modern Marketers Need to Know Online influencers have changed the way we shop.

From mommy bloggers to Instagram and YouTube stars, consumers – not marketers – now control the buyer’s journey, and brands must play by the new rules of engagement to stay relevant. That’s why more than 80 percent of marketers have turned to influencer marketing, the newest and highestperforming proven channel in the marketing mix, to engage consumers and drive sales. This seminar will explore what influencer marketing is (and what it isn’t), how to design cost-effective influencer programs, and ways to activate your existing social media networks and relationships to achieve tangible results. Attendees will take away valuable insights and creative ideas from a diverse panel of seafood marketing experts and seafood-centric influencers.

Moderator: Jessie Johnson, The Sustainable Seafood Blog Project & Blogger Room: 151B Seafood Sustainability

2:00pm – 3:15pm

Beyond the Buzzwords: Translating Traceability for Everyone

How Can Market Measures Promote Sustainable Seafood Production and Consumption?

There’s a new buzzword in the sustainable seafood movement: traceability. But “traceability” can be a confusing concept, as it’s not just something a company can “have” at the push of a button. At its most basic definition, traceability is a recordkeeping system designed to track the flow of product through the production process or supply chain. But what it looks like in practice can vary greatly. Join this panel as it seeks to move beyond the marketing lingo into a practical but forward-looking conversation about the future

What is the current situation regarding sustainable seafood production and consumption, and how can we insure that sustainable practices are adopted to meet future demand? The panel will present statistical overview of global trends in seafood production, consumption and trade, along with a comparison of model projections of future production and utilization. It will also seek to identify key factors that hinder sustainable production, consumption and trade of fish products. Finally, an open-ended discussion

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

Continued on page 42

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CONFERENCE SCHEDULE CONFERENCE TRACKS between the panelists, including representatives of government, the private sector and the NGO community, will seek to identify solutions to protect future seafood supplies, global food security and the achievement of the United Nations Sustainable Development Goals.

Moderator: Victoria Chomo, FAO Room: 153 A/B Seafood Business/Marketplace

Seed and Sustainability: The Role of Hatcheries in Improving Aquaculture Sustainability and the Bottom Line This panel will make the case for greater emphasis on quality at the hatchery level of aquaculture supply chains. Aquaculture sustainability at the farm level involves a wide range of factors, including disease risk management and pollution mitigation. By focusing on the improvement of hatcheries and the production of higher quality seed, many of these factors can be directly improved. The presentation will focus on a pilot program involving the farming of Atlantic salmon that obtained remarkable results – a 113 percent increase in growth rate and a 20 percent decrease

in feed conversion ratio.

Moderator: Joel Southall, Anderson Cabot Center for Ocean Life at the NE Aquarium Room: 152 Food Safety/Policy

Talking to Millennials about Aquaculture Aquaculture is a critical part of the answer of how we will feed our world in the future. But when it comes to consumers, talking about aquaculture sometimes feels like swimming against the current.

How do you capture aquaculture’s sustainability and market potential? And how do you do so without damaging your brand or alienating your customers? This session will explore the results of three studies conducted at U.S. universities aimed at answering these difficult questions. The panel will share quick and cost-effective methods to find best practices for customer relations, referencing experiences gleaned from Love the Wild.

Moderator: Jacqueline Claudia, Love the Wild Room: 151B Seafood Sustainability

3:45pm – 5:00pm Delicious & Profitable: Chefs Discuss the Business of Seafood Every day, chefs across North America make important decisions regarding which seafood products they buy. Those choices have a critical impact on the business of seafood. Chefs are faced with the challenge of offering new and innovative dishes and enticing younger consumers to the table while at the same time navigating the intricate waters of responsible sourcing. Ultimately, what chefs decide to put on their menus set consumer buying trends and influence consumer behavior at retail. In a quest to find the seafood options that make business sense while inspiring mouthwatering creations their clients crave, this panel of influential chefs will discuss the drivers behind their purchasing decisions and what the seafood industry can do to help them increase the amount of seafood they serve.

Moderator: Polly Legendre Room: 153 A/B

FREE TO ALL! Seafood Business/Marketplace

MONDAY, MARCH 20, 2017 9:15am – 10:00am SPONSORED PRESENTATION BY: Ousei Water Solutions: Advanced Aquaculture Technology This session will be an introduction to Oxygen Fighter, an oxygen supersaturation and gas stripping technology for use in outdoor pond aquaculture systems or closed RAS (land-based recirculating) systems. Oxygen Fighter, a pure gas dissolution machine, strips water of inert gases such as nitrogen and carbon dioxide, then replaces them with 100 percent oxygen. The oxygen is dissolved at maximum capacity, which works in synergy with the natural microorganisms to decompose organic waste, reduce sludge, and maintain a pure water quality. The high oxygen rates also have direct impact on fish health, increasing growth rates, improving feed conversion, and allowing for increased biodensities. This system is ideal for companies who want to intensify stock density, reduce electricity costs, reduce overall running costs, lower disease and mortality rates, raise higher quality fish, shorten harvest cycles, solve water quality issues, eliminate chemical and antibiotic usage, and increase overall production capacity.

