Seafood Expo North America and Seafood Processing North America Expo Today

2018 ISSUE

Seafood Expo North America and Seafood Processing North America

Brought to you by:

THE OFFICIAL SHOW PUBLICATION

SEAFOOD AT ITS BEST

AT NORTH AMERICA’S LARGEST SEAFOOD EXPO

PAGE 8

Shuttle Schedule PAGE 34

Expo Floor Map PAGE 38

Boston Dining Guide PAGE 46

Conference Schedule

March 11-13, 2018

panamei.com ©2018, Panamei Seafood. All rights reserved.

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WELCOME TO BOSTON

Simplifying the seafood industry Seafood isn’t such a simple business anymore.

To gain some perspective on the importance of Seafood Expo North America, I interviewed Mary Larkin, who has been involved with the expo since 1996, and from 2014 onward, she has overseen the entire show as an executive vice president with Diversified Communications.

Be sure to stop

by Booth #1301 to share your news with the SeafoodSource team!

Seafood companies face more business issues, more regulatory issues, and more sustainability issues than ever before, Larkin told me. And the world is more interconnected, meaning any given issue can have a profound impact on your business.

In response, the industry has grown more sophisticated. With technology playing a much larger role in day-to-day business, it’s easy to lose track of the long history and rich traditions for which the seafood business is renowned. Meeting face-to-face, getting to know the person behind the deal, and sealing an agreement with a handshake (and maybe a beverage or two) is still a vital part of succeeding in the industry, Larkin said.

“Relationships are vital in the seafood industry – after all, we’re dealing with a global, perishable product,” Larkin told me. “There has to be a framework mechanism for building trust and negotiating, and our shows provide that opportunity.”

If you’re involved in the seafood industry (or want to be), Seafood Expo North America is the premier show for seafood companies with an interest in doing business in the North American market, “Which, despite gains from other countries around the world, is still one of the globe’s premier markets for seafood,” Larkin said.

Share your

tweets

with us using the official show hashtag:

Of course, if you’re reading this, that means you’re here in Boston at the expo. What are you waiting for? Go out and do some business! And when you’ve signed that deal, drop in for a visit with SeafoodSource at Booth #1301 – we’d love to publish your good news.

Best wishes for this year’s show,

#SENA18

Cliff White Executive Editor, SeafoodSource

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

3

CAUGHT IN AMERICA.

EATEN IN AMERICA. Sustainably Sourced • Responsibly Harvested • All Natural & 100% Additive Free

Visit us at Booth #253 For more info, please call

800-526-9066 or visit us at

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USTFISH

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2018 ISSUE

What’s Inside

EXECUTIVE EDITOR Cliff White cwhite@divcom.com

03 Welcome Letter 8,10 Shuttle Service 22 Special Events 34 Expo Floor Map 38 Boston Dining Guide 46 Conference Schedule

EDITOR Madelyn Kearns mkearns@divcom.com ADVERTISING COORDINATORS Sydney Peterson speterson@divcom.com

20 SEAFOOD EXCELLENCE

12 EXPO TODAY FEATURE

Supermarket buyers look to new species to spike sales

Expo News 24 Newcomer Alaskan Leader

28

6

wins big at 25th Symphony of Seafood awards

56 The rise of seaweed 60 Seafood packaging

Five shining stars of Boston's seafood scene

Keynote speaker is economist who predicted Trump and Brexit

Tips and tricks for the SENA18 mobile app

DINING FEATURE

CONFERENCE HIGHLIGHT

Winners detail impact of Seafood Excellence Awards

66 TAP INTO SENA

30

44

DIGITAL PRODUCT MANAGER Michelle McNickle mmcnickle@divcom.com

innovations meld to modern market trends

Q&A with Ned Daly

SeaWeb Program

Director

64

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

Q&A with Mary Larkin

Kathleen Libby klibby@divcom.com SENIOR PRODUCTION DESIGNER Theresa Slusher tslusher@divcom.com

@seafoodsource seafoodsource Published by Diversified Communications Publisher of : National Fisherman, WorkBoat Producer of : Seafood Expo North America, Seafood Processing North America, Seafood Expo Global, Seafood Processing Global, Seafood Expo Asia, SeafoodSource

Theodore Wirth President/CEO Mary Larkin Executive Vice President Liz Plizga Group VP, Seafood Events Mary Fowler Sales Manager, SeafoodSource Heidi Weeks Sales, SeafoodSource Faith Irek Marketing, SeafoodSource

Diversified Communications 121 Free Street, P.O. Box 7438 Portland, ME 04112-7438 Ph: (207) 842-5500 Fax: (207) 842-5505 Web: divcom.com

Copyright© 2018 Diversified Communications PRINTED IN U.S.A.

Executive Vice President of Diversified Communications Produced by

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SHUTTLE INFORMATION

COMPLIMENTARY SHUTTLE SERVICE March 11 - 13, 2018 | Boston, MA

SATURDAY EXHIBITOR SERVICE

HOTEL

Saturday, March 10, 2018 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

ROUTE # BOARDING LOCATION

Walking Distance to BCEC

--------

Ames Boston

4

Front Entrance Curbside

NE-L1

Boston Harbor Hotel

5

Front Entrance, Curbside on Atlantic Ave.

NE-L1

Boston Park Plaza Hotel

3

Columbus Ave. Entrance

SE-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 Copley Square

2

At Westin Copley Place, Curbside on Huntington Ave. NE-L0

Courtyard Boston Downtown

3

At Revere Hotel, Front Entrance on Stuart St.

SE-L1

DoubleTree Downtown Boston

3

Curbside on Washington St.

SE-L1

WD

Walking Distance to BCEC

--------

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

SUN., 3/11 7:00 AM - 11:00 AM

11:00 AM - 3:00 PM

3:00 PM - 6:00 PM

Element Boston Seaport

MON., 3/12 7:00 AM - 11:00 AM

11:00 AM - 3:00 PM

3:00 PM - 6:00 PM

Embassy Suites Boston at Logan Airport

6

Front Entrance Curbside

NE-L1

1:00 PM - 4:00 PM

Envoy Hotel, Autograph Collection

WD

Walking Distance to BCEC

--------

TUE., 3/13

7:00 AM - 11:00 AM

11:00 AM - 1:00 PM

HOTEL SHUTTLE - ROUTE 6

Fairmont Copley Plaza Boston

2

At Westin Copley Place, Curbside on Huntington Ave. NE-L0

Four Seasons Hotel Boston

3

At Boston Park Plaza, Columbus Ave. Entrance

SE-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

NE-L1

Service to BCEC Departing Hotels*

Return Service to Hotels Departing BCEC

SUN., 3/11

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

4:00 PM, 5:15 PM, 6:00 PM

Hilton Boston Logan Airport

6

At End of Driveway Under Bridge

NE-L1

MON., 3/12

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

4:00 PM, 5:15 PM, 6:00 PM

Hyatt Regency Boston

4

Corner of Ave. de Lafayette & Harrison Ave.

NE-L1

TUE., 3/13

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

2:00 PM, 3:15 PM, 4:00 PM

InterContinental Boston

5

Front Entrance, Curbside on Atlantic Ave.

NE-L1

Langham Hotel Boston

5

Franklin St. Entrance

NE-L1

Lenox Hotel

1

At Marriott Copley, Front Entrance on Huntington Ave. NE-L0

Loews Boston Back Bay

3

At Boston Park Plaza, Columbus Ave. Entrance

SE-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

*Please see Hotel Lobby sign for exact departure times.

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.

Renaissance Boston Waterfront Hotel WD Transportation managed by:

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

Walking Distance to BCEC

--------

Revere Hotel Boston Common

3

Front Entrance on Stuart St.

SE-L1

The Ritz-Carlton, Boston Common

4

Corner of Ave. de Lafayette & Harrison Ave.

NE-L1

Walking Distance to BCEC

--------

Seaport Hotel

Official Transportation Sponsored By:

TURKISH SEAFOOD The Dreamland of Seafood

WD

Sheraton Boston Hotel

2

Curbside on Dalton St.

NE-L0

Taj Boston

3

At Boston Park Plaza, Columbus Ave. Entrance

SE-L1

W Boston

3

At Revere Hotel, Front Entrance on Stuart St.

SE-L1

Walking Distance to BCEC

--------

Curbside on Huntington Ave.

NE-L0

Walking Distance to BCEC

--------

Westin Boston Waterfront Westin Copley Place

Booth #3033 Yotel Boston

WD 2 WD

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

8

BCEC

WD

Aloft Boston Seaport

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

SHUTTLE INFORMATION BCEC LEVEL 0, EXHIBIT LEVEL - HOTEL SHUTTLE ROUTES 1 & 2 415 Summer Street | Boston, Massachusetts 02210 Truck Entrance

West Service Road Ramp

Ramp

59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 43 42 41 40 39 38 37 36 35 34 33 32 31 30 29 28 27 26 2524 23 22 21 20 19 18 17 16 15 14 13 12 11 10 9

MA

Dock #60 M

BCEC

W

M

Down Ramp from Level 1

-------

W

M

Skybridge (Level 1 Access)

Ramp to Hall C

Dock Manager

Valet Parking Lot

W

Skybridge (Level 1 Access)

Exhibit Hall C

NE-L1

7 6 5 4 3 2 1

8

Loading Dock

Ramp access to Level 1

Exhibit Hall A

Exhibit Hall B

Service Corridor

South Parking Lot

Dock #61

NE-L1

SE-L1

Building Access (Level 1)

Ramp

Summer Street

Ramp

Ramp access to Level 1

Up Ramp to Level 1

NE-L0

052 B

052 A

051 050

Southeast Pre-function

REGISTRATION East

W M

ATM

ROUTE 2

SE-L1

Signature Pavilion

SE-L1

HOTEL SHUTTLE INFO

W M W

NE Lobby A

MCCA Executive

M

W

NE Lobby B1

M

SE Lobby C

NE-L0

Guest Network Operations Center

Dock #62

SE Lobby B2

Service Road

NE-L0

M

W

Public Safety

MCCA

ROUTE 1

East Service Road

Private Lawn Westin Boston Waterfront

-------

The Lawn On D

NE-L1

Pavilion On D

Lawn C

Lawn B

Skybridge Access (Level 2)

Lawn A

Lot On D Parking Lot

-------

D Street Element Boston Seaport

NE-L0

Aloft Boston Seaport

Official Transportation Sponsored By:

SE-L1

NE-L1

NE-L0

TURKISH SEAFOOD The Dreamland of Seafood

NE-L1

NE-L1

Booth Booth #3033 #3033

NE-L1

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

NE-L1

NE-L1

NE-L0

To South Station

SE-L1 PRIVATE CHARTERS

NE-L0

WGM Kitchen

ATM

Wicked Good Market

Service Corridor

WGM Kitchen

NW Lobby A

109 109 108 107 107 107 106 M W B C A B A

SW Lobby B2

NE-L1

SW Lobby C

Southwest Pre-function

Sam Adams Pub

NW Lobby B1

West Side Drive

To Summer Street

Downtown Boston

Northwest Pre-function W M 105 104

C

104 104 103 102 102 101 B A B A

Service Corridor FedEx

NE-L1

NW Corner Pre-function

NE-L0

ATM W M

Up to Meeting Level 1

Video Wall

Down to Exhibit Level

-------

Open to Exhibit Hall A (below)

Skybridge

Open to Exhibit Hall B (below)

Skybridge

Open to Exhibit Hall C (below)

NE-L1

North Lobby

Entrance Plaza

TAXI STAND

SE-L1

Outtakes Summer Street

-------

SE-L1

BCMC

-------

ROUTE 3

NE-L0

158

157 157 157 156 156 156 C B C B A 155 A

Center East Pre-function

ROUTE East Side 4 Drive

HOTEL SHUTTLE INFO W M 154

NE Lobby A

Southeast Pre-function

NE Lobby B1

162 162 161 160 160 160 159 M W B C B A A

SE Lobby B2

SE-L1

Service Corridor SE Lobby C

Service Corridor

Service Corridor 153 153 153 152 151 151 B C B A 150 A

NE Corner Pre-function

NE-L0

Northeast Pre-function

ROUTE 5

ROUTE 6

Transportation managed by:

-------

Westin Boston Waterfront Skybridge Access (Level 2)

10

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

VA LE T

Valet W M

To Summer Street Marquee

W TC Avenue

EXPO TODAY FEATURE

Supermarket buyers look to

Sensing an opening in the marketplace, grocers in the United States are branching out to new – and often more sustainable – types of seafood to boost sales in their seafood departments.

By Christine Blank

12

to spike sales

HERE'S A QUIET REVOLUTION TAKING PLACE AT SEAFOOD COUNTERS ACROSS THE UNITED STATES. From the 17-store Busch’s chain in Michigan, to the Pennsylvania-based Acme Markets, a 179-store chain owned by Albertsons Companies, to the ubiquitous giants Publix and Whole Foods Market, more forward-thinking grocers are selling lesser-known seafood species and more innovative value-added products. These and other trailblazing retailers are adding high-quality farmed fish and shellfish, and experimenting with different types of wild fish and underutilized species.

The trend is hardly widespread. Atlantic salmon and shrimp remain, by far, the top sellers in U.S. supermarket chains. However, the retailers pushing the envelope on new species aren’t operating solely on a hunch. Data provided by the research firm Technomic clearly signal that American consumers – and particularly younger consumers – want more choices when it comes to the seafood they buy. Technomic found that 62 percent of recent survey respondents aged 18 to 34 said they wanted restaurants to offer a wider variety of seafood, with 56 percent also saying they sought out more ethnic seafood dishes, and 55 percent saying they sought seafood entrées with new or unique flavors.

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

Soars

EXPO TODAY FEATURE

New consumer trends, especially among millennials, could help in upping the popularity of so-called “undiscovered species” and previously underappreciated farmed seafood.

