SEG - 2024 Expo Today (Day 2)

FRANCE FINISHES FIRST

Parcs Saint Kerber, Algolesko win top honors

Boston Huonville Bingham

Palma de Mallorca Machiasport

Suffolk Triabunna Warwick

Cone Bay

Valencia Almería

Liverpool Bay Moss Point Australia Uruguay

Netherlands Carboneras

Virginia Buenos Aires Blacks

Saskatchewan Montevideo

Missouri

San Pedro del Pinatar

Visit Booth 3F200

Boston Huonville Bingham

Palma de Mallorca Machiasport Argentina

Parcs Saint Kerber, Algolesko win 2024 Seafood Excellence Global awards

BY NATHAN STROUT

France was well-represented at the 2024 Seafood Excellence Global Awards, with two French companies taking home top honors in their respective categories.

Parcs Saint Kerber won the Best Retail Product award for its Oysters Trio Saint Kerber, a single retail box featuring three different types of oysters, while Algolesko won the Best Hotel/ Restaurant/Catering (HORECA) Product award for its Wakame Pickles, a versatile product that gives chefs new ways to add seaweed to the menu.

The awards, which celebrate the industry’s best new seafood products, were announced 23 April at a special reception in Fira de Barcelona’s Gran Via venue in Barcelona, Spain, during the annual Seafood Expo Global/Seafood Processing Global.

Eighty-five products were submitted for this year’s competition, with the 40 finalists –announced in March – hailing from 15 countries.

The final 40 products were evaluated by a group of judges representing retailers from around the world, including: Seafood Purchasing Manager Raul Cervera of Spanish retailer La Sirena; Seafood Purchasing Manager Jonathan Rotge of French retailers CORA; Head of Purchasing Paula Merrigan of United Kingdom retailer Snowfox Group, and Manager of Seafood Purchasing Juergen Pauly of German retailer Globus, who chaired the jury. The judges scored every product on taste and overall eating experience, packaging, marketability, convenience, nutritional value, and innovation.

The jury praised Parcs Saint Kerber’s Oysters Trio for the high quality and flavor of the oysters, which are packed in seaweed in a traditional wooden box. The package includes

four each of Parcs Saint Kerber’s iconic oysters: its historic European flat oyster with a slight bitter finish; its special Pacific oyster, Tsarkaya, with a subtle sweet finish; and its Saint Kerber oyster carrying the briny flavor of the Bay of Mont Saint Michel.

Algolesko’s Wakame Pickles stood out for their distinctive flavor and versatility on a menu. The judges noted the product could be paired with oysters or other shellfish, served as part of a crudité, or simply presented on its own as a stand-alone appetizer. The Wakame Pickles offering is made from sustainably harvested seaweed and transformed into a fresh, crunchy

product with citrus, zest, salt, and vinegar.

In addition to the two grand winners, the judges presented four other products with special awards for innovation, convenience, retail packaging, and seafood product line.

The Vinh Hoan Corporation of Vietnam won the innovation award for its Lucky Bag product – six colored dumplings made with pangasius surimi wrappers. Vega Salmon A/S of Denmark won the seafood product line award for its SalmonChef line of hot smoked salmon products which come in five flavors, Chinese 5-Spice, Thai Ginger, Chili and Lime, Spanish Sweet Citrus, and Mexican Ancho Chile. Phillips Food, Inc. of the United States won the convenience award for its Signature Lobster Cakes, fully prepared, handcrafted cakes made with wild-caught lobster. Finally, Multi X S. A. of Chile won the retail packaging award for its Latitude 45 Smoked Salmon Candy Bites, packed in a recyclable sleeve that highlights product benefits, certifications, a full recipe, and more.

Seafood Expo Global/Seafood Processing Global attendees can see the winners and all the other finalists on display in the Product Showcase, located between Halls 4 and 5 in the Galleria. The full list of products can also be viewed online via Seafood Expo Global’s website

Algolesko won Best HORECA Product for its Wakame Pickles.

Parcs Saint Kerber won Best Retail Product for its Oysters Trio Saint Kerber.

Find out more about our exceptional PACIFIC SALMON at booth #3G801

Pacific Salmon stands out for a series of characteristics that makes it unique.

KEY FEATURES

EYE-CATCHING RED MEAT

Pacific Salmon stands out for its great red color, more intense than other salmon species. Our salmon has tonalities superior to the 28 SalmoFan, which gives it an outstanding appearance.

HEALTHY CHOICE

Pacific Salmon is high in anti-inflammatory fats, minerals and omega-3 fatty acids.

e consumption of omega-3 helps to maintain cardiovascular health and improves eye health and brain functions.

GREAT QUALITY AND TASTE

It has a milder flavor than Atlantic and Sockeye Salmon, making it an excellent option for any palates.

Its exceptional texture makes it ideal for all kinds of occasions and preparations.

JAPANESE CUISINE

TARTAR

GRILLED AND MUCH MORE!

www.aquachile.com

Seafood product innovators and their latest inventions have landed in Barcelona, Spain this week for the 30th edition of Seafood Expo Global/Seafood Processing Global, the industry’s leading global trade event.

The 2024 Seafood Excellence Global Awards reception last night offered a glimpse into seafood’s modern ingenuity, with 40 of the finest products at the expo competing for two grand prizes – Best Retail Product and Best Hotel/Restaurant/Catering (HORECA) Product – as well as four specialty honors for innovation, convenience, retail packaging, and seafood product line.

Selected from a pool of 85 product entries by a panel of seafood industry experts, the 40 finalists’ product details are available for you to sink into with this second issue of Expo Today Barcelona, brought to you by SeafoodSource. Review the competition’s winners and highlights as well as conference program features, Barcelona dining options, photos from the expo floor, and more in the pages ahead and prior.

Stop by the conference wing (CC 5.1) this morning to catch the free keynote from Mark Blyth, renowned author and professor of international economics at Brown University’s Watson Institute for International and Public Affairs. In his address, “The Outlook for 2025 and Beyond: American Tariffs, European Stagnation, and Asian Resilience,” Blyth will cover short-, medium-, and long-term topics of relevance to the global seafood community – from the November 2024 U.S. election to inflation to decarbonization of the economy in different regions of the world. Explore the conference listings on page 20 for more details on the keynote and other sessions comprising this year’s educational program.

And if you haven’t had the opportunity yet, make sure to carve out some time to swing by Stand #GA400 in the Galleria to chat with the SeafoodSource team. As the official media for Seafood Expo Global/Seafood Processing Global, we’re always on the lookout for compelling expo stories and would love to hear about yours. Subscribe to SeafoodSource’s free daily and weekly e-newsletters to make sure you don’t miss any expo exclusives.

May your next two days at the expo be as eventful and innovative as the first!

Warmly,

Networking Opportunities NEW

Connect with industry professionals in these new spaces dedicated to enhancing the development of your business relationships.

The Wine Bar:

Elevate your networking opportunities at the Wine Bar, in the heart of the brand-new Hall 1, Stand 1E601. In celebration of the 30th edition of the event, the Wine Bar offers a selection of regional wines along with sponsored Chilled Seafood Tastings.

International Beer Bar:

Come and unwind at the International Beer Bar, the new networking hub in Hall 3, stand 3OO601. In partnership with the Barcelona Beer Festival, the International Beer Bar will offer a spectacular selection of international and regional beers – and a beer specially crafted for the event's 30th edition!

Visit these new and engaging spaces to connect with other professionals and claim one of the 500 commemorative wine and beer glasses to celebrate the 30th edition of the Expo.

CONNECTING WOMEN IN SEAFOOD RECEPTION & NETWORKING

All registered attendees are invited to a networking event for women in the seafood industry. Connect, share experiences and expand your professional network!

