Seafood Expo North America and Seafood Processing North America

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2017 ISSUE Seafood Expo North America and Seafood Processing North America

THE OFFICIAL SHOW GUIDE

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PAGE 6 Shuttle Schedule

PAGE 32 Show Map

PAGE 30 Boston Dining Guide

PAGE 40 Conference Schedule

March 19-21, 2017

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lynden.com | 1-888-596-3361 Booth #280 WELCOME TO BOSTON

Taking care of business

Welcome (or welcome back) to Seafood Expo North America, the largest seafood expo on the continent.

BE SURE TO s those who have attended before know, the expo Apacks a lot into its three days, with more than a STOP BY thousand exhibitors ready to do business, an extensive BOOTH 1301 educational conference program chock full of engaging TO SHARE speakers and interesting topics, and fun events like the YOUR NEWS 11th Annual Oyster Shucking Contest and the Seafood WITH THE Excellence Awards Ceremony. With an event of SENA’s magnitude, it’s difficult to SEAFOOD stay organized. To keep it all straight, SeafoodSource EXPO TEAM! has put together the Expo Today you’re holding in your hands right now. You’ll find a floor map on pages 32 and 33, a complete listing of SENA’s complimentary shuttle services on pages 6 and 8, and the conference program on page 40. If you’re feeling hungry after a long day at the show, we’ve also put together an up-to-date Dining Guide to Boston on page 30. It would be remiss of me not to mention the show’s fantastic app – another great way to see what’s happening at SENA – and the show’s Twitter hashtag, #SENA17. And speaking of technology, in her feature story for Expo Today on page 10, SeafoodSource Contributing Editor Christine Blank looks into the ways U.S. grocery store chains are aiming to attract younger shoppers, a lucrative demographic, by adding high-tech updates to their brick-and-mortar locations. As it has in previous years, SeafoodSource’s editorial staff will be covering SENA 2017 from every angle. If there’s a story you think we’ve missed, let us know by stopping by Booth #1301. And you don’t already receive it, make sure you sign up for our free daily e-newsletter by logging onto SeafoodSource.com.

Enjoy your time in Boston,

Cliff White Executive Editor, SeafoodSource

EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource 3 CONTENT

What’s Inside DIGITAL PRODUCT MANAGER 6, 8 Shuttle Service 18 Seafood Excellence finalists Michelle McNickle/ [email protected] 30 Boston Dining Guide 22 Special Expo Events EXECUTIVE EDITOR 48 Q&A with Chris Rosenberger Cliff White/ [email protected] 32 Expo Floor Map 52 Seafood Champion Awards EDITOR 40 Conference Schedule 58 Looking Back Madelyn Kearns/ [email protected] 62 Expo Hacks & Advertiser Index SENIOR PRODUCTION DESIGNER Theresa Slusher/ [email protected] Feature ADVERTISING COORDINATOR Wendy Jalbert/ [email protected] 10 FEATURE How grocers are drawing @seafoodsource millennials, Gen Z to ‘fresh seafood’ seafoodsource

By Christine Blank Diversified Communications 121 Free Street, P.O. Box 7438 Portland, ME 04112-7438 EXCELLENCE AWARDS Ph: (207) 842-5606 16 Insider’s look at the 2017 Fax: (207) 842-5603 Seafood Excellence Awards Expo News Published by By Christine Blank Diversified Communications Publisher of National Fisherman and WorkBoat

Q&A Producer of : 24 Seafood Expo North America, Ray Hilborn on Seafood Processing North America, why SeaWeb Seafood Expo Global, Seafood Processing Global, is a can’t-miss Seafood Expo Asia and event SeafoodSource

By Cliff White Theodore Wirth President/CEO Mary Larkin BOSTON DINING Executive Vice President 2017 WINNERS 26 Taking a bite out of Boston: Liz Plizga 20 Alaska Symphony of Group VP, Seafood Events Restaurants thrive in Mary Fowler Seafood contestants seafood heaven Sales Manager, SeafoodSource use every part of fish By Madelyn Kearns Heidi Weeks Sales, Expo Today By Christine Blank Lacey Barnes Sales, Expo Today PACKAGING 50 Optimizing seafood Ph: (207) 842-5500 Fax: (207) 842-5505 packaging for the Web: divcom.com modern market By Madelyn Kearns Copyright© 2017 Diversified Communications RETAIL Q&A PRINTED IN U.S.A. 54 Top 5 retail seafood 48 Chris Rosenberger, trends for 2017 president of Inland Seafood Produced by By Christine Blank By Joanne Friedrick

4 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

SHUTTLE INFORMATION

COMPLIMENTARY SHUTTLE SERVICE

March 18 - 21, 2017 | Boston, MA

SATURDAY EXHIBITOR SERVICE HOTEL ROUTE # BOARDING LOCATION BCEC Aloft Boston Seaport WD Walking Distance to BCEC ------Saturday, March 18, 2017 Boston Harbor Hotel 5 Front Entrance, Curbside on Atlantic Ave. SE-L1 Service will be provided to the Hyatt Regency Boston, Marriott Copley Place, Revere Hotel Boston Common and Sheraton Boston from 12:00 PM - 4:00 PM, departing the Boston Convention & Boston Park Plaza Hotel & Towers 3 Columbus Ave. Entrance NE-L1 Exhibition Center, Northeast, Level 1 on the hour. Colonnade Boston 1 Front Entrance, Curbside on Huntington Ave. NE-L0 Copley Square Hotel 2 At Westin Copley Place, Curbside on Huntington Ave. NE-L0 HOTEL SHUTTLE - ROUTES 1 - 5 Courtyard Boston Tremont Hotel 3 At Revere Hotel Boston Common, Front Entrance on Stuart St. NE-L1 DoubleTree Downtown Boston 3 Curbside on Washington St. NE-L1 Service to BCEC Service to & from Hotels Return Service to Hotels Departing Hotels Departing BCEC Departing BCEC Element Boston Seaport WD Walking Distance to BCEC ------Every 15 - 20 Minutes Every 30 Minutes Every 15 - 20 Minutes Embassy Suites Boston at Logan Airport 6 Curbside on Porter St. SE-L1 SUN., 3/19 7:00 AM - 11:00 AM 11:00 AM - 3:00 PM 3:00 PM - 6:00 PM Fairmont Copley Plaza Boston 2 At Westin Copley Place, Curbside on Huntington Ave. NE-L0 MON., 3/20 7:00 AM - 11:00 AM 11:00 AM - 3:00 PM 3:00 PM - 6:00 PM Four Seasons Hotel Boston 3 At Boston Park Plaza Hotel & Towers, Columbus Ave. Entrance NE-L1 TUE., 3/21 7:00 AM - 11:00 AM 11:00 AM - 1:00 PM 1:00 PM - 4:00 PM Godfrey Hotel Boston 4 Corner of Ave. de Lafayette & Harrison Ave. NE-L1 Hilton Boston Back Bay 2 At Sheraton Boston Hotel, Curbside on Dalton St. NE-L0 HOTEL SHUTTLE - ROUTE 6 Embassy Suites Boston at Logan Airport Hilton Boston Downtown/Faneuil Hall 5 Broad St. Entrance SE-L1 Hyatt Regency Boston 4 Corner of Ave. de Lafayette & Harrison Ave. NE-L1 Service to BCEC Return Service to Hotel Departing Hotel Departing BCEC InterContinental Boston 5 Front Entrance, Curbside on Atlantic Ave. SE-L1 Langham Hotel Boston 5 Franklin St. Entrance SE-L1 SUN., 3/19 7:00 AM, 8:30 AM, 10:00 AM 3:00 PM, 4:30 PM, 6:00 PM Liberty Hotel Shuttle service provided by hotel NW-L1 MON., 3/20 7:00 AM, 8:30 AM, 10:00 AM 3:00 PM, 4:30 PM, 6:00 PM Loews Boston Back Bay 3 At Boston Park Plaza Hotel & Towers, Columbus Ave. Entrance NE-L1 TUE., 3/21 7:00 AM, 8:30 AM, 10:00 AM 1:00 PM, 2:30 PM, 4:00 PM Marriott Copley Place 1 Front Entrance, Curbside on Huntington Ave. NE-L0

Marriott Long Wharf 4 Front Entrance, Outer Driveway NE-L1 INFORMATION & SPECIAL NEEDS TRANSPORTATION MidTown Hotel 1 Front Entrance, Curbside on Huntington Ave. NE-L0 Omni Parker House 4 Curbside on Tremont St. near Citizens Bank NE-L1 Please call (877) 899-0986 for hotel shuttle information and special needs Renaissance Boston Waterfront Hotel WD Walking Distance to BCEC ------transportation. ADA compliant equipment is available during regularly Revere Hotel Boston Common 3 Front Entrance on Stuart St. NE-L1 scheduled shuttle hours and reservations should be made at least 20 The Ritz-Carlton, Boston Common 4 Corner of Ave. de Lafayette & Harrison Ave. NE-L1 minutes in advance of desired pick up time by calling the shuttle phone Seaport Hotel WD Walking Distance to BCEC ------number. Sheraton Boston Hotel 2 Curbside on Dalton St. NE-L0 W Boston 3 At Revere Hotel Boston Common, Front Entrance on Stuart St. NE-L1 Transportation managed by: Scan here to download a copy of this Westin Boston Waterfront WD Walking Distance to BCEC ------schedule onto your smart phone! Westin Copley Place 2 Curbside on Huntington Ave. NE-L0 BCEC Boarding Location Areas: NE-L1 (Northeast, Level 1), SE-L1 (Southeast, Level 1), NW-L1 (Northwest Level 1), NE-L0 (Northeast, Level 0) The Official Transportation Sponsor

BOOTH #2357

6 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource Often Copied, Never Duplicated The Original.

Booth #613

Fisherman’s Pride® Fully Cleaned Calamari Our Fisherman’s Pride® Calamari is 100% all natural, wild caught, and fully cleaned. Our offerings include domestic east coast Calamari as well as imported varieties from China, India, Thailand, Korea, Vietnam, and Peru. They are flash frozen within hours of harvest to preserve their freshness and sweet flavor making it the perfect Chef’s ingredient for any seafood “ ” THE PRIDE OF THE INDUSTRY dish. Fisherman’s Pride® exceeds the highest standards of quality and is RUGGIERO SEAFOOD, INC. used by some of the most reputable Chefs worldwide. Supervised under Distributors of Frozen Calamari and other Seafood Products HACCP guidelines and the strictest of quality control for consistency, 866-CALAMARI • www.RuggieroSeafood.com excellence, and value with every pound purchased.