But creating new markets and growing existing ones for emerging and underutilized species takes additional work, according to several retailers. The key, they said, is finding better ways to connect and communicate with consumers. Companies that sell seafood need to get better at reducing the hesitance customers have spending money on something they’re not familiar with, they said. They can also help their cause by amping up the excitement of their e-marketing, putting out signs comparing the taste of an unfamiliar species of fish with a more familiar one (the “tastes like chicken” effect), touting the sustainability bona fides of alternative species, and by offering free samples.

The retailers agree: getting customers to try new types of seafood is not easy, but with an adventurous younger generation of eaters coming into the marketplace, there’s sincere optimisim that it can be done.

Breakthrough marketing efforts Bringing in new species, along with enhancing the marketing of its current items and better educating shoppers, helped Ann Arbor, Michigan-based Busch’s boost its sales in 2017.

After realizing slower-than-anticipated 2016 sales in the chain’s fresh seafood department, Busch’s merchandizing team and staff from distributor Fortune Fish began 2017 by expanding their offerings and price points, said John Taormina, director of meat and seafood for Busch’s. To complement the company’s initiative, Bensenville, Illinois-based Fortune Fish put together a training guide on seafood specs for Busch’s seafood associates, and as a result, the better-educated staff began to communicate more effectively with customers.

In addition, Busch's added in-case signage now that better explained the characteristics of each species, including where it was caught or farmed and its sustainability points. Training sessions to keep the grocer’s staff well-informed about what they’re selling is now an ongoing effort, rather than a one-time affair, Taormina said.

“I update all my seafood merchandisers bi-monthly about new products and whether they are farm-raised, sustainable, and other characteristics,” he said.

Enhanced marketing efforts – and creating

14

“As global catch declines and global demand increases, farm-raised seafood will have to rise to meet the occasion.” excitement around species that had not been emphasized heavily in the past or were being featured for the first time – also helped boost sales at Busch’s in 2017. For example, Busch’s notified customers via its website, social media, and one-to-one marketing, that jumbo soft-shell crabs would be in season around six weeks prior to their arrival in the stores.

“We tried selling soft-shell crabs in the past without a lot of success, but, this time, we sold about 200 dozen in the first week they came out.

Around 90 percent of those were pre-ordered,” Taormina said.

In addition, Busch’s held special sales events that created shopper excitement, including an event promoting a variety of Hawaiian fish that the store was featuring for a limited time.

As a result of these multi-pronged efforts, Busch’s fresh seafood sales rose 23 percent on average across its stores, and margins have “dramatically improved,” Taormina said.

“We plan to continue the efforts we put in place in 2018,” he added.

Farmed species become wildly popular Supermarkets are carrying more branzino, barramundi, oysters, and other farmed species as their quality has improved and consumers have become more aware of their flavor and

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

sustainability benefits.

“As global catch declines and global demand increases, farm-raised seafood will have to rise to meet the occasion,” said Nick Anastasi, production manager for Philadelphia, Pennsylvania-based distributor Samuels and Son Seafood. Plus, with a lack of availability in many species due to seasonal changes as well as extreme weather this year, he said, “there has been a big interest in farm-raised fish, as it is available 365 days a year.”

Greg Hulme, regional seafood director for Whole Foods Market Midwest, said the Austin, Texas-based chain’s Midwest stores recently integrated value-added barramundi offerings, including one with a pecan and mustard pretzel crust.

“Our customers love the fish’s firm texture, mild taste and variety of cooking options and flavor pairings,” Hulme said. “We hope the interest it is generating will encourage more people to give it a try. I can see this species becoming a favorite staple for seafood fans.”

Barramundi has grown increasingly popular amongst retailers across the country, according to Clayton Brown, director of retail sales for distributor Fortune Fish.

“Customers are really enjoying experiencing a new fish that they have never heard of or tasted before,” Brown said.

Setting the

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EXPO TODAY FEATURE

“Since we offer only fresh, never-frozen fish out of our service case, we must maximize the opportunity we have to bring wild salmon to our customers while available.”

Some grocery chains are also adding a wider variety of oysters, as shoppers become more adventurous in their tastes and oyster farmers produce shellfish with unique flavor profiles.

“Historically, retailers would just list oysters on their signs as basic ‘Bluepoint’ or ‘Delaware,’ with no real call-out to where or how it came to be,” Brown said. “However, these days, it is artisanraised oysters with names such as ‘Stingray,’ ‘Kusshi,’ ‘Olde Salt,’ ‘Rochambeau,’ and ‘Fanny Bay’ that the fishmongers are excited about selling and their customers are excited about trying.”

Busch’s stores have benefitted from adding a few different artisan-type oysters, along with a dozen raw oysters in a mesh bag, Taormina said.

“The mesh bags have been the number-one growth item in shellfish,” Taormina said.

Whole Foods’ Midwest stores also recently began carrying Kusshi oysters from British Columbia. “Fans love their small size and ultraclean flavor,” Hulme said. “Midwesterners have a deep love of oysters, and we are excited to bring this new variety to our shoppers.”

Meanwhile, Princeton, New Jersey-based McCaffrey’s, which operates six stores, is carrying more farmed branzino, New Zealand king salmon, and pompano.

“Farmed pompano from Panama is getting more popular because wild pompano is not available year-round,” said Saidur Rehman, seafood manager at the chain’s Princeton store.

Educating staff and shoppers about the unique flavor profile and sustainability of New Zealand king salmon has boosted its profile at the chain’s six stores, Rehman said.

Grocery chains supplied by Samuels and Son have had tremendous success with “artisanfarmed” salmon products such as Verlasso, Skuna Bay, Ora King, and Wild Isles, according

16

to Anastasi. Farmed striped bass, cobia, redfish, tilapia, rainbow trout, and Arctic char are also gaining ground, Anastasi added. And because wild scallops are in short supply during winter months, sales of Japanese farmed Hokkaido scallops have risen, he said.

Frozen value-added farmed products are also generating more attention. For example, sales of fish-focused LoveTheWild’s meal kits, which Cleveland, Ohio-based Heinen’s Fine Foods began carrying soon after Seafood Expo North America last year, have caught on with the 22-store chain’s shoppers.

“LoveTheWild has been very supportive with demos and supporting the team. The fish comes already prepared and is sustainable,” said Marty Gaul, seafood director for Heinen’s.

Wild species still in high demand Retailers are also realizing success with bringing in new wild species – or ratcheting up their marketing of wild mainstays such as Alaska salmon.

Publix Super Markets runs a summer promotion of wild Alaska salmon featuring in-store demos and coupons. The campaign

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

annually produces strong sales, according to Maria Brous, director of media and community relations for Publix.

“Since we offer only fresh, never-frozen fish out of our service case, we must maximize the opportunity we have to bring wild salmon to our customers while available,” Brous said. “To achieve this, we run what we call the ‘summer of salmon’ promotion, which starts with sockeye in early July, runs through keta in August, and closes out with coho salmon.”

The promotion has been run for the past five years, and shoppers now know when the season is near, “and there is an anticipation associated with the first sockeye of the season to start the event,” Brous said.

Building off solid sales of pre-portioned farmed salmon, Malvern, Pennsylvania-based Acme Markets has just added Icelandic cod portions. So far, sales of the mild-tasting whitefish have risen every week, according to Charlie Bell, assistant sales manager for meat, seafood, and pre-pack at Acme.

“We have had enormous success with fiveounce and eight-ounce farmed salmon portions, so we looked at adding something new.

Icelandic cod was being pushed and was getting a lot of exposure,” Bell said. “We instructed our seafood captains to talk about it; so, when customers are looking at salmon portions, we suggest cod portions as well."

Acme added the six-ounce Icelandic cod portions in December, and promoted them alongside the farmed salmon portions in its weekly circular, for between USD 3.99 and 4.99 (EUR 3.21 and 4.02) per portion.

Embracing “underloved” species While some retailers are branching out and carrying underutilized and invasive species, it is still a somewhat rare occurrence. Larger grocery chains in particular don’t typically have the flexibility in buying programs to purchase small lots of underutilized species that might only supply a handful of stores.

The Heinen’s chain is an exception. In 2018,

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Janne Tvedt Morstøl CEO +47 951 96 224 jmorstol@maritech.no

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EXPO TODAY FEATURE GROCERS LAUNCH INNOVATIVE SEAFOOD with support from the Culinary Institute of America’s Menu of Change initiative, Heinen’s plans to buy underutilized species (which Gaul refers to as “underloved”), such as yellow perch from Lake Erie, Open Blue farmed cobia, and wild wolffish.

Gaul said she’s not deterred by the irregularity or occasional small deliveries of such catches.

“We might get 50 pounds of one item, so it might be just a few stores that will promote it that particular week,” Gaul said.

“If we are going to pull it out of the water, we want to use it as much as we can.”

While many retailers are hesitant to carry new species because of the uncertainty of sales success or lack of knowledge about the product, there are still true fishmongers who are more willing to take a chance on something new, Anastasi said. In many cases, those risks are paying off by piquing the interest of millennials and other consumers.

Following his own advice, Anastasi recently led Samuels and Son to buy a “healthy supply” of underutilized icefish from the Antarctic.

“Underutilized species are always a welcome sight,” Anastasi said.

“It is a totally sustainable fishery and a beautiful product with a clean, white flesh,” Anastasi said. “Most of our customers had never heard of it, but we moved a decent amount because there’s always a retail customer who is sick and tired of eating the same five species – someone who is looking to branch out.”

It’s easier for retailers to market a new wild fish when it is an invasive species, according to Anastasi, since it is “an extremely responsible choice for the customer.”

Certain invasive species such as lionfish, snakehead, and blue catfish are still rare sights at a grocery retail counter, but are now being carried by more retailers, according to Anastasi. “Taking a species that is causing harm to the environment and turning it into a tasty dinner is the best way to neutralize that threat,” Anastasi said.

“The market is there” With seafood consumption remaining stagnant in the United States over the past decade at around 15 pounds per capita, some retailers may hesitate at adding new

18

species to their seafood counters. But Marcy Bemiller, the founder of Candor Consulting, which advises seafood companies on how to go to market in North America, said retailers who aren’t seeking to add new products to their seafood options are missing out on a big opportunity.

According to Bemiller, American consumers feel dual constraints when it comes to seafood – a frustration with their current limited options, and anxiety over buying seafood they haven’t tasted before and that they don’t know how to cook.

“How many times can you eat salmon or tilapia each week? If people had more choices that they knew they liked, they would definitely buy more fish,” she said.

Bemiller acknowledged that “educating the consumer” is an overused term in the seafood business, but insisted that it needs to be done – and done better. Most retail customers are only really familiar with three to four types of seafood – usually salmon, cod, tilapia, and whatever the regional specialty may be, she said. But they’re curious, and would like to know more about what else is out there. “‘Education’ can be as simple as providing a fact sheet to every seafood counter, and can go as far as providing an incentive to seafood counter staff to sell more alternative products,” Bemiller said.

There’s enough variety in seafood that consumers at every economic level can afford to eat more of it, Bemiller said. And the increasing number of ways that consumers can buy seafood, from prepared meals to in-store restaurants to meal kits, has made seafood much more accessible and convenient than it has ever been before. But in order to take advantage of all opportunities, more than anything else, Bemiller urges retailers who want to sell new seafood products to “get them in the mouth of the end consumer.”

“If you want to sell other species of fish at the seafood counter, retailers need to demo the product and suppliers need to supply the samples. You have to look at the long-term profit, not the short-term cost,” she said. “Because once people see the fish cooked, taste it, and they like it, they’re not so afraid to buy it and take it home and cook it for their family.”

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

MEALS-TO-GO Prepared seafood meals that are ready for shoppers to quickly bake or grill at home are becoming more common in U.S. supermarket chains.

And some grocers are finding success with new types of packaging and seafood offerings in their meals-to-go program.

For example, DePere, Wisconsin-based Skogen’s Festival Foods recently added more seafood items to its One Step Prep meal program, such as marinated, seasoned Atlantic salmon fillets and encrusted tilapia fillets, sold in microwavable packages. One Step Prep recipes are researched and developed in-house for Skogen’s 31 stores, as is the packaging.

“By developing these entrees, our employees become true experts on the products and can further help our shoppers in making good buying decisions,” said Brian Stenzel, community involvement director for Skogen’s. “We also continue to add new value-added profiles, such as Panko Encrusted Tilapia, Marinated Skinless Salmon Fillets, and varieties of seafood kabobs.”

Similarly, Malvern, Pennsylvania-based Acme Markets’ Take, Bake, or Grill program – which features fish such as tilapia, cod, and flounder as well as marinades, butters, and encrusted items – has been taking off.

“It’s not just millennials who are looking for convenience; it’s everyone,” said Charlie Bell, assistant sales manager for meat, seafood and pre-packed at Acme Markets, a 179-store chain owned by Albertsons. “Once we explain that the tray is oven-ready and there is no cleanup, customers are starting to gravitate towards it and are making repeat purchases.”

With the program’s success, Acme is now planning to launch fresh poke offerings from its seafood counter, featuring tuna, salmon and sauces such as teriyaki, later this year. Acme will receive the tuna and salmon in frozen cubes, refresh them and add sauce.

Cleveland, Ohio-based Heinen’s Fine Foods, which has had a strong prepared seafood program for years. Heinen’s recently added whole stuffed farmed branzino, rainbow trout, golden trout, and other species. The fish is stuffed with fresh herbs and sometimes topped with orange slices, and is ready for shoppers to bake or grill. The whole fish is selling well because it is something new and different for customers, said Marty Gaul, seafood director at Heinen’s, which operates 22 stores.

Customers want something that is already done, [where] all they have to do is take it home and prepare it,” Gaul said.