Presenter: Jacqueline Le Room: 152 Food Safety/Policy

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SPONSORED PRESENTATION BY: Making Sense of Big Data: Executive Dashboards for the Seafood Industry, Powered by Microsoft Dynamics There’s a better way to visualize your business data. Learn how to use Microsoft BI dashboards to display relevant, real-time information from Office 365 and Microsoft Dynamics. Make faster, more accurate decisions with visually-rich displays right at your fingertips, even on the go.

Presenter: Johannes Gudmundsson, iNECTA founder and CEO Room: 153 A/B Seafood Business/Marketplace

LIGHT BREAKFAST SERVED

11:00am – 12:30pm Why Pick on Me??? FDA-Customs Seafood/Facility Shipment Inspections The session will explore the inspection and audit processes of the U.S. Food and Drug Administration and the U.S. Customs and Border Protection regarding seafood processors and importers as well as seafood import shipments.

Hear from FDA and Customs officials on what to expect and why they think the way they do. The discussion will include tips for making federal inspections go more smoothly.

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

Moderator: Benjamin England, FDAImports.com Room: 153 A/B Seafood Business/Marketplace

Brexit Challenges for Fisheries and Seafood Markets This session will focus on the challenges the British exit from the European Union – or Brexit – poses for fisheries and seafood markets, and its potential impacts on the seafood industry globally.

In particular, the session will explore possible repercussions for whitefish, pelagic and salmon stakeholders in Europe as well North America, and how logistics in Northern Europe might be impacted. Other potential subjects include trade, tariffs, certification, and the E.U.’s Common Fisheries Policy.

Moderator: TBA Room: 152 Seafood Sustainability

Reducing risk of IUU in Seafood Supply Chains A number of events in recent years have placed new scrutiny and global emphasis on the security and sustainability of seafood supply chains. The stories uncovered by the press regarding slave labor in Southeast Asia have brought illegal, unreported, and unregulated (IUU) fishing to a new level of public awareness. The newly enacted Port State Measures Agreement (PSMA), along with Continued on page 44

CONFERENCE SCHEDULE

MONDAY, MARCH 20 CONTINUED

recommendations by the U.S. Government IUU Task Force and resulting federal agency actions and IUU regulations in the European Union will continue to put pressure on seafood companies to ensure the legitimacy of their supply chains. This panel discussion will highlight practical steps and tools that seafood industry representatives can take to incorporate vessel identification, tracking, and risk assessment systems that can help the seafood industry meet this increasing demand for transparency accountability within their supply chains.

Moderator: Huw Thomas, The Pew Charitable Trusts Room: 151B Food Safety/Policy

12:45pm – 2:00pm Creating an Effective Transparent Supply Chain for Foodservice For It’s often tough to get a straight answer on the seafood offered on menus. Most foodservice operators know they’d sell more seafood if every seafood delivery came with information as to where it was from, how it was caught, the health of the fishery and what it tastes like. Meanwhile, the majority of multi-unit retailers enjoy supply chain transparency, with the few that don’t well on their way. Why don’t foodservice operators have the same transparency in their supply chain? What obstacles to transparency does foodservice face that retail doesn’t? Is there a retail template that foodservice could adopt? Are there technologies that address this need exist? This panel will explore these questions with executives from retail and foodservice, who will also study examples of working systems and possible technological solutions.

Moderator: Philip Walsh, Alpha Gamma Seafood Group Room: 152 Seafood Business/Marketplace

Financial Outlook in Seafood The economic landscape for the global seafood industry is shaped not only by trends in the marketplace, but also by access to resources and financial capital. SeafoodSource is convening a panel of experts to discuss the challenges the industry faces and the opportunities presented by shifting interest rates, mergers and acquisitions and the forces of supply and demand.

Moderator: Cliff White, SeafoodSource.com Room: 153 A/B Seafood Sustainability

Navigating Seafood Trade and Legislation in 2017 In this panel, participants will learn how to ensure that their companies are compliant with trade laws and legislation, specifically the Trade Facilitation and Trade Enforcement Act (H.R. 644) and the

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Trafficking Victims Protection Act (TVPA). The session will impart the audience with practical knowledge about these relatively new policies and how they are being enforced. Representatives will discuss what H.R. 644 means for businesses and what methods businesses can take to ensure that they are compliant with this legislation, including outlining what procedures businesses should have in place before importation, what will happen if a product is stopped at the border, and how to move forward with your business in the event that a customs hold does occur. The session will also discuss the implications of the Trafficking Victims Protection Act for your company, focusing on how to best protect your business and demonstrate leadership in anti-trafficking.

