Intense, spicy flavors grab attention at 2023 Seafood Expo Global

Companies exhibiting at the 2023 Seafood Expo Global/Seafood Processing Global – the largest edition of the show in its history – are capitalizing on the latest seafood product trends with new product releases.

Running from 25 to 27 April at the Fira de Barcelona’s Gran Vía exhibition grounds, the show features over 2,000 companies and a huge array of different product types. Some of the best seafood products will be celebrated at the Seafood Excellence Global Awards reception on 25 April, which will announce the winners of the best product awards, chosen from 39 finalists.

The showcased products highlight the latest global seafood consumption trends, show organizer Diversified Communications said,. [Editor’s note: Diversified Communications also owns and operates SeafoodSource.]

New and intense flavors are feature in several new product offerings. Smoked and cured salmon products, more-intense smoking processes, and the inclusion of ingredients with strong flavors like licorice, hard cheese, pine nuts, and gin, are included among the featured products.

Along with stronger, more-intense flavors, more companies are also debuting spicy products,  reflecting growing consumer demand for "hotter and hotter" food. Singapore-style Chili Crab, Katsu Fish with Curry Seasoning, Flaming Trio Squid Tenders, and Cheesy-Chili Fish Jerky are all examples of products submitted to the awards with some form of spicy element. 

Asian-inspired flavors, including flavors from Thailand, Vietnam, Singapore, Malaysia, and Japan, were prevalent among the products submitted to the Seafood Excellence Awards, “continuing the long tradition of product inspiration from these cultures and cuisines," Diversified said.

Finally, Diversified said several street food-inspired products were submitted to the awards, including kebabs, xiao long bao shrimp dumplings, and salmon burger kits, showcased the growing popularity of easy-to-prepare products that capture the “street food or casual dining experience at home.” Examples of this trend are ICECO Fish’s Smoked European Eel in Soy-Ginger Sauce, showcasing both Asian-inspired and more intense flavors, and Iceland-based Næra’s fish jerk. The “crunchy, fun way to enjoy authentic sustainable Icelandic seafood” is a dried fish flavored with cheese and a Nordic chili seasoning – capturing the street food and spicy trends. 

Finland-based Hätälä Oy’s new Lachs Chips/Salmon Kebab encapsulates the street-food trend. A finalist in the Seafood Excellence Global Awards, the company describes the product as “street food in a healthier way” that is ready to eat after heating.

In addition to product trends, a few processing trends are also clear from products being showcased at Seafood Processing Global. Multiple companies, including Marel and Baader, are exhibiting new filleting machines.

Marel said its new MS 2750 “next-gen filleting machine” is new to the market and designed for “flexibility and durability.”

“The open heavy-duty frame structure secures stability and cleanability so that processing lines can work at full capacity,” Marel said.

Baader is also debuting a high-performance filleting machine. The Baader 589 filleting solution, the company said, “significantly reduces subsequent trim work downstream.”

“The fillets have an outstanding quality with highest yield – no flankbones are left,” Baader said.

The carbon impact of seafood is also being highlighted by new products at the expo. Chile-based Multi X is showcasing its “100 percent carbon neutral salmon.” The frozen, skin-on Atlantic salmon fillets are vacuum-sealed and packed in a fully recyclable carton.

“Carbon neutral certification gives the buyer the opportunity to be part of a long-term strategy to protect the climate by balancing emissions and reducing the carbon footprint globally,” Multi X said. 

Thai Green Curry Mussel Soup by Vilsund Blue, which capitalizes on convenience, Asian flavors, and spice; Vičiūnai Group’s Bon Bon Breaded Fish Bites, fish bites covered in natural breading made with spinach, beetroot, and carrot; Maize- and coconut-battered Shrimp by Fisherfarms, featuring a breading combining “sweet, buttery flavors of corn and the nutty and woody flavors of coconut;” and Nueva Pescanova Group’s Cod “Migas,” a shredded cod that offers “the traditional flavor of codfish, already skinless, boneless and salted, so it is ready to cook for a variety of traditional Portuguese recipes," were also featured in the expo's product showcase.

Photos courtesy of Diversified Communications