SEAFOOD EXCELLENCE

Winners detail impact of Seafood Excellence Awards

By Christine Blank

The Seafood Excellence Awards, presented annually at Seafood Expo North America, make an incredible impact on sales and recognition for both the nominated and winning products.

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n annual highlight in Boston, the awards serve to acknowledge and reward the creators of the the seafood industry's most innovative and promising new products.

Nabbing a Seafood Excellence Award can be a huge boon to sales and to the overall reputation of the company that created the winning product, according to executives from Fishpeople Seafood, which won the Best New Retail award for its “Seafood Meyer Lemon and Herb Panko Wild Alaska Salmon Kit,” and Open Blue, which won the Best New Foodservice award for its “Frozen Open Blue Cobia Fillet.”

“Winning the award for Best New Foodservice product 2017 was a tremendous boost to product awareness of Open Blue’s frozen range, and increased interest with potential buyers – both in the United States and in Europe,” said Bernie Leger, executive vice president of sales and marketing for Open Blue.

“Traditionally, our product portfolio has been geared towards fresh, and we are now seeing a shift towards frozen.”

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Open Blue was the first company to farm cobia in an open-ocean system, and has differentiated itself from other suppliers by providing cobia with sustainability certifications.

Earlier this year, Open Blue became the first aquaculture firm to earn Aquaculture Stewardship Council certification for cobia farming, and, in late 2017, it became the world’s first cobia supplier to achieve a four-star Best Aquaculture Practices rating.

On the production side, in 2017, Open Blue made a multimillion dollar investment in portioning and inline freezing equipment, and as a result, Leger expects the supplier’s frozen products to represent around 35 percent of the company’s total sales in 2018. The company will soon be rolling out a two-pound pack of frozen, skinless, boneless cobia portions, containing eight portions per pack. Later in 2018, it plans to roll out a 10-ounce package of two cobia portions to retailers.

Leger said he believes the company’s frozen cobia won the foodservice category because the

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

“Traditionally, our product portfolio has been geared towards fresh, and we are now seeing a shift towards frozen.” product demonstrated flexibility. Open Blue’s sashimi-grade frozen cobia fillets can be used in raw preparations, grilled, or prepared using numerous other cooking formats. The fillets are typically between two and three pounds or three and four pounds.

“We believe the combination of innovation, sustainability and a natural, premium product were important factors in winning the award for foodservice,” Leger said.

Last year’s other winner, Fishpeople Seafood,

SEAFOOD EXCELLENCE

also found doors opening for the company’s salespeople after its win at the expo.

Fishpeople’s line of ”Wildly Delicious Seafood Kits,” launched at Seafood Expo North America in 2017, includes two wild-caught American fish fillets, a chef-crafted topper and garnish, a recyclable tray with cooking foil, and a step-by-step recipe card. Consumers can also trace their fish by entering the tracking code printed on the side of every kit at tracethisfish. com.

“Our seafood kits connect people to the story behind their seafood, and that transparency really speaks to both consumers and retailers,” Fishpeople Seafood CEO Ken Plasse said. “We took it upon ourselves to change consumers’ relationship with the sea by changing the way people think about and handle seafood. By making it easier to access and cook sustainable seafood, we give people a trustworthy, sustainable, pure seafood experience with none of the mess or stress.”

Plasse recalled the swift impact winning the Best New Retail product award had on the company.

“Having our products showcased within

“Our seafood kits connect people to the story behind their seafood, and that transparency really speaks to both consumers and retailers.” the Seafood Excellence Awards sent a lot of interested buyers our way to learn more.

Immediately after winning the award, our booth was flooded with retailers and fellow exhibitors spilling into the aisle for rest of the show,” Plasse said. “It was incredible to see.”

The initial contacts made that day at Seafood Expo North America led to live office visits and “were a great jumping-off point for building deeper relationships with retailers that ultimately gained us distribution,” he added.

The creation of the salmon kit that won the Seafood Excellence Award was “a labor of love for well over a year,” Plasse said.

“As a relatively new player in the space, we were deeply honored to win the Seafood Excellence Award. The seafood industry consists of so many great people who want to build a new generation of seafood companies that consumers trust, and we consider ourselves lucky to be counted among them,” Plasse said.

Winning the award also gave Fishpeople a chance to honor and recognize the fishermen and partners who have helped the company get off the ground.

“It’s one thing to tell people they are appreciated, but it’s a whole other feeling of accomplishment to be able to present them with physical proof that their efforts are acknowledged,” Plasse said.

SPECIAL Events FREE

SUNDAY / MARCH 11

TIME

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EVENT

11:00am – 12:15pm

Level 1, Room 153 A/B

KEYNOTE ADDRESS: What Does Globalization 3.0 Look Like?

Global Trade in a World of Local Populism Presented by: Mark Blyth, Political Economist & Author, Professor, Brown University

3:00pm

FREE

22

Demonstration Theater, 3365

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.

MONDAY / MARCH 12

TIME

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EVENT

9:15am – 10:00am

Level 1, Room 153 A/B

Sponsored Presentation: iNECTA Fish Farm Solution (Light breakfast will be served.)

11:00am – 12:00pm

Demonstration Theater, 3365

Master Class: Oysters Presented by: Chef Patrick McMurray, Owner/Lead Shucker, The Ceili Cottage

12:30pm – 1:30pm

Demonstration Theater, 3365

Chef Demonstration: Make it Maine – Sweet and Sustainable Lobster Presented by: Chef Stephen Richards, Fisherman's Wharf Inn

2:30pm

Demonstration Theater, 3365

12th Annual Oyster Shucking Competition: The fastest oyster knives on the continent will shuck it out in the 12th Annual Oyster Shucking Contest.

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EXPO NEWS

Newcomer Alaskan Leader Seafoods wins big at 25th Symphony of Seafood awards

By Brian Hagenbuch

The first time was the charm for Alaskan Leader Seafoods at the 25th edition of the Symphony of Seafood competition, an annual contest put on by the Alaska Fisheries Development Foundation (AFDF) to honor product innovation in Alaska seafood.

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laskan Leader Seafoods entered the contest for the first time and won twice, taking the top prize in the Retail category for its “Premium WildCaught Alaska Cod with Lemon-Herb Butter” and winning the Beyond the Plate category for “Cod Crunchies,” a pet treat.

if his value-added cod kit was ready to compete, but was thrilled with his product's big win.

“This is a prestigious award for us. We’ve never entered any competition at all and we’ve put in a lot of work to get here. There were times when we

Contest winners get airfare and booth space to take part in Seafood Expo North America, and are automatically entered into the Seafood Excellence Awards.

To celebrate the 25-year anniversary, the Symphony awards were announced at a new time, in November 2017, on the main stage at the Pacific Marine Expo in Seattle, Washington.

AFDF Executive Director Julie Decker, who announced the awards, said the 25th year was distinguished by new products from unusual species and the overall quality of its entries.

The star of the ceremony was Keith Singleton, who runs the valueadded division at Alaskan Leader Seafoods. Singleton was not even sure

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E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

thought about giving up,” he said, pointing out that the product is now in 40 Costco stores and will soon expand to 250 additional Costco outlets.

Contest winners get airfare and booth space to take part in Seafood Expo North America, and are automatically entered into the Seafood Excellence Awards, a global seafood product competition.

Singleton said the creation of the cod fillets, from initial idea to shelves, was an expensive and grueling journey. In contrast, the award-winning “Cod Crunchies” pet treats emerged from a much more relaxed process of

2018 ALASKA SYMPHONY of SEAFOOD

P r o d w ucts Cont e N es

!

S R E N t WIN

Grand Prize & 1st Place Retail

Premium Wild Caught Alaskan Cod with Lemon Herb Butter

by Alaskan Leader Seafoods

1st Place Food Service

1st Place Beyond the Plate

Cod Crunchies Pet Treats

Wild Alaska Pollock Roe — Barako Style

by Trident Seafoods

by Alaskan Leader Seafoods

by Trident Seafoods

Hot & Spicy Wild Alaskan Pollock Fish Sandwich

1st Place Beyond the Egg

Seattle People's Choice

Jack Links Salmon Jerky

by Link Snacks

!

S R E N N SAMPLE THE WI 251

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“The more products [we have] under more brands, the less volatile our business becomes and the more value we get out of the product.” experimentation with waste from cod processing.

“We took the trim from the fillets and we ran it through a mincer and made it into blocks and gave it to (Ocean Beauty Vice President of Marketing and Communications) Tom (Sunderland), who has a salmon jerky machine. He dehydrated it and made it into these cute little wafers for animals.

We gave them to the dogs and they chased us all around the place, so we developed this thing called Cod Crunchies, and it’s super-popular,” Singleton said.

Bruce Schatler, a commercial fisherman and industry advocate who also works for the Alaska Seafood Marketing Institute, said the kind of product development honored by Symphony of Seafood has saved commercial fishing from economic collapse, pointing to the diversification in salmon products as an example.

“It used to be that we had two different types of salmon, canned and headed-and-gutted, sitting in a crate on the floor at the grocery like pumpkins during Halloween,” Schatler said.

“Now we have hundreds of new products that have created a several-hundred percent increase in value.”

Decker pointed out that the competition started in 1982 as Symphony of Salmon, and since has expanded into a driving force to increase the market value of Alaska seafood products across the board. The competition continues to expand its scope, as new categories like Beyond the Egg- focused on roe innovation – are pushing product developers to look for ways to increase roe value in the same manner the contest helped to drive up the value of salmon.

“Traditionally, it’s been a couple different styles of salmon roe, as far as processing and seasoning,” Decker said. “There’s salmon roe in a skein and then there’s the salmon roe separated into individual eggs, and then you can add

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different flavorings, but that’s been about it.”

But people are now showing up with new ways of processing and marketing roe, like putting roe in individual sushi packets, smoking the eggs, and producing more finished, sliced roe products. Further innovation is occurring as companies branch out beyond salmon for use in their roe products – this year’s Beyond the Egg winner was Trident Seafoods’ barako-style “Wild Alaska Pollock Roe,” representing not just an innovation in roe, but also a new product in a pollock market traditionally dominated by frozen block fish.

Trident Seafoods also scooped up an award for the Foodservice category with its “Hot and Spicy Fish Sandwich,” as well as the Seattle People’s Choice award, which it won with its “Sockeye Salmon Jerky,” developed alongside Jack Links.

However, Decker said several intriguing entries were separated by just a couple of votes as the fan favorites. Among them, Orca Bay Seafood’s “Alaska Flounder Parmesan with Marinara” stuck out as an unusual species that was well-received at the crowd-sourced competition. Another innovative product, “Campfire Kelp Salsa” from Barnacle Foods, a small company based in Juneau, finished just a few votes behind the winner. The photo finish, according to Decker, is indicative of a higher quality of products across the board.

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

“Tasting the products and just looking around, you realize that overall trend in quality has improved so much,” Decker said. “In the past, a lot of the entries weren’t that great, and now they’re all really good, and a few are exceptional.”

Sunderland, of Ocean Beauty, said that while product development is expensive, time-consuming, and has a poor success rate, it is nonetheless pivotal in stabilizing seafood markets.

“Product development is where the fundamental economics of our fisheries are altered. The salmon business in particular is less volatile than it used to be [as a result of product innovation],” he said. “The more products [we have] under more brands, the less volatile our business becomes and the more value we get out of the product.”

LOOKING BACK Sea Watch International Invests in Harvest Capacity The Sea Watcher II has been on the drawing board for several years. With weather patterns changing due to climate change and clams being harvested further offshore a new large capacity vessel was seen as a necessity.

The owners of Sea Watch International planned the investment in 2015 and started construction on the Sea Watcher II in January of 2016. Upon completion in May of 2017 several months were required to rig the vessel for harvest and test the gear at sea. In September of 2017 the Sea Watcher II made its first voyage to Georges Banks to harvest Surfclams under the command of Captain Mike Mohr. The Sea Watcher II is the first ABS Class Vessel ever built to harvest clams in the Atlantic Surfclam and Ocean Quahog fishery in the US. Sea Watch International is committed to supplying our customers to the best of our ability in a manner which protects the safety of the crew members on our boats and our workers in the factory. We have already seen dramatic changes in weather patterns in the North Atlantic due to climate change and will assume this trend will continue. We will continue to find ways to overcome natural impediments to safe harvesting as we have done in the past.

We sincerely appreciate our long standing relationships with our customers and look forward to addressing future opportunities.

Booth #423

SeaWatch.com

Sea Watch International, Ltd 800-732-2526 / Sales@SeaWatch.com

EXPO NEWS

Q&A with SeaWeb’s

Ned Daly

Ned Daly is SeaWeb Program Director for The Ocean Foundation. This year, SeaWeb is helping to launch the Seafood Co-Lab, an annual competition in which multi-disciplinary teams (representing business, government, academic and/or the nonprofit sectors) tackle a sustainability challenge facing the seafood industry. Winners are chosen by the seafood community and receive a financial reward as well as logistical and technical support to implement their idea.

SeafoodSource: What is the Co-Lab, and how does SeaWeb think it will boost the seafood industry’s sustainability efforts?

DALY: Broadly, the Seafood Co-Lab is a way to bring the vast seafood industry experience and sustainability expertise to bear on new challenges facing stakeholders, fisheries, and supply chains. Practically, the Co-Lab is a competition that will recognize collaborative efforts addressing sustainability challenges in seafood. The competition will have four finalists and the public will be able to vote on a winner. The winning program will receive a USD 10,000 (EUR 8,025) prize and four representatives from the program will be sent to attend the SeaWeb Seafood Summit [organized as a partnership between SeaWeb and Diversified Communications]. Our hope is the public voting process will help demonstrate to the broader seafood industry and the media what productive collaboration can look like in the seafood industry.

