Innovative flavors, techniques defining Scottish seafood in 2016

Celebrated Scottish chef Mark Greenaway will be on hand with the Seafood from Scotland team showcasing premium farmed and caught seafood products at this year’s Seafood Expo North America/Seafood Processing North America event, held in Boston from 6 to 8 March.

Greenaway will manage the Seafood from Scotland seafood bar, applying modern cooking techniques to the preparation of species such as Scottish haddock, salmon, trout, langoustines, cod, monkfish, crab and mackerel.

An ambassador for Scotland Food and Drink, Greenaway has represented Scotland on BBC 2’s Great British Menu and was the only chef in Scotland to be awarded 3 AA Rosettes for Culinary Excellence in 2012. What’s more, Greenaway’s establishment Restaurant Mark Greenaway has been named number 13 in the UK by Square Meal in their 2015 list of the top 100 restaurants.

“I am thrilled to be going across to Boston to work with the Seafood from Scotland team at such an important show on the seafood calendar. We have such a fantastic array of seafood on offer in Scotland and this show offers the opportunity to showcase this on an international stage in an innovative and exciting way,” said Greenaway.

“I will be cooking a range of Scottish seafood species in new and interesting ways that will show-off the superior quality and taste of the fish, whilst also appealing to an international audience,” he added.

The companies joining Greenaway as a part of the Scottish expo team include WesterRoss, which will highlight its hot-cured honey smoked salmon; Dawnfresh, which is introducing its premium R.R Spink branded salmon and trout to the U.S. market; and Scottish Salmon Company, an enterprise responsible for 20 percent of all salmon production in Scotland.

Visitors to the Seafood from Scotland booth (No. 2253) will be invited to attend dedicated pairing sessions that match Greenaway’s seafood dishes with first-class Scottish gin, whisky and craft beers. Greenaway’s menu will feature seafood dishes with innovative flavors, accompaniments and presentation techniques.

“As part of our ongoing mission to inspire international audiences with Scottish salmon and seafood, we are delighted to be working with Mark Greenaway in Boston. We have created this fantastic opportunity to show off the quality and diversity of what Scotland’s waters and our growing drinks industry has to offer,” said Clare MacDougall, Trade Marketing Manager at Seafood Scotland.

“North America has strong links with Scotland and Boston in particular has a strong link with its fishing heritage. We have four Scottish skippers from the whitefish industry who will be joining us in Boston to investigate the markets for Scottish whitefish, including well-known species like our MSC certified haddock and less well-known species like hake,” added MacDougall.

Susan Beattie, head of food & drink at Scottish Development International, remarked of the impending festivities: “It’s great to see such a strong delegation of ambitious Scottish companies going out to Boston to showcase their products to an influential international audience in one of our top prospect markets.

“We are working with Seafood Scotland to ensure Scotland has strong positioning as a ‘Land of Food & Drink’ at this key exhibition, and are supporting companies to make the most of the opportunity through our in-market specialists making connections with potential buyers and providing market insight. This all supports the industry’s export ambitions, and is a great example of the partnership working established through the Scotland Food & Drink Export Plan.”