16RUGG_01Jan_PrintAd_ExpoToday.indd 1 1/13/16 5:24 PM SHUTTLE INFORMATION

BCEC LEVEL 0, EXHIBIT LEVEL - HOTEL SHUTTLE ROUTES 1 & 2

415 Summer Street | Boston, Massachusetts 02210 T 877.393.3393 | F 617.954.3326 | Signature Boston.com

Truck

Entrance

Ramp Ramp Ramp Ramp

Downtown

59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 43 42 41 40 39 38 3 7 36 35 3 4 33 3 2 31 3 0 29 2 8 27 2 6 25 2 4 23 2 2 21 2 0 19 18 17 1 6 15 14 13 1 2 11 10 9 8 7 6 5 4 3 2 1 Boston

Parking Loading Dock (1,350 spaces) Valet M W M W M W Parking Lot

Skybridge Skybridge (Level 1 Access) (Level 1 Access)

Up Ramp Ramp access to Level 1 to Level 1 idor r Ramp to r o

Hall C C e c vi r e

Down Ramp S Ramp access from Level 1 to Level 1

II Guest Network Operations Center

M W M W HOTEL M W SE Lobby B2 SE Lobby C NE Lobby B1 NE Lobby A SHUTTLE REGISTRATION INFO Public Safety MCCA 052 052 W M M W O ce Executive B A 051 050 O ces Southeast MCCA Executive O ces Pre-function ATM Dr Dr E ROUTE 2 ROUTE 1 Skybridge Access (Level 2)

Lawn on D The Westin Boston Waterfront

ELEMENT ALOFT

The Official Transportation Sponsor

BOOTH #2357 BCEC LEVEL 1 - HOTEL SHUTTLE ROUTES 3, 4, 5 & 6

To South Station

PRIVATE CHARTERS & LIBERTY HOTEL Drop O Drop O to Summer Downtown Street

Boston NE Lobby A SE Lobby B2 NE Lobby B1 SE Lobby C Southwest Pre-function AT Northwest Pre-function NW Corner Premium-function

Bar M W WGM WGM W M

Kitchen Kitchen

109 109 108 107 107 107 106 105 104 104 104 103 102 102 101

Wicked Good B A C B A Market C B A B A

Service Corridor Service Corridor Business Center

ATM

Summer Street W M Up to Meeting Level 1 Outtakes

Skybridge Skybridge T VIDEO WALL AXI S T Open to Open to Open to Exhibit Hall C Exhibit Hall B Exhibit Hall A North Lobby Entrance (below) (below) (below) Plaza AND

Down to Exhibit Level enue W M ALET WTC Av First Aid NE Corner Premium-function V To to Stop Summer Street BCMC to I-90/I-93 Sales O ce HOTEL SE Lobby B2 NE Lobby B1 Service Corridor Service Corridor NE Lobby A Service Corridor

SE Lobby C SHUTTLE

INFO 162 162 161 160 160 160 159 154 153 153 153 152 151 151 150 M W 158 157 157 157 156 156 156 155 W M B A C B A C B A C B A C B A B A Marquee

Southeast Pre-function Center East Pre-function Northeast Pre-function

Skybridge Access to Westin Drop Oﬀ West Side Drive Drop Oﬀ ROUTE 3 Boston Waterfront ROUTE 6 ROUTE 5 ROUTE 4 (Level 2)

& & Public Use Ring Road The Westin Boston Waterfront Non-Public Loading Dock Pre-Fab Area & Access Loading Dock Covered Truck Access

Restrooms Escalator Elevator Freight Pay Phone Suggested Coat Check Permanent Concessions

8 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

EXPO TODAY FEATURE GROWN. RAISED. CAUGHT. MADE.

How grocers are drawing millennials, Gen Z to fresh seafood

By Christine Blank

When Hannaford, a large U.S. supermarket chain, recently opened its “learning lab” store in Bedford, New Hampshire, it sought the answer to a very specific question: how to sell more food to younger shoppers.

illennials, defined as Americans between Due in part to growing competition from buy and consume seafood is to really deliver that Mthe ages of 20 and 36, are the largest meal-kit delivery services, online grocers kind of information in a consistent, truthful way.” demographic group in the United States, with and others, Hannaford’s Bedford store places Hannaford isn’t the only grocery store chain a population estimated at 75.4 million (for a signficant emphasis on its perishable revamping its store layout and processes to comparison, there are an estimated departments – and staff interaction attract the younger generations. Sunset Foods, 74.9 million Baby Boomers in with shoppers. For example, at an a Highland Park, Illinois-based grocery chain, has the U.S.). Adding to the youth island in the middle of the produce refurbished its fresh seafood counters to look Visit us at booth #553 movement in U.S. consumption department, staff slice fruit and like traditional fish markets. Each store offers 25 patterns is Gen Z (generally defined vegetables to order and answer different fresh seafood items daily (excluding To nd fresh North Carolina seafood and aquaculture products as Americans between the ages of customers’ questions about produce. prepared foods), steams shrimp for customers 7 to 24 years old), which numbers The fresh meat and seafood and makes prepared seafood items in-house. more than 65 million people. department also plays a greater When shoppers ask about a new type of seafood Together, millennials and Gen “Both of these role in this new store. It was they ate at a restaurant, seafood staff offer to Z-ers have enormous purchasing generations are moved closer to the front of the order it for them. power, and – as Hannaford has store, situated directly behind the Sunset Foods seeks to differentiate its discovered – strong preferences very concerned fresh produce department. And, seafood departments from competitors such as when it comes to buying food. about where behind the fresh seafood counter, Whole Foods Market and Kroger by offering “a The newest addition to the their food comes the retailer is featuring more local higher quality product and more knowledgeable Scarborough, Maine-based chain from. The key seafood, along with a wider variety staff behind the product,” according to Dan of 189 stores is decidedly high- of prepared seafood dishes. In Humphrey, meat and seafood director for Sunset tech – just like millennials and Gen to getting these addition, Hannaford executives said Foods. Z shoppers (the latter group was consumers to buy they recognize that sustainable and Younger customers ask more questions about practically born using smartphones and consume local and regional products are very their food and appreciate being communicated and tablets). Computers, touch- seafood is to important to millennial and Gen Z with, both through person-to-person screens and tablets are available shoppers. interactions inside stores and via social media, to employees so they can quickly really deliver “Both of these generations are Humphrey said. Sunset Foods spends a lot of show customers a video about how that kind of very concerned about where their time and money on staff education, preparing to prepare bourbon- and maple- information in food comes from,” Phil Lempert, a staffers to answer shoppers’ questions on where glazed salmon at home, for instance, a consistent, supermarket analyst and editor of its fish was caught or raised, how to prepare it, or answer a challenging question on SupermarketGuru.com, said. “The and any other seafood-related query that might seafood sustainability. truthful way.” key to getting these consumers to come their way. www.nc-seafood.org 10 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource GROWN. RAISED. CAUGHT. MADE.

Visit us at booth #553 To nd fresh North Carolina seafood and aquaculture products

www.nc-seafood.org EXPO TODAY FEATURE

According to Lempert, Whole survey found that, while 72 percent Foods also does well with social of Americans prepared four or media, touting not just sales, more dinners at home per week but also sharing recipes and last year, 34 percent plan to cook at 2017 EXPO announcing new products as they home even more often in the new come into stores. And Hy-Vee, based year. But whether these younger BY THE NUMBERS in West Des Moines, Iowa, has a consumers will choose to cook registered dietitian in every store seafood more often is still an open who communicates with shoppers “Millennials are question, according to Lempert. about the health benefits of eating very information- “Millennials and Generation Z seafood via in-store conversations, really like cooking and like to be in print materials and social media. conscious and ask the kitchen,” Lempert said. “Seafood “Millennials are very questions such as, is one of the most healthful, versatile information-conscious and ask ‘Is your salmon and easy-to-prepare protein questions such as, ‘Is your salmon non-GMO?’ and sources. For us to have hundreds of CONSECUTIVE YEARS non-GMO?’ and ‘Is your shrimp millions of people scared to cook it IN BOSTON: organic?’” Humphrey said. “A lot ‘Is your shrimp at home is a shame.” of our customers are 55 and older, organic?’” To help millennials who want but we realize millennials are also going to be to learn to cook seafood at home, retailers may 37 Years a big group. Besides convenience and prepared need to simply show them a picture of a seafood meals, they want to know how everything was dish, rather than a “Betty Crocker recipe,” raised. We go and visit these places and we are Lempert said. For example, during demos in EXHIBITING knowledgeable about the things we sell.” a grocery store’s fresh seafood department, COMPANIES IN 2017 Being responsive to millennials’ questions Baby Boomers and seniors might want to talk and concerns is another way Sunset Foods tries to the demo staff for awhile and pick up the * to stay ahead of the competition, according to recipe, while millennials and Gen Z will walk by 1,327 Humphrey. Following up on customer feedback, the station – possibly not even stopping long the chain sources only sustainable seafood and enough to eat a sample – see the composed dish pledges not to sell farmed seafood from China. and get an idea about how they will re-create it EXHIBITING The chain has also made a preemptive pledge at home, according to Lempert. not to sell GMO salmon if and when it becomes To help fulfill the desire of younger shoppers COMPANIES IN 2016 available commercially, Humphrey said. to cook more at home, Hy-Vee has added a permanent cooking and sampling station, 1,259 Boosting shoppers’ comfort with complete with a wok, between the meat and cooking seafood seafood departments in some stores. Hannaford and Sunset are just two of “What’s brilliant is the location: they can see ACTIVE SQUARE FEET several U.S. grocers making changes to their how easy it [seafood] is to prepare and have a fresh seafood department to appeal to younger taste of it,” Lempert said. “Once they see how OF EXHIBIT SPACE IN 2017 shoppers. Losing market share to online grocers easy it is, it will get them motivated to buy it.” * from Amazon to Peapod, meal delivery services, Dinners-in-a-bag, which combine a protein, 252,660 and home meal-kit providers such as Blue Apron, starches and vegetables in an oven-safe executives at many supermarket chains are wrapping or container, are another innovative SQUARE FEET coming to the conclusion that one of the best concept that both Cincinnati, Ohio-based Kroger ways to compete is by offering the best fresh (which operates 2,778 stores) and Lakeland, meat, seafood, produce and dairy. They also aim Florida-based Publix Super Markets are utilizing COUNTRIES REPRESENTED to present their perishable departments in a way to show young shoppers how easy and fast BY EXHIBITORS IN 2017 that has particular appeal to younger shoppers, seafood is to cook at home. who wield impressive buying power. “Consumers don’t really understand and are * In addition to sustainable and local food- nervous about cooking seafood at home. Giving 51 buying preferences, both millennials and Gen a bag to people to bake the seafood in their oven Z enjoy cooking at home more than other so it comes out foolproof – we need more tools groups. In fact, millennials are twice as likely as like that,” Lempert said. Baby Boomers (49 percent versus 24 percent) to The 1,136-store Publix chain has seen great *NUMBERS AS OF say they plan to cook more dinners at home in success with its “Fresh Seafood Cook-in-Bag FEBRUARY 2017 2017, according to a recent survey from online Dinners” since launching them in the summer grocer Peapod and ORC International. The same of 2015. Flyers in each store’s fresh seafood

12 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource STEEN® www.steen.be

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department invite shoppers to first choose a Lempert said. there’s no way they should be able to handle fresh fish or shellfish item, and then select the For example, Sunset offers three different freshness the way we handle freshness,” ingredients and seasonings they would like to types of stuffed tilapia, teriyaki-marinated fish, Hannaford President Mike Vail said. “We’re excited accompany their fish. Flavors include Caribbean house-made ceviches, fish burgers and hot about innovation, and a focus on the future.” mango sauce with orzo, spinach and bell peppers; soups, among other prepared items in its seafood This year, Johnson expects to see more Mediterranean sauce with pearl couscous, departments. Its deli departments also promote prepared meals that are higher in protein and Kalamata olives and feta cheese; Dijon cream a variety of dishes such as grilled salmon and lower in fat than in the past, such as seafood sauce with quinoa blend, spinach, sundried tilapia, along with seafood salads. bundled with vegetables, as well as increased tomatoes, artichokes and bell peppers; and sweet “We have expanded on things that we offer offerings of poke, the Hawaiian-themed seafood chili sauce with rice and Asian vegetable medley. that are breaded, marinated and prepared. In dish that’s rapidly gaining popularity nationwide. Seafood staff assembles the ingredients into addition, the biggest increase in seafood sales To appeal to millennials who enjoy ethnic flavors, a special cooking bag. Then, “All you do is pop it are items in the deli that are cooked already,” stores also need to offer more options in ready- in the oven when you get home, following the Humphrey said. to-eat seafood meals that reflect Vietnamese, time and temperature guide provided with each Steven Johnson, grocerant guru at Tacoma, Korean, Filipino and Spanish flavors, Johnson said. meal,” according to the Publix flyer. Washington-based consultancy Foodservice While some brick-and-mortar grocery stores “We anticipate this becoming a significant Solutions, has noticed more prepared seafood still haven’t come up with a comprehensive category for our seafood department,” said Maria dishes – both packaged and in hot bars – at many strategy for remaining relevant in an increasingly Brous, a spokesperson for Publix. U.S. retailers. Whole Foods Market has featured competitive industry, innovative chains several prepared dishes in its hot bar for years, are embracing change and pushing their Prepared seafood sales rise along with sushi, seafood salads and other cold competitive advantages gained through decades Despite the desire of millennials and Gen Zs items. And Seattle-based Metropolitan Market, a of experience in the sector. For companies to cook more at home, grocers and consultants six-store chain, has carried items such as tilapia leading the way, including Hannaford, Sunset say that sales of prepared seafood meals are piccata with garlic caper aioli, shrimp mango Foods and Publix, the path forward involves Supported by a network of booming. poke salad and “rub with love” plank salmon on better integration of technology, improved “Prepared seafood meals are a solution its hot bar and other areas of its stores. effort at communication and a doubling down farms across Latin America, for Generation X, Baby Boomers and seniors,” “If Amazon wants to come into this space, on freshness and convenience. l Tropical Aquaculture Products is dedicated to providing the finest tilapia and shrimp available. Our commitment to sustainably Seafood Expo sourced and responsibly www.seafoodexpo.com farmed seafood ensures our A WORLD OF SEAFOOD customers have peace of mind for Seafood Expo North America generations to come. Seafood Processing North America The Seafood Marketplace for North America Boston, USA | 11-13 March 2018

Seafood Expo Global Seafood Processing Global Booth No. 333 The Global Seafood Marketplace Brussels, Belgium | 25-27 April 2017 TropicalAquaculture.com

Seafood Expo Asia #ThinkTropical The Premium Seafood Marketplace for Asia @EatTilapia Wanchai, Hong Kong | 5-7 September 2017 p. 802.747.6311 SeafoodSource.com The Official Media for Seafood Expo Events f. 802.747.6353 SeafoodSource is the most trusted and largest online source for the seafood industry. News | Trends | Expo Coverage | Business Resources

Interested in exhibiting at one of our industry-leading events? Contact [email protected] for more information.