SeafoodSource: What was original idea behind the Co-Lab?

Photo Credit: Octavio Aburto/Marine Photobank

SEAWEB SEAFOOD SUMMIT WILL TAKE PLACE 18 – 21 JUNE, 2018 BARCELONA, SPAIN www.seafoodsummit.org June 5-7, 2017 • Seattle, WA - USA

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DALY: This will be the inaugural year for the competition. The idea for the Co-Lab came from the Conservation Alliance for Seafood Solutions 2016 Fellows Program. The program was looking for a way to support and increase collaboration in the seafood industry. The Fellows Program had representatives from Fair Trade, Sustainable Fisheries Partnership, WWF, Shedd Aquarium, and FishWise – all of whom had seen how effective collaboration can be in addressing the often-complicated challenges facing the global seafood industry. As the idea for the Co-Lab developed, the Fellows conducted a series of industry interviews to ensure the program design would deliver value to industry. The SeaWeb Seafood Summit was identified early in the development process as an ideal location to access the experience, knowledge, and expertise from leaders and early adopters in the global seafood industry. Because of SeaWeb and Diversified’s experience with the Summit Scholars program and the Seafood Champion Awards, we immediately understood the value of this opportunity – we have seen the seafood industry’s willingness to support new stakeholders and collaborate with partners or competitors to make the industry better.

SeafoodSource: How is the Co-Lab program integrated into the SeaWeb Seafood Summit – particularly this year’s summit in Barcelona?

DALY: The Summit is the perfect opportunity for new stakeholders to engage with experts in a broad set of seafood and fisheries issues and peers with experience in implementing

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responsible management practices, improving supply chains, and increasing the productivity of fisheries and assured supply. For a group of seafood industry stakeholders struggling to address challenges in new geographies or sectors, the collective knowledge and experience of the Summit community can be an incredible resource.

The Co-Lab is the platform on which we make that connection. There are two ways we make this connection: 1) through a series of one-on-one meetings with experts at the Summit and afterwards, and 2) a “crowdsourcing” opportunity during a workshop session in the Summit program. For the one-on-one engagement, the Co-Lab will identify a set of experts based on the winning

“Collaboration has been at the heart of the industry’s success over the past 20 years, and as we face new challenges in the next 20 years, we want to make sure that collaboration continues.” project’s needs.

SeafoodSource: What are your hopes for the program in the future?

DALY: We’ve seen the seafood industry make incredible advancements in sustainability and responsible management over the last 20 years. Our hope is to bring this success to new challenges, geographies, and sectors

through the Co-Lab program. We want the program to grow so that we are identifying a broad range of projects and challenges we can support, but the goal will always be to keep the program focused on bringing new stakeholders into the sustainable seafood community, building personal and professional relationships, and making a difference on the water and in supply chains. Collaboration has been at the heart of the industry’s success over the past 20 years, and as we face new challenges in the next 20 years, we want to make sure that collaboration continues.

For more information on the Co-Lab, go to http://speakingofseafood.org/seafood-co-lab/.

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BOSTON DINING FEATURE

Five shining stars of Boston’s seafood scene

By Sally James

Boston is one of America’s most beautiful cities. It radiates historical charm, is surrounded by panoramic waterfront views, scenic walks and parks, has a rich legacy of culture, arts, and learning, and possesses a culinary scene to rival any other U.S. city.

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eafood is to Boston what pizza is to Naples, Italy, or tapas are to Barcelona, Spain. It is intrinsically woven into the city’s antiquity, its location and its people, and is something you must experience when you visit. Whether it’s feasting on a succulent clambake, devouring an iconic lobster roll, slurping a dozen oysters, or ogling one of the ultra-creative, chef-driven seafood dishes on offer, there is something for every taste.

Many visitors to Boston expect the food to reflect the city’s architecture – classic, well-structured, and predictable – and those dishes can be found aplenty in Beantown. The city is brimming with raw talent – Boston is clearly a place where chefs can forge new paths.

There are many rising local stars, who have stayed close to home and, through the prism of their own heritage and their close connections with regional farmers and fishermen, are sharpening the definition of Boston comfort food. Just as numerous are the chefs who have been lured to Boston from around the world, seeking to boldly express their own personal style, redefine tradition, and embrace new ideas.

Underlying it all is an amiable camaraderie and sharing of ideas and passions, with seafood playing a primary role in driving the excitement surrounding the city’s culinary landscape.

In fact, it’s not a stretch to say that seafood is the defining factor in Boston’s restaurant scene. Two reports, one in “Conde Naste Traveler” and the other from CBS, rate Boston in the top five nationally for seafood cities.

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E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

"Many visitors to Boston expect the food to reflect the city’s architecture – classic, well-structured, and predictable – and those dishes can be found aplenty in Beantown."

Despite the overwhelming number of choices available to the seafoodloving diner, five destinations stand out for those roaming Boston’s streets in search of the perfect bite.

Whether you consider yourself a conservative eater or an adventurous foodie, there’s enough variety and quality to make a venture into the city – even in the frigid depths of early March – to dig deeper into a culinary scene that has quietly emerged as one of the most innovative in the country.

BOSTON DINING FEATURE

SALT-CRUSTED BRANZINO @ OSTRA Ostra’s salt-crusted branzino is, for many local connoisseurs, the pinnacle of the Boston seafood scene.

Opened four years ago by chef/owner Jamie Mammano and executive chef Mitchell Randall, Ostra is Mediterranean in essence, with specialty seafood from that region and around the United States. Mammano and Randall take great pride in preparing each dish to capture the fresh flavors of their seafood, and this is especially so with their branzino, which is delivered daily from Greece.

The dish is exceptional in many ways.

Weighing in at approximately 1,600 grams (3.5 pounds), fishers in Greece catch these largersized branzino specially for the restaurant,

Randall said. But the challenge has just begun once the fish arrives at the restaurant.

Preparing the salt crust, timing the cooking so the enveloped fish is done perfectly, and performing a difficult table-side service make the branzino a demanding challenge for the kitchen to execute.

“Being this large, which is unusual for branzino, and being baked on the bone, the flavor is exceptional,” Randall said. “It makes for a very special tableside presentation for two, watching as the server removes the crust and then debones.”

Accompaniments vary according to the season, but are best in spring, when the branzino

is joined by foraged local mushrooms, English peas, parsnips, carrots, and spring onions.

For those looking for a more local specialty, the ricotta gnocchetti with Maine lobster and black truffle butter is another example of the simple decadence and beautiful flavors produced by this exceptional kitchen.

SMOKED AND CURED PLATTER @ ROW 34 If a slow grazing of raw and cured seafood paired with rare local and imported craft brews sounds appealing, then Row 34, last year’s winner of Boston Magazine’s Best Seafood Restaurant title, is your perfect Boston destination.

The restaurant, with its relaxed vibe, honestly prepared seafood, and unique wine and beer list, was named after the experimental 34th row of the Island Creek Oyster Farm. Row 34’s menu features a diverse selection of oysters, creative crudo and fresh ceviche. But its “SMOKED AND CURED” platter is what really brings in locals and visitors alike.

“We cure and smoke everything in house,” chef John Tubolino said. “Our goal is to bring a unique yet unpretentious guest experience, and

one where the food is simple, well-prepared, local, and interesting.”

Featuring a regular rotation of whatever is freshest, the platter is frequently adorned with offerings such as smoked salmon and gravlax, cured Spanish mackerel, a mouthwatering Arctic char lox with citrus and brown sugar, swordfish pastrami, trout paté, salmon rillettes, and smoked uni toast using sea urchin from Maine.

Grilled sourdough, herb crème fraiche, pickled red onion, and bread and butter pickles are among the choices to lap it all up with.

Diners also rave about Row 34’s crisp Asianesque lettuce cups filled with pickled vegetables, crispy fried oyster, and togarashi aioli.

“I love the fresh bright and crisp nature of

these and the note of heat at the end. Great to share,” Tubolino said.

Rumor has it that theirs is also one of the best fish-and-chips in town. “[The secret is] local fish such as pollock or hake from our fish butcher that day, good oil, and a beer batter made with Narragansett Beer from Rhode Island,” Tubolino said. “It’s nicely balanced and not overpowering.”

SPANISH OCTOPUS @ SELECT OYSTER BAR Vibrant, succulent, and tender are just some of the words that could describe the Spanish octopus dish at chef Michael Serpa’s Select Oyster Bar. Many hungry eyes were on Serpa, the former chef at Neptune Oyster, when he struck out on his own in 2015. Would his new take be tried and true, or would this be an entirely new occasion for Bostonians?

The latter was definitely the case as Serpa moved to fill a void he perceived in the Boston market at the time. Serpa’s focus lies in featuring local and specially sourced international seafood, and focusing on preparations with Spanish,

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Mexican, and Latin influences – with some Japanese flair for good measure. With no deepfryer in the kitchen, the food comes out with a light, fresh, flavorful burst, which is a perfect fit for the small and cozy bistro ambience.

For his most popular dish, Serpa sources octopus from the waters around Spain. It is gently braised in aromatics, then just before serving, pan-roasted and covered with a bright and intensely flavored salad of tomatillos, blistered snap peas, cilantro, and chimichurri.

This dish is as much a feast on the eyes as it is on the palate, with intense red tentacles curling out from under a brilliant mound of greens.

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

To accompany the octopus, Select offers oysters and other raw selections such as hamachi crudo, dayboat scallop ceviche, peekytoe crab salad, dressed Maine lobster, yellowfin tuna tartare, Faroe Islands salmon crudo, and white anchovies, that are each worth a visit on their own.

(Continued on page 36)

SEE YOU IN BOSTON

SEAFOOD EXPO NORTH AMERICA MARCH 11-13, 2018 - BOOTH 2633

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ADVERSITER BOOTH# Acme Smoked Fish Corp........................................................ 2806 Air Canada Cargo............................................................................ 689 Alaska Symphony of Seafood®............................................ 3251 Alaskan Leader Seafoods........................................................ 2652 American Shrimp Processors Association:

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Evergreen Aquatic Product Science................................ 2910 and Technology Co., Ltd. Findus Sverige AB........................................................................ 2917 Hofseth International AS......................................................... 2633 Lucky Union Foods Co., Ltd...................................................... 614 Lynden International.................................................................... 280 Maritech Dynamics LTD........................................................... 1468 Maryland Department of Agriculture............................. 1004 North Carolina Department..................... 548, 552, 549, 553 of Agriculture Nothum Food Processing Systems.................................. 1367 Panamei Seafood......................................................................... 1051 Ruggiero Seafood........................................................................... 613 Sea Delight, LLC............................................................................ 3323 Sea Watch International / LTD................................................ 423 Sixty South (Nova Austral)...................................................... 2117 Southwest Airlines Cargo....................................................... 1381 Steen F.P.M International n.v.................................................... 272 TransOcean Products Inc........................................................... 557 Tropical Aquaculture Products Inc....................................... 333 True North Seafood Company Ltd.......................1133, 1233 Whitecap International Seafood Exporters................. 1456 Yamato Corporation..................................................................... 574

BOSTON DINING FEATURE (Continued from page 32)

LOBSTER ROE NOODLES @ ISLAND CREEK OYSTER BAR When the partner of Island Creek Oyster Bar’s chef Jeremy Sewell asked if he could do a “surf and turf dish,” Sewell was horrified, thinking the concept was better suited for chain restaurants.

However, not long after the suggestion was made, Island Creek’s pasta-infused version of surf and turf began taking shape, and is now one of the only regular dishes on the restaurant’s menu.

According to Sewell, the dish’s success is the result of an evolution of ideas emerging from a cooperative vision. Sewell, who grew up in a fishing family in southern Maine, insisted that lobster play a prominent role.

“We only purchase whole live lobster, and I like to use every part, shells, head and all,” Sewell said.

“As I was cleaning a lobster one day, I looked at the roe, and the recipe just struck me.”

Darting to the pans, the excited chef pureed

the roe with some egg, and turned it into a delicate pasta that was a “deep, interesting shade of green.” When cooked, it took on the brilliant red of the lobster shell, and from there, a striking play of seafood and meat took shape.

Succulent braised short ribs mingle in the noodles with roasted mushrooms and fresh picked English peas (or Brussels sprouts, depending on the season), all glistening with a rich butter sauce. Finally, the crowning glory is added – a grilled lobster tail from a crustacean caught by Sewell’s own cousin within 24 hours of being served.

“It’s decadent and beautiful all at once, and a delightful play on texture and flavors,” Sewell said. He recommends pairing it with a Sancerre or a pinot noir.

Sewell’s commitment to local seafood goes far beyond lobster – most of the fish served at Island

Creek is caught locally by family and friends, or sourced from their oyster farm in Duxbury, Massachusetts. In fact, it was the mission of uniting the farm – his “family” of fishers and local growers – which sparked the original idea for the Island Creek Oyster Bar. The restaurant’s dailychanging menu proudly displays the origin and the family member – cousin, uncle, aunt, sister – who harvested the catch. The result is the feeling of having been personally invited for a cozy meal hosted by Sewell and his extended family.

NEPTUNE JOHNNYCAKE @ NEPTUNE OYSTER Boston chefs are renowned for taking classics and bringing them up a notch, and this is exactly what Neptune Oyster owner John Nace has done with his take on the johnnycake, which once served as a staple in Native American cuisine.

“I wanted to elevate [it] to mirror our style of more upscale and creative food,” Nace said.

The result has earned the restaurant accolades from the city’s notoriously cantankerous restaurant critics. Locals and in-the-know tourists flock to Neptune to rub shoulders over platters of oysters, clams, shrimp, octopus, crudo, or the restaurant’s famed lobster roll. It is considered by many as the restaurant that really began raising the bar for seafood in Boston.