Lounge / Professional Headshot Station:

Sink into comfortable seating, power up your devices with convenient charging furniture, and take advantage of the complimentary professional Headshot Station in Hall 1, stand 1E917.

Wednesday 24 April

17:00-18:00

Wine Bar, Hall 1, stand 1E601

Innovation Roundup: 2024 Seafood Excellence Global Awards finalists

Forty seafood product finalists were in the running for the 2024 Seafood Excellence Global Awards at Seafood Expo Global, the world’s top industry trade fair.

Of the finalists, eight were competing in the Best Hotel/Restaurant/Catering (HORECA) Product category, while 32 items went head-to-head to claim the Best Retail Product distinction. Explore all the offerings shortlisted for this year’s competition – complete with descriptions of the products from the innovators behind them – in the proceeding pages.

HORECA FINALISTS

Company: A. Espersen A/S

Country: Denmark

Product: A. Espersen Battered Alaska Pollock Rolls with Sweet and Sour Sauce

Stand #: 2H301

Company: Golden Fresh Sdn Bhd

Country: Malaysia

Product: Fully Cooked Lemon Sourdough Crumbed Cod Goujon

Stand #: 1A903

Description: Inspired by the cuisines of Asia, these rolls are handmade with juicy Alaska pollock and crisp vegetables in a sweet and sour sauce, then breaded with a crispy tempura.

Company: Algolesko

Country: France

Product: Wakame Pickles

Stand #: 3D801

Description: Fresh, crunchy seaweed pickles made with nutritious wakame and refreshing citrus fruits, offering an attractive color and a mild seaweed taste created for European palates.

Company: Freshpack

Country: France

Product: Half Shell Scallops without Roe

Stand #: 2J601

Description: These MSC-certified skinless/boneless natural cod goujons are coated in a unique crunchy sourdough breadcrumb with a hint of lemon. They are fully cooked for added convenience.

Company: Phillips Foods, Inc.

Country: United States

Product: Signature Lobster Cakes Stand #: 1F700

Description: These half shell scallops without roe are caught by our own fishing operation in France, where they are landed live daily, then shucked in our own factory and frozen on the half shell.

Company: GlobeXplore

Country: France

Product: Umami Paste

Stand #: 3E801

Description: This product is a flavor enhancer made from a delicious blend of Breton kombu and sea beans, soy sauce, cider vinegar, salt, rice flour, and shiitake mushrooms. The seaweed is hand-harvested in the Iroise Natural Marine Park.

Description: These handcrafted lobster cakes are loaded with high quality, wild-caught lobster meat in a creamy base made with egg whites and breadcrumbs. Bright notes of zesty lemon, tangy Worcestershire sauce, and our own exclusive blend of seafood seasonings add irresistible flavor.

Company: PUHA, Pacific Urchin Harvesters

Association

Country: Canada

Product: UniFresco Stand #: 3A601

Description: Fresh, chilled sea urchin roe packed with all natural ingredients in sea water offers 10-times the shelf life of traditionally packed roe. Processed using high pressure processing to remove any pathogens, it is also offered in tamper-proof packaging.

Company: ZALG

Country: France

Product: Crispy Seaweed Sticks, Lemon Flavor Stand #: 3E801

Description: These crispy seaweed sticks combine the gourmet goodness of French seaweed in a new format. Made with French-cultivated sugar kelp, the sticks are pre-fried, pre-cooked, and frozen without added colorings, flavors, or preservatives.

Three natural flavorings are offered: yellow lemon zest for freshness, Roscoff onions for sweetness, and vegan pesto with French organic basilic and almond.

RETAIL FINALISTS

Company: A. Espersen A/S

Country: Denmark

Product: Rahbek Alaska Pollock Ratatouille Fish Rolls

Stand #: 2H301

Description: Inspired by French cuisine, this product is rolled by hand with delicious Alaska pollock and an authentic ratatouille sauce full of tasty vegetables, then breaded in unique crispy breading.

Company: Dalian Rich Enterprise Group Co., Ltd.

Country: China

Product: Wellington Salmon

Stand #: 3L401

Description: Made with a select whole piece of salmon and paired with mushroom sauce to double the flavor, this product is encased in 48-layer pastry and is overflowing with flavor and aroma.

Company: East Coast Seafood

Country: United States

Product: Lobster Roll Sliders with Lobster Butter

Stand #: 2G201

Description: A true New England staple, this kit includes sweet and firm sustainably-caught lobster from the North Atlantic, artisanally crafted sweet and salty lobster butter, and deliciously soft brioche buns for a taste of the Northeast U.S. anytime.

Company: East Coast Seafood

Country: United States

Product: Shrimp Gyoza with Sweet Chili Sauce

Stand #: 2G201

Description: Inspired by traditional Asian gyoza appetizers, our dumplings are packed with flavor and a full tail-on shrimp, with a sweet and spicy dipping sauce. They are easy to prepare, eat, and savor.

Company: Finnforel Oy

Country: Finland

Product: LOHI ASC Alder Smoked Rainbow Trout Fillet

Stand #: 2A401

Description: This alder-smoked, ASC-certified rainbow trout fillet is low in waste and high in taste. The trout is RAS-farmed in Finland’s purest and biggest lake, Saimaa, with minimal impact to the environment.

Company: Freshpack

Country: France

Product: En’joy Frozen Shrimp Gyoza

Stand #: 2J601

Description: These tasty, authentic Japanese gyozas are stuffed with chunks of shrimp and vegetables, then wrapped with a thin dough and are lightly pan-fried on one side. They are made with no colorants, preservatives, additives, or flavor enhancers.

RETAIL FINALISTS

Company: Greenland Seafood Europe SAS - Sofina Foods Europe

Country: France

Product: Young’s Gastro Chilli, Lime & Ginger Breaded Fish Fillets

Stand #: 4D400

Description: Succulent flaky fish in a crisp breadcrumb coating is seasoned with a combination of chili, lime, and ginger to create Korean-inspired flavor. The product is part of the Young’s Gastro “Taste of Asia” limited edition range.

Company: Greenland Seafood Europe SAS - Sofina Foods Europe

Country: France

Product: Young’s Gastro Thai-Inspired Breaded Fish Cakes

Stand #: 4D400

Company: JC David

Country: France

Product: Tarama Premium

Stand #: 3D601

Description: Inspired by the flavors of Thailand, this product combines white, flaky fish, prawns, chili, and lemongrass with fluffy potato and a signature breadcrumb to create a fish cake with a kick. It's part of the Young’s Gastro “Taste of Asia” limited edition range.

Company: Hätälä Oy

Country: Finland

Product: Flamed salmon, Texas BBQ

Stand #: 2A401

Description: The flaming process for this product grills the outside of the fillets to perfection, while keeping them succulent and juicy inside. The addition of Texas BBQ seasoning enhances the flavors of summer.

Company: ICECO Fish

Country: Lithuania

Product: Grated Potato Dumplings with Atlantic Salmon Stuffing “CEPELINAI”

Stand #: 2F103

Description: Lithuania’s most popular dish produced in a truly authentic way with Norwegian salmon and Lithuanian potatoes, onions, salt, and spices. It is made with natural ingredients and without preservatives, and is packed in highly sustainable, innovative packaging.

Company: ICECO Fish

Country: Lithuania

Product: Puff Pastry and Atlantic Salmon Rolls with Spinach

Stand #: 2F103

Description: These puff pastry rolls combine hand-minced salmon and spices with spinach for the perfect evening snack, lunch break, or party dish. The product has no preservatives or color, and only natural, real ingredients. It is packed in highly sustainable, innovative packaging.