Moderator: Aurora Alifano, FishWise Room: 151B Food Safety/Policy

2:15pm – 3:30pm

Solution to a Global Problem This session explores the exciting possibilities of introducing cultured sea greens to shellfish farms or wild-harvest areas. Sea greens may be a miracle aquaculture product, capable of solving today’s biggest food supply challenges. Fast-growing, rich in essential nutrients and requiring minimal natural resource input, the cultivation of sea greens could actually be a net benefit to the environment. The latest scientific research shows that sea greens have a “halo effect” on their surrounding water, enhancing its quality by removing carbon dioxide.

This “halo” can increase shellfish growth rates and may even be strong enough to protect against increasing ocean acidification. The panel will discuss how members of the shellfish industry can reap the numerous benefits of adding sea greens production to their capabilities.

Moderator: Nichole Price, Bigelow Labs Room: 151B Food Safety/Policy

Four Fish times Forty to the Fore – Documenting Oral Histories of the Environmental and Social Benefits of Aquaculture

3:45pm – 5:00pm

Paul Greenberg’s book “Four Fish” brought fish farmers’ stories to readers in captivating, compassionate prose. This style of telling stories from fish farms had previously been rare. To improve consumer acceptance of aquaculture, the industry needs to celebrate the social and environmental benefits of its farms. This session will focus on how storytelling can put a human face on an industry that is not well understood by the general public. And we need to make these stories more readily available to journalists, to distributors, to chefs and to consumers. The town hall-style forum will invite audience members to share their experiences and success stories regarding their time talking about aquaculture.

Moderator: Neil Anthony Sims, Kampachi Farms, LLC Room: 152 Seafood Business/Marketplace

All companies in the seafood supply chain play a role in preventing seafood fraud. The Better Seafood Board of the National Fisheries Institute has established industry guidance to help sellers ensure that they are not committing fraud and buyers ensure that they are receiving the product that they intended to purchase. A panel discussion will focus on four key areas of seafood fraud: short weights, species substitution, incorrect country of origin, and misleading label claims.

Moderator: Lisa Weddig, National Fisheries Institute Room: 151B Seafood Business/Marketplace

Seafood Standard Program Updates – Challenges and Targets This session will give the audience updates on the leading and emerging seafood standard programs including both fisheries and aquaculture. The panelists will provide details on the challenges and targets that each program is facing and offer insight on how the programs are working together. Discussion will also focus on the importance of managing and developing information for trust.

Moderator: Peter Marshall, RS Standards Room: 153 A/B Seafood Sustainability

Sea Greens: A Sustainable, Nutritional

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Best Practices for Addressing Seafood Fraud

Investing in Traceability for Tomorrow, Today So you want to get on board the traceability train? Great! Now what? It’s clear that the field will continue to change rapidly with new government regulations, advancing technologies and emerging standards looming. What can companies do to implement traceability improvements now while ensuring they are setting themselves up to be adaptive and flexible to the evolving traceability landscape? The panel will look at the key factors that must be considered in an evolving landscape, talk about how to “design for the future” and share some hard-won wisdom from industry leaders who have made the shift towards traceable supply chains. Find out how to stay up to date with changes in technology and regulation, and how to plan for a redesign that will continue to serve you two, five or 10 years down the line.

Moderator: Mariah Boyle, FishWise Room: 153 A/B Seafood Sustainability

Continued on page 46

CONFERENCE SCHEDULE

MONDAY, MARCH 20 CONTINUED

3:45pm – 5:00pm To Hell with Perfect – Let’s Get to Good Right Now If perfection is the enemy of good, then what does good look like? And how can we get to good, right away? This session will explore what steps seafood companies can take when facing a major threat to

their business, one that is capturing the public’s attention. This panel will share three case studies of crisis management in seafood – such as social welfare in the supply chain and the presence of antibiotic residues in seafood products – giving attendees insight on how to overcome obstacles and put immediate solutions into place, even if they’re not perfect, while working toward a more proactive approach to supply-chain management.

Measure your business, and your industry, by the presence of positives, not the absence of negatives.

Walk out of this session knowing what you need to do – starting today – in order to get back on the road to responsible sourcing of seafood.

Moderator: Steve Hedlund, GAA Room: 152 Food Safety/Policy

TUESDAY, MARCH 21, 2017 10:00am – 11:15am Understanding Consumer Perceptions of and Preferences for Fresh-frozen vs. Fresh A new academic study has taken on the misconception among consumers that frozen seafood is of inferior quality than fresh seafood. A side-by-side comparison of fresh and frozen black cod and coho salmon showed strong results for frozen seafood, proving that freezing seafood can help its aroma, flavor, texture, quality and the allimportant category of customer purchase intent.

Freezing seafood may also aid in sustainability efforts due to increased shelf-life. This presentation will examine the study, its results and significance to the industry, and will discuss Phase II of the study, which is currently underway and will determine the best means to provide objective quality measures on frozen seafood products.