PART OF A GLOBAL SEAFOOD PORTFOLIO Produced by: A Member of: Demand Fresh? Official Media Think Tropical.

2017 - 02.01 - SENA Expo Today Ad Finals.indd 5 2/3/17 11:59 AM Supported by a network of farms across Latin America, Tropical Aquaculture Products is dedicated to providing the finest tilapia and shrimp available. Our commitment to sustainably sourced and responsibly farmed seafood ensures our customers have peace of mind for generations to come.

Booth No. 333 TropicalAquaculture.com #ThinkTropical @EatTilapia p. 802.747.6311 f. 802.747.6353

2017 - 02.01 - SENA Expo Today Ad Finals.indd 5 2/3/17 11:59 AM SEAFOOD EXCELLENCE

Celebrating the Seafood Excellence Awards for 2017

By Christine Blank

Recognizing the top North American seafood products, the 2017 Seafood Excellence Awards winners will be announced on the first day of Seafood Expo North America on Sunday, 19 March.

he Seafood Excellence awards are intended “Many saw the packaging at the show and have awareness for people who eventually passed Tto reward innovation in seafood foodservice been impressed with the direction that we our booth. It also allowed us to include the and retail products. Several previous winners are going with our new packaging. Any good nomination in pre-event emails to prospects and finalists said the awards helped their publicity is certainly helpful.” and in-event booth signage,” Carr said. “Both products stand out from the crowd and that Phillips’ 10-ounce Asian Shrimp Toast added credibility for our new brand and recognition in the competition has helped them features bread triangles layered with a mixture products, and generated excitement and grow distribution of those products throughout of finely chopped shrimp, diced water chestnuts, interest from our visitors.” the year. mushrooms, spring onions and breadcrumbs, as Rastelli’s line of lobster sauces, which In 2016, Seattle, Washington-based Trident well as garlic, ginger, shallot and sesame oil. utilize North American lobsters and California Seafoods won Best New Foodservice Product for “Asian flavors are extremely strong and that tomatoes, are sold in three flavors: Marinara, its SeaFusions Pacific Cod Bites. The bites, which is leading us down that path,” Baxter said when Sugo Rosa and Arrabiatta Lobster Sauce. They have a fresh prep, natural hand-cut appearance, are certified as gluten-free and contain no come in two flavors: Spicy Sriracha and Crunchy “[The award] added credibility preservatives or added sugar. Potato. for our new brand and products, Other 2017 finalists are: Frontier Harvest “These align perfectly with the snacking and generated excitement and Alaskan Jack’s Gold Premium Pineapple- and small plate trends that are popular today,” interest from our visitors.” Teriyaki Sockeye from Alaskan Jack’s Seafood Trident said of its hit product. Corporation; Crab & Shrimp Seafood Feast Kickin’ Seafood Chili from French Creek the product was launched. “Our company has from Aqua Star; Tobikko Umami from Azuma Seafood in Parksville, British Columbia, Canada strong roots in Asia with our production facilities Foods International Inc. USA; Mussels in a won for Best New Retail Product. The chili, sold embedded in the local culture, and we will look Creamy Stout Sauce from Bantry Bay America; in stand-up pouches, is a southwestern blend to draw on that in the future.” Simply Sauce Seafood Bites from High Liner of small white beans, yellow corn, diced green Since SENA, the Shrimp Toast has gained Foods; Waterview Market Shrimp with Sauce chilies and line-caught wild halibut kicked up distribution in Giant, Kings and Foodtown stores, from Premier Marine Canada; Honey Glazed with cumin and tomatillos. and additional supermarket chains will carry the Oak Roasted Salmon from Santa Barbara Finalists in the competition that SENA product starting this spring. Smokehouse; and Char Marked Barramundi attendees from around the globe look forward Meanwhile, recognition of Swedesboro, New from Vinh Hoan Corporation. l to every year also benefited from being a part Jersey-based Rastelli Foods Group’s Absolutely of the awards process. Lobster Homemade Tomato Sauces as a Seafood Seafood Excellence Awards 2017 “The recognition has been helpful when Excellence Awards finalist “definitely enhanced Sunday, March 19 / 3:00pm presenting the item to both new and current our overall presence at Seafood Expo North Demonstration Theater, Booth 3341 buyers,” said John Baxter, vice president of America,” said Mike Carr, director of marketing retail/club sales and marketing for Baltimore, for Rastelli Foods. The Seafood Excellence Awards recognize and celebrate the best new seafood products Maryland-based Phillips Foods, which was a “We were included in a display of finalists in the North American seafood market. finalist in the retail category for its Shrimp Toast. at the main entrance, which improved brand

16 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource Booth #1648 SEAFOOD EXCELLENCE AWARDS

Seafood Excellence

FOODSERVICE

King & Prince Seafood Open Blue Jumbo Buttermilk Shrimp Frozen Open Blue Cobia IVP Fillet

Booth 505 Booth 1859

Western United Fish Azuma Foods Company International Inc., U.S.A. Limu Ahi Poke Shrimp Swirl Pops

Booth 3064 Booth 321

RETAIL

C.P. Food Products, Inc. Fishpeople Seafood Hand Wrapped Shrimp Wonton Meyer Lemon & Herb Panko Wild with Ramen Noodle and Yu Choy Alaskan Salmon Kit

Booth 433 Booth 2745

Trident Seafoods Cheating Gourmet Louis Kemp Hawaiian Poke Cilantro Lime Shrimp Rice Bowl Snackits

Booth 805 Booth 2716

Aqua Star Handy Seafood Inc. Honey Glazed Shrimp with Oyster Collection Walnuts

Booth 2005 Booth 823

Multiexport Foods Bantry Bay America Inc. Smoke Roasted Salmon Flakes Mussels in a Spicy Sauce

Booth 117 Booth 2957

18 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

Setting the Standard in High Quality Seafood EXPO NEWS VISIT US AT BOOTH 3325 SPECIALISTS IN TASTELESS SMOKE TREATED SEAFOOD PRODUCTS Alaska Symphony of At SEA DELIGHT, we’re seafood pioneers. We have mastered the art of producing high quality seafood Seafood contestants products treated with Tasteless Smoke. With offices in the U.S., Canada, and Spain, we work don’t let anything hand-in-hand with global non-governmental organizations (NGOs) such as FishWise, World Wildlife Fund (WWF), go to waste and Ocean Wise to improve fisheries, reduce overfishing, increase consumer awareness, and develop industry best By Christine Blank practices that are sustainable and respect the needs of future generations. UTILIZING THE WHOLE FISH… AND THE To learn more about our sustainable seafood policy, visit from nose to tail – is one of the goals of many ARE: www.sea-delight.com/sustainablepolicy. Alaskan seafood producers. A select few get to GRAND PRIZE: To learn more about the fishery improvement projects show off their unique products via the Alaska Candied Salmon (FIPs) we support, visit www.sdoceanfund.org. FOOD- Ice Cream, Coppa Symphony of Seafood competition, held every SERVICE WINNERS: spring before Seafood Expo North America. 1ST Candied Salmon Ice Cream, Coppa his year, several innovative products – plans to market the bottarga to specialty food 2ND Seafood Cakes with Tsuch as salmon leather tote bags, candied retailers, in addition to restaurants. Dungeness, Odyssey salmon ice cream, Hawaiian poke surimi crab In another unusual use of a salmon product, Orca Bay’s Albondigas 3RD and salmon pet oil – vied to score first place Bambino’s Baby Food is touting its Salmon Orca Bay Seafoods Sample our delicious products prepared by prizes in the competition, allowing them to win Bisque baby food in SOS’s Retail category. RETAIL FOOD a trip to SENA. Bambino’s took home first place prize in the WINNERS: WINNER of Food Network’s CHOPPED and “In the 24th year of this annual competition, 2016 Alaska Symphony of Seafood competition we are still seeing high-quality and innovative for its Hali Halibut baby food. Dear North Alaska 1ST Salmon Bites CUTTHROAT KITCHEN... Chef Robyn new products made out of Alaska seafood,” said Winning a trip to SENA last year “was a Authentic Alaska LLC Julie Decker, executive director of the Alaska beautiful introduction for our product into the Orca Bay’s Jjamppong national retail market,” said Bambino’s founder 2ND Fisheries Development Foundation, the contest Orca Bay Seafoods organizer. and CEO Zoi Maroudas. “It gave us time to Sockeye Salmon Bites For example, Triad Fisheries’ Bruce Gore meet-and-greet and introduce our product, and 3RD Bambino’s Baby Food Coho Salmon Bottarga, become aware of what BEYOND an entry in the contest’s we need to do – which THE PLATE “In the 24th year of this annual WINNERS: “Beyond the Egg” competition, we are still seeing is to get to that next category, is a novel level and get into retail 1ST Crystal Clarity product for Alaska – and high-quality and innovative establishments.” Tidal Vision TREATED WITH the United States. While new products made out of For the past year, 2ND Alaska Naturals Alaska Salmon Pet Oil TASTELESS SMOKE bottarga is not common Bambino’s has been Alaska seafood.” Trident Seafoods in the U.S., it is popular selling its products Swordfish • Raw/Seared Tuna 3RD Salmon Leather Clutch in Europe and Japan. Traditionally a cured mullet directly to consumers via its website. In 2017, it Tidal Vision Lake Victoria Perch roe, it is used as an umami flavoring in pastas will start selling its frozen resealable baby food BEYOND in Italy and in rice dishes in Japan, according to pouches to national retailers. Already, Bambino’s THE EGG: Triad Fisheries President Mark Tupper. customers are asking chains like Whole Foods CLASSIC SMOKE Triad takes immature roe from wild Alaska Market, Trader Joe’s and Sprouts Markets to Bruce Gore Coho 1ST salmon, adds salt and seasonings, cooks it and carry the products, according to Maroudas. Salmon Bottarga Smoked Tuna • Smoked Salmon Triad Fisheries then dries it out. The resulting shelf-stable According to Maroudas, Bambino’s products You can also join product is utilized by a handful of upscale are becoming popular with autistic children who 2ND Kasu Alaska Pollock us in Brussels at the Roe, Trident Seafoods restaurant chefs in New York. This year, Triad also have challenges with certain food textures, as Seafood Expo Global UNTREATED Booth 8-4539 20 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource Octopus • Ceviche Setting the Standard in High Quality Seafood VISIT US AT BOOTH 3325 SPECIALISTS IN TASTELESS SMOKE TREATED SEAFOOD PRODUCTS At SEA DELIGHT, we’re seafood pioneers. We have mastered the art of producing high quality seafood products treated with Tasteless Smoke. With offices in the U.S., Canada, and Spain, we work hand-in-hand with global non-governmental organizations (NGOs) such as FishWise, World Wildlife Fund (WWF), and Ocean Wise to improve fisheries, reduce overfishing, increase consumer awareness, and develop industry best practices that are sustainable and respect the needs of future generations. To learn more about our sustainable seafood policy, visit www.sea-delight.com/sustainablepolicy. To learn more about the fishery improvement projects (FIPs) we support, visit www.sdoceanfund.org.