Company: Isstormur ehf

Country: Iceland

Product: Icelandic Sardine Single Fillet Stewed in Marinade

Stand #: 1F900

Description: This traditional tarama features just two ingredients: fresh cream and a high proportion of smoked cod roe. The roe is extracted by hand, dry salted and hot smoked, then mixed with fresh cream and packed in reusable glass jars.

Company: Kalaneuvos Oy

Country: Finland

Product: Kalaneuvos Rainbow Strips in Cream-Honey

Marinade

Stand #: 2A401

Description: These cream- and honey-marinated rainbow trout strips can be quickly cooked by heating them in a pan for five minutes. They are seasoned perfectly for pasta dishes, or can be enjoyed with rice or potatoes.

Company: Lagumar Seas S.L.

Country: Spain

Product: Royal Cocotte de Moules Recette Beurre, Ail et Persil

Stand #: 3N700

Description: This product is ready to eat and made with cooked mussels, butter, garlic, and parsley. It is packed in a cocotte.

Company: Lagumar Seas S.L.

Country: Spain

Product: Crema de Bacalao Con Pimientos Stand #: 3N700

Description: This ready-to-eat salted cod cream with peppers is a perfect appetizer spread or filling.

Company: Lerøy Seafood Group ASA

Country: Norway

Product: Salmon Candy

Stand #: 2G601

Description: Salmon cured in salt and sugar, then hot smoked.

Company: Multi X S.A.

Country: Chile

Product: Latitude 45 Smoked Salmon Candy Stand #: 3I401

Description: Created to be healthy, tasty, and easy to use, this product can be eaten as a cold snack, or quickly heated in hot water or the microwave. It is convenient to consume at home, at work, on the road, on a hike, or anywhere you want.

Description: These skinless, boneless, hot smoked salmon candy bites perfectly balance salty, sweet, and smoky. They can be eaten right out of the package, or used to create quick, convenient meals in under 10 minutes. They are BAP-4 Star, ASC, and Kosher certified.

Company: Parcs Saint Kerber

Country: France

Product: Oysters Trio Saint Kerber

Stand #: 3D601

Description: A selection of three types of oysters in a single natural box – Special Pacific; Tsarskaya, Belon, and Fine Pacific; Saint Kerber – allows consumers to share a variety of tastes in one occasion.

RETAIL FINALISTS

Company: Scottish Shellfish Marketing Group

Country: United Kingdom

Product: Aldi Specially Selected Scottish Cooked Veuve

Monsigny Mussels

Stand #: 2F601

Description: Farmed Scottish shell-on mussels are cooked with a creamy Champagne sauce, vacuum-packed, and presented in a cardboard outer package. The product takes less than four minutes to cook, making it ideal for a quick mid-week meal or dinner party starter.

Company: Suempol Sp. z o.o.

Country: Poland

Product: Baked Salmon with Roasted Coconut Flavor

Stand #: 2B200

Description: A tropical twist on a classic favorite, this product pairs expertly seasoned salmon with a special marinade to impart the sweet and nutty essence of roasted coconut, perfectly complementing the natural richness of the fish.

Company: Suempol Sp. z o.o.

Country: Poland

Product: Salmon Kofta

Stand #: 2B200

Description: Fully-cooked salmon meatballs are a fusion of succulent Atlantic salmon, choice spices, and a hint of exotic herbs. Packed under a protective atmosphere to ensure freshness and maintain quality, the product is ready to enjoy, saving time and effort without compromising on taste.

Company: Vega Salmon A/S

Country: Denmark

Product: theSALMONCHEF - Indian Creamy Korma Stand #: 2F700

Description: These seasoned salmon portions can be cooked in the primary packaging directly from the freezer in as little as three minutes. The Indian Creamy Korma flavor is a complex aromatic blend of coconut, cinnamon, ginger, mild chili, and more.

Company: Vega Salmon A/S

Country: Denmark

Product: theSALMONCHEF - Hot Smoked, Chinese 5-Spice

Stand #: 2F700

Description: A deliciously seasoned hot-smoked salmon portion is combined with 5-spice flavor to capture the essence of Chinese cuisine. The packaging is reduced in size, and is composed of recyclable components that can be separated after use, dramatically reducing the amount of plastic required.

Company: Vega Salmon A/S

Country: Denmark

Product: theSALMONCHEF - Hot Smoked, Spanish Sweet Citrus Stand #: 2F700

Description: This product combines a hot-smoked salmon with a sweet and slightly bitter citrus glaze of grapefruit and orange zest with a lemony finish. The packaging is reduced in size, and is composed of recyclable components that can be separated after use, dramatically reducing the amount of plastic required.

Company: Vičiūnai Group

Country: Lithuania

Product: Surimi Sausage with Bacalao Stand #: 3A401

Description: A convenient and versatile option for consumers to quickly prepare sandwiches, this sausage is low in fat, a good source of protein, and is a healthy substitute for traditional meat sausages. The product is made with Alaska pollock or hake surimi and real bacalao cod.

Company: Vičiūnai Group

Country: Lithuania

Product: Gyoza Dumplings with White Fish

Stand #: 3A401

Description: Gyoza dumplings filled with the finest whitefish, expertly seasoned, and encased in a perfectly thin dough wrapper.

Company: Vičiūnai Group

Country: Lithuania

Product: VIČI “FishBerry” Salmon Bites with Seaweed Tempura

Stand #: 3A401

Description: These bites feature pieces of salmon covered with seaweed-enriched tempura and wasabi ginger flavor. They are developed to be perfectly crispy after preparation in an air fryer for fast and easy cooking without additional oil. The package is fully recycable and can be used to serve the dish.

Company: Vičiūnai Group

Country: Lithuania

Product: Hot Smoked Salmon Roll with Dried Tomatoes

Stand #: 3A401

Description: This dish combines the smoky richness of salmon with the sweet tang of sun-dried tomatoes, all wrapped in crisp and savory seaweed. Delicious hot or cold, it is packed in a fully recylable package that can be used to serve the dish.

Company: Vičiūnai Group

Country: Lithuania

Product: Cold Smoked, Marinated Whiteleg Shrimps with Orange Spices

Stand #: 3A401

Description: Tail-on, cold-smoked whiteleg shrimp are marinated in a unique blend of orange, pepper, and spices.

Company: Vinh Hoan Corporation

Country: Vietnam

Product: Lucky Bag

Stand #: 2G100

Description: The product is a combination of pangasius surimi, shrimp, and vegetables with vibrant natural colors derived from pumpkin, butterfly pea, spinach, spirulina, dragon fruit, and gac fruit. The surimi is also used to create the wrapper, departing from the usual flour-based wrappers in other dim sum products.

Company: Vinh Hoan Corporation

Country: Vietnam

Product: Protein Pho Fusion

Stand #: 2G100

Description: This product uses protein pho, a type of Vietnamese noodle, crafted from freshly harvested and processed pangasius surimi. Shrimp, fish, vegetables, and “lucky bag” dumplings are also added to a broth made from fish bones and traditional pho spices.

Photo courtesy of Hiddenfjord

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 in CC5.

Aquaculture

Seafood Business & Leadership

Corporate Social Responsibility

Food Safety, Policy

10:45

Sustainability

Traceability, Transparency

Plastics & Climate Change

For the most up- to-date information, including panelist updates, SCAN HERE >>

WEDNESDAY 24 April 2024

- 11:45

Chefs’ View on the Future of Responsible Seafood

Moderator: Barton Seaver, For Cod and Country LLC

Panelists:

• Chef Danielle Leoni, OEX

• Chef Daniel Montanuy De La Mata, Worldchefs

• Corey Peet, Postelsia

Room CC 5.2

Chefs are our taste makers, from their kitchens they lead the way in defining responsible seafood. Retailers too are a conduit to consumers. In this session, the panel will discuss how chefs and retailers work in tandem, and how they influence one another and the end consumer. This panel will also address how sustainability information is communicated to and through these outlets and what the future of responsible seafood looks like globally. Led by Barton Seaver, the panel will tackle the burning question about how seafood and blue foods can become the heroes on our plates.

