Un­der the sea: Seafood in­dus­try up­date

Seafood in MENA is as pop­u­lar as ever, with de­mand es­ti­mated at USD 272 mil­lion

Hospitality News Middle East - - CONTENTS - Seafood­expo.com/global

Seafood Expo Global and Seafood Pro­cess­ing Global to­gether make up the world’s largest seafood trade event. The three-day show, held in Bel­gium, gath­ers to­gether thou­sands of buy­ers and sup­pli­ers from around the world to meet, net­work and do busi­ness. Liz Pl­izga, group vice pres­i­dent, Di­ver­si­fied Com­mu­ni­ca­tions, or­ga­niz­ers of the show, takes us through the lat­est trends.

1. ‘Ready-to-eat’ and ‘ready-to-cook’ seafood prod­ucts

Con­sumers are look­ing for easy and quick ways to eat fish, and seafood pro­duc­ers con­tinue to re­spond. With ready-to-cook and ready-toeat prod­ucts, serv­ing fish is be­com­ing more ac­ces­si­ble and con­ve­nient as a menu op­tion. Ex­am­ples from this year’s fi­nal­ists in­clude seafood gratins and risot­tos, fully pre­pared and ready-to-eat starters, and main dishes with a va­ri­ety of sauces and easy, in­no­va­tive prepa­ra­tion meth­ods, like salmon cooked in a wooden basket.

2. Smoke

This year is the year of smoked fish, show­ing that this tra­di­tional method of serv­ing seafood is as pop­u­lar as ever. This in­cludes species like smoked salmon, cod, scal­lops, trout and clar­ias (a kind of cat­fish).

3. Asian fla­vors

The fla­vors of Ja­pan and Asian fu­sions are well seen this year, es­pe­cially with the in­gre­di­ents wasabi, nori and other sea­weeds, and teriyaki and kabayaki sauces.

4. Pu­rity

More prod­ucts are em­pha­siz­ing clean la­bels and a re­turn to top qual­ity seafood species fea­tured on their own or with other sim­ple in­gre­di­ents. This also re­flects con­sumer de­mand around the world for con­ve­nient meal op­tions with­out ad­di­tives.

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