“This hole-in-the-wall broke the mold with a combination of outstanding raw bar and impeccable versions of shore-food classics,” The Improper Bostonian wrote of

Neptune Oyster.

The dish that originally earned Neptune renown is Nace’s take on the lobster roll. To please the traditionalists, Nace serves a classic version with chilled lobster perched on a hot dog-style bun with mayo and trimmings. But he also offers a warm and buttery take on the lobster roll, inspired by his grandmother. The freshly cooked warm lobster is served on a hot toasted brioche bun, and drizzled generously with warm brown butter.

But those looking to taste something completely unique steer toward the Neptune Johnnycake, which uses the cornmeal pancake as a base for the dish, and comes topped with a sweet honey butter, a briny cylinder of smoked local bluefish, lashings of crème fraiche, and a sparkle of American sturgeon caviar. It’s truly a comfort food with a finesse that makes you feel like a king, according to Nace.

“We are very fortunate to be right next door to the public seafood market and get deliveries of seafood throughout the day,” Nace said, explaining the freshness so evident in the johnnycake and the other offerings at Neptune.

Competition has gotten much more fierce for those wanting to try Nace’s creative concoctions – expect a constant line to get a seat in this small, elegant, and convivial space.

For a comprehensive list of Boston’s dining attractions: 36

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

NAVIGATE TO PAGE 38

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 at The Boston Public Library 700 Boylston Street (617) 859-2282 thecateredaffair.com/bpl Cuisine: Contemporary American

38

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

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

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

Fleming’s Prime Steakhouse & Wine Bar 217 Stuart Street (617) 292-0808 flemingssteakhouse.com Cuisine: Steakhouse

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

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

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

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

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

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

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

Mooo Restaurant Beacon Hotel 15 Beacon Street (617) 670-2515 mooorestaurant.com Cuisine: Steakhouse

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

Toscano Restaurant 47 Charles Street (617) 723-4090 toscanoboston.com Cuisine: Italian

Beacon Hill

Cambridge

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

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

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

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

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

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

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

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

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

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

Booth #689

BOSTON DINING GUIDE

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

Anthem Kitchen + Bar 4 South Market Street (617) 720-5570 anthem-boston.com Cuisine: American

Temple Bar 1688 Massachusetts Avenue (617) 547-5055 templebarcambridge.com Cuisine: Contemporary American

Avenue One Hyatt Regency Boston 1 Avenue de Lafayette (617) 422-5579 regencyboston.hyatt.com Cuisine: American

Toscano Harvard Square 52 Brattle Street (617) 354-5250 toscanoboston.com Cuisine: Italian

Chinatown/ Theater District

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/BostonCollege-Club Cuisine: New England Cuisine Cheers - The Replica Faneuil Hall Marketplace South (617) 227-0150 cheersboston.com Cuisine: American

Grafton Street Pub & Grill 1230 Massachusetts Avenue (617) 497-0400 graftonstreetcambridge.com Cuisine: Contemporary American

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

Harvest - Harvard Square 44 Brattle Street (617) 868-2255 harvestcambridge.com Cuisine: Contemporary American

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

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

Charles Hotel 1 Bennett Street (617) 661-5005 henriettastable.com Cuisine: American

Legal Sea Foods Restaurant & Oyster Bar 26 Park Plaza (617) 426-4444 legalseafoods.com Cuisine: Seafood

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

NEW JUMBO Seafood Restaurant 5 Hudson Street (617) 541-2823 newjumboseafoodrestaurant.com Cuisine: Seafood

Les Zygomates - Wine & Bistro 129 South Street (617) 542-5108 winebar129.com Cuisine: French

Ostra 1 Charles Street South (617) 421-1200 ostraboston.com Cuisine: Mediterranean Seafood

Marliave Restaurant 10 Bosworth Street (617) 442-0004 marliave.com Cuisine: French

Kika Tapas 5 Broad Canal Way at 350 Third Street (617) 245-6030 kikatapas.com Cuisine: Tapas Nubar - At the Commander 16 Garden Street (617) 234-1365 nubarcambridge.com Cuisine: American 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

40

T.W. Food 377 Walden Street (617) 864-4745 twfoodrestaurant.com Cuisine: Contemporary American

Downtown/ Financial District 49 Social 49 Temple Place (617) 338-9600 49social.com Cuisine: Contemporary American

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

The Merchant 60 Franklin Street (617) 482-6060 themerchantboston.com Cuisine: Latin/Asian McCormick & Schmick’s 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 Artu Rosticceria & Trattoria 6 Prince Street (617) 742-4336 artuboston.com Cuisine: Italian

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

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BOSTON DINING GUIDE

Bacco Ristorante & Bar Boston’s North End 107 Salem Street (617) 624-0454 bacconorthend.com Cuisine: Italian Bricco Ristorante 241 Hanover Street (617) 248-6800 bricco.com Cuisine: Italian 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 Boston’s North End 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 Ristorante Fiore 250 Hanover Street (617) 371-1176ristorantefiore.com Cuisine: Italian

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

Empire 1 Marina Park Drive (617) 295-0001 www.empireboston.com Cuisine: Asian

The Butcher Shop 552 Tremont Street (617) 423-4800 thebutchershopboston.com Cuisine: French

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

Gather Distric Hall 75 Northern Avenue (617) 982-7220 www.gatherboston.com Cuisine: American

Cinquecento Roman Trattoria 500 Harrison Avenue (617) 338-9500 cinquecentoboston.com Cuisine: Italian

Smith and Wollensky Atlantic Wharf 294 Congress Street (617) 778-2200 smithandwollensky.com Cuisine: Steakhouse

MORTON’S - The Steakhouse 2 Seaport Lane (617) 526-0410 mortons.com/bostonseaport Cuisine: Steakhouse

Strega Restaurant & Lounge 379 Hanover Street (617) 523-8481 stregaristorante.com Cuisine: Italian

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 Boston/ Seaport District Aura Restaurant Seaport Hotel 1 Seaport Lane (617) 385-4300 aurarestaurant.com Cuisine: Contemporary American Del Frisco’s Double Eagle Steak House 250 Northern Avenue (617) 951-1368 www.delfriscos.com Cuisine: Steakhouse

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

South End

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

Aquitaine Bistro & Wine Bar 569 Tremont Street (617) 424-8577 aquitaineboston.com Cuisine: French

Petit Robert Bistro 480 Columbus Avenue (617) 867-0600 petitrobertbistro.com Cuisine: French

B&G Oysters Ltd. 550 Tremont Street (617) 669-1073 bandgoysters.com Cuisine: Seafood

Toro Boston 1704 Washington Street (617) 536-4300 toro-restaurant.com/boston Cuisine: Spanish

The Beehive Restaurant 541 Tremont Street (617) 423-0069 beehiveboston.com Cuisine: International

Tremont 647 647 Tremont Street (617) 266-4600 tremont647.com Cuisine: American

Boston Chops - Urban Steak Bistro 1375 Washington Street (617) 227-5011 bostonchops.com Cuisine: Steakhouse

CONFERENCE HIGHLIGHT

Keynote speaker is economist who predicted Trump and Brexit

By Cliff White

To many, the world appears to be becoming a less predictable place. Not Mark Blyth.

Blyth, a professor of political science and international and public affairs at Brown University, made early predictions of the success of the Brexit campaign as well as the victory of Donald Trump in the 2016 U.S. presidential election.

For Blyth, these events, which the political establishment gave long odds of occurring, make perfect sense when seen through the lens of “the third phase of globalization.”

“It is not because I have a clairvoyant crystal ball sitting on my desk, or I made a pact with Satan to see the future in a mirror,” Blyth said at a recent event covered by RealClearPolitics. “It is simply pretty obvious if you think about it in a more global way.”

Blyth’s insights, delivered with no-nonsense Scottish candor and wit, have made him a favorite contributor of broadcast networks including Bloomberg, NPR, and BBC. And a Financial Times review of Blyth’s newest book, “Austerity,” likened his writing to that of John Maynard Keynes.

Mark Blyth headlines a packed educational program at SENA18.

2018 KEYNOTE: What Does Globalization 3.0 Look Like?

Global Trade in a World of Local Populism Mark Blyth, Political Economist & Author, Professor, Brown University Sunday, March 11 11:00am – 12:15pm Level 1, Room 153 A/B Keynote is free and open to all badge holders

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E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

In his keynote address at Seafood Expo North America, Blyth will discuss how two phases of historic globalization reshaped the world’s economies, and how a third phase taking shape now will likely influence global seafood markets and business in years to come. His talk, titled, “What Does Globalization 3.0 look like? Global Trade in a World of Local Populism,” will take place at 11 a.m. on Sunday, 11 March, to kick off SENA18.

Issues of globalization and international seafood trade will be explored further, and from multiple angles, throughout the balance of the expo’s three-day conference program. Topics on the agenda range from seafood products (Maximizing the Whole Fish: How Byproducts Can Increase Food Production, Value, and Sustainability) to policy (Customs Enforcement Actions: What to Expect in 2018), to productivity and promotions (E-Commerce: Seafood’s Future). Speakers hail from organizations including The National Fisheries Institute, Nielsen, Publix, Hyatt Hotels, HelloFresh U.S., and more.

While Blyth is busy making longshot predictions, check out the 2018 SENA Conference agenda to make education a key to your personal and professional growth for 2018 and for years to come.

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CONFERENCE SCHEDULE *Schedule subject to change

Conference Tracks = Aquaculture

= Business Marketplace

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 (153C). = Corporate Social Responibility

= Food Safety, Policy

= Sustainability

= Traceability, Transparency

SUNDAY, MARCH 11, 2018 11:00 a.m. – 12:15 p.m.

KEYNOTE: What Does Globalization 3.0 Look Like?

Global Trade in a World of Local Populism Room 153 A/B Speaker: Mark Blyth, Political Economist & Author, Professor, Brown University We are about to enter the third phase of globalization. The first took place in the 19th century and crashed on the rocks of World War II. The second took shape in the 1980s and has dominated our lives through to today. Yet the rise of populist politics worldwide challenges such an order, suggesting that while it will not end, it will morph into a ‘third’ version of globalization that is different in kind. Blyth takes us from the first to the second and into the third phase of globalization, outlining what it means for the global seafood business and global markets.

12:30 p.m. – 1:45 p.m.

Fighting IUU Fishing and Seafood Fraud: Enhancing Traceability and Transparency through Strengthened Governance Frameworks Room 153 A/B Moderator: Marcio Castro De Souza, FAO In response to the growing threat presented by illegal, unreported, and unregulated (IUU) fishing, countries and regional and international actors have adopted various measures for strengthened

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governance arrangements. These include laws, regulations and standards that encompass trade, and enforcement measures. These efforts and measures set the foundation for greater enforcement, partnership, and information-sharing opportunities amongst various entities.

Composed of officials from key importing, exporting and processing states, this panel will provide an overview of the relevant governance frameworks and regulatory requirements, and will discuss specific approaches to improve international cooperation to ensure effectiveness of these market-related measures. The panel’s discussion will also cover public-private coordination and industry’s key role in the broader context of complementary international instruments, regional mechanisms and national laws that make up the global governance framework to combat IUU fishing. The panel will address potential market access implications of associated record-keeping and reporting requirements. Policy, legal, and technical assistance efforts for capacity building and facilitation of legal international fish trade will also be explored.

12:30 p.m. – 1:45 p.m.

Retail Seafood Merchandising – Best Practices In the USA Room 151B Moderator: Phil Walsh, Alfa Gamma Group The world of seafood is changing and retailers are reacting. Wild fish and shellfish supplies are tighter than ever and securing supply has become

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

more important than cost for many wild species, while “farm-raised” remains an obscenity to many consumers. But the questions remain the same: Is this fish fresh? How do I handle this fish? How do I cook it? Is it sustainable?

This conference session will explore how retailers are dealing with this fast-changing seafood landscape. It will identify what best in class retailers are doing to drive sales by delivering new products, responding to the latest trends, assuring great quality, and delivering superior customer service.

The panel will explore innovative sales- and profitdriving ideas from independents and chains alike, including a close look at the most creative and bestselling ready-to-cook and ready-to-eat offerings.

12:30 p.m. – 1:45 p.m.

Chefs and Suppliers Broadening our Pallets Room 152 Moderator: Evan Mallet (Chef/Owner Black Trumpet Bistro and Ondine Oyster + Wine Bar, Chefs Collaborative Board Member) There are amazing & delicious lesser-known species available to us now that are a more sustainable choice than the species on most menus. Chefs, in partnership with suppliers/distributors, can truly drive industry change by introducing diners to these species. By changing menus, we can increase demand for and consumption of seafood (notably American seafood) while supporting healthy fisheries at the same time.

(Continued on page 48)

CONFERENCE SCHEDULE = Aquaculture

= Business Marketplace

= Corporate Social Responibility

= Food Safety, Policy

= Sustainability

CONFERENCE TRACKS = Traceability, Transparency

(Sunday continued from page 46)

2:00 p.m. – 3:15 p.m.

FDA and Customs Enforcement Actions: What to Expect in 2018

a piece of “how to” software, but rather a deep dive into the consumer-facing, everyday reality at a handful of progressive companies in the seafood industry.

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

2:00 p.m. – 3:15 p.m.

The session will explore FDA’s and Customs’ inspection/audit processes for seafood processors and importers and seafood import shipments.

Using reality-based case studies, this panel will explore the importance of integrating regulatory compliance across many agency jurisdictions—and the potential pitfalls for seafood processors and importers. Hear about coordinated enforcement across agencies using Custom’s new Automated Commercial Environment (ACE) as a Single Window for Multi-Agency Enforcement. Learn how FDA’s recent Program Realignment of FDA’s inspection, investigation, laboratory and import/export functions are impacting the agency's enforcement and compliance goals. And hear from FDA and Customs officials on what to expect and why they think the way they do, and pick up tips on what you should be doing to make these inspections go more smoothly and reduce the risk of Customs action.