10:45 - 11:45

Learning From the Experiences of Companies Engaging in Human Rights Due Diligence

Moderator: Ashley Aarons, Oxfam USA

Panelists:

• Teresa Fernandez, Hilton Foods

• Helena Orella, Bolton Food

• Nattaya Petcharat, Stella Maris Songkhla Center

• Rapatsa Trirath, Oxfam in Asia

Room: CC 5.3

Seafood companies are coming under increasing pressure to adopt a human rights due diligence (HRDD) approach into their operations, with changing regulation, increased legal risks for supply chain abuses, and growing consumer awareness. While some companies are taking concrete actions and focusing on HRDD, many companies are still holding back – in part as some companies say that they are missing guidance and examples of what this could look like in practice, in particular what it could look like specifically for seafood. This panel seek to address this challenge, providing practical examples and lessons learned from companies who are implementing HRDD activities. Bringing together civil society organizations who are engaging companies on HRDD and large agribusinesses and retailers, the panel will do a deepdive into the reality of implementing HRDD, and exploring ways to improve current practices.

12:00 - 13:15

Keynote:

The Outlook for 2025 and Beyond: American Tariffs, European Stagnation, and Asian Resilience

Speaker: Mark Blyth, The William R. Rhodes ’57

Professor of International Economics

FREE AND OPEN TO ALL

Room: CC 5.1

In his keynote presentation, Mark Blyth will address short-, medium-, and long-term topics of relevance

to the global seafood community. Short-term, the November 2024 U.S. election matters because the populist politics that underlie it will continue to disrupt international trade, which is hugely significant for an industry that is truly global in its activities. Medium-term, inflation will remain an issue and may be more of an issue going forward than we realize. Long-term, the attempt to decarbonize out economies matters for the global seafood industry because it will play out quite differently in the U.S., the E.U., and in Asia.

14:00 - 14:45

FREE SPONSORED PRESENTATION: : Implications for Small-Scale Fisheries Imports and the New EU Due Diligence Legislation

Speakers:

• Enrique Alonso, SFP

• José Alvarado, Hualaihue Artisanal Fishers Association

• Yago Doson, Iberostar Group

• Francesca Peretti, Client Earth Room: CC 5.2

While it might seem self-evident that responsible companies would only buy seafood from legally approved fishers, the reality is quite different. If you buy from small-scale or artisanal fisheries, there is a good chance that some of your producers are not legally recognized by their governments and other risks associated with human rights and labor abuses may be occurring in your supply chain.

The upcoming E.U. Due Diligence legislation will expand the legal implications for companies marketing seafood products imported from fisheries with unregistered fishers and vessels, or where human rights

or labor conditions are not fully respected. In this panel, we will hear from representatives from international seafood companies, professionals working with small-scale fisheries in the Global South, and experts involved in the development of the new E.U. Due Diligence legislation to better understand the challenges and opportunities this new scenario will bring.

Small-scale fisheries produce 40 percent of the world’s total fish catch. They include some iconic fisheries, such as squid, octopus, shrimp, and crabs that are highly sought-after and widely consumed in large international markets.

By supporting small-scale fisheries, seafood companies have the opportunity to improve global seafood sustainability and benefit the most underserved fishers in commercial supply chains.

14:00 - 14:45

FREE SPONSORED PRESENTATION: Setting the Standard for Feed: Redefining Responsible Feed Production to Champion Positive Change

Speakers:

• Adam Brennan, Thai Union

• Jorge Diaz, Skretting

• Esther Luiten, ASC

• Alexandra Warrington, ASC

Room: CC 5.1

Responsible seafood farming needs responsible feed. Get inspired by Skretting and other industry leaders who have ventured into new territory for feed production by achieving ASC Feed Certification and know what it takes to drive transparency and social and environmental improvements throughout feed supply chains.

14:00 - 14:45

FREE SPONSORED PRESENTATION: Tuna Transparency Pledge: Driving Fisheries Transparency and Market Value with On-The-Water Monitoring

Room: CC 5.3

2.9 billion people–40 percent of the global population–depend on fish for protein. Yet, two-thirds of global fisheries are either overfished or cannot sustain further pressure. Tuna ranks as one of the most prized and popular fish in the world with 5 million tons of fish produced annually and a dockside value of USD 10 billion.

Illegal, unreported, and unregulated (IUU) fishing activity threatens the health of tuna stocks, ocean wildlife, and the livelihoods of fishing nations and fishers. One in five wild-caught marine fish are landed from IUU fishing. In addition, IUU fishing generates up to USD 36 billion annually in illegal profits, with untold billions of dollars lost to the global economy in unpaid taxes, customs, license fees, and numerous other pieces of the legal seafood supply chain.

One of the biggest obstacles to sustainably managing global tuna fisheries is the lack of on-the-water data. Fisheries authorities and supply chain actors often lack the data needed to manage fisheries sustainably and to ensure that vessels are complying with fishing

regulations, which ultimately helps level the playing field for law-abiding fishers around the globe.

Many technological advances have enabled fishery managers to better understand what is happening on the water, but without independent monitoring on vessels to verify catch activity, it is difficult to identify when IUU activity is occurring in the first mile of the supply chain. In fact, the vast majority of IUU fishing takes place on legally licensed–but unmonitored–vessels. Companies that are unable to verify compliance with environmental and social standards risk losing valuable sources of income, in addition to increasing business risks throughout the supply chain.

100 percent on-the-water monitoring is the industry future. Reliable data can help retailers and seafood suppliers combat IUU in their supply chains and ensure compliance with environmental and social standards. Increased data on supply chains can also significantly enhance consumer trust in products found on supermarket shelves.

This is why The Nature Conservancy, in collaboration with government and market leaders, has launched the Tuna Transparency Pledge, a global initiative uniting actors throughout the tuna supply chain to deliver 100 percent on-the-water monitoring on all industrial tuna vessels by 2027. In this session, join industry and government leaders to learn why they are signing onto the Tuna Transparency Pledge and how their commitments will help minimize risk in their supply chains while maximizing consumer confidence in their products.

15:00 - 16:00

FREE AND OPEN TO ALL:

The Future of Fish Consumption

Moderator: Audun Lem, FAO

Panelists:

• Esther Garrido Gamarro, FAO

• Manoj M. Sharma, Mayank Aquaculture Private Limited

• Melanie Siggs, Global Seafood Alliance

• Katarina Sipic, AIPCE CEP

Room: CC 5.1

Evolving science and debate concerning the benefits and risks of consuming fish have resulted in confusion over the years. International and national food safety agencies have recognized the need to provide useful, clear, and relevant information to consumers.

In October 2023, FAO and WHO held a second Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption to conduct an analysis of new scientific evidence that will be used to draw relevant conclusions and recommendations. The overall conclusions show that consuming fish provides energy, protein, and a range of other nutrients important for health, and there are benefits related to fish consumption during all life stages (pregnancy, childhood, and adulthood).

The results of the FAO/WHO Expert Consultation sets a framework for assessing the health benefits and risks of fish consumption and to provide guidance to the Codex Alimentarius Commission in their work on managing risks, considering the existing data on the risks and benefits of consuming fish.

FAO will organize the event on the risk and benefits of fish consumption during the Seafood Expo Global (SEG2024) to present the conclusions of the FAO/WHO

report. The session will count on the participation of FAO, International Association of Fish Inspectors (IAFI), and industry representatives.

