Under the sea: Seafood industry update

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

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.