2:00 p.m. – 3:15 p.m.

We Sell the Truth – The Bold Way to Regain Trust and Loyalty with Your Consumers and Supply Chain Partners Room 151B Moderator: Monica Jain, Fish 2.0

This is a real-time story of those seafood companies, retailers, and restaurants that got serious about connecting their consumers to the sources of their food, how it was harvested, and by whom. In doing so, they are earning market share from legacy companies by providing an antidote for the lack of trust and reports of fraud that run rampant in this industry. Learn about the difficulties, ingenious solutions, and tangible benefits of this journey from a panel made up of seafood brands, retailers, and restaurants that are walking the walk and talking the talk, providing consumers with transparency at a national scale. This is not a trendy concept or

Ready For Market – Progress in Southeast Asia Tuna Fisheries

has substantially impacted seafood markets all over the world. Through an international panel discussion, learn about the current situation, review the consequences on major markets and suggest strategies to best respond to the main challenges to the seafood community.

3:30 p.m. – 5:00 p.m.

Room 152 Moderator: Adam Baske, International Line and Pole Foundation

FMI Seafood Leadership Council Best Practices on Seafood Fraud at Retail

Southeast Asia is a hub for tuna fisheries as well as processing. A continued demand for seafood from the region’s fisheries has impacted the productivity and health of the region’s marine ecosystems.

Chief among the threats to the region’s marine resources and habitats is IUU and unsustainable fishing practices. However, many fisheries and supply chain actors are out to reverse this trend, and ensure tuna products meet the increasing traceability requirements in key markets. In recent years the region has gone through an impressive journey of implementing improvements in this sector to enhance sustainability, traceability, and quality while reducing the risk of IUU. Join panelists to hear the latest updates on major tuna-related initiatives in some of the largest tuna fisheries in the world, including the Philippines and Indonesia. This presentation will inform one of the biggest markets for tuna about the latest developments in some of the largest fisheries – bringing important information from the producers to the major market players in North America.

Every time seafood fraud occurs, consumers lose confidence in the category. In response, the FMI Seafood Leadership Council, composed of retailers, wholesalers, NGOs, and suppliers, collaborated to write a whitepaper on the best practices for avoiding seafood fraud at retail. This collaborative work between the seafood industry and retailers, is a thorough look at the issues of seafood fraud and a study of the best practices to avoid fraud.

3:30 p.m. – 5:00 p.m.

Russian Seafood Embargo: What Is Next?

Room 152 Moderator: Jean-Noël Calon, Port of Boulogne-sur-Mer, France

In 2014, a trade embargo against Russia went into effect in response to economic sanctions against Moscow over the Ukrainian conflict.

This embargo has been extended twice, which

Room 151B Moderator: Rick Stein, Food Marketing Institute

3:30 p.m. – 5:00 p.m.

NOAA Update Room 153 A/B Moderator: Chris Oliver, NOAA

For the last 40 years, the United States has invested heavily in its wild-capture fisheries, establishing a solid reputation as a global leader in sustainable fisheries management and marine stewardship.

Fostering a safe, secure and sustainable seafood industry reaches beyond a single program and requires a diverse portfolio of expertise, activities and collaboration. Join the new Assistant Administrator of NOAA Fisheries, Chris Oliver, and his leadership team for an overview of the Administration’s priorities related to seafood and the goal of expanding U.S. seafood production.

From leveling the playing field and building seafood trade support services, addressing fraud and combating IUU fishing, to developing a robust aquaculture industry and jobs in the U.S.—Chris Oliver will discuss updates followed by open discussion and Q&A.

MONDAY, MARCH 12, 2018 9:15 a.m. – 10:00 a.m.

FREE SPONSORED SESSION: iNECTA Fish Farm Solution Room 153 A/B - LIGHT BREAKFAST SERVED Speaker: Johannes Gudmundsson, iNECTA With the popularity of fish farming, maximizing yield and profits is more important every day.

Using the iNECTA Fish Farm solution, you gain

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complete visibility of every step of the process.

This allows for complete traceability within your supply chain and ease of reporting on every strategic point in your business. Built on a Microsoft Dynamics solution, iNECTA Fish Farm is your complete solution for the future. During this session you will learn how the process flow is within iNECTA Fish Farm and how the solution will benefit your operation.

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

11:00 a.m. – 12:30 p.m.

Industry Engagement in FIPs – Why it Matters and How to Get Involved Room 153 A/B Moderator: Jesse Marsh, Scaling Blue In this session, panelists will use concrete examples to demonstrate why industry engagement is critical (Continued on page 50)

CONFERENCE SCHEDULE = Aquaculture

= Business Marketplace

= Corporate Social Responibility

= Food Safety, Policy

= Sustainability

= Traceability, Transparency

(Monday continued from page 50)

in helping fishery improvement projects (FIPs) make progress toward sustainability, and how industry engagement can help a FIP achieve its goals or advance specific FIP activities. The panel will also share information about how companies can get involved in FIPs (beyond sourcing from them) by highlighting specific tools and approaches such as FisheryProgress.org, FishChoice.com, and the supply chain roundtables organized by Sustainable Fisheries Partnership.

11:00 a.m. – 12:30 p.m.

Financing, Mergers & Acquisitions: A Primer Room 151B Moderator: Cliff White, SeafoodSource 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.

11:00 a.m. – 12:30 p.m.

To Buy Or Not To Buy? What Is Your Tipping Point That Makes You Fork Out Your Money For Seafood?

Room 152 Moderator: TJ Tate, National Aquarium The retail industry is strategically working to gain greater market share in the seafood category. Even with targeted media campaigns, meal kits, readyto-eat seafood, and home delivery options, are we really gaining ground on that ever-doubting seafood consumer? Does sustainability play a role in this ever-changing climate and, if so, is it a key factor, or an increasing challenge? This panel will explore these key topics and take a deep dive into the realistic future of seafood at the retail level.

It will explore consumer perceptions, market trends and outlooks on increasing consumer seafood consumption through these nuanced methodologies. It will home in on tactics that are moving the needle and identify whether those tactics have left the consumer confused or disenchanted with seafood. And it will discuss strategies and products that have been recent successes in the marketplace.

12:45 p.m. – 2:00 p.m.

Offshore Aquaculture In The Americas – What Works? What’s Broken? How Do We Fix It? Room 152 Moderator: Neil Anthony Sims, Kampachi Farms

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A growing number of scientific studies are demonstrating the minimal ecosystem impacts and global scalability of open-ocean aquaculture, and conservation organizations are also now more vocal in their support of the scale-up of aquaculture in offshore waters. As a result, in Mexico and Central America, offshore aquaculture is moving forward on a number of fronts. However, in the United States, despite the fact that there is increasing recognition of the global imperative for increased seafood production, progress remains stymied. This panel will highlight a number of areas where offshore aquaculture is developing rapidly, and examine what next needs to happen to accelerate the rate of expansion. The panel will also provide updates on recent progress in production systems, feeds development, and market traction for species currently in production from offshore operations in the Americas: cobia, snapper, striped bass, kampachi, and totoaba. Panelists and the audience will also jointly brainstorm on solutions for advancing offshore aquaculture in the United States.

12:45 p.m. – 2:00 p.m.

Seafood Import Monitoring Program Room 153 A/B Moderator: Peter Quinter, GrayRobinson Law Firm

This panel will discuss the ins and outs of the Seafood Import Monitoring Program, which is being enforced as of 1 January, 2018. The new program established permitting, reporting, and recordkeeping procedures related to the importation of fish and fish products which are considered at risk of IUU fishing or seafood fraud. For the first time, the U.S. government has a comprehensive and enforceable seafood traceability program that applies to a variety of seafood such as cod, crab, mahi, swordfish, and tuna. The program requires importers of seafood to provide and report key data, from the point of harvest to the point of entry into the United States, to U.S. Customs and Border Protection. Failure to follow these new seafood import requirements may result in either civil monetary penalties or criminal prosecution against individuals and companies.

12:45 p.m. – 2:00 p.m.

E-Commerce: Seafood’s Future Room 151B Moderator: Richard Barry, National Fisheries Institute A trip to the fish market is now a swipe of the phone. E-commerce has reconfigured seafood sales, connecting suppliers and brands to a vast market of consumers. Still in its infancy but growing fast, seafood’s digital marketplace is engaged in a constant evolution of platform, supply chain custody and user experience. In a panel conversation, online seafood’s leading voices will discuss the innovations and strategies shaping

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

their industry. A multi-lensed discussion with input from platform providers, seafood suppliers, and trade experts, this panel will examine e-commerce’s effects on individual businesses, international economies, and the future of seafood.

2:15 p.m. – 3:30 p.m.

Credible Transparency in the Certification Landscape Room 153 A/B Moderator: Herman Wisse, GSSI In 2018, GSSI will be celebrating five years of operations. This panel will discuss the challenges faced, lessons learned, and progress made in making seafood certification more robust and credible on a global scale. The panel will specifically look at the success of the GSSI Global Benchmark Tool, which has expanded credible choice and promoted improvements in benchmarked schemes. It will also explore the importance of the GSSI Global Platform in facilitating non-competitive collaboration to address global sustainability challenges, and provide an outlook for the coming years, asking: Can the GSSI Global Platform proactively contribute to making seafood more sustainable by expanding its scope? Representatives of GSSI will be joined by retailers, NGOs, and government organizations to provide a multi-stakeholder perspective.

2:15 p.m. – 3:30 p.m.

Hotel and Foodservice Leaders Transforming Global Seafood Supply Chains toward Sustainability Room 152 Moderator: Nicole Condon, World Wildlife Fund Multinational hotel chains and their suppliers and distributors face a unique challenge when transitioning their supply chains toward more sustainable seafood offerings – decentralized procurement coupled with a vast global footprint.

However, through their active engagement with World Wildlife Fund, hospitality and foodservice industry leaders have made seafood sustainability commitments and are implementing unique initiatives that are creating a transition toward more sustainable and responsible seafood options in key markets. This session will highlight unique solutions, precompetitive activities, collaborative initiatives between hospitality and foodservice companies, and lessons learned that have led these companies to increase sustainable and responsible seafood items on menus while continuously striving to improve guest experience and education. This session will also highlight how the largest broadline distributor in the United States, Sysco, is actively working to provide more sustainable procurement for the wider foodservice market.

(Continued on page 52)

CONFERENCE SCHEDULE = Aquaculture

= Business Marketplace

= Corporate Social Responibility

= Food Safety, Policy

= Sustainability

= Traceability, Transparency

(Monday continued from page 52)

2:15 p.m. – 3:30 p.m.

The Marketing of Aquaculture through Provenance Room 151B Moderator: Jennifer Bushman, Route to Market Provenance is the key element that sets the product apart and in many cases allows it to get out of the commodity pricing game and into the premium space. Behind every aquaculture product is a complex chain of people and places that are a really important part of why people would buy them.

A well-crafted message of provenance takes the

story and moves it beyond a certification label and into the forefront of our thinking and purchasing.

But sadly, most aquaculture companies are not conveying their provenance. The panel will provide concrete steps on how to clearly articulate the message around provenance in an effort to create a lasting impact in the mind of the consumer.

3:45 p.m. – 5:00 p.m.

The Raw Truth about Sustainable Sushi Sourcing Room 151B Moderator: Cliff White, SeafoodSource

Long a revered culinary tradition in Japan, sushi is now a global phenomenon. Sushi-focused restaurants can now be found in every corner of the United States and Europe, and most urban areas around the world, from Buenos Aires to Brisbane to Beijing. But sushi’s very popularity may be endangering its future, as some of the fish species sushi is best known for featuring – including bluefin tuna, grouper, and snapper – are threatened by overfishing. In a special roundtable discussion convened by SeafoodSource, learn how executives at every stage of the seafood supply chain are tackling the difficult issue of sourcing sushi sustainably.

LIGHTNING ROUNDS: 12-Minute Quick Fire Presentations MONDAY, MARCH 12 | 3:45 p.m. - 5:00 p.m. | Room 153 A/B 3:45 p.m. - 3:57 p.m.

Maximizing the Whole Fish: How Byproducts Can Increase Food Production, Value, and Sustainability

4:15 p.m. - 4:27 p.m.

Single Cell Protein for Aquafeeds – Feeding The Food That Feed Us

Presenter: Julien Stevens, Kampachi Farms

Presenter: Larry Feinberg, KnipBio

Fish guts, heads and skins! At first glance, not the most appealing topic – but don’t be fooled by appearances, fish byproducts are valuable raw materials that are key to the sustainability of seafood. There is an incredible opportunity for both fisheries and aquaculture to increase their profit, food production, and overall sustainability through the strategic management of byproducts. This presentation highlights examples from a recent case study in the Scottish salmon aquaculture industry and showcases how byproducts are being used innovatively in value-added products across the globe.

Individual social media platforms may rise and fall over time, but one thing is for sure: there is no turning the clock back on the speed in which news will be shared in this connected world. Social media opens up a huge opportunity for marketers to promote, educate, create awareness and a desire to buy. But it can no longer be viewed as a one-dimensional process with marketers shaping content; rather it should be seen as a two-way process with consumers becoming part of the dialogue. Accepting the exchanging of ideas, questions and comments are now part of the process.

If the seafood industry embraces this and interacts with its customers and consumers, it can start to rebuild its reputation and capitalize on the opportunities ahead.

This is a growing area of interest for those passionate about improving the management of our marine resources, and this presentation contributes new information on fish byproducts that encourages further discussion and collaboration on this topic going forward.

4:00 p.m. - 4:12 p.m.