15:00 - 16:00

Climate Change Challenges in SmallScale Fisheries and Which Modern Climate-Friendly Innovation(s) Can Industry Provide to Support These Fisheries

Moderator: Martin Purves, International Pole and Line Foundation

Panelists:

• Blane Olson, NUSATUNA

• Linda Wood, Marks and Spencer

Room: CC 5.2

Our oceans are warming and this all leads to change in ecosystems, but it also affects local communities and industry by changing the distribution of species across the globe. IPNLF’s ground teams and the small-scale fisheries we work with are already seeing how climate change affects migration patterns of tuna, leading to less tuna reaching shores. This directly impacts the livelihoods of coastal communities and threatens food security and household income of those who are intrinsically linked to the ocean.

IPNLF, together with 17 industry partners, has committed to support investments in innovations and modern climate-friendly technology with the aim of reducing the carbon footprint of one-by-one tuna supply chains to help ensure a future for even the most remote fishing communities.

In this panel discussion, we take a closer look at proposed carbon emission reduction from the fisheries’ level and through the supply chain with market partners that have a direct connection to these smallscale fisheries and one of Europe’s leading scientists.

15:00 - 16:00

Regulatory Pitfalls and Traceability Requirements for Exporting Seafood Into the US Market: What You Need to Know

Moderator: Sergio Lozano Jr., Alpha Broker Corp.

Panelists:

• Benjamin England, FDAImports.com LLC

• Heath England, Trace Register

• Sergio Lozano, Alpha Brokers Corp.

• Domenic Veneziano. Veneziano Consulting Room: CC 5.3

Traceability has become a highlight for regulation in the U.S. and has the potential to change the way suppliers do business in the U.S.

Today, NOAA and FDA require different traceability records and by January 2026, the FDA will require additional traceability of seafood processed all around the world.

This discussion will highlight current and future pitfall related to the traceability requirements of FDA and NOAA for new and existing importers and suppliers.

(WEDNESDAY CONTINUED)

16:15 - 17:45

Crew Well-Being on Fishing Vessels: How Can the Market Provide Assurance of Best Practice and Support Change?

Moderator: Lara Funk, Heriot-Watt University Panelists:

• Julia Black, Hilton Foods

• Michael Kraft, FISH Standard for Crew

• Amy McGann, Global Seafood Alliance

• Jamie Padilla , Fish Choice

• Michael Park, SWFPA

• Melanie Siggs, Global Seafood Alliance

• Melissa Tillotson, John Lewis Partnership (Waitrose) Room: CC 5.3

Crew well-being on board fishing vessels is an increasing concern for the global seafood industry, which has been historically focused on environmental sustainability. Seafood supply chain actors around

the world are adopting tools and taking action to provide assurance of human rights and crew wellbeing in their source fisheries. However, guidance on the role and complementarity of these tools is often lacking or complex. There is a need to understand best practice, ongoing research, and emerging initiatives to address shortcomings and identify ways forward to work together to create change.

This session will be a townhall discussion on vessel certification programs and risk assessment tools, and the ways in which existing tools are being used and developed. It will then pose a series of questions to a range of stakeholders – retailers, pre-competitive partnerships, NGOs, fishermen organizations, and standard holders – to reflect on best practices, current challenges, and the role of emerging crew well-being initiatives (e.g., worker-driven social responsibility) for supporting well-being on fishing vessels globally.

16:15 - 17:15

Elevating Sustainability in Seafood with Circular Packaging

Speaker: Jesse Rep, Solidus Room: CC 5.2

Creating awareness on circular seafood packaging materials that align with regulatory requirements and consumer preferences while supporting packaging recycling at scale at their end of life.

16:15 - 17:15

Advancing the Industry with Artificial Intelligence

Moderator: Larsen Mettler, S2G Ventures

Panelists:

• Rui Gomes Ferreira, Longline

• Kira Smiley, Tidal @ Alphabet’s X, the moonshot factory

• Rajamanohar Somasundaram, Aquaconnect

• Mathew Zimola, ReelData AI

Room: CC 5.1

While still new, AI is being used across the industry today. Everything from production, to shipping to decarbonization is being transformed with the sector. Come learn about how tech is being applied today and what is on the horizon.

How fresh can that be!

Efficient. Sustainable. From a single source.

Play it safe to ensure the quality and efficiency of your fish and seafood products. With integrated processing and packaging solutions that offer individual added value - e.g. for processing, loading, packaging, labelling, quality inspection and cartoning. As automated and digitally networked as you wish. We support individual customers of all sizes just as directly and personally as multinational companies. MULTIVAC. Multiply Your Value.

THURSDAY 25 April 2024

10:45 - 11:45

The Upside of Alternative Feed Ingredients: Taking the Conversation Beyond Sustainability

Moderator: Flavio Corsin, Aqua-Spark

Panelists:

• Hans Erik Bylling, Aller Aqua Group A/S

• Maryke Musson, Matorka

• Michel van Spankeren, Protix Room: CC 5.1

The environmental and social benefits of incorporating alternative feed ingredients in the aquaculture supply chain are reasonably understood by the aquaculture and seafood industry. The argument for inclusion of alternative feed ingredients has often centered on topics like the reduction of biodiversity impact or the removal of slave labor risks from the supply chain. However, there is much more to it than the sustainability gains. The panel will also discuss how the adoption of alternative feed ingredients can generate additional value for farmers and buyers. The panel will discuss the functional aspects of alternative feed ingredients and whether the inclusion of these ingredients can improve product quality and allow retailers to remain competitive in a fast changing landscape.

10:45 - 11:45

New Approaches for Scaling Sustainable Seafood

Moderator: Corey Peet, Postelsia Holdings Ltd.

Panelists:

• Danielle Leoni, OEX

• Michael McNicholas, Culimer USA LLC

• Kira Smiley, Tidal @ Alphabet’s X, The Moonshot Factory Room: CC 5.2

Sustainability in food systems is one of the most significant challenges of our time: how do we do it better and how do we scale are the key questions we must ask. To date, the mainstream certifications for seafood are the result of collaborations among NGOs and industry stakeholders. However, after two decades of work in this direction, further innovation is needed to scale sustainable seafood more rapidly, especially in the context of climate change.

If we take a step back, we should ask ourselves a few important questions. Can sustainability issues

in an industry as complex as seafood be solved with a handful of global solutions? Can sustainability solutions be generated with only input from the Western world? While coming up with logical answers to these questions is easy, the current set of seafood sustainability solutions has struggled to acknowledge or address these concerns.

Unfortunately, we have a paradox in sustainable seafood. The markets for sustainable seafood wants simple solutions, but the reality is that making seafood sustainable is indeed anything but simple. We all know the best business models arise through competition, yet we have built a sustainable seafood space dominated by a few large groups. We need to increase competition and provide alternative options that promote innovation in all aspects of sustainability. There are new approaches that prioritize the voices at the bottom of supply chains that need to be promoted. We need to create more inclusive assurance models that are also more cost-effective. In this panel, we will explore some of these new approaches to driving seafood sustainability and how to bring these opportunities to scale seafood solutions, including how to buy and brand the stories of seafood, create sustainable seafood advocates in the chef community, new approaches to verification and certification, and the role that technology can play.