Sample our delicious products prepared by WINNER of Food Network’s CHOPPED and CUTTHROAT KITCHEN... Chef Robyn

TREATED WITH TASTELESS SMOKE Swordfish • Raw/Seared Tuna Lake Victoria Perch

CLASSIC SMOKE

You can also join Smoked Tuna • Smoked Salmon us in Brussels at the Seafood Expo Global UNTREATED Booth 8-4539 Octopus • Ceviche EXPO NEWS

Special well as adults with special dietary needs, including weightlifters and chemotherapy patients. SUNDAY / MARCH 19 Another innovative product that was vying for a win in the Retail category is Trident 11:00am – 12:00pm Seafoods’ Louis Kemp Hawaiian Poke Snackits. Demonstration Theater, 3341 Sponsored by The single-serve packs include a portion of Master Class: Sea Urchin Alaska pollock, a packet of sauce and a packet Presented by: Claire Li Loong, Vancouver Aquarium of crunchy quinoa and edamame. Marine Science Centre; Chef: Ned Bell, Ocean Wise “Poke is becoming a big trend in the 1:00pm – 2:00pm U.S. and Louis Kemp is getting ahead of this Demonstration Theater, 3341 Sponsored by continuing trend,” Trident Vice President Chef Demonstration: of Marketing John Salle said. Available at Four-Star BAP Tilapia from China several grocery chains, flavors in the Snackit Presented by: Chef Rut, Harbor Cafe line include Ceviche, Jalapeño Ranch and 3:00pm Southwest Lime, in addition to Hawaiian Poke. Demonstration Theater, 3341 Seafood Excellence Awards The Seafood Excellence Awards recognize and celebrate the best new seafood products in the North American seafood market. Contestants compete in two prestigious award categories: Best New Retail Product and Best New Foodservice Product. 3:45pm – 5:00pm Level 1, Room 153 A/B Keynote Presentation Delicious & Profitable: Chefs Discuss the Business of Seafood Panelists: Polly Legendre, Ned Bell, Jeff Black, Richard Garcia, Rick Moonen MONDAY / MARCH 20

Other Retail entrants in the 2017 Symphony 9:15am – 10:00am of Seafood competition were: Alaska FREE TO ALL Level 1, Room 152 Sponsored by Smoked Sockeye Salmon and Alaska Salmon ATTENDEES Sponsored Presentation: Bites from Authentic Alaska – Dear North; Advanced Aquaculture Technology Sockeye Spinach Feta Salmon Burger from 11:00am – 12:00pm Odyssey; Orca Bay's Jjamppong (Korean Demonstration Theater, 3341 Sponsored by seafood noodle soup) from Orca Bay; and Chef Demonstration: SeaFare Pacific Salmon Chowder from Oregon True North Presents Cioppino Fra Diavolo Seafoods. Presented by: Chef Rick Moonen Foodservice entrants included: Canned 12:30pm – 1:30pm Smoked Sockeye from Deckhand Seafoods; Demonstration Theater, 3341 Sealegs Real Simple Surimi from Trident Master Class: Oysters Seafoods; Orca Bay’s Albondigas (Mexican Presenter: Chef Patrick McMurray, Owner/Lead Shucker, The Ceili Cottage seafood soup) from Orca Bay; Seafood Cakes 2:30pm with Dungeness from Odyssey; and Candied Demonstration Theater, 3341 Salmon Ice Cream from Coppa. 11th Annual Oyster Shucking Competition The fastest oyster knives on the continent will shuck it out in the 11th Annual "Beyond the Plate” entrants were: Salmon Oyster Shucking Contest. Leather Clutch from Tidal Vision; Alaska Naturals Alaska Salmon Pet Oil from Trident Seafoods; Crystal Clarity, a chitosan-based TUESDAY / MARCH 21 pool and spa clarifier from Tidal Vision; and Salmon Leather Tote Bag from Salmon Sisters 11:00am In the “Beyond the Egg” category: Bruce Demonstration Theater, 3341 Sponsored by Gore Coho Salmon Bottarga was competing Chef Demonstration: Crab & lime “cannelloni” and pan-roasted king scallops with Kasu Alaska Pollock Roe from Trident Presented by: Catriona Franchetti , Brand Ambassador for Seafood Seafoods. l from Scotland; Chef: Mark Greenaway, Restaurant Mark Greenaway

22 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource Booth #3033 EXPO NEWS Portuguese HUB Canned Fish & Seafood at Seafood Expo 2017 RAY HILBORN on why the SeaWeb Seafood Summit PortugalFoods HUB project aligns the offer of Portuguese Food & Beverage is a can’t-miss event to the real needs of the Global Market, so that our companies can be recognized By Cliff White as suppliers of excellence by:

• creating synergies between Portuguese F&B companies under PortugalFoods umbrella; The 2017 SeaWeb In an interview with SeafoodSource, Hilborn praised European fisheries, is how to deal with mixed- Seafood Summit is taking the show for promoting a healthy dialogue between stock fisheries. We’re seeing on the West Coast • presenting a global portfolio offer with innovative and commercial and scientific interests. and in New England that they’re only catching 30 place in Seattle, Washington differentiated products, dimensioned to foreign markets Seafood Source: Why do you think the SeaWeb to 40 percent of what are very conservative TACs from 5-7 June, 2017. [total allowable catches]. Is that where we want to with a high-quality level. Ray Hilborn, a global fisheries Seafood Summit is an important event for seafood industry professionals to attend? be, or can we find a way to get fuller utilization of expert and University of our potential harvest? HILBORN: The big message would be that the About PortugalFoods’ HUB Washington professor Seafood Source: If you could wave a magic wand commercial fishing industry, policymakers, Canned Fish & Seafood: of aquatic and fisheries academics and NGOs need to start finding and solve any problem affecting commercial science, will once again be common ground, and of all the places I’ve ever fishing in the U.S., what would it be and why? Portuguese Canned Fish & Seafood are healthy, popular and affordable. participating as an attendee been, the SeaWeb Seafood Summit is the best HILBORN: At a policy level, I think the problem They are everywhere and nobody can resist them. place for that to happen. It’s probably the biggest in the U.S. is that we’re trying to balance food and presenter. event I can think of where you have the leaders production, jobs, revenue and profit on the one Praised by international Chefs, you can find them in the best restaurants from all elements of the seafood world all in hand and protection of biodiversity on the other. in the world and, either more traditional or innovative, their versatility Photo Credit: Octavio Aburto/Marine Photobank the same place. It’s a great chance for people in We have some guidelines on environmental goals, the commercial industry to see what NGOs are such as the Endangered Species Act and the and the intensity of its flavor conquer the most demanding taste. thinking and what the major issues are now and Marine Mammals Protection Act, but currently, what the driving agenda will be in the future. It’s there’s really no guidance yet on where to strike Portuguese sardine or tuna, seasoned with olive oil, lemon, curry, tomato also a chance for them to have an influence on the balance between utilization and protection. or clove are real classics. However, you will be also surrendered to the NGOs; to give them a chance to share their There are a number of NGOs working at the sardines’ eggs, mackerel, codfish, anchovies, squid and mussels. perspective and let them know about what’s problem on different levels, but the question is, going on in the real world. will this be strictly a political fight, or will policy All flavors of excellent quality from the Portuguese sea preserved in Seafood Source: What was your opinion of last be guided by clear objectives. So I guess, if I could cans with ancient labels that nowadays are considered as vintage. year’s event in Malta? What were your main use that magic wand, I would look for very clear takeaways from that event? guidance in our national policy as to what balance we want to achieve on utilization and protection. HILBORN: The big takeaway for me from last year’s event was that it was the first conference I Seafood Source: Are you excited that the had been to that had a generally upbeat attitude SeaWeb Seafood Summit is coming to your about the future of fisheries; it wasn’t all gloom hometown? Do not miss the Portuguese experience of and doom. There were a lot of presentations HILBORN: I think that it’s great that it’s taking HUB Canned Fish & Seafood at Seafood Expo 2017! June 5-7, 2017 • Seattle, WA - USA showing that, in fact, things are going well in place in Seattle this year – it’s a great place for some places, that sustainable fisheries are being the summit. We in the Pacific Northwest have so STAND NUMBER 3305. LIMITED TIME SPECIAL - SAVE 10%* achieved and maintained. much interesting stuff to share… Whether it’s Go to: seafoodsummit.org/reg17 reducing bycatch or our fisheries management Enter promo code SENA17 Seafood Source: What are the top questions that *Offer ends 3/31 at 11:59pm EST system, we have some really great and successful need to be addressed at this year’s summit? PortugalFoods HUB Project (High and Unique Brands) in co-financed by PORTUGAL 2020, COMPETE 2020 and European Union, through the European Fund of SEAFOODSUMMIT.ORG #swss17 ideas at work here and that are helping maintain HILBORN: I would say that the top issue facing Regional Development (Fundo Europeu de Desenvolvimento Regional – FEDER). Produced by: Official Media: sustainable food production while also protecting American fisheries, which is also coming up for biodiversity. I can’t wait. l www.portugalfoods.org email: [email protected] 24 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

ss17_portugal-foods_expotoday17_ad_FNL.indd 1 2/24/17 11:02 AM Portuguese HUB Canned Fish & Seafood at Seafood Expo 2017

PortugalFoods HUB project aligns the offer of Portuguese Food & Beverage to the real needs of the Global Market, so that our companies can be recognized as suppliers of excellence by:

• creating synergies between Portuguese F&B companies under PortugalFoods umbrella;

• presenting a global portfolio offer with innovative and differentiated products, dimensioned to foreign markets with a high-quality level.

About PortugalFoods’ HUB Canned Fish & Seafood:

Portuguese Canned Fish & Seafood are healthy, popular and affordable. They are everywhere and nobody can resist them.

Praised by international Chefs, you can find them in the best restaurants in the world and, either more traditional or innovative, their versatility and the intensity of its flavor conquer the most demanding taste.

Portuguese sardine or tuna, seasoned with olive oil, lemon, curry, tomato or clove are real classics. However, you will be also surrendered to sardines’ eggs, mackerel, codfish, anchovies, squid and mussels.

All flavors of excellent quality from the Portuguese sea preserved in cans with ancient labels that nowadays are considered as vintage.

Do not miss the Portuguese experience of HUB Canned Fish & Seafood at Seafood Expo 2017! STAND NUMBER 3305.