Copresenters: Ann Colonna, Food Innovation Center, Oregon State University Copresenter: Keith Cox, Seafood Analytics Room: 153 A/B Food Safety/Policy

The Changing Face of Sustainability – How Public Companies are Making Positive Improvements Most of the seafood reaching today’s consumers passes through publicly traded companies with well-established corporate sustainability standards. These consumer-facing businesses are driving positive change in the industry by requiring vendors to provide clear documentation regarding sourcing and sustainability claims. Sustainability is no longer just a nice message to have; it is quickly becoming a “must-have” selling point that has to be substantiated. This panel will outline how these large, public companies are changing the industry landscape in a positive way, especially regarding responsible sourcing. The panel will discuss the following questions: What are some of the positive sustainability changes made by public companies? How is the industry adjusting to those changes? How are consumers helping to drive the sustainability message? How are these new standards changing the future of the industry?

The panel will include leaders from large retail and distribution companies who will share their criteria regarding sustainability and its future.

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Moderator: Richard Stavis, Stavis Seafood Room: 151B Seafood Business/Marketplace

Harnessing Expanded Data to Verify, Trace and Promote Seafood in the Global Marketplace It has been suggested that a single piece of seafood may have as many as 200 pieces of information associated with it that can tell its story from capture through processing import/export, and finally through wholesale and retail sales. This information can be used to verify the provenance of the seafood, its legality, safety and sustainability. This same information can be used to enhance marketing efforts for the seafood and differentiate catches.

Satellite technology has expanded the scope of catch information beyond the point of landing. This session will explore recent advances, integration of new technologies into traceability programs as well as the views of industry members who are using these tools to verify catch authenticity and tell its story to increasingly knowledgeable and techsavvy consumers.

Moderator: Gilbert Brogan, Oceana Room: 152 Seafood Sustainability

11:30am – 12:30pm Corporate Social Responsibility in the Protein Sector: A Market Assessment Seafood competes with beef, poultry and pork for center-of-the plate attention and a share of the consumer’s food budget. Each protein category has a different story to tell to promote its consumption, from label claims to seasonal promotions, flavors and health. But what about sustainability, and in particular, how does each category approach corporate social responsibility as required by law or to protect a brand value? The seafood industry has come under media scrutiny over health and safety as well as migrant labor issues. Are they alone in their need to communicate the good stories? This session will examine the laws, compliance and communication strategies to reduce supply chain risk and build consumer confidence.

Moderator: Kevin Edwards, SGS Room: 151B Seafood Business/Marketplace

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

How Traceability Programs Work in the Real World Consumers want to know more about the seafood they eat than ever before, causing the seafood industry to turn their attention to traceability programs to deliver greater customer satisfaction.

But how do traceability programs really work in the real world? In this session, GS1 US Director of Industry Engagement Michele Southall, will be joined by the foodservice operator IPC/Subway to discuss how supply chain visibility can achieve the traceability and transparency of products. By enhancing systems interoperability, organizations will be able to provide conscientious consumers with information in the future about seafood origin, how it was prepared and more. Attendees will learn how to share key data about products as they move through the supply chain. In addition, they’ll hear how supply chain visibility helps to achieve operational efficiencies and process improvements for inventory management, category management, asset management, quality management, and demand forecasting-major business benefits that can drive big savings and higher sales margins right to the company’s bottom line.

Moderator: Michele Southall, GS1 Room: 152 Seafood Sustainability

The Online Dragon: Seafood E-Commerce in China This panel will examine the current state of Chinese e-commerce and its potential for expanding seafood sales in a digital era. With an expanding middle class, China is developing more complex consumer tastes. A preference for fresh and foreign product puts seafood companies in an optimal position to establish inroads into China’s vast marketplace. E-commerce already plays a vital role China’s economy and may serve as the primary vehicle for the country’s seafood sales in the future. In this session, hear from the voices that are both entering and that are established in the Chinese e-commerce scene, as well platform providers and trade experts.

Moderator: Richard Barry, National Fisheries Institute Room 153 A/B Food Safety/Policy

EXPO NEWS

CHRIS ROSENBERGER,

president of Inland Seafood, doesn’t believe in shortcuts

By Joanne Friedrick

Chris Rosenberger is president of Atlanta, Georgia-based Inland Seafood, which was founded in 1977 and has grown to be the largest seafood distributor in the Southeast U.S. Inland is a major packer of Maine lobster and a supplier of non-seafood specialty products for thousands of restaurants and retailers.

Seafood Source: What is Inland’s history and how has the company evolved since it was started? What are the core business strategies or principles that have been the foundation of the company since its inception?