12:00 - 13:00

Using Market State Access to Combat IUU Fishing

Moderator: Max Valentine, Oceana Panelists:

• Jenny Barker, FishWise

• Zacari Edwards, Global Labor JusticeInternational Labor Rights Forum

• Hadi, Fisher

• Anne-France Mattlet, Europêche

• Aiko Yamauchi, Seafood Legacy Co., Ltd. Room: CC 5.2

Seafood is one of the most highly traded food commodities in the world so it is no surprise that more countries are developing import control rules to identify and block the products of illegal, unreported, and unregulated (IUU) fishing. Many major market states have different requirements and navigating that policy landscape is becoming more challenging for seafood industry stakeholders to ensure their compliance internationally. This panel is an opportunity to examine these different systems to get a better idea of the best practices that can aid market states in the development of import control schemes. In this session, panelists will take a deep dive into the European Union’s IUU regulation, the U.S Seafood

Import Monitoring Program, and other countries’ developing their own import control rules. The goal is to highlight the underpinning philosophies and driving factors that have shaped these programs and understand why they are so different. The panel will discuss the benefits of traceability and transparency for business owners, the successes and shortcomings of these programs, lessons learned, and suggestions for future policy efforts.

Schedule subject to change.

For the most up-to-date

DINING Around Barcelona

CIUTAT VELLA

7 Portes Pg. d’Isabel II, 14 933 193 033 reserves@7portes.com

www.7portes.com/reserves

Cuisine: Catalan

1881 per Sagardi

Pl. Pau Vila, 3 (Palau de Mar).

Museu d’Història de Catalunya 679 202 040 reservas@sagardi.com

www.gruposagardi.com

Cuisine: Catalan, Mediterranean

Agua

Pg. Marítim de la Barceloneta, 30 932 251 272 comercial@grupoesencia.es

www.restauranteagua.com

Cuisine: Mediterranean, “Tapas”

Agüelo Taberna

Avinyó, 37 933 102 325 restaurante@aguelotaberna.es

www.aguelotaberna.es

Cuisine: Mediterranean

Altamar

Pg Joan de Borbó, 88 932 210 007 eventos@torredealtamar.com

www.torredealtamar.com

Cuisine: Mediterranean, Signature

Arcano Restaurante Mercaders, 10 932 956 467 info@arcanobcn.com www.arcanobarcelona.com

Cuisine: Mediterranean, Market-fresh

Arenal Restaurant

Passeig Marítim Barceloneta, s/n 932 210 810 info@arenalrestaurant.com https://gruparenal.com/arenal/

Cuisine: Catalan, Market-fresh

Barceloneta

L’Escar, 22 932 212 111 info@restaurantbarceloneta.com

www.restaurantbarceloneta.com

Cuisine: Mediterranean

Bistro Helena

Via Laietana, 30. Grand Hotel Central 932 957 905 info@bistrohelena.com

www.grandhotelcentral.com/es/restaurantes/ bistro-helena

Cuisine: Mediterranean, Market-fresh

Brisa Palau de Mar

Pl. Pau Vila, 1 (Ed. Palau de Mar) 931 311 549 comercial@grupoesencia.es www.brisapalaudemar.com

Cuisine: Mediterranean, “Tapas”

Cadaqués

Reina Cristina, 6 932 687 033 reserves@sagardi.com www.restaurantcadaques.com

Cuisine: Catalan, Mediterranean

Caelis

Via Laietana, 49. Hotel Ohla Barcelona 935 101 205 info@caelis.com www.caelis.com

Cuisine: Signature, Mediterranean

Calabrasa Passeig del Born, 27 933 100 786 calabrasabcn@gmail.com www.calabrasa.com

Cuisine: Catalan, “Tapas”

Can Ramonet Maquinista, 17 933 193 064 reserves.canramonet@grupramonet.com

www.canramonet.es

Cuisine: Catalan, Mediterranean

Can Ros Almirall Aixada, 7 932 215 049 reserva@canros.cat www.canros.cat

Cuisine: Mediterranean, “Tapas”

Can Solé

Sant Carles, 4 932 215 012 reserves@restaurantcansole.cat www.cansole.cat

Cuisine: Catalan, Mediterranean

Cañete

Unió, 17 932 703 458 reservas@barcanete.com www.barcanete.com

Cuisine: Catalan, “Tapas”

Casa Rafols Ronda Sant Pere, 74 936 258 200 hola@casarafols.com www.casarafols.com

Cuisine: Market-fresh, “Tapas”

CDLC Barcelona

Passeig Marítim de la Barceloneta, 32 932 240 470 info@cdlcbarcelona.com www.cdlcbarcelona.com

Cuisine: International Centonze

La Rambla, 111 933 164 660 restaurante.centonze@lemeridien.com www.centonzerestaurant.com

Cuisine: Mediterranean, Market-fresh

Cuines de Santa Caterina Av. de Francesc Cambó. Mercat de Santa Caterina, (local 1-26) 932 689 918 comercial@grupotragaluz.com www.grupotragaluz.com/restaurante/ cuines-santa-caterina/

Cuisine: Mediterranean, “Tapas”

Dos Palillos

Elisabets, 9 933 040 513 dospalillos@dospalillos.com www.dospalillos.com

Cuisine: Signature (Japan, China, and Southeast Asia)

El Nou Ramonet Carbonell, 5 932 683 313 reserves.elnouramonet@grupramonet.com www.grupramonet.com

Cuisine: Mediterranean, “Tapas”

Glaciar Plaça Reial, 3 933 425 118 glaciar@gruplapomada.com www.restaurantglaciar.com

Cuisine: Catalan, Mediterranean

Hard Rock Cafe Barcelona Pl. de Catalunya, 21 932 702 305

barcelona_events@hardrock.com www.hardrock.com/barcelona

Cuisine: International (American)

Ikoya Izakaya

Av. de Francesc Cambó, 23 933 101 818 reservas@gruposadgardi.com www.ikoyaizakaya.com

Cuisine: Signature, International (Japanese)

Irati Taverna Basca

Carrer del Cardenal Casañas, 17 933 023 084 reservas@gruposagardi.com www.iratitavernabasca.com

Cuisine: Basque, Market-fresh

La Mar Salada

Pg. Joan de Borbó, 58 932 212 127 reserva@lamarsalada.cat www.lamarsalada.cat

Cuisine: Mediterranean, Signature

Marina Bay

Marina, 19-21 932 211 514 marina@monchos.com www.monchos.com

Cuisine: Mediterranean, “Tapas”

My Way

Carrer de les Heures, 4-10 934 125 279 reservasmyway@grupodegusplus.com www.restaurantemyway.com

Cuisine: Mediterranean

Oaxaca

Pla de Palau, 19 933 190 064 reservas@gruposagardi.com www.oaxacacuinamexicana.com

Cuisine: Signature, International (Mexican) Pasa Tapas

Dr. Aiguader, 6-8 933 194 233 pasatapas@pasatapas.net www.pasatapas.com

Cuisine: Catalan, “Tapas” Passadís del Pep

Pla del Palau, 2 933 101 021 restaurant@passadis.com www.passadis.com

Cuisine: Mediterranean, Market-fresh

Rossini

Pl. Reial, 13 933 435 809 reservasrossini@grupodegusplus.com www.restauranterossini.com

Cuisine: International (Italian), Mediterranean

Sagardi BCN Gòtic Argenteria, 62 679 202 040 reservas@sagardi.com www.gruposagardi.com

Cuisine: “Tapas”, Basque

Shôko Barcelona Restaurant Lounge Passeig Marítim de la Barceloneta, 36 932 259 200 shoko@shoko.biz www.shoko.biz

Cuisine: International, Mediterranean Tapa Tapa Maremagnum

Moll d’Espanya, 5. Local 10. Maremagnum 932 258 697 reserves-tapatapa_maremagnum@angrup.com www.tapataparestaurant.com

Cuisine: “Tapas”, Mediterranean

The Green Spot De la Reina Cristina, 12 938 025 565 comercial@grupotragaluz.com www.encompaniadelobos.com

Cuisine: Mediterranean

Velissima

Passeig de Borbo, 103 936 268 426 astrid@velissima.com

www.velissima.com

Cuisine: Market-fresh, International (Italian) Xup Xup

Pg Marítim Barceloneta, s/n 932 240 353 info@xupxuprestaurant.com www.gruparenal.com

