Germany‘s only fish trade fair will focus on three points

Whether trends, new products, or forward-looking ideas, if you want to know what‘s new in the fisheries industry, you can‘t miss fish international. Every two years, the organisers of Germany‘s only fish trade fair reveal what propels the industry at home and abroad.

From Sunday to Tuesday, 25 to 27 February 2024, international experts from the sheries industry will come together in Hall 5 of Messe Bremen to discover innovative solutions, exchange knowledge, and shape the future of the sh industry. Trend topics such as aquaculture, sh health, and animal welfare are just as much on the agenda as news from producers and traders as well as HoReCa and consumers.

Food production, sustainability, transparency

e focal points of the 19th edition of sh international are food production, sustainability, and transparency. “ ese three areas are essential for responsible and ethical handling in the production and consumption of sh and seafood,” says Sabine Wedell, project manager of sh international. Ms Wedell and her team will present exhibits with the latest advances in food waste prevention, plant-based sh, developments in land-based aquaculture, and modern processing technologies.

e topic of sustainability is about protecting resources.

“Our aim is to promote dialogue between stakeholders and inform about best practices in responsible shing and aquaculture,” says Ms Wedell. e transparency theme is about traceability systems, certi cation, and labelling initiatives. ey enable consumers to make informed choices. “Transparency is a key element to create and secure trust between acting actors and consumers,” she adds.

Established figures in the industry

e organisers expect over 300 exhibitors in Bremen in 2024. Among them are Deutsche See and Transgourmet Seafood from Bremerhaven—two big names in the German sh industry that o er exciting products for the food retail trade and food service. Deutsche See is represented together with other companies of the Parlevliet Group, and Transgourmet is on-site with a number of partners on 400 square metres at the sh trade fair. “From Transgourmet we will show what you can do with sushi and sashimi, and also present Mediterranean sh, vegan smoked salmon, and smoked land-based salmon,” says Ralf Forner, Managing Director of Transgourmet.

In addition, Mr Forner wants to promote surf and turf more at the sh trade fair and show the advantages for the catering industry. Surf and turf is a main dish that is especially popular in North sh international has been the meeting point for the seafood industry since 1988. This is a well-established platform for Northwest Europe which gives direct access to the German market and provides the optimal environment for personal exchange.

American steakhouses, consists of a combination of seafood with meat, usually tails of American lobster or shrimp, and steak. “Meat and sh complement each other well,” says Mr Forner. “In Halifax, Canada, which is a lobster mecca, lobster meat is delicately prepared. It‘s an expensive but traditional product that has taken over the market in the US.” He would like to see the same in Germany, because the product on the plate is as valuable as a good 30-euro steak.

Young Innovators: A platform for young companies

Trade visitors will not only nd the big players in the industry at sh international. With the new

“Young Innovators” joint stand, the sh trade fair o ers young and innovative companies a platform for marketing their products. Frisch-Ge scht from Hamburg, for example, will be presenting how they shorten and digitise the value chain and thus supply the catering industry with sustainable sh and seafood. Ordinary Seafood from Potsdam says it produces sh with a future: based on vegetable proteins with vegan salmon and tuna alternatives. Flexality from Bremen, Germany, has developed an algorithm for cold storage processes that is supposed to save up to 15 percent in electricity costs and up to 14 percent in CO2 emissions.

Numerous exhibitors are also coming from abroad, including the new exhibitors Freezco from Poland and Famille Beaulieu from France. Freezco has many years of experience in sh processing and o ers fresh and frozen salmon of the highest quality: from llets and portions to smoked and preserved products. e range also includes rainbow trout, cod, halibut, and mackerel products. Famille

Beaulieu, located in Brittany, takes care of seafood with passion and commitment, especially mussels, rock oysters, and at oysters. e latter have been certi ed organic since 2021. Together with the Young Innovators, more than 40 exhibitors— local and international—will participate at the show for the rst time.

Shaping the future of rural areas

Let‘s go to Bremen: Two fairs, one ticket

Trade visitors can visit two trade fairs with one ticket: GASTRO IVENT will once again be held parallel to sh international in Halls 6 and 7 of Messe Bremen. It o ers impulses and solutions for the catering, hotel and communal catering sectors. e spectrum of exhibits ranges from mostly artisan food, beverages and convenience products to a variety of technical aids and services. So please include this trade fair duo in your calendar of event.

Messe Bremen

info@ shinternational.de www. shinternational.de