ROSENBERGER: Inland Seafood was founded on the simple philosophy of supplying our customers with the best quality seafood available with the best service in the industry. We are the largest full-line processor and distributor of more than 2,000 fresh, frozen, smoked and specialty seafood items in the Southeast and also offer a full-line of gourmet specialty foods, including antibiotic-free, hormone-free meats, game and poultry, cheeses, olives, oils and so much more through Inland Specialty Foods.

We supply more than 5,500 restaurants and 2,000 retail outlets and have a complete processing plant on-site, including butchering, packing, frozen storage, lobster tanks, cooking facilities, test kitchens and more.

As the largest seafood distributor in the Southeast, one of the leading packers of Maine lobster, and one of the most innovative companies in our industry, Inland Seafood has built its strong reputation over 40 years by providing quality products to our customers that are tailored to their needs.

SeafoodSource: Talk about the intersection of the seafood and gourmet sides of Inland Seafood, what this means for your relationships with your customers and how it fits with your overall business strategy.

ROSENBERGER: The value-added portion of our business, combined with our strong restaurant and retail presence, affords us greater purchasing power, allowing us to offer more variety and value to our customers. This diversity is vital to our growth and sustainability as a company.

SeafoodSource: What do you consider to have been your biggest business challenge thus far? How did you

48

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

address it and what did you learn from that experience?

ROSENBERGER: Our biggest challenge has always been exceeding the increasing standards that we set and that our customers have become accustomed to expect. We rely on Mother Nature, government regulation and other companies in our industry to do the right thing; and that can be challenging. It would seem that Mother Nature is the most volatile, but it is actually getting everyone in the industry to live up to the highest of standards. This is why training is at the core of Inland Seafood’s success.

SeafoodSource: What do you consider to be your company’s greatest achievement?

ROSENBERGER: Building a solid company that is helping to enhance the lives of our people. Inland Seafood has always been a leader in sustainability, food safety and quality, long before there was a sub-culture monitoring it. It has always been in our DNA to protect the oceans and land that provide for us. The equally important part of the answer is people. We have nearly 900 employees, and those people have families that rely on them to provide. Inland is proud to be able to add value to their lives with income, health care and community. Outside of our employees, Inland Seafood has thousands of vendors and contractors who make their livings with us. We do not take that responsibility lightly.

SeafoodSource: Given the opportunity to address a room filled with seafood industry leaders such as yourself, what is the one nugget of wisdom you would offer them as your closing remark?

ROSENBERGER: You should run your business the way you should run your life – by doing the right thing.

There are no shortcuts to success or profitability. You need to always do the right thing by your customers and your employees. l

EXPO NEWS

THE COMPLETE PACKAGE: Optimizing

seafood packaging for the modern market

By Madelyn Kearns

T

he hunt for proteins is no longer reserved for just the deli or seafood counter at the grocery store. Consumers are now looking for their meals all over the supermarket, and companies retailing seafood must adapt or get left behind.

One company recognizing and adapting to the new retail landscape is Rastelli Foods Group.

The New Jersey-based company, which recently scored a variety of big contracts including those with Costco and Giant Eagle (as well as meal-kit makers Hello Fresh and Blue Apron), decided to revamp its packaging strategy for its Wicked Tuna brand after studying changing consumer habits.

“People are now shopping for proteins in a variety of locations, so this new packaging opens Wicked Tuna up to everywhere people buy meals for the home,” Rastelli Marketing Director Mike Carr said.

Rastelli’s updated Wicked Tuna packaging

has what Carr calls an “honest, you see what you get” kind of look – the brand label is clear and pronounced, and shoppers “can now see more of the product” as they peruse the aisles. Moreover, the package is eco-friendly in its composition, another trait that is becoming increasingly more appealing to consumers.

“Customers respect companies and brands that continue to research and develop ways to package products in eco-friendlier ways,” Carr said.

Of course, consumer considerations are only one piece to the puzzle. When redesigning Wicked Tuna’s packaging, Rastelli Foods also had retailers in mind. The pouches housing the tuna product hold 10 to 15 ounces, making them friendly for both large- and small-scale retail venues. In Target and Walmart, the Wicked Tuna pouch can be stocked in emerging food aisles,

while the right-sized pouch is also a good fit for convenience store freezers, Carr said. Rastelli also rethought its shipping container, optimizing it for retailers’ and seafood department managers’ convenience – a practice that endears them to retailers, as it permits a reduction in labor costs.

However, Carr emphasized that, particularly when it comes to seafood and seafood products, a package that grabs the attention of consumers could mean the success or failure of a product.

“Product packaging is everything in the retail industry. The package tells the story and entices consumers to try it out. Especially with a new brand or product line, the package is critical to the initial success of the product,” he said. “If the product is good and convenient and priced competitively, shoppers with buy it again and again, but it all starts with grabbing the consumers’ attention when they’re in the store.” l

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MEET THE 2017

EXPO NEWS

SEAFOOD CHAMPION

AWARDS FINALISTS

SEAWEB ANNOUNCES THE

2017 Seafood Champion Awards finalists

By Cliff White

T

he 16 finalists have been announced for the 2017 Seafood Champion Awards, the seafood community’s premier honor recognizing outstanding leadership in promoting environmentally responsible seafood.