Cuisine: Mediterranean

EIXAMPLE

4 Makis

Muntaner, 193 933 978 126 hola@4makis.cat www.4makis.cat

Cuisine: International (Japanese)

Alta Taberna Paco Meralgo

Muntaner, 171 934 309 027 info@restaurantpacomeralgo.com

www.restaurantpacomeralgo.com

Cuisine: “Tapas”, Catalan Amar Barcelona

Gran Via de les Corts Catalanes, 668 931 039 988 reservas@amarbarcelona.com

www.hotelpalacebarcelona.com/restaurantsbars/amar-barcelona-restaurant

Cuisine: Mediterranean

Balmes 103

Balmes, 103-105. Hotel Barcelona Center 932 730 000 balmes103@hotelescenter.com

www.hotelescenter.es/hotel-barcelona-center/ gastronomia/

Cuisine: Mediterranean, Catalan

Bar El Velódromo

Muntaner, 213 934 306 022 velodromo@velodromo.cat

www.moritz.com

Cuisine: Catalan, “Tapas”

BarcelonaMilano Villarroel, 190-192 934 307 279 info@restaurantbarcelonamilano.com

www.restaurantbarcelonamilano.com

Cuisine: Mediterranean, “Tapas”

Bembì, Modern Indian

Consell de Cent, 377 935 024 952 info@bembi-barcelona.com

www.bembi-barcelona.com

Cuisine: International (Indian)

Bodega Joan

Roselló, 164 932 204 756

www.bodegajoan.com

Cuisine: Catalan, Mediterranean

Casa Amàlia

Passatge del Mercat, 14 934 58 94 58 hola@casaamalia.com

https://casaamalia.com

Cuisine: Market-fresh, Mediterranean

Courtesy of Barcelona Turisme

Casa Moritz

Rambla Catalunya, 79 938 269 062 casamoritz@moritz.com www.casamoritz.com

Cuisine: Market-fresh, “Tapas”

China Crown Barcelona

Casp, 48 933 158 095 barcelona@restaurantechinacrown.com

www.restaurantechinacrown barcelona.com

Cuisine: Internacional (chinese)

Cinc Sentits – (2* Michelin)

Entença, 60 933 239 490 info@cincsentits.com

www.cincsentits.com

Cuisine: Signature, Catalan

Citrus Restaurant & Sushi Bar

Pg. de Gràcia, 44, 1er 934 872 345 reserves-citrus@angrup.com

www.citrusrestaurant.com

Cuisine: Mediterranean, International

Disfrutar - (2* Michelin)

Villarroel, 163 933 486 896 info@disfrutarbarcelona.com www.disfrutarbarcelona.com

Cuisine: Signature, Mediterranean

El Cangrejo Loco

Aribau, 115-117 932 210 533 cangrejo@elcangrejoloco.com

www.elcangrejoloco.com

Cuisine: Mediterranean

elPetitFIRO

Av. Gaudí, 81 935 313 736 chocofiro@gmail.com

www.grupfiro.com

Cuisine: “Tapas”, Market-fresh

Fàbrica Moritz Barcelona

Ronda Sant Antoni, 41 934 260 050 fabricamoritz@moritz.cat www.moritz.cat

Cuisine: Market-fresh, “Tapas”

FIROtast

Av. Gaudí, 83 934 507 454 chocofiro@gmail.com www.grupfiro.com

Cuisine: Market-fresh, Mediterranean

La Gormanda Aribau, 160, 08036 931 276 049 reserves@lagormanda.com www.lagormanda.com

Cuisine: Market-fresh

L’Olivé Balmes, 47 934 521 990 info@restaurantlolive.com www.restaurantlolive.com

Cuisine: Catalan, Mediterranean

Lasarte Restaurant Mallorca, 259 934 453 242 info@restaurantlasarte.com

www.restaurantlasarte.com

Cuisine: Signature

Mordisco

Ptge. de la Concepció, 10 934 879 656 mordisco@mordisco.com www.mordisco.com

Cuisine: Market-fresh, Mediterranean

Mussol Aragó

Aragó, 261 934 876 151

www.mussolrestaurant.com

Cuisine: Catalan

Mussol Arenas

Gran Via Corts Catalanes, 373-385

Local R-2. Centre Comercial Arenas 934 253 543 www.mussolrestaurant.com

Cuisine: Catalan

Mussol Casp

Casp, 19 933 017 610 www.mussolrestaurant.com

Cuisine: Catalan Nectari

València, 28 932 268 718 / 633 532 635 reserves@nectari.es www.nectari.es

Cuisine: Mediterranean, Signature

Sagardi BCN Centre Muntaner, 70-72 937 060 706 reserves@sagardi.com www.grupsagardi.com

Cuisine: “Tapas”, Basque

Season Restaurant Aribau, 125 934 531 044 hola@seasonrestaurante.com www. seasonrestaurante.com

Cuisine: Mediterranean, “Tapas”

Tapa Tapa Arenas Llançà, 15-21. Centre Comercial Arenas.

Local B-4C 932 924 644 reserves-tapatapa_arenas@angrup.com www.tapataparestaurant.com

Cuisine: “Tapas”, Mediterranean

Tapa Tapa Rambla Catalunya Rambla de Catalunya, 7 933 427 516 tt9.de@angrup.com www.tapataparestaurant.com

Cuisine: “Tapas”, Mediterranean

Tierra Brava Casanova, 133 (Mercat del Ninot) 931 311 550 comercial@grupoesencia.es

www.tierradelninot.com

Cuisine: Market-fresh, Signature Tracatrá

Ronda Sant Pere, 7 936 291 867 astrid@tracatrabarcelona.com www.tracatrabarcelona.com

Cuisine: Catalan, Signature Txapela Pg. de Gràcia, 58 Pg. de Gràcia, 58 934 872 279 tx2.de@angrup.com www.txapelarestaurant.com

Cuisine: Basque

Windsor

Còrsega, 286 932 377 588 info@restaurantwindsor.com www.restaurantwindsor.com

Cuisine: Catalan, Market-fresh

Xerta Restaurant

Còrsega, 289 937 379 080 info@restaurant.com www.xertarestaurant.com

Cuisine: Signature

SARRIÀ-SANT GERVASI

4 Latas Mandri

Mandri, 58 932 370 990 4latasmandri@gmail.com

www.4latas.bar

Cuisine: “Tapas”

Flash Flash Tortillería

La Granada del Penedès, 25 932 370 990

flash@flashflashbarcelona.com www.flashflashbarcelona.com

Cuisine: Mediterranean

Ikibana Sarrià

Doctor Fleming, 11 935 481 312 eventos@ikibana.com www.ikibana.com

Cuisine: Internacional (Japanese, Brazilian)

Il Giardinetto

La Granada del Penedès, 22 932 187 536 giardinetto@ilgiardinetto.es www.ilgiardinetto.es

Cuisine: International (Italian)

Patrón

Travessera de Gràcia, 44 934 146 622 info@patron-restaurant.com www.patronrestaurante.com

Cuisine: Mediterranean, Market-fresh

Via Veneto Ganduxer, 10 932 007 244 reservas@viaveneto.es www.viavenetorestaurant.com

Cuisine: Signature, Market-fresh

GRÀCIA

Botafumeiro

Gran de Gràcia, 81 932 184 230 info@botafumeiro.es www.botafumeiro.es

Cuisine: Galician, Mediterranean Nomo Gràcia Gran de Gràcia, 13 934 159 622 nomo@gruponomo.com www.gruponomo.com

Cuisine: International (Japanese)