PortugalFoods HUB Project (High and Unique Brands) in co-financed by PORTUGAL 2020, COMPETE 2020 and European Union, through the European Fund of Regional Development (Fundo Europeu de Desenvolvimento Regional – FEDER).

www.portugalfoods.org email: [email protected]

ss17_portugal-foods_expotoday17_ad_FNL.indd 1 2/24/17 11:02 AM BOSTON DINING GUIDE

Taking a bite out of Boston: Restaurants thrive in ‘seafood heaven’

By Madelyn Kearns

There’s no shortage of restaurants to visit during a trip to Boston, Massachusetts – especially if seafood is your protein of choice. This bustling, historic American “Boston is seafood heaven city is packed with as many different varieties of – by virtue of its location and restaurants as there are seafood species. residents who love to eat it…”

rom raw bars and pier-side fine dining to fish- What started out as a fish market in Inman course. For diners on the move, there’s the Cod Fand-chips food trucks, Boston offers seafood Square, founded by the Berkowitz family in 1950, Squad food truck, which travels throughout dining options that keep pace with any lifestyle. has grown into an enterprise featuring an array of the city delivering clam chowder, fried Legal Sea Foods, a chain of seafood different dining concepts and settings. calamari, crab cake sandwiches, tuna melts restaurants with 11 locations in Boston, has long “Some would say that Legal Sea Foods and more to hungry consumers in the heart of leveraged the seafaring nature of the portside is iconic to Boston,” Vellante said. “We have Beantown. city to create an iconic East Coast casual dining maintained our fanaticism for freshness while “We move around through the week, but experience. growing into a restaurant group with over 30 wherever we go, from Harvard to the Boston Public Library to the Innovation District, people just love it,” said Donna Raad, director of food “Boston is, of course, situated on the truck operations for Captain Marden’s, the ocean and the oldest working fish pier in Wellesley, Massachusetts-based wholesaler, the country is located right in the heart of retailer and seafood restaurant responsible for the city. It’s the epitome of freshness.” creating the Cod Squad. Despite its name, the Cod Squad food truck typically incorporates pollock into its recipes, “Boston is seafood heaven – by virtue of locations. In Boston, we offer guests multiple including its most popular fish and chips dish. its location and residents who love to eat it,” dining experiences with our additional concepts, The truck also offers poached salmon, tuna Executive Chef Rich Vellante told SeafoodSource. like our 20,000-square-foot flagship Legal and lobster on items such as its green salad. “Boston is, of course, situated on the ocean and Harborside, our Italian-influenced Legal Oysteria, According to Chef Andrew Livingston, the the oldest working fish pier in the country is our Asian-influenced Legal Crossing and our truck’s current menu has been shaved down and located right in the heart of the city. It’s the late-night lure, Legal Test Kitchen.” optimized to fit Boston consumer tastes. epitome of freshness. Fishing lore is in our “We used to offer a lot of different menu DNA and regional taste buds crave what’s Boston behind the wheel items, but we pared it down once we figured quintessential: clam chowder, lobster rolls, fried Brick-and-mortar locations aren’t the only out what everybody wanted, which was just clams, oysters, etc.” seafood grub hubs available in Boston, of fish and chips,” Livingston told SeafoodSource.

26 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

Annonce Boston.pdf 1 15/02/2017 12:05

BOSTON DINING GUIDE COME TO DISCOVER THE TASTE OF

sauces. The same protein options can also be “We used to offer a lot of different menu applied to the restaurant’s salad or poke bowl offerings. The restaurant – which is open every items, but we pared it down once we day from 11 a.m. to 9 p.m. – is the latest concept figured out what everybody wanted, which to come from local restaurateur Henderson Li, who is also responsible Nijiya, an all-you-can- was just fish and chips.” eat sushi bar, and Hoshi-ya, another sushi hotpot based near Boston. “[The order is] two pieces of fish, about four new dining experience. Guests will initially order Li isn’t the only restauranteur to hop on the ounces each, plus fries.” their meal from a counter, but have the option poke fad in Boston. Two restaurants touting to order more food through servers working the the Hawaiian specialty, Manoa Poke Shop in Rising tide space should the craving strike,” Leggett said. Cambridge and Pokéworks in Davis Square, Oysters remain a hot seafood item, both in recently opened, and an application has been Boston and the rest of North America, in 2017. Pinch, poke placed in to the City of Cambridge to build a Raw bars such as Island Creek Oyster Bar and While originally a delicacy in Hawaii, poke is Poke City restaurant where a coffee shop used Row 34 have made oysters the centerpiece of now a hugely popular trend nationwide, and it’s to stand. their Boston restaurants for quite some time becoming a big draw in Boston. If you haven’t “With crudo menus nearly ubiquitous at now. It makes sense, then, that a new player tried it yet, there are several new poke-themed Boston-area restaurants, and unique poke from up the coast would be eyeing the city for restaurants in Boston worth checking out. bowls available everywhere from Blue Ginger

expansion. C

Portland, Maine-based restaurant Eventide M

Oyster Co. has made a name for itself in the J seafood foodservice sphere, with co-owners CM and celebrated chefs Andrew Taylor and Mike Wiley whipping up creative seafood-themed MJ meals that have earned praise from prestigious CJ publications including Eater, Conde Nast Traveler CMJ

and Travel + Leisure. Big Tree Hospitality, the N company behind Eventide and other hit Portland restaurants Honey Paw and Hugo’s, has been actively involved in acquiring a new MARCH 19 - 21, 2017 restaurant space near to Fenway Park in Boston. BOSTON CONVENTION AND EXHIBITION CENTER The new location would go by the name BOSTON, USA “Eventide Fenway” and be located at 1321 Boylston Street, according to the company. “We love the community of restaurants BOOTH NUMBER # 3011 in Boston and we think that there is a great opportunity to bring our approach down here where there is a year-round population to feed,” the company said. “Portland is a tourist city, “Oysters remain a hot seafood item, with a huge influx of people visiting during the warmer months. Boston is also a prime location both in Boston, Massachusetts and for getting the freshest seafood available: it the rest of North America, in 2017.” is close enough to Portland that we still have access to the same amazing product we source at Eventide Oyster Co. and we are able to take New Sushi, a restaurant that just opened to Little Donkey to Dig Inn, it was only matter advantage of Boston fish markets.” its doors in February on Cambridge Street, has of time before we got our own poke-specific Diners who visit Eventide Fenway can been built to draw in the Downtown Boston fast-casual spot,” reported Boston Magazine’s order some of the restaurant’s favorite dishes, lunch crowd, offering efficient on-the-go meals Jacqueline Cain in December 2016. including the Eventide Brown Butter Lobster featuring sushi burritos and poke bowls. Pokéworks already has four locations Roll, but the dining experience will be new New Sushi’s menu has six different signature nationally, including the one in Boston, as well and exciting, explained Kat Leggett, account burritos, according to Eater Boston, packed with as others in California, Washington and New executive for Marlo Marketing, which represents either shrimp tempura, grilled chicken, tuna, York City. Eight more storefronts are planned Eventide. salmon or avocado, and topped off with crab for the future, coming to cities such as Chicago, “Eventide Fenway will offer a completely salad, onion crisps, sesame seeds and assorted Houston and Washington, D.C. l

28 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource Annonce Boston.pdf 1 15/02/2017 12:05

COME TO DISCOVER THE TASTE OF

CMJ

MARCH 19 - 21, 2017 BOSTON CONVENTION AND EXHIBITION CENTER BOSTON, USA

DINING AROUND BOSTON

Fleming’s Prime Steakhouse Smith and Wollensky Cheers - The Original & Wine Bar 101 Arlington Street 84 Beacon Street 217 Stuart Street (617) 423-1112 (617) 227-9605 Back Bay (617) 292-0808 smithandwollensky.com cheersboston.com flemingssteakhouse.com Cuisine: Steakhouse Cuisine: American Atlantic Fish Company Cuisine: Steakhouse 761 Boylston Street Sorellina CLINK. (617) 267-4000 Grill 23 & Bar 1 Huntington Avenue 215 Charles Street atlanticfishco.com 161 Berkeley Street (617) 412-4600 (617) 224-4004 Cuisine: Seafood (617) 542-2255 sorellinaboston.com clinkrestaurant.com grill23.com Cuisine: Italian Cuisine: Contemporary American Bistro du Midi Cuisine: Steakhouse 272 Boylston Street Summer Shack Boston Grotto (617) 426-7878 Haru Restaurant & Sushi Bar 50 Dalton Street 37 Bowdoin Street bistrodumidi.com The Shops at Prudential Center (617) 867-9955 (617) 227-3434 Cuisine: French 55 Huntington Avenue summershackrestaurant.com grottorestaurant.com (617) 536-0770 Cuisine: Seafood Cuisine: Italian Brasserie Jo harusushi.com Tapeo The Hungry I The Colonnade Hotel Cuisine: Japanese 120 Huntington Avenue 266 Newbury Street 71 Charles Street (617) 425-3240 La Voile (617) 267-4799 (617) 227-3524 brasseriejoboston.com 261 Newbury Street tapeo.com hungryiboston.com Cuisine: French (617) 587-4200 Cuisine: Tapas Cuisine: French lavoileboston.net Top of the Hub LalaRokh Beacon Hill The Capital Grille Cuisine: French Hynes Convention Center Restaurant & Lounge 97 Mt. Vernon Street 900 Boylston Street Lucca Back Bay 800 Boylston Street (617) 720 -5511 (617) 262-8900 116 Huntington Avenue (617) 536-1775 lalarokh.com thecapitalgrille.com (617) 247-2400 topofthehub.net Cuisine: Persian luccabackbay.com Cuisine: American Cuisine: Steakhouse Mooo Restaurant Cuisine: Italian The Catered Affair Towne Stove & Spirits Beacon Hotel The Boston Public Library Met Back Bay 900 Boylston Street 15 Beacon Street 700 Boylston Street 279 Dartmouth Street (617) 247-0400 (617) 670-2515 (617) 859-2282 (617) 267-0451 towneboston.com mooorestaurant.com thecateredaffair.com/bpl metbackbay.com Cuisine: American Cuisine: Steakhouse Cuisine: American Cuisine: Contemporary American Toscano Restaurant City Table Mistral 47 Charles Street 65 Exeter Street 223 Columbus Avenue (617) 723-4090 (617) 933-4800 (617) 867-9300 Beacon Hill toscanoboston.com citytableboston.com mistralbistro.com Cuisine: Italian Cuisine: American Cuisine: French 75 Chestnut 75 Chestnut Street Club Cafe Papa Razzi (617) 227-2175 209 Columbus Avenue 159 Newbury Street Claws down, the best way to ship lobster. 75chestnut.com (617) 536-0966 (617) 536-9200 Cuisine: American clubcafe.com paparazzitrattoria.com Cambridge Cuisine: American Cuisine: Italian Beacon Hill’s Bistro Amelia’s Trattoria ® Post 390 25 Charles Street At Southwest Cargo, we know that freshness waits for no one. Lobsters, Da Vinci Ristorante Kendall Square 406 Stuart Street (617) 723-7575 162 Columbus Avenue 111 Harvard Street shrimp, crawfish, crabs, and tuna are just a few things we ship every day (617) 399-0015 beaconhillhotel.com (617) 350-0007 (617) 868-7600 post390restaurant.com Cuisine: French with relentlessly fresh reliability. Visit our team at Seafood Expo, booth davinciboston.com ameliastrattoria.com Cuisine: American Cuisine: Italian Bin 26 ENOTECA Cuisine: Italian #1381, or open an account today at swacargo.com. 26 Charles Street Davio’s Northern Italian Steakhouse Red Lantern Restaurant (617) 723-5939 75 Arlington Street 39 Stanhope Street bin26.com (617) 357-4810 (617) 262-3900 Cuisine: Italian davios.com redlanternboston.com Cuisine: Steakhouse Cuisine: Asian

Claws down, the best way to ship lobster.

At Southwest Cargo®, we know that freshness waits for no one. Lobsters, shrimp, crawfish, crabs, and tuna are just a few things we ship every day with relentlessly fresh reliability. Visit our team at Seafood Expo, booth #1381, or open an account today at swacargo.com.