The Seafood Champion Awards are presented

by SeaWeb, a program of The Ocean Foundation.

SeaWeb serves the sustainable seafood community by supporting a coordinated infrastructure of people and knowledge to guide, inspire and reward the seafood industry’s uptake of sustainable practices. The awards have been given annually since 2006 to world leaders who have demonstrated outstanding commitment to advancing seafood sustainability.

This year, the Seafood Champion Awards will be awarded at the SeaWeb Seafood Summit, taking place 5 to 7 June, 2017, in Seattle, Washington, U.S.A. [Editor’s note: SeaWeb and Diversified Communications, owner of SeafoodSource.com, jointly produce the SeaWeb Seafood Summit.]

that can be used to combat IUU fishing. FISH-I Africa, a partnership of eight East African nations, has created a low-cost information-sharing solution to combat illegal fishing in the Western Indian Ocean. Lovewell is the founder and CEO of Real Good Fish, a community supported fishery in Monterey Bay, California. In 2012, Alan started Bay2Tray, providing low-income schoolchildren nutritious meals by utilizing bycatch in the local black cod fishery. Warr, of Pure Wild New Zealand Seafood, has found a 95 percent reduction in juvenile fish mortality when using an adapted bottom-trawling technology he developed.

For vision, Green Wave’s Bren Smith, a commercial fisherman, has created a replicable, scalable model of “3D ocean farming.” The Marine Research Foundation is a small nonprofit that successfully partnered with Malaysian authorities to overcome longstanding resistence to turtle excluder devices. Matt Beaudin is leading the shift to local and sustainable seafood in the restaurant scene in and around Monterey Bay,

Seafood Champion Award Finalists,

LEADERSHIP Displays leadership by organizing and convening seafood stakeholders to improve the sustainability of seafood and ocean health.

• Mariah Boyle, Traceability Division Director, FishWise • Susi Pudjiastuti, Indonesia Minister of Maritime Affairs and Fisheries • Sea Pact • Wally Stevens, Executive Director, Global Aquaculture Alliance

Seafood Champion Award Finalists,

INNOVATION Identifies and applies creative new solutions to address ecological challenges, existing market needs, or barriers to sustainability.

• FISH-i Africa • Alan Lovewell, Real Good Fish • Pelagic Data Systems • Karl Warr, Pure Wild New Zealand Seafood

Seafood Champion Award Finalists,

VISION Establishes a clear and compelling vision of the future that inspires positive change for sustainable seafood in technology, policy, products or markets, or conservation tools.

• Matt Beaudin, Monterey Bay Aquarium • Global Ghost Gear Initiative • Marine Research Foundation • Bren Smith, Green Wave Seafood Champion Award Finalists,

ADVOCACY In the leadership category, the finalists include Wally Stevens, the executive director of the Global Aquaculture Alliance; Susi Pudjiastuti, an Indonesian businesswoman who has turned her attention to fighting illegal, unreported and unregulated (IUU) fishing as her country’s minister of maritime affairs and fisheries; Mariah Boyle, who is being recognized for her work in urging seafood companies to set commitments to improving traceability, social responsibility and combatting IUU fishing; and Sea Pact, a nonprofit consisting of nine North American seafood companies that award grants to fisheries improvement projects around the globe.

In the innovation category, Silicon Valley-based Pelagic Data Systems has created a solar-powered, lightweight position tracking system for small vessels

52

California. The Global Ghost Gear Initiative helps clean up lost or abandoned fishing gear and has spearheaded the implementation of net recycling.

In the advocacy category, Bill Mook, based in Maine, has been a leader in modeling how shellfish growers can address the threat of ocean acidification.

The International Pole and Line Foundation promotes socially and environmentally responsible pole-andline fisheries around the world. Ned Bell, the Ocean Wise executive chef at Vancouver Aquarium, founded Chefs for Oceans in 2014 to raise awareness about sustainable seafood. And Palau Ambassador Caleb Otto’s work at the United Nations to highlight ocean sustainability issues has made Palau a leader in drawing attention to the human and environmental threats to livelihoods that depend on the ocean. l

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

Positively influences public policy, uses the media to raise the profile of sustainable seafood, or influences public discourse and engages key stakeholders by publicly championing advances in sustainable seafood.

• Ned Bell, Vancouver Aquarium • International Pole & Line Foundation • Bill Mook, Mook Sea Farm •

H.E. Dr. Caleb Otto, Ambassador Extraordinary and Plenipotentiary, Permanent Representative of the Republic of Palau to the United Nations

EXPO NEWS

TOP 5 RETAIL SEAFOOD TRENDS FOR 2017

By Christine Blank Prepared seafood dishes will continue their surge in popularity at retail counters in 2017, as will the movement toward more lean, nutrient-dense proteins such as salmon.