Oassis Natural Cooking Jardinets de Grácia Passeig de Grácia, 116 936 736 084 reserves-oassis2@angrup.com www.oassisnaturalcooking.com

Cuisine: International

LES CORTS

Bistró Mató

Bisbe Català, 10 932 554 695 mato@gruposantelmo.com http://gruposantelmo.com

Cuisine: Catalan, Mediterranean Òxid la Tertulia Carrer de Morales, 15 936 883 081 oxidlatertulia@gmail.com www.oxidlatertulia.com

Cuisine: Catalan, Mediterranean

SANT MARTÍ

4 Latas Poblenou

Rambla de Poblenou, 125 936 241 716 4lataspoblenou@gmail.com www.4latas.bar

Cuisine: “Tapas”

Enoteca Paco Pérez Marina 19-21, 08005 934 838 108 enotecapacoperez@ritzcarlton.com www.enotecapacoperez.com

Cuisine: Signature

L’Escamarlà Pg. Marítim del Bogatell, 40 932 211 366 escamarla@happy.es, info@happy.es www.happy.es/lescamarla

Cuisine: Mediterranean

Mussol Glòries

Av. Diagonal, 208. Centre Comercial Glòries 934 861 820 www.mussolrestaurant.com

Cuisine: Catalan

SANTSMONTJUÏC

La Font de Prades (Poble Espanyol)

Av. Francesc Ferrer i Guàrdia, 13-27 934 267 519 lafont@lafontdeprades.cat www.lafontdeprades.cat

Cuisine: Catalan, Mediterranean

Quirat Restaurant

Avinguda Rius i Taulet, 1-3

Hotel Intercontinental Barcelona 934 262 223

www.quiratrestaurant.com

Cuisine: Market-fresh, Signature

Terraza Martínez

Carretera de Miramar, 38 931 066 052

info@martinezbarcelona.com

www.martinezbarcelona.com

Cuisine: Mediterranean, Market-fresh

Xalet de Montjuic

Av. Miramar, 31 933 249 270

xaletdemontjuic@gruptravi.com

www.gruptravi.com

Cuisine: Mediterranean

HORTAGUINARDÓ

Can Cortada

Av. de l’Estatut de Catalunya, s/n 934 272 315 cancortada@gruptravi.com

www.gruptravi.com

Cuisine: Catalan

Can Travi Nou

Final c/ Jorge Manrique, s/n. Parc de la Vall d’Hebron 934 280 301

cantravinou@gruptravi.com

www.gruptravi.com

Cuisine: Catalan, Mediterranean

MEET THE SEAFOODSOURCE EDITORIAL & CONTENT TEAM

CLIFF WHITE EXECUTIVE EDITOR

Cliff White has served as the executive editor of SeafoodSource since 2016, covering all aspects of the global seafood industry. Previously, he worked as the senior business reporter for the McClatchy-owned Centre Daily Times in State College, Pennsylvania, where he won state and national awards for his coverage of the development of the Marcellus Shale natural gas deposit and the Jerry Sandusky scandal. He also worked as the assistant editor of Pennsylvania Business Central and as a staff writer for State College Magazine, as well as for the University of Wisconsin-Madison as a web editor and multichannel content strategist.

REACH CLIFF AT: cwhite@divcom.com

CHRIS CHASE EDITOR

Chris Chase is the Portland, Maine-based editor of SeafoodSource and an expert on the global seafood industry. Since starting his foray into seafood, he has traveled to seafood trade shows around the world and hosted multiple informative panels featuring experts on aquaculture, sustainability, market trends, and more. Previously, he worked covering local issues at the Coastal Journal in Bath, Maine, where he won multiple awards from the Maine Press Association for his news coverage and food reviews. Chris is a graduate of the University of Maine, and got his start in writing by serving as a reporter and the state editor of The Maine Campus, an award-winning campus newspaper.

REACH CHRIS AT: cchase@divcom.com

BHAVANA SCALIA-BRUCE CONTRIBUTING EDITOR

Bhavana Scalia-Bruce is the Portland, Maine-based associate editor of SeafoodSource. She attended the University of Maine studying journalism and Spanish. Before joining the SeafoodSource team, Bhavana worked for DownEast magazine as an editorial intern, and as a columnist and business manager for UMaine’s award-winning student newspaper, The Maine Campus. In her free time, when not writing, Bhavana can be found drinking coffee with her head buried in a book, trying out new restaurants around Portland, or spending time with her Siamese cat. As a newbie to the industry, Bhavana is eager to learn all things seafood.

REACH BHAVANA AT: bscaliabruce@divcom.com

TEDDY HANS COPYEDITOR

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

REACH TEDDY AT: thans@divcom.com

MADDIE KEARNS

CONTENT MANAGER

Maddie Kearns is the content manager for SeafoodSource and the conference program at Seafood Expo Global/Seafood Processing Global. Before diving into seafood writing, editing, infographic-designing, and more, she was the associate editor for an online publication geared toward small- to mid-sized practice physicians, Medical Practice Insider. Maddie is a graduate of the University of Maine, where she served as a columnist and the opinion editor for the university’s paper, The Maine Campus, and won a Grady Award in Creative Writing for her poetry. She lives under a mountain of books in South Portland, Maine with her cat, Pierre.

REACH MADDIE AT: mkearns@divcom.com

NATHAN STROUT

CONTENT SPECIALIST, SPECIAL PROJECTS

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

REACH NATHAN AT: nstrout@divcom.com

NED DALY CONTRIBUTING EDITOR

Ned Daly is a sustainability strategist with Diversified Communications. He has worked on sustainable markets in a variety of resources for 25 years. Ned worked in seafood for the last decade with SeaWeb. Previously, he was director of RugMark International (now GoodWeave), a certification program for child-labor-free rugs coming from Southeast Asia. He also served as chief operating officer for the Forest Stewardship Council in the United States, managing relationships with industry leaders and a diversity of key stakeholders including conservation nongovernment organizations, policymakers, and industry trade associations. Ned has also worked on sustainable markets in the agricultural sector and the relationship between resource extraction and ecosystem health. He lives in Alfred, Maine.

REACH NED AT: ndaly@divcom.com

As the official media for Seafood Expo Global/ Seafood Processing Global, SeafoodSource will be a constant presence on the show floor and in the conference wing.

Get to know the team and say hello when you see them in action.

SCENES FROM OPENING DAY

The 2024 Seafood Expo Global/Seafood Processing Global kicked off yesterday in Barcelona, Spain, with big crowds, plenty of delicious seafood, and SeafoodSource covering all the action.

Scenes from the show floor, featuring Diversified Communications President Liz Plizga and Vice President of Seafood, Wynter Courmont with Fira de Barcelona President Pau Relat and General Director Constanti Serrallonga at the expo’s opening day.

Sinue Serra

Photo credit: Sinue Serra

Fish &

Seafood Processing

Solutions on Demand

Recognizing the unique challenges faced by fish and seafood processors across species, markets, and different scales of operations, the BAADER ‘solutions and automation on demand’ have been a beacon of innovation for more than 100 years. BAADER is your one-stop-shop for on-demand solutions that offer seafood processors a dynamic, transformative and tailored approach to reshaping the industry together.

Advanced Filleting Solutions

With the BAADER 189 Pro and the BAADER 581 Pro, we are showcasing two of the latest innovations for whitefish and salmon filleting. Both highly efficient and smart

solutions, bring processors the highest yield, cleanest fillets and less manual trimming, helping them towards 100% fish utilization.

Digitalization & Software Solutions

As full solutions on demand technology provider, the dedicated food processing software tools of BAADER bring you next level single fish traceability, production and quality control. Our B’Logic® software solution helps you make the right decisions and fulfil the ever-growing demands for food safety, better raw material utilization and sustainability.