Seaweed: A Very Sustainable Solution to Feed the World of Tomorrow

Presenter: Vincent Doumeizel, Lloyd’s Register Group & Foundation Lloyd’s Register Foundation is funding a very disruptive project with Wageningen University to develop seaweeds production in offshore wind farm area in order to enable a very sustainable source of food, energy and water.

Although seaweed has been used as food for centuries, logistics, multiple uses of the sea space, and safety issues have limited large scale production.

Still, intensive farming presents significant opportunities as seaweed: The idea of our project, now into its second year, is to enable in three pilots around the world seaweed production in large offshore wind farms in order to avoid parallel activities and benefit from existing infrastructure, as well as leverage on the presence of iron from windfarm infrastructure to boost production.

The presentation will detail how seaweed could help to feed a world of 10 billion people with sustainable and safe food.

Social media connects us directly with our end users and has changed forever the landscape of communication between brands and consumers.

It’s a chance to find out how multiple people react and respond to your product, who would otherwise be unreachable. Many companies may be nervous (with justification) of the downsides of social media – of an employee saying the wrong thing or of negative feedback from customers, but this will happen whether you are using social media or not. Unless we take control of social media, we risk social media taking control of us.

Find out how to implement an effective social media strategy that works for your business and connects you to your target market.

4:30 p.m. - 4:42 p.m.

A Sea Change? Why the Seafood Industry Needs to

Embrace Social Media and Fast!

Presenter: Sally Herriott, Open Blue The seafood industry is a global giant. Already fish represents 16% of all animal protein consumed globally and guarantees the livelihood of 10-12% of the entire world’s population. Add to this rising income levels for the middle classes and a rapidly expanding world population, the proportion of the world’s food basket spend on seafood is likely to increase over the next decade. A golden opportunity? Possibly.

However, issues such as overfishing, bycatch, damage to the ocean floor, illegal fishing, mislabeling continue to create a negative perception of the

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E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

(Monday's Lighting Rounds continued on page 54)

CONFERENCE SCHEDULE = Aquaculture

= Business Marketplace

4:30 p.m. - 4:42 p.m.

= Corporate Social Responibility

= Food Safety, Policy

= Sustainability

= Traceability, Transparency

A Sea Change? Why the Seafood Industry Needs to Embrace Social Media and Fast! Continued

industry to the general public. Our response is often seen as too little, too late or self-serving or at its worst downright dishonest or misleading.

Individual social media platforms may rise and fall over time, but one thing is for sure; there is no turning the clock back on the speed in which news will be shared in this connected world. Social media opens up a huge opportunity for marketers to promote, educate, create awareness and a desire to buy.

But it can no longer be viewed as a one-dimensional process with marketers shaping content; rather it should be seen as a two-way process with consumers becoming part of the dialogue. Accepting the exchanging of ideas, questions & comments are now part of the process. If the seafood industry embraces this and interacts with its customers and consumers, it can start to rebuild

LIGHTNING ROUNDS Q&A:

its reputation and capitalize on the opportunities ahead.

Social media connects us directly with our end users and has changed forever the landscape of communication between brands and consumers.

It’s a chance to find out how multiple people react and respond to your product who would otherwise be unreachable. Many companies may be nervous (with justification) of the downsides of social media; of an employee saying the wrong thing or of negative feedback from customers but this will happen whether you are using social media or not. Unless we take control of social media, we risk social media taking control of us.

Find out how to implement an effective social media strategy that works for your business and connects you to your target market.

Directly following the Lightning Rounds, presenters will be on stage to answer audience Q&A.

TUESDAY, MARCH 13, 2018 10:00 a.m. – 11:15 a.m.

Getting Beyond The Stick Room 151B Moderator: Polly Legendre, Polished Brands In the seafood industry we all know that consumption is still woefully low when compared to other center-of-the-plate proteins. One of the problems is that we are not doing a good job in getting children hooked on seafood.

We know that need to build our customer base from the ground up, solid consumers who will continue to purchase seafood for the years to come, so why then are we still marketing mostly only fish sticks to kids?

After all, if the seafood industry helped kids want to eat seafood, parents would buy it. They already know it is a healthy option, low in fat, high in protein and the foundation of good eating habits, but it is up to the industry to make eating seafood enjoyable and engaging beyond the ubiquitous fish stick.

In this panel we will discuss innovative ways to reach children beyond the same old 1950’s fish stick.

We will talk about how to engage with this young consumer group to create a long lasting positive relationship with seafood.

10:00 a.m. – 11:15 a.m.

Seafood HACCP And The FDA Food Safety Modernization Act Room 153 A/B Co-presenters: Shelly Garg; Dominic Veneziano, Sandler, Travis & Rosenberg, P.A. Seafood is a category that has been strictly regulated by the U.S. Food and Drug Administration. But how does FDA’s new Food Safety Modernization Act (FSMA) change things?

This panel will address the seafood HACCP regulation in connection with FSMA regulations.

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Specifically, we will address how FSMA’s Preventive Controls regulation, Foreign Supplier Verification Program (FSVP), Produce Safety regulation, the Intentional Adulteration regulation, and the Sanitary Transportation of Human and Animal Food regulation, affects processors and importers subject to the seafood HACCP regulation. As compliance dates for businesses are staggered over several years, we will also discuss dates of compliance for the various rules and company and revenue sizes.

We will also discuss several of the FSMA exemptions related to the seafood HACCP regulation.

10:00 a.m. – 12:30 p.m.

a store, pick up a bag of shrimp, take a snapshot of a QR code, and see a photo of the fisherman who harvested their food. The problem with this perception is that it is only possible for a small percentage of the seafood that goes to market.

Seafood traceability is very complicated and made up of a complex supply chain that includes many players from around the world. This consumer expectation gap hurts sales and loyalty to seafood, which is actually vital to the health of the consumer. Our challenge is how to build consumer trust in seafood and set expectations regarding transparency and traceability that are realistic, but still satisfy the needs of the consumer.

Workshop: Collaborating on Seafood Traceability

11:30 a.m. – 12:30 p.m.

Room 152 Facilitator: Marah Hardt

Selecting For Sustainability: How Advancing Selective Breeding in Aquaculture Can Meet Future Seafood Demand and Minimize Environmental Impacts

This session will begin by following the journey of a potential buyer of traceability solutions. The journey will include progression through different levels of understanding or engagement with technology and highlight the “stuck points” that typically derail a potential customer from making a purchase. It will continue with a discussion on ways to collaboratively support traceability best practices in the seafood sector. We will be highlighting the work of OSMI 2.1 while engaging participants to help identify key stuck points and solutions on the pathway to achieving fully traceable supply chains in the seafood industry.

11:30 a.m. – 12:30 p.m.

Consumer Expectations vs.

Reality Regarding Seafood Traceability Room 153 A/B Moderator: Richard Stavis, Stavis Seafoods Today’s seafood consumer believes they can go to

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Room 151B Moderator: Joel Southall, New England Aquarium

Only 10 percent of global aquaculture uses selectively bred stocks, but these examples provide demonstrable improvements in traits including disease resistance, growth rates, and harvest. With sustainability as our goal, which traits can we select for? Can they benefit both business and the environment? Where are key species now and how can we accelerate progress?

The audience will learn about selective breeding approaches and how improving traits today could lead to more environmentally and economically sustainable aquaculture in the future, and what information to gather from current suppliers to assess their development in their current supply chain.

EXPO NEWS

THE RISE OF

SEAWEED

By Christine Blank

Seaweed is the new kale.

The buzz around seaweed products is growing louder by the day, as they make their way into mainstream grocery and club stores, and are featured on restaurant menus across the United States.

The deeply nutritious greens, which are mineral-rich, contain essential amino acids, and are good sources of high-quality protein, are considered by many to be the new “superfood.” More consumers around the globe are recognizing the health benefits of the low-calorie foods, which include lowering blood pressure.

Plus, a number of demographic groups, most particularly millennials, are becoming more adventurous in their tastes and appreciate that seaweeds add umami, a savory flavor, to foods.

The sustainability and environmental benefits of seaweed are also an important factor in the rise of the popularity of so-called “sea vegetables,” according to Michael Graham. Graham is the president of Monterey Bay Seaweeds in Moss Landing, California, which is one of the largest landbased seaweed aquaculture producers in the United States.

“They are healthy and clean the environment in the process of growing,” Graham said.

As a result of the growing demand in the food, pharmaceutical, and agricultural sectors, the global commercial seaweed market is expected to grow to USD 22.1 billion (EUR 18.1 billion) by 2024, according to Grand View Research.

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EXPO NEWS

“The rising popularity of Southeast Asian cuisines globally, where seaweeds are extensively used, is expected to drive the global seaweed market.“ The number of fresh and dried seaweed products in the marketplace is growing rapidly, and includes a rising number of products grown and processed in the United States, though the market is dominated by large commercial seaweed suppliers based in Asia.

However, smaller manufacturers are luring more consumers to seaweeds as well. One example is Brittany, France-based Globe Export/ Algues de Bretagne, which won the grand prize for Best Retail Product at the Seafood Excellence Global Awards at Seafood Expo Global in Brussels, Belgium, last year.

The value-added seaweed company’s two types of “Marinated Seaweed” – dulse with red onion and white wine, and green laver with Brittany shallots and cider vinegar – were a hit with the Seafood Excellence Global judges, all of whom were veterans of the retail and foodservice sector.

A chef herself, Globe Export/Algues de Bretagne CEO Christine Le Tennier said she developed the product to make it easier to cook with seaweed.

“In kitchens today, home and professional

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chefs both have less time, and the easier the product is to use, the better – especially so with seaweed, which many people are uncomfortable or unfamiliar using,” she said.

A survey of the industry shows that more commercial fishermen and aquaculture producers are making a living producing seaweed for restaurants, farmers' markets, and for use as an ingredient in commercial food products.

Sarah Redmond, co-founder of Springtide Seaweed in Sullivan, Maine, and former marine extension associate with Maine Sea Grant, said her company has seen increased demand for North Atlantic seaweed products.

Last year, Springtide Seaweed formed the Maine Seaweed Exchange in October to assist producers in developing seaweed products and differentiating their products with certifications such as USDA Organic and Maine Seaweed

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Exchange (MSE). The exchange members, which include Springtide, the largest U.S. seaweed farmer, represent more than 250,000 pounds of seaweed supply.

MSE Executive Director Andrea “Trey” Angera, Jr., co-founder of Springtide Seaweed, said MSE aims to help producers sell seaweed as a viable ingredient in commercial food products.

“We are transitioning what has been a hobby-type industry into a very established, accountable, and integrated part of the seafood industry,” Angera said. “We are trying to create high dollar values. We get farmers into farming, and then show them how to market their products.”

Springtide is already supplying its seaweed as an ingredient to food manufacturers, such as Brodo Broth Co., which supplies bone broth and vegan bone broth containing seaweed to Whole Foods Market stores, and direct to consumers through its website, and daRosario, which produces organic truffle vegannaise and other products containing seaweed.

Monterey Bay Seaweeds has also seen its customer base grow. It now supplies raw seaweed to numerous white-tablecloth, Michelin-star restaurants in California, such as Passionfish in Pacific Grove, as well as other eateries in other U.S. states.

As the largest land-based seaweed aquaculture producer in the United States, Monterey Bay Seaweeds has dug out a niche “providing a very high-quality seaweed for chefs who want raw,” said Graham, president of the three-year-old company. “We don’t process it and we don’t blanche it. We ship it to them live, which allows them to do anything they want to it.”

While Graham acknowledges that his family-owned business is small compared to the mammoth seaweed aquaculture facilities in Asia, his business is close to being profitable and he sells all the seaweed he can produce at his 5,000-gallon tank facility.

Although the seaweed craze has taken off in the past few years, there is every indication that the demand for sea vegetables will continue into the future and not become a passing fad, according to a recent market report produced by the research firm Technavio.

The report concluded: “The rising popularity of Southeast Asian cuisines globally, where seaweeds are extensively used, is expected to drive the global seaweed market.

BEYOND THE BOX

Seafood packaging innovations meld to modern market trends

By Madelyn Kearns

I

t’s a truth intrinsically known to food packagers across industries, who dedicate ample amounts of time and scores of resources toward attracting the hungry eyes of shoppers searching for their next meal. A deftly executed package can have a profound impact on a company’s profit margin. It can also be the difference-maker in dismantling long-held consumer skepticism when it comes to seafood, according to packaging experts and innovators.

“Modern consumers look upon fish and seafood with a striking ambivalence.

The category is associated with a modern and healthy lifestyle, yet at the same time [consumers] think of fish and seafood as the scariest source of protein,” global packaging developer Bemis Company argued in its whitepaper, “Overcome the Consumer’s Fear of Fish Through Packaging.”

Where seafood is concerned, consumers are spoiled for choice to the point of confusion, and possess an aversion to the way it smells and its messy handling, the Bemis whitepaper found. However, much of what “scares”

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more simple, while touting consumers away from the the health benefits of fish and shellfish counter eating more seafood,” he can be combatted with added. sophisticated packaging Modern developments in that champions the same the seafood packaging realm values of the protein it houses, are becoming more complex according to Lee Coffey, the and more attuned to the social product manager for Bemis North Lee Coffey inclinations touted by consumers as well as America. the retail and foodservice key buyers who “The modern consumer is looking for shop for them. But to understand what’s to packaging that is easy to use (easy open/ come in seafood packaging innovation, both close, re-sealable, portionable/individuallyon the consumer and distribution sides of wrapped), effective (leak-proof, easy to things, it’s important to look back at segments handle), informative (nutrition facts, cooking of the seafood packaging sector’s roots. instructions), and sustainable (recyclable, reusable, extends shelf life/reduces waste).

Pack to the future Companies that combine these features with unique, eye-catching packaging will continue There’s a lot of difference 50 years can to win in a competitive retail environment,” make. Packaging Products Corporation (PPC) Coffey said.