Sustainable and local seafood will also be big hits in 2017. And Japanese and Hawaiian-inspired seafood dishes will continue to rise in popularity.

1

Prepared seafood

Prepared seafood meals, including meal kits, will continue their rapid growth. With consumer confidence on the rise, Americans have the money to spend on prepared meals that are nutritious, that they can simply heat up at home, according to Steven Johnson, a grocerant guru at consultancy Foodservice Solutions in Tacoma, Washington. “‘Fast, fresh and simple’ will be the retail meal mantra. Fresh prepared meal kits, meals and graband-go will drive retail foodservice occasions in 2017,” Johnson said.

“Prepared seafood offers fewer barriers to department entry for consumers that aren’t comfortable with preparing raw seafood,” agreed Sarah Schmansky, director of account services for Nielsen Perishables Group.

2

The (continuing) rise of salmon

While salmon – both farmed and wild – has always been one of the top sellers in United States supermarkets, its popularity will continue to grow as studies on the benefits of omega-3 fatty acids on health continue to be published and distributed.

Today’s Dietitian added salmon to its “Top 10 Superfoods” list for 2017, part of its annual “What’s Trending in Nutrition” survey, which polled more than 1,700 registered dietitians in the U.S. “The health benefits of seafood, especially omega-3 rich cold water fish like salmon, has become more evident to consumers in recent years, especially compared to other protein options. In addition, benefits from a Mediterranean- and Nordic-style eating pattern, where primary animal protein choices are fish-based, are becoming more mainstream Continued on page 56

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knowledge,” Sharon Palmer, a contributor to Today’s Dietitian, said.

Compared to other omega-3 rich seafood, salmon is “more approachable to American palates,” Palmer said.

3

Healthy protein

Consumers are seeking healthy proteins that are both lean and nutrient-rich. Instead of focusing on diets, more consumers will choose a “clean and mindful” style of eating this year, according to Today’s Dietitian.

“This is part of the trend that finds people adding foods that have benefits, rather than focusing only on avoiding foods that are detrimental,” Palmer said.

As a result, “delicious, nutrient-rich seafood is part of a healthful, mindful eating style, rather than a diet that involves crashing and limitation,” Palmer added.

Steven Johnson of Foodservice Solutions also predicts a growth in “better-for-you” prepared meals, such as high protein/ lower fat

seafood species sold as part of mix-and-match dinners with vegetables as a side.

4

Local and sustainable

as local, indigenous fish and bycatch to the forefront, Palmer said. As a result, consumers will start to notice and demand local and underutilized fish.

Sustainable and local seafood purchases will

Island life continue to rise. “Consumers understand linecaught versus net-caught and they consider Japanese and Hawaiian-inspired seafood dishes, that [line-caught] sustainable. They including sushi and poke, will increase in also believe that farm-raised is safe prominence. and sustainable,” said Johnson of “We will see an increase in “Delicious, Foodservice Solutions. tuna poke, salmon poke and nutrient-rich seafood “There is more emphasis ahi poke. More importantly, is part of a healthful, on avoiding red meat for you will be seeing poke offered mindful eating style, rather sustainability, which means with vegetables, which will than a diet that involves people are moving more to drive up profits for the retailer crashing and alternative protein choices, while garnering incremental limitation.” including seafood. I think customer adoption,” Johnson said. that consumers are just starting Japanese-inspired eating is on the to understand that there are other rise, agrees Whole Foods Market in its “2017 healthful, sustainable seafood options beyond Trends to Watch” list. This includes a variety of salmon and shrimp,” Sharon Palmer of Today’s seafood, such as kelp and dulse. Consumers are Dietitian said. also using more Japanese condiments, such as Chefs are starting to bring other fish, such miso and nori, which pair well with seafood.l

5

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“The World” Leading Surimi Based Product Manufacturer

Visit us at Boston Seafood Exposition 2017,

Booth # 614A HEAD OFFICE LUCKY UNION FOODS CO., LTD. 1/74-75 SAMUTSAKORN INDUSTRIAL ESTATE, MOO 2, RAMA II RD., THASAI, MUANG, SAMUTSAKORN 74000, THAILAND TEL: (66-34) 490-009-12, 490-330-4 FAX: (66-34) 490-008 MARKETING FAX: (66-34) 490-013 WEBSITE: WWW.SURIMIPRODUCTS.COM

LOOKING BACK

2016 BOSTON SEAFOOD EXPO

CLOCKWISE FROM TOP LEFT: 1) Indonesian Minister of Maritime Affairs and Fisheries Susi Pudjiastuti visits the show floor; 2) Oysters on offer; 3) BAG Corp greeting visitors with a smile; 4) A Wester Ross rep dressed appropriately for Boston’s foul weather; 5) Pangea Shellfish Company’s Onset and Summerside oysters; 6) John Salle of Trident Seafoods with a company mascot; 7) Odyssey Enterprises reps show off the company’s “Treasures of the Sea.”

