Expo News

The CEO of one of the last pieces remaining in the Icelandic Group’s collection of seafood companies is preparing for his firm’s sale.

Icelandic Seachill CEO Simon Smith confirmed to SeafoodSource at the 2017 Seafood Expo Global that he informed the 750 or so employees at the Grimsby, United Kingdom-based firm that its ownership group is actively seeking to sell the company.

“They weren’t particularly surprised because

Seafood Scotland has received just under GBP 1 million (EUR 1.1 million, USD 1.2 million) from the European Union to continue showcasing its products at international seafood trade shows, the collective announced on Wednesday, 26 April at Seafood Expo Global/Seafood Processing Global 2017 in Brussels, Belgium. 

The funding, which comes from the European and Maritime Fisheries Fund, will allow Seafood Scotland to visit and exhibit at seven

Salmon company Lerøy, feed producer BioMar, and specialty ingredients company TerraVia announced collaboration on Tuesday, 25 April at Seafood Expo Global that is set to enhance the sustainability and omega-3 profile of farmed salmon.

Following successful full life-cycle tests, Lerøy is about to start feeding its one-kilogram and larger salmon with a new feed formulated with AlgaPrime, a sustainable, DHA omega-3 rich whole algae

The European Union continued to be the world’s top trader of seafood last year, with transactions totaling EUR 26.8 billion (USD 29.3 billion), narrowly eclipsing second-placed China’s EUR 25.7 billion (USD 28.1 billion) worth of imports and exports.

Overall, the E.U. supply of seafood reached almost 15 million metric tons (MT) in 2016, of which the bloc consumed more than 12.9 million MT. This level of consumption required the

Joffrey Dubault, the founder and innovator behind the upcoming “flavored oyster” from French company Les Huîtres Dubault, has created a product with an eye toward modern consumer habits and trends.

Set to be distributed to markets in France, Europe, Asia and more by September 2017, SO’OOH flavored oysters are infused with taste profiles including lemon, shallot, muscat and truffle, thus cutting out the need for

Industry leaders gathered on stage on Wednesday, 26 April during the Seafood Futures Forum, hosted by the Marine Stewardship Council and the Aquaculture Stewardship Council at Seafood Expo Global 2017, to discuss the industry’s biggest sustainability challenges. 

The central topic of discussion was social sustainability and how it should be incorporated – or even if it should be incorporated – into the existing

One year has passed since GlobalG.A.P. launched its consumer label and online portal for fish and seafood from farmed aquaculture, GGN.ORG. In that time, the digital interface has added 31 farm profiles and has been embraced by global retailers including Germany’s Globus. 

As of April, Globus presented the first salmon product on ice bearing the GGN.ORG label to market. The Scottish Salmon Company – the source of the

NorthSeaChefs and recently-acquired Icelandic Gadus signed a collaboration agreement on Tuesday, 25 April in Brussels, Belgium during Seafood Expo Global/Seafood Processing Global 2017, in a collective effort to bring more fish and shellfish from the North Sea to consumer tables.  

Through the partnership, NorthSeaChefs – a Belgian organization comprised of top chefs who promote the culinary use of unfamiliar seafood species as well

Vietnam’s pangasius industry has seen its European sales plummet in the months following a damaging expose that aired on Spanish television in January 2017, but at a roundtable at Seafood Expo Global, the sector’s leaders began to formulate a comprehensive strategy to regain its market share.

Globally, Vietnam’s pangasius exports reach 130 countries and are valued at USD 1.6 billion (EUR 1.5 billion) annually. However, in

With crew welfare and responsible catching practices onboard fishing vessels becoming more important issues of concern for seafood supply chains all over the world, the establishment of an internationally recognized standard that demonstrates good practice at sea and also encourages further engagement has been propelled to the top of many wish-lists.

Originally introduced in 2006 by Seafish, the U.K. seafood authority, the voluntary Responsible