Booth #1381 EXPO FLOOR MAP

BROUGHT TO YOU BY: Seafood Expo North America, Seafood Processing North America, Seafood Expo Global, Seafood Processing Global, Seafood Expo Asia, SeafoodSource, SeaWeb Seafood Summit, National Fisheries Institute and Seafood Industry Research Fund | BOOTH #1865

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3480 3381 3380 3180 3081 2980 2880 2781 2680 2581 2580 2481 2381 2380 2281 2280 2181 2180 2081 2080 1981 1881 1781 1780 1681 1581 1481 1480 1381 1281 1280 1181 1180 1081 1080 981 881 781 780 681 581 481 480 381 281 280 181 180 3478 3379 3378 3279 3176 3078 2979 2879 2878 2779 2778 2678 2579 2578 2479 178

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3465 3464 3365 3267 3165 3065 3064 2865 2765 2764 2565 2365 2265 2264 2165 2065 1865 1765 1764 1664 1565 1465 1464 1364 1265 1065 1064 865 765 764 565 465 365 364 265

1361 1260 RELAX & 2759 2459 1859 1358 959 2957 2757 2357 1957 1657 1557 1356 1257 1157 1057 857 557 457 357 256 RECHARGE 1359 1456 3054 2854 2755 2555 2554 2455 1655 1555 1354 1255 654 554 LOUNGE 1254

3253 3052 2953 2753 2653 2353 2253 2153 2053 1953 1853 1752 1652 1253 653 652 553 552 253 252 153 1452 1251 3357 2850 2652 2551 1549 1453 1051 951 950 851 751 551 550 250 152 1450 1353 1348 3348 3249 3048 2949 2848 2749 1748 1651 1648 1149 549 548 449 148 1247 2747 2447 2047 1947 1646 1543 1345 1246 646 546 447 347 348 249 147 1344 1245 3344 2845 2745 2645 1744 1647 1544 1445 1444 1243 644 545 540 445 144

2443 2243 2143 2043 1943 1642 1442 1343 1242 1143 743 643 538 245 242

3340 3241 2840 2741 1740 1641 1638 1539 1440 1341 1041 941 841 536 441 240 141

1739 1339

THEATER 1436 1337 136 234 DEMONSTRATION DEMONSTRATION 3341 3233 3133 3033 2933 2833 2733 2633 2533 2433 2333 2233 2133 2033 1933 1833 1733 1633 1533 1433 1432 1333 1233 1133 1033 933 833 633 533 433 333 233

3427 2726 2327 2027 726 3425 3325 3125 2824 2725 2724 2425 2424 2024 1825 1724 1526 1425 1426 1325 1224 1024 925 424 124 3423 3222 3123 2923 2825 2522 2423 2422 2323 2223 1722 1623 1422 1323 1123 1022 923 823 723 722 423 123 3421 3320 3221 2820 2720 2621 2421 2320 2120 2021 1920 1821 1721 1423 1321 1223 1220 1121 1021 420 321 3419 3318 3219 3218 3018 2919 2918 2823 2818 2518 2419 2319 2318 2219 2018 1619 1520 1318 1018 919 718 621 519 118

3417 3216 3117 2917 2821 2816 2717 2716 2617 2316 2217 2117 2116 2015 1917 1716 1617 1523 1415 1216 1117 1016 917 916 817 717 617 518 415 416 217 117

3314 3214 3115 2914 2515 2314 2014 1615 1217 714 614 515

3312 3213 3212 2913 2912 2713 2712 2613 2612 2513 2512 2413 2213 1913 1712 1613 1610 1515 1512 1313 1310 1211 1212 1113 913 812 713 712 613 313 114

3411 3311 3310 3210 3111 3011 3010 2910 2811 2810 2710 2310 2010 1510 1411

2708 2609 1609 1509 909 408 108

3405 3305 3205 3105 3005 2905 2807 2806 2705 2607 2507 2407 2305 2205 2105 2005 1905 1805 1705 1704 1605 1604 1505 1405 1404 1305 1205 1105 1005 1004 905 805 705 704 605 505 405 404 305 205 105 104

3302 3301 3300 3001 2601 2101 1301 NEW PRODUCT SHOWCASE FEATURED PRODUCT SHOWCASE ADVERTISER BOOTH Acme Smoked Fish ...... 2806 Cox’s Wholesale Seafood...... 249 Kilic ...... 3033 Alaska Symphony of Seafood ...... 3213 Paul Piazza & Son...... 2233 Lenger Seafoods...... 2879 American Shrimp Processors: Woods Fisheries...... 405 Morocco...... 3011 Air Products & Chemicals...... 1074 The World Group/NOCS...... 291 Nireus Aquaculture...... 2953 Biloxi Freezing & Processing...... 1953 Associação Integralar - Portugal Foods...... 3305 Sea Delight...... 3325 CF Gollott Seafood...... 2143-A Hofseth...... 2633 Western Edge Seafood...... 2027

32 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource Visit boston.seafoodexpo.com on your DOWNLOAD iPhone, Android, or Blackberry device THE FREE EXPO MOBILE APP All the expo information in the palm of your hand

1991 590 491 490 390 291 290 191 190

3482 3383 3382 3083 3082 2883 2882 2782 2682 2583 182

3369 2469 2468 2369 2268 1768 1666 1569 1468 1368 1269 1268 1068 868 769 768 568 469 269

2967 2667 2566 2467 1667 1367 1267 1266 1167 967 667 266 167 166

3465 3464 3365 3267 3165 3065 3064 2865 2765 2764 2565 2365 2265 2264 2165 2065 1865 1765 1764 1664 1565 1465 1464 1364 1265 1065 1064 865 765 764 565 465 365 364 265

1361 1260

2759 2459 1859 1358 959

2957 2757 2357 1957 1657 1557 1356 1257 1157 1057 857 557 457 357 256 1359 1456 3054 2854 2755 2555 2554 2455 1655 1555 1354 1255 654 554 1254

3253 3052 2953 2753 2653 2353 2253 2153 2053 1953 1853 1752 16521652 1253 653 652 553 552 253 252 153 1452 1251 3357 2850 2652 2551 1549 1453 1051 951 950 851 751 551 550 250 152 1450 1353 1348 3348 3249 3048 2949 2848 2749 1748 1651 1648 1149 549 548 449 148 1247 2747 2447 2047 1947 1646 1543 1345 1246 646 546 447 347 348 249 147 1344 1245 3344 2845 2745 2645 1744 1647 1544 1445 1444 1243 644 545 540 445 144

2443 2243 2143 2043 1943 1642 1442 1343 1242 1143 743 643 538 245 242

3340 3241 2840 2741 1740 1641 1638 1539 1440 1341 1041 941 841 536 441 240 141

1739 1339

1436 1337 136 234

3341 3233 3133 3033 2933 2833 2733 2633 2533 2433 2333 2233 2133 2033 1933 1833 1733 1633 1533 1433 1432 1333 1233 1133 1033 933 833 633 533 433 333 233

3417 3216 3117 2917 2821 2816 2717 2716 2617 2316 2217 2117 2116 2015 1917 1716 1617 1523 1415 1216 1117 1016 917 916 817 717 617 518 415 416 217 117

3314 3214 3115 2914 2515 2314 2014 1615 1217 714 614 515

3312 3213 3212 2913 2912 2713 2712 2613 2612 2513 2512 2413 2213 1913 1712 1613 1610 1515 1512 1313 1310 1211 1212 1113 913 812 713 712 613 313 114

3411 3311 3310 3210 3111 3011 3010 2910 2811 2810 2710 2310 2010 1510 1411

2708 2609 1609 1509 909 408 108

3405 3305 3205 3105 3005 2905 2807 2806 2705 2607 2507 2407 2305 2205 2105 2005 1905 1805 1705 1704 1605 1604 1505 1405 1404 1305 1205 1105 1005 1004 905 805 705 704 605 505 405 404 305 205 105 104

3302 3301 3300 3001 2601 2101 OFFICIAL MEDIA 1301 BOOTH 1301 ADVERTISER BOOTH Capital Sea...... 420 Nova Scotia Seafood...... 1339 Steen F.P.M International...... 174 EAM Mosca...... 475 Panamei (Quirch)...... 1051 Tampa Bay Fisheries...... 1648 Lucky Union Foods...... 614 Ruggiero Seafood...... 613 TransOcean...... 557 Lynden...... 280 Sea Watch...... 423 Tropical Aquaculture...... 333 Maritech Dynamics LTD...... 1468 Sherrill International...... 1615 True North...... 1133, 1233 North Carolina Department...... 548, 549, 550, 551 SlipNOT...... 1388 Whitecap International Seafood...... 1456 of Agriculture 552, 553, 554 Southwest Airlines Cargo...... 1381 Yamato...... 574 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource 33 BOSTON DINING GUIDE

ArtBar Restaurant Park Restaurant & Bar McCormick & Schmick’s Royal Sonesta 59 JFK Street Seafood & Steaks 40 Edwin Land Boulevard (617) 491-9851 1 Faneuil Hall Marketplace North (617) 806-4122 parkcambridge.com Downtown/ (617) 720-5522 artbarcambridge.com Cuisine: Contemporary American mccormickandschmicks.com Cuisine: American Cuisine: Seafood/Steaks Russell House Tavern Financial District Bambara Kitchen & Bar 14 JFK Street Mija Cantina & Tequila Bar 49 Social Hotel Marlowe (617) 500-3055 1 Faneuil Hall Marketplace 49 Temple Place 25 Edwin H. Land Boulevard russellhousecambridge.com Quincy Market (617) 338-9600 (617) 868-4444 Cuisine: American (857) 284-7382 49social.com bambara-cambridge.com mijaboston.com Summer Shack Cambridge Cuisine: Contemporary American Cuisine: American Cuisine: Mexican 149 Alewife Brook Parkway Anthem Kitchen + Bar Beat Brasserie (617) 520-9500 Oceanaire Seafood Room 4 South Market Street Beat Hotel Harvard Square summershackrestaurant.com 40 Court Street (617) 720-5570 13 Brattle Street Cuisine: Seafood (617) 742-2277 anthem-boston.com (617) 499-0001 theoceanaire.com T.W. Food Cuisine: American beathotel.com Cuisine: Seafood 377 Walden Street Cuisine: International Avenue One (617) 864-4745 Parker’s Restaurant Hyatt Regency Boston Benedetto twfoodrestaurant.com Omni Parker House 1 Avenue de Lafayette Charles Hotel Cuisine: Contemporary American 60 School Street (617) 422-5579 1 Bennett Street (617) 725-1600 Temple Bar regencyboston.hyatt.com (617) 661-5050 omnihotels.com/hotels/boston- 1688 Massachusetts Avenue Cuisine: American rialto-restaurant.com parker-house (617) 547-5055 Cuisine: Italian Back Deck Grill Cuisine: New England Cuisine templebarcambridge.com 2 West Street The Blue Room Cuisine: Contemporary American Q Restaurant (617) 670-0320 1 Kendall Square 660 Washington Street Toscano Harvard Square backdeckboston.com (617) 494-9034 (857) 350-3968 52 Brattle Street Cuisine: New England Cuisine theblueroom.net thequsa.com (617) 354-5250 Cuisine: Mediterranean Boston College Club Cuisine: Asian/Sushi toscanoboston.com 100 Federal Street Evoo Restaurant Cuisine: Italian Ruth’s Chris Steak House (617) 946-2828 Kendall Square 45 School Street, Old City Hall clubcorp.com/Clubs/Boston-College-Club 350 3rd Street (617) 742-8401 Cuisine: New England Cuisine (617) 661-3866 ruthschris.com evoorestaurant.com Cheers - The Replica Cuisine: Steakhouse Cuisine: Contemporary American Faneuil Hall Marketplace South Union Oyster House Chinatown/ (617) 227-0150 Grafton Street Pub & Grill 41 Union Street cheersboston.com 1230 Massachusetts Avenue (617) 227-2750 Theater District Cuisine: American (617) 497-0400 unionoysterhouse.com graftonstreetcambridge.com Artisan Bistro Durgin Park Cuisine: Seafood Cuisine: Contemporary American The Ritz Carlton Faneuil Hall Marketplace No. 10 Avery Street 4 South Market Street Harvest - Harvard Square (617) 574-7176 (617) 227-2038 44 Brattle Street ritzcarlton.com arkrestaurants.com/durgin_park (617) 868-2255 Cuisine: European/American Cuisine: American harvestcambridge.com North End/ Cuisine: Contemporary American Blu Restaurant GEM Italian Kitchen 4 Avery Street Nightclub & Lounge Henrietta’s Table Waterfront (617) 375-8550 42 Province Street Charles Hotel blurestaurant.com (617) 482-1213 Antico Forno 1 Bennett Street Cuisine: American www.gemboston.com/ 93 Salem Street (617) 661-5005 Cuisine: Italian (617) 723-6733 henriettastable.com Legal Sea Foods anticofornoboston.com Cuisine: American Restaurant & Oyster Bar Les Zygomates - Wine & Bistro Cuisine: Italian Park Square 129 South Street Kika Tapas 26 Park Plaza (617) 542-5108 Aragosta Bar & Bistro 5 Broad Canal Way (617) 426-4444 winebar129.com Battery Wharf Hotel 350 Third Street legalseafoods.com Cuisine: French 3 Battery Wharf (617) 245-6030 Cuisine: Seafood (617) 994-9001 kikatapas.com Marliave Restaurant aragostabistro.com Cuisine: Tapas NEW JUMBO Seafood Restaurant 10 Bosworth Street Cuisine: Italian 5 Hudson Street (617) 442-0004 Nubar - At the Commander (617) 541-2823 marliave.com Aria Trattoria 16 Garden Street newjumboseafoodrestaurant.com Cuisine: French 253 Hanover Street (617) 234-1365 Cuisine: Seafood (617) 742-1276 nubarcambridge.com The Merchant arianorthend.com Cuisine: American Ostra 60 Franklin Street Cuisine: Italian 1 Charles Street South (617) 482-6060 (617) 421-1200 themerchantboston.com ostraboston.com Cuisine: Latin/Asian Cuisine: Mediterranean Seafood