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EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

NEW

Introducing Sashimi-style-sliced Smoked Salmon Medallions from Premium Loins.

Ready to eat. Ideal to enjoy by itself, with your favorite condiment or with rice.

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Available in 6oz Sashimi Packages.

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Since 1906, The Finest Smokers of Fish for Four Generations SM

D O K E D S EAFOO

Visit us for a taste at booth #2806

718 383 8585 www.acmesmokedfish.com

LOOKING BACK

2016 BOSTON SEAFOOD EXPO

CLOCKWISE FROM TOP LEFT: 1) Master class on octopus; 2) Attendees enjoying the “Relax & Recharge Lounge”; 3) Business casual at the Turkish Pavillion; 4) High Liner Foods’ impressive stand at the 2016 show; 5) Chengyu Wei of Guangxi Hiseaton Foods; 6) The show floor; 7) Fresh-picked lobster meat, a local delicacy; 8) Boston welcomes you!

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EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

EXPO HACKS

ADVERTISER INDEX

Search exhibitor lists, which include correlating booth numbers and locations

ACME Smoked Fish..............................................59 Alaska Symphony of Seafood®...................35 American Shrimp Processors.......................43 Association Associação Integralar/.......................................25 Portugal Food Capital Sea..................................................................19 EACCE Morocco......................................................29

Search SENA ‘Featured Products’ and ‘Featured Exhibitors’

EAM-Mosca Corporation.................................41

Access a map of the show floor as well as the city of Boston

TIPS AND TRICKS FOR THE SENA17 MOBILE APP

By Madelyn Kearns This week, Boston serves as a temporary home to the most seafood business leaders and buyers in the 37-year history of Seafood Expo North America, North America’s largest seafood exposition event.

W

ith this year’s exposition metrics surpassing those seen in 2016, when more than 1,200 companies exhibited across 225,000 square feet of exhibit space, attendees have a lot of ground to cover. If you’re feeling like you need some help with navigation, but can’t get Siri to give you directions, fortunately, the Expo introduced an app to help get you where you need to go.

The Seafood Expo mobile app, designed by SENA organizer Diversified Communications with the help of app producer Eventbase Technology, is available free for visitors and can help address a number of key expo tasks.

Both Apple and Android mobile device users can access and download the app on either iTunes or Google Play by searching “Seafood Expo” or “Seafood Expo North America.”

Attendees searching for a specific company can use the ‘Exhibitors’ and the ‘Featured Exhibitors’ tab located to the left of the screen when the app is launched. Tapping on the exhibitor’s entry and then their booth number will provide you with directions and relevant contact information as well as a business description.

Add all the companies you intend to visit to your ‘Favorites’ tabs to access the information quickly while on the go. If you’re a little lost, go to the ‘Maps’ tab to see an overview of the expo area. Select the ‘Area Select’ tab for interactive and PDF maps of each hall. The ‘Expo Info’ tab, located at the bottom of the left-hand sidebar, has information regarding important locations, public transportation, local hotels, city travel, security updates, expo hours and more.

If you need further assistance downloading and adding the app, stop by the Registration Area at the BCEC for help. l

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EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

Consult basic SENA info, including show hours, news, FAQs, security updates and more

Hofseth International AS.................................... 9 Kilic Deniz Urunleri Uretimi Ihracat.........23 Ithalat ve Ticaret A.S. Lenger Seafoods Group...................................45 Lucky Union Foods Co., Ltd...........................57 Lynden International......................................CV2 Maritech Dynamics LTD...................................... 5 Nireus Aquaculture SA......................................47 North Carolina Department.........................11 of Agriculture Nova Scotia Department................................55 of Fisheries & Aquaculture Quirch Foods Co....................................CV1, CV4 Ruggiero Seafood.................................................... 7 Sea Delight, LLC......................................................21 Seafood Expo Asia (Marketplace).............50

Bookmark and peruse the expo’s special events including the Seafood Excellence Awards and the 11th Annual Oyster Shucking Competition

Seafood Expo (Global Portfolio)................14

Connect to social media and share booth visits with online friends and business associates

Tropical Aquaculture Products Inc..........15

SeafoodSource (Membership)....................54 Sea Watch International...................................37 SeaWeb Seafood Summit......................24, 56 Sherrill International...........................................51 SlipNOT®........................................................................53 Southwest Airlines Cargo...............................31 Steen F.P.M International n.v........................13 Tampa Bay Fisheries Inc...................................17 TransOcean Products Inc................................39 True North Salmon Company Ltd........CV3 Western Edge Seafood......................................49 Yamato Corporation...........................................27 White Cap of Newfoundland.......................61

Booth #1051