President Ted Heidenreich knows this well. Back “As consumers look to adopt healthier in 1961, when Heidenreich’s father founded eating habits, the seafood industry has a the New Bedford, Massachusetts-based tremendous opportunity to provide products family business, perishable fresh seafood was and packaging that make seafood preparation typically shipped in wooden or waxed boxes,

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stamped with simple, bold lettering, traveling maybe two days at most by truck from company headquarters.

“When our business began in 1961, wooden or waxed boxes were the only way to package fresh seafood, but at the time fresh seafood did not travel more than a two-day truck ride from New England,” Heidenreich recalled.

While fresh seafood was on the go, it wasn’t going very far just yet. Thus, perishables packaging developers were tasked with thinking inside, outside, and all around the box to help fresh and frozen seafood to truly go the distance. To this effect, PPC developed insulated packages and gel inserts that allowed for fresh seafood products to make it onto supermarket trucks carrying dry goods, and then onto airplanes in the

1980s. Packaging innovations such as these helped to extend the market reach afforded to fresh seafood in particular, Heidenreich explained.

“Supermarket trucks carrying dry goods could…take these dry insulated shippers without the wet drip that was common with iced seafood, which increased the ability of the supermarkets to receive good fresh seafood,” Heidenreich said. “In the early [1980s], the airlines started carrying these self-contained insulated shippers around the country and eventually around the world.”

Advancements in refrigeration and coldchain technologies have allowed for PPC, which helps seafood suppliers design packages for distribution, to create and embrace shipping solutions such as its Plastic Corrugated and

Wax Alternative box products, and its standard In-Mold Labeling (IML) plastic gallon containers for shellfish – all of which are not only waterresistant and quality secure, but recyclable and brand customizable.

“Two drivers have influenced the developments of Plastic Corrugated for the seafood industry: The increased desire for recycled solutions across all seafood applications, and enhancements of the cold chain requiring less insulation,” Heidenreich said, touching upon one of the other major influencers, next to technology, driving modern seafood packaging developments of all kinds: sustainability.

Sustaining innovation An increased sensibility toward sustainability and eco-friendliness among consumers, (Continued on page 64)

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BEYOND THE BOX

Ted Heidenreich

“Our customers are promoting sustainable seafood and they want to package that seafood with an eco-friendly solution.” distributors, and the seafood industry alike has been a major influencer of the paradigm shift seen in packaging developments over recent years. Nowadays, seafood packaging is being tailored to fit modern consumer, retailer and industry preferences for preserving the environment, according to Heidenreich.

“Sustainability of seafood has been a good and strong trend promoting a healthy seafood resource for generations to come,” he said. “The same idea is now focusing on the sustainability of packaging used to protect and ship the seafood. Our customers are promoting sustainable seafood and they want to package that seafood with an eco-friendly solution. Recyclable packaging is much more than a trend, as it is truly where innovations are continually developing across all seafood applications.”

Concern for sustainable practices from all areas of the supply chain are expected to continue to increase, according to consumerfacing packager Bemis. “It is an intricate business to balance ease of access and ease of handling with environmental concerns, food safety, and ultimately, the attractiveness of the product once on display in the store. "The complexity even continues to increase as both the demand for fresh food and environmental concerns grow stronger," the company said in its recent whitepaper.

What’s next?

Consumer-facing packages, as well as retailand foodservice-facing packages for seafood, are being framed to showcase not only the product quality and its sustainability, but its

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branding as well. Moving forward, emphasis on packaging branding all along the supply chain will be key – and that means even at the distribution level, according to Gretta H. McGrath, PPC’s director of marketing.

“Today, our customers realize the importance of building their brand to stand out in a huge and confusing marketplace,” said McGrath, who represents the third generation of Heidenreichs at PPC. “Seafood is expensive and the competition is fierce, so using highend graphics to promote your brand and deliver your message is a very important consideration.”

“When you look at the shipping docks of the largest seafood distributors, or walk the aisles of a wholesale provider like Restaurant Depot, you see the importance of using smart design to deliver clear branding and audience communication,” McGrath added.

As for what consumers want to see in a seafood package moving forward, Bemis’ Coffey highlighted trends in convenience, transparency, and freshness.

“Consumers are demanding more easyto-prepare, convenient, healthy, and flavorful meals. As a result, we’re seeing more products that are portioned/pre-cut to size, seasoned/ marinated, and combine multiple components, ingredients, and sides into a single packaging,” Coffey said. Packages that are ovenable have proven attractive in this regard as well, according to Coffey and Bemis.

The consumer desire for transparency, particularly as it relates to fresh seafood, is also picking up steam. Case-ready vacuum skin-packaging that ”gives the consumers the ability to easily see and touch the product”

E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

Gretta H. McGrath

“Seafood is expensive and the competition is fierce, so using high-end graphics to promote your brand and deliver your message is a very important consideration.” has been gaining a lot of interest, Coffey said, as has packaging that ”provides a more local, crafty, or artisanal appearance.” Packaging that tackles these elements, such as Bemis’ 10K OTR vacuum-skin pack, has been very popular among retailers in addition to consumers, Coffey said, “as product can be prepared and packaged at a central processor, eliminating in-store preparation, cross-contamination risk, and high shrinkage rates.”

Watch out for packaging innovations that have brought success to the candy and baby wipe industries, Coffey said, as they could soon be applied to seafood. “EZ Peel Reseal packaging has been popular in other markets, such as baby wipes, candy, deli meats, and many more, and could potentially make its way into seafood as well,” he said.

EXPO NEWS

Q&A with

Mary Larkin

Executive Vice President at Diversified Communications Originally from Northern Ireland, Mary Larkin began her professional career in the trade show industry in her home country. In 1995, she was hired by Diversified Communications and began working on its seafood trade shows in 1996, starting as sales manager of Seafood Expo North America (SENA) and Seafood Expo Global (SEG), and eventually becoming show director, vice president and, in 2014, executive vice president for all of Diversified’s Portland division.

SeafoodSource: Why do you think shows like SENA and SEG are important for the seafood industry?

LARKIN: Relationships are vital in the seafood industry – after all, we’re dealing with a global, perishable product. There has to be a framework mechanism for building trust and negotiating, and our shows provide that opportunity. Events provide a time and costeffective way of showcasing your products, meeting existing and new customers, hearing what is going on in the business and providing a forum to facilitate all aspects of the business. They allow you to pick your head up and see where business opportunities are, what could be a good strategic fit for your company. That’s even more true with how interconnected the industry has become. Any given issue in any part of the world can affect your business now, and I think you need to have that larger perspective if you’re going to thrive.

SeafoodSource: What is special about SENA? LARKIN: It’s the premier show for seafood companies with an interest in doing business in the North American market, which, despite gains from other countries around the world, is still one of the globe’s premier markets for seafood. It’s a really attractive market and the show’s growth reflects that.

SeafoodSource: With so much action taking place on the show floor, how do you explain why the expo’s educational component is valuable and worth attending?

LARKIN: Seafood companies face more business issues, more regulatory issues, more sustainability issues, than ever before, and those issues are seemingly cropping up faster than ever. The goal of the educational program is to get people together so they can share information, share their experiences, and have a better idea about what’s coming down the tracks at them and how to handle it. These days, there is more sophistication in the industry… We try to bring

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E XPO TODAY MAGA ZINE 2018 | Brought to you by SeafoodSource

other perspectives to the industry so we can all learn new information to help drive business forward. People outside the seafood industry just do not understand how interesting and challenging it is, and really, how vast and important it really is.

I think the issue of sustainability deserves its own mention here. Besides Seafood Expo North America and Seafood Expo Global, Diversified also runs the SeaWeb Seafood Summit, which is singularly focused on the issue of sustainability. A major reason we decided to operate the Summit was because we heard more and more that sustainability isn’t just a side issue for the industry any more – it’s the main issue.

Personally, I think that’s a good thing. But there’s so much knowledge that needs to be uploaded by seafood companies, and the educational components of our shows are a great place to do that.

SeafoodSource: How else are you involved in the seafood and exhibition world, especially at a leadership level?

LARKIN: I’m on the board of directors of the Seafood Industry Research Fund and on the executive committee of UFI, the global association for exhibitions. In addition, I sit on the board of directors for the Society of Independent Show Organizers (SISO). With SIRF, I’m part of a group of very passionate people who are interested in looking at how they can solve problems unique to the industry. Research can cover any topic from labor issues to food safety issues and technology. That group is a very dynamic group of people and dedicated and busy. It’s also a mission of SIRF to bring new people into the industry, so we’re talking about seafood to students, academics and others on a frequent basis.

SeafoodSource: Why did you start the SENA Women in Industry Roundtable?

LARKIN: Working to increase the number of women and the voices of women – both in the trade show industry and in the seafood industry – is something that I’m passionate about and have dedicated

”My goal with the roundtable is to empower women to advocate for themselves and others (male or female) and provide lessons for how women can be more supportive of other women.”

a lot of my time to. In 2015, I started the SENA Women in Industry Roundtable, which is specifically dedicated to empowering women to take leadership roles in seafood.

In the trade show industry, 75 percent of the people who work in the industry are female but women make up only 9 percent of its leaders. And there’s a similar imbalance in the seafood industry. There are many reasons it’s difficult for women to move into leadership roles, from traditional traps where women tend to not apply for positions they don’t feel they have all the required skills for, to situations where they’re assigned administrative tasks in a board setting. And there are a thousand other obstacles women face as they move up through an organization. There is a risk in speaking up but I decided to be part of solution, and if I didn’t take that risk, I would have felt like I was contributing to the problem.

So every year, we bring in speakers, panelists, and anyone we think will be helpful in encouraging women to push themselves forward. My goal with the roundtable is to empower women to advocate for themselves and others (male or female) and provide lessons for how women can

be more supportive of other women. Also important, is the realization that men are learning that they have to mentor women to encourage change. It may be uncomfortable for some at first, but if we don’t lean into discomfort a little bit, things won’t change. At the end of the day, we all have to push ourselves out of our comfort zones.

SeafoodSource: What would you like to see change in the seafood industry?

LARKIN: In general, I feel like the industry now has more of a drive to solve problems. There’s more pre-competitive collaboration, and more of an effort to work with other organizations such as NGOs. The industry is definitely adopting a larger vision of its place in society and the world. In terms of its attitude towards women, the seafood industry is so family-oriented, so that makes it a bit different, but I do think it needs to look at itself and work harder to put more women in leadership roles.

Statistics show having more women in leadership positions improves the company’s overall performance and results in a higher level of employee satisfaction. And on the flip side – and I know there are already some amazing female leaders in the industry – but more women need to be empowered and seek out leadership positions. And I’m optimistic change is happening now.

Seafood Expo

A WORLD OF SEAFOOD

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Seafood Expo Asia The Premium Seafood Marketplace for Asia Wanchai, Hong Kong | 4-6 September 2018

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TAP INTO SENA ADVERTISER

DOWNLOAD THE FREE EXPO MOBILE APP All the expo information in the palm of your hand Visit boston.seafoodexpo.com on your iPhone or Android device for more information!

INDEX

Acme Smoked Fish Corp................................. 37 Air Canada Cargo............................................... 39 Alaska Symphony of Seafood®..................... 25 Alaskan Leader Seafoods................................ 51 American Shrimp Processors........................ 49 Association Blue Sea Products.............................. Belly Band

TIPS AND TRICKS FOR THE SENA18 MOBILE APP

By Madelyn Kearns

CapitalSea LLC.......................................................9 CSB - System........................................................ 43 EAM-Mosca Corporation................................ 45 Eastern Fish Co................................................. 4, 5 Evergreen Aquatic Product Science and Technology Co., Ltd.......................................... 63 Findus Sverige AB.................................................7

Seafood business leaders and buyers from around the world have descended on Boston once more for the 38th edition of Seafood Expo North America, the continent's largest seafood exposition event.

Attendees have a lot of ground to traverse within the sprawling Boston Convention and Exhibition Center (BCEC). If you’re feeling like you need some assistance getting around but can’t get Siri to give you directions, fortunately, there’s an expo app for that.

The Seafood Expo mobile app, sponsored by information system developer iNECTA and designed by expo organizer Diversified Communications with the help of app producer Core-Apps, is available free for visitors and can help address the following expo tasks:

Lucky Union Foods Co., Ltd............................ 47 Lynden International..............................Cover 2 Maritech Dynamics LTD.................................. 17 Maryland Department of Agriculture........ 41 North Carolina Department.......................... 11 of Agriculture Nothum Food Processing Systems............. 59 Panamei Seafood.............................. Covers 1, 4

• SEARCH exhibitor lists, which include correlating booth numbers and locations

Ruggiero Seafood.............................................. 13

• SEARCH ‘Featured Products’ and ‘Featured Exhibitors’

Sea Delight, LLC................................................. 15

• PERUSE the expo’s special events including the Seafood Excellence Awards and the 12th Annual Oyster Shucking Competition

Sea Watch International / LTD....................... 27

• ACCESS a map of the show floor as well as the city of Boston

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Hofseth International AS................................ 33

Sixty South (Nova Austral)............................. 55

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

Southwest Airlines Cargo............................... 23

• LOCATE expo show hours, news, FAQs, security updates and more

Steen F.P.M International n.v......................... 21

Both Apple and Android mobile device users can access and download the app on either iTunes or Google Play.

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. The ‘Expo Info’ tab has information regarding public transportation, hotel and travel, security updates, expo hours and more.

TransOcean Products Inc................................ 57

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Tropical Aquaculture Products Inc.............. 31 True North Seafood................................Cover 3 Company Ltd Whitecap International Seafood ................. 53 Exporters Yamato Corporation......................................... 19

THE SECRET TO GLOBAL SUCCESS? ALWAYS THINKING LOCAL. BOOTH 1233 & 1133

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