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Artu Rosticceria & Trattoria Ristorante Fiore Del Frisco’s Double Eagle Boston Chops - Urban Steak Bistro 6 Prince Street 250 Hanover Street Steak House 1375 Washington Street (617) 742-4336 (617) 371-1176 250 Northern Avenue (617) 227-5011 artuboston.com ristorantefiore.com (617) 951-1368 bostonchops.com Cuisine: Italian Cuisine: Italian www.delfriscos.com Cuisine: Steakhouse Cuisine: Steakhouse Bacco Ristorante & Bar Ristorante Villa Francesca The Butcher Shop 107 Salem Street 150 Richmond Street Empire 552 Tremont Street (617) 624-0454 (617) 367-2948 1 Marina Park Drive (617) 423-4800 bacconorthend.com ristorantevillafrancesca.com (617) 295-0001 thebutchershopboston.com Cuisine: Italian Cuisine: Italian www.empireboston.com Cuisine: French Cuisine: Asian Bricco Ristorante Rowes Wharf Sea Grille Cinquecento Roman Trattoria 241 Hanover Street Boston Harbor Hotel Gather 500 Harrison Avenue (617) 248-6800 70 Rowes Wharf Distric Hall, 75 Northern Avenue (617) 338-9500 bricco.com (617) 856-7744 (617) 982-7220 cinquecentoboston.com Cuisine: Italian roweswharfseagrille.com www.gatherboston.com Cuisine: Italian Cuisine: Seafood Cuisine: American Cantina Italiana Erbaluce Restaurant 346 Hanover Street Smith and Wollensky MORTON’S - The Steakhouse 69 Church Street (617) 723-4577 Atlantic Wharf 2 Seaport Lane (617) 426-6969 cantinaitaliana.com 294 Congress Street (617) 526-0410 erbaluce-boston.com Cuisine: Italian (617) 778-2200 mortons.com/bostonseaport Cuisine: Italian smithandwollensky.com Cuisine: Steakhouse Chart House Restaurant Estragon Tapas Cuisine: Steakhouse 60 Long Wharf Row 34 Boston’s South End (617) 227-1576 Strega Restaurant & Lounge 383 Congress Street 700 Harrison Avenue chart-house.com 379 Hanover Street (617) 553-5900 (617) 266-0443 Cuisine: Seafood (617) 523-8481 www.row34.com estragontapas.com stregaristorante.com Cuisine: Seafood Cuisine: Spanish Lucca Restaurant & Bar Cuisine: Italian 226 Hanover Street Salvatore’s Gaslight Brasserie (617) 742-9200 Taranta Restaurant Seaport District 560 Harrison Avenue luccaboston.com 210 Hanover Street 225 Northern Avenue (617) 422-0224 Cuisine: Fine Italian (617) 720-0052 (617) 737-5454 gaslight560.com tarantarist.com salvatoresrestaurants.com Cuisine: French Mare Place Cuisine: Italian Cuisine: Italian 3 Mechanic Street Loco Taqueria & Oyster Bar (617) 723-6273 Terramia Ristorante Sportello 412 W Broadway mareoysterbar.com 98 Salem Street 348 Congress Street (617) 917-5626 Cuisine: Seafood (617) 523-3112 (617) 737-1234 locosouthboston.com terramiaristorante.com sportelloboston.com Cuisine: Mexican/Seafood Meritage Restaurant & Wine Bar Cuisine: Italian Cuisine: Italian Boston Harbor Hotel Masa Restaurant 70 Rowes Wharf Trattoria Il Panino Strega Waterfront 439 Tremont Street (617) 439-3995 11 Parmenter Street 1 Marina Park Drive (617) 338-8884 meritagetherestaurant.com (617) 720-1336 (617) 345-3992 masarestaurant.com Cuisine: American trattoriailpanino.com stregawaterfront.com Cuisine: Southwestern Cuisine: Mediterranean Cuisine: Italian Miel Brasserie Provençal Metropolis Cafe InterContinental Boston Tresca 584 Tremont Street 510 Atlantic Avenue 233 Hanover Street (617) 247-2931 (617) 217-5151 (617) 742-8240 metropolisboston.com intercontinentalboston.com trescanorthend.com Cuisine: Mediterranean Cuisine: French Cuisine: Italian South End Petit Robert Bistro Nico Ristorante & Wine Bar Aquitaine Bistro & Wine Bar 480 Columbus Avenue 417 Hanover Street (617) 867-0600 569 Tremont Street (617) 742-0404 (617) 424-8577 petitrobertbistro.com nicoboston.com aquitaineboston.com Cuisine: French Cuisine: Italian South Boston/ Cuisine: French Toro Boston Ocean Prime Seaport District B&G Oysters Ltd. 1704 Washington Street 140 Seaport Boulevard 550 Tremont Street (617) 536-4300 (617) 670-1345 Aura Restaurant (617) 669-1073 toro-restaurant.com/boston ocean-prime.com Seaport Hotel bandgoysters.com Cuisine: Spanish Cuisine: Seafood/Steakhouse 1 Seaport Lane Cuisine: Seafood Tremont 647 (617) 385-4300 Quattro Grill & Pizzeria The Beehive Restaurant 647 Tremont Street 264 Hanover Street aurarestaurant.com (617) 266-4600 Cuisine: Contemporary American 541 Tremont Street (617) 720-0444 (617) 423-0069 tremont647.com quattro-boston.com beehiveboston.com Cuisine: American Cuisine: Contemporary American Cuisine: International

36 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

CONFERENCE HIGHLIGHT

Trying something different

By Cliff White

The show floor is the primary destination for most attendees of Seafood Expo North America, but the educational component of the expo is well worth the time, if you have it to spare.

UPPER LEFT: Jeff Black, Black Salt Restaurant Group, Washington D.C. he scope of the 2017 SENA Conference is wide, with 30 separate LEFT: Polly Legendre of Polished sessions focusing on practically every major issue affecting the T Brands. BELOW LEFT: Rick Moonen, seafood industry, including Brexit, IUU fishing, mergers and acquisitions, RM Seafood, Las Vegas. ABOVE: marketing, sales, traceability, trade and customs issues, and more. Richard Garcia, Crescent Hotels and This year’s keynote, “Delicious & Profitable: Chefs discuss the Business Resorts, North America. BELOW: of Seafood,” will feature some big-name chefs “talking turkey” about Ned Bell, Ocean Wise, Vancouver seafood. Polly Legendre, a well-respected food trends expert with Aquarium. Polished Brands, will moderate the panel, which will also include Ned Bell, Ocean Wise executive chef at the Vancouver Aquarium; Rich Garcia, the vice president of culinary for Crescent Hotels and Resorts, North America; Rick Moonen, the executive chef at RM Seafood in Las Vegas (also a noted cookbook author and star of Top Chef Masters); and Jeff Black, the executive chef of Black Salt Restaurant Group in Washington, D.C. The panel will explore one of the most vexing issues facing the world of seafood today: why people don’t eat more seafood, one of the healthiest and most delicious foods around. Attendees of the panel will be privy to insider Seafood Expo Keynote: information on the factors chefs take into account when putting together Sunday, March 19 / 3:45pm – 5:00pm their menus, insight into how chefs influence consumer trends and how Room 153 A/B the seafood industry can better partner with foodservice to increase the “Delicious & Profitable: Chefs discuss the Business of Seafood,” will amount of seafood consumed in the U.S. and worldwide. feature some big-name chefs “talking turkey” about seafood. If you can spare it, take a moment away from networking and deal- making to attend at least a few of the panels and presentations offered at SENA 2017. The time you spend exploring the learning opportunities Presented by: available at the conference might just prove to be the best investment you make at the conference. l

38 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

CONFERENCE SCHEDULE

*Schedule subject to change

SUNDAY, MARCH 19, 2017

CONFERENCE TRACKS

Conference sessions, unless otherwise noted, require a conference registration. If you wish to upgrade your badge to include conference sessions, you can do so at the registration desk. Seafood Business/Marketplace Seafood Sustainability Food Safety/Policy

11:00am – 12:15pm many retailers and foodservice companies in of traceability, and the business case for its North America, and are implemented globally importance. Species Authenticity to Combat Seafood by suppliers, producers, NGOs and governments. Moderator: Keith Flett, Future of Fish Fraud: Tools and Benefits for Industry A FIP is meant to be a process that is used to Room: 153 A/B improve the sustainability of a fishery – but has Food Safety/Policy This panel will review the role of seafood authenti- this approach been successful? This session will cation in combating seafood fraud, a major threat profile a handful of FIPs that have contributed to to the seafood industry, consumer health and Influencer Marketing: What Modern tangible changes in fishery management or fishing Marketers Need to Know confidence, and sustainability. The accurate iden- practices. Each panelist will share best practices, tification of seafood products represents a critical lessons learned, and the enabling conditions that Online influencers have changed the way we shop. factor in estimating, identifying and reducing the helped lead to the improvements that were made. From mommy bloggers to Instagram and YouTube instances of seafood species substitutions. In par- Moderator: Jesse Marsh, Scaling Blue stars, consumers – not marketers – now control the ticular, the session will cover how to address trace- buyer’s journey, and brands must play by the new Room: 151B ability and authenticity of the at-risk species listed rules of engagement to stay relevant. That’s why Seafood Sustainability by the IUU and Seafood Fraud Task Force. Panel more than 80 percent of marketers have turned speakers include NGO, government, academic and to influencer marketing, the newest and highest- industry providers and users of these technologies. 12:30pm – 1:45pm performing proven channel in the marketing mix, Moderator: Robert Hanner, University of Guelph to engage consumers and drive sales. This seminar Room: 152 The Feed Revolution: Driving will explore what influencer marketing is (and what Food Safety/Policy Eco-Efficiency and Innovation in Salmon it isn’t), how to design cost-effective influencer Aquaculture programs, and ways to activate your existing social media networks and relationships to achieve What’s Newly Required for Seafood If there is one place where aquaculture’s Imports to the U.S.? tangible results. Attendees will take away valuable environmental and economic imperatives insights and creative ideas from a diverse panel of Join NOAA Fisheries’ Office of International converge, it is in feed innovation. Progress in seafood marketing experts and seafood-centric Affairs and Seafood Inspection Director John salmon feed over the last decade has been influencers. Henderschedt and Foreign Affairs Specialist revolutionary, but the future is even more exciting. Moderator: Jessie Johnson, The Sustainable Nina Young for a detailed look at two major new In this session you will hear from the top innovators Seafood Blog Project & Blogger regulatory programs in the U.S. The Seafood on what the future of aquaculture feed looks like, Room: 151B Import Monitoring Program, which establishes and there will also be the opportunity to join the Seafood Sustainability a traceability program from the point of harvest discussions at the frontier of the feed revolution. to the point of entry into U.S. commerce, and Moderator: Avrim Lazar, GSI the Marine Mammal Protection Act Import rule, Room: 152 2:00pm – 3:15pm which aims to control against bycatch of marine Seafood Business/Marketplace mammals in fishing operations, will require all How Can Market Measures Promote imported seafood (wild-capture and farmed) to be Beyond the Buzzwords: Translating Sustainable Seafood Production and held to the same standards as the U.S. commercial Traceability for Everyone Consumption? fishing and farming industries. This session will What is the current situation regarding sustainable investigate how each program will affect seafood There’s a new buzzword in the sustainable seafood seafood production and consumption, and how imports to the U.S. movement: traceability. But “traceability” can be a confusing concept, as it’s not just something a can we insure that sustainable practices are Moderator: John Henderschedt, NOAA company can “have” at the push of a button. At adopted to meet future demand? The panel will Room: 153 A/B its most basic definition, traceability is a record- present statistical overview of global trends in Seafood Business/Marketplace keeping system designed to track the flow of seafood production, consumption and trade, product through the production process or along with a comparison of model projections of What Makes Fishery Improvement supply chain. But what it looks like in practice can future production and utilization. It will also seek Projects Work? vary greatly. Join this panel as it seeks to move to identify key factors that hinder sustainable Fishery improvement projects (FIPs) are a key beyond the marketing lingo into a practical but production, consumption and trade of fish component of sustainability commitments for forward-looking conversation about the future products. Finally, an open-ended discussion

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CONFERENCE TRACKS

between the panelists, including representatives in feed conversion ratio. 3:45pm – 5:00pm of government, the private sector and the NGO Moderator: Joel Southall, Anderson Cabot Center for community, will seek to identify solutions to Ocean Life at the NE Aquarium Delicious & Profitable: Chefs Discuss the protect future seafood supplies, global food Room: 152 Business of Seafood security and the achievement of the United Food Safety/Policy Nations Sustainable Development Goals. Every day, chefs across North America make important decisions regarding which seafood Moderator: Victoria Chomo, FAO Talking to Millennials about Aquaculture products they buy. Those choices have a critical Room: 153 A/B Aquaculture is a critical part of the answer of how impact on the business of seafood. Chefs are Seafood Business/Marketplace we will feed our world in the future. But when it faced with the challenge of offering new and comes to consumers, talking about aquaculture innovative dishes and enticing younger consumers Seed and Sustainability: The Role of sometimes feels like swimming against the current. to the table while at the same time navigating the Hatcheries in Improving Aquaculture How do you capture aquaculture’s sustainability intricate waters of responsible sourcing. Ultimately, Sustainability and the Bottom Line and market potential? And how do you do so what chefs decide to put on their menus set This panel will make the case for greater emphasis without damaging your brand or alienating your consumer buying trends and influence consumer on quality at the hatchery level of aquaculture customers? This session will explore the results behavior at retail. In a quest to find the seafood supply chains. Aquaculture sustainability at of three studies conducted at U.S. universities options that make business sense while inspiring the farm level involves a wide range of factors, aimed at answering these difficult questions. The mouthwatering creations their clients crave, this including disease risk management and pollution panel will share quick and cost-effective methods panel of influential chefs will discuss the drivers mitigation. By focusing on the improvement of to find best practices for customer relations, behind their purchasing decisions and what the hatcheries and the production of higher quality referencing experiences gleaned from Love seafood industry can do to help them increase the seed, many of these factors can be directly the Wild. amount of seafood they serve. improved. The presentation will focus on a pilot Moderator: Jacqueline Claudia, Love the Wild Moderator: Polly Legendre program involving the farming of Atlantic salmon Room: 151B Room: 153 A/B that obtained remarkable results – a 113 percent Seafood Sustainability FREE TO ALL! increase in growth rate and a 20 percent decrease Seafood Business/Marketplace

MONDAY, MARCH 20, 2017

9:15am – 10:00am SPONSORED Moderator: Benjamin England, FDAImports.com PRESENTATION BY: Room: 153 A/B Seafood Business/Marketplace SPONSORED PRESENTATION BY: Making Sense of Big Data: Executive Ousei Water Solutions: Dashboards for the Seafood Industry, Brexit Challenges for Fisheries and Advanced Aquaculture Powered by Microsoft Dynamics Seafood Markets Technology There’s a better way to visualize your business This session will focus on the challenges the This session will be an introduction to Oxygen data. Learn how to use Microsoft BI dashboards to British exit from the European Union – or Brexit Fighter, an oxygen supersaturation and gas display relevant, real-time information from Office – poses for fisheries and seafood markets, and its stripping technology for use in outdoor pond 365 and Microsoft Dynamics. Make faster, more potential impacts on the seafood industry globally. aquaculture systems or closed RAS (land-based accurate decisions with visually-rich displays right In particular, the session will explore possible recirculating) systems. Oxygen Fighter, a pure at your fingertips, even on the go. repercussions for whitefish, pelagic and salmon gas dissolution machine, strips water of inert Presenter: Johannes Gudmundsson, stakeholders in Europe as well North America, iNECTA founder and CEO gases such as nitrogen and carbon dioxide, then and how logistics in Northern Europe might replaces them with 100 percent oxygen. The Room: 153 A/B be impacted. Other potential subjects include oxygen is dissolved at maximum capacity, which Seafood Business/Marketplace trade, tariffs, certification, and the E.U.’s Common works in synergy with the natural microorganisms Fisheries Policy. to decompose organic waste, reduce sludge, LIGHT BREAKFAST SERVED Moderator: TBA and maintain a pure water quality. The high Room: 152 oxygen rates also have direct impact on fish 11:00am – 12:30pm health, increasing growth rates, improving feed Seafood Sustainability conversion, and allowing for increased bio- Why Pick on Me??? FDA-Customs densities. This system is ideal for companies who Seafood/Facility Shipment Inspections Reducing risk of IUU in Seafood want to intensify stock density, reduce electricity The session will explore the inspection and Supply Chains costs, reduce overall running costs, lower disease audit processes of the U.S. Food and Drug A number of events in recent years have placed and mortality rates, raise higher quality fish, Administration and the U.S. Customs and Border new scrutiny and global emphasis on the security shorten harvest cycles, solve water quality issues, Protection regarding seafood processors and and sustainability of seafood supply chains. The eliminate chemical and antibiotic usage, and importers as well as seafood import shipments. stories uncovered by the press regarding slave increase overall production capacity. Hear from FDA and Customs officials on what to labor in Southeast Asia have brought illegal, Presenter: Jacqueline Le expect and why they think the way they do. The unreported, and unregulated (IUU) fishing to a Room: 152 discussion will include tips for making federal new level of public awareness. The newly enacted Food Safety/Policy inspections go more smoothly. Port State Measures Agreement (PSMA), along with

42 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource Continued on page 44

CONFERENCE SCHEDULE

MONDAY, MARCH 20 CONTINUED recommendations by the U.S. Government IUU Trafficking Victims Protection Act (TVPA). The Solution to a Global Problem Task Force and resulting federal agency actions session will impart the audience with practical This session explores the exciting possibilities of and IUU regulations in the European Union will knowledge about these relatively new policies and introducing cultured sea greens to shellfish farms continue to put pressure on seafood companies how they are being enforced. Representatives will or wild-harvest areas. Sea greens may be a miracle to ensure the legitimacy of their supply chains. This discuss what H.R. 644 means for businesses and aquaculture product, capable of solving today’s panel discussion will highlight practical steps and what methods businesses can take to ensure that biggest food supply challenges. Fast-growing, rich tools that seafood industry representatives can they are compliant with this legislation, including in essential nutrients and requiring minimal natural take to incorporate vessel identification, tracking, outlining what procedures businesses should have resource input, the cultivation of sea greens could and risk assessment systems that can help the in place before importation, what will happen if actually be a net benefit to the environment. The seafood industry meet this increasing demand a product is stopped at the border, and how to latest scientific research shows that sea greens for transparency accountability within their supply move forward with your business in the event that have a “halo effect” on their surrounding water, chains. a customs hold does occur. The session will also enhancing its quality by removing carbon dioxide. Moderator: Huw Thomas, The Pew Charitable Trusts discuss the implications of the Trafficking Victims This “halo” can increase shellfish growth rates and Room: 151B Protection Act for your company, focusing on how may even be strong enough to protect against Food Safety/Policy to best protect your business and demonstrate increasing ocean acidification. The panel will leadership in anti-trafficking. discuss how members of the shellfish industry can Moderator: Aurora Alifano, FishWise reap the numerous benefits of adding sea greens 12:45pm – 2:00pm Room: 151B production to their capabilities. Food Safety/Policy Creating an Effective Transparent Supply Moderator: Nichole Price, Bigelow Labs Chain for Foodservice Room: 151B Food Safety/Policy For It’s often tough to get a straight answer on 2:15pm – 3:30pm the seafood offered on menus. Most foodservice operators know they’d sell more seafood if every Four Fish times Forty to the Fore – 3:45pm – 5:00pm seafood delivery came with information as to Documenting Oral Histories of the where it was from, how it was caught, the health Environmental and Social Benefits Best Practices for Addressing Seafood of the fishery and what it tastes like. Meanwhile, of Aquaculture Fraud the majority of multi-unit retailers enjoy supply Paul Greenberg’s book “Four Fish” brought All companies in the seafood supply chain play chain transparency, with the few that don’t well on fish farmers’ stories to readers in captivating, a role in preventing seafood fraud. The Better their way. Why don’t foodservice operators have compassionate prose. This style of telling stories Seafood Board of the National Fisheries Institute the same transparency in their supply chain? What from fish farms had previously been rare. To has established industry guidance to help sellers obstacles to transparency does foodservice face improve consumer acceptance of aquaculture, ensure that they are not committing fraud and that retail doesn’t? Is there a retail template that the industry needs to celebrate the social and buyers ensure that they are receiving the product foodservice could adopt? Are there technologies environmental benefits of its farms. This session that they intended to purchase. A panel discussion that address this need exist? This panel will explore will focus on how storytelling can put a human will focus on four key areas of seafood fraud: short these questions with executives from retail and face on an industry that is not well understood weights, species substitution, incorrect country of foodservice, who will also study examples of by the general public. And we need to make origin, and misleading label claims. working systems and possible technological these stories more readily available to journalists, Moderator: Lisa Weddig, National Fisheries Institute solutions. to distributors, to chefs and to consumers. The Room: 151B Moderator: Philip Walsh, Alpha Gamma town hall-style forum will invite audience Seafood Business/Marketplace Seafood Group members to share their experiences and success Room: 152 stories regarding their time talking about Investing in Traceability for Tomorrow, Seafood Business/Marketplace aquaculture. Today Moderator: Neil Anthony Sims, Kampachi Farms, LLC So you want to get on board the traceability Financial Outlook in Seafood Room: 152 train? Great! Now what? It’s clear that the field will The economic landscape for the global seafood Seafood Business/Marketplace continue to change rapidly with new government industry is shaped not only by trends in the regulations, advancing technologies and emerging marketplace, but also by access to resources and Seafood Standard Program Updates – standards looming. What can companies do to financial capital. SeafoodSource is convening Challenges and Targets implement traceability improvements now while a panel of experts to discuss the challenges the ensuring they are setting themselves up to be This session will give the audience updates on the adaptive and flexible to the evolving traceability industry faces and the opportunities presented leading and emerging seafood standard programs by shifting interest rates, mergers and acquisitions landscape? The panel will look at the key factors including both fisheries and aquaculture. The that must be considered in an evolving landscape, and the forces of supply and demand. panelists will provide details on the challenges Moderator: Cliff White, SeafoodSource.com talk about how to “design for the future” and share and targets that each program is facing and some hard-won wisdom from industry leaders Room: 153 A/B offer insight on how the programs are working who have made the shift towards traceable Seafood Sustainability together. Discussion will also focus on the supply chains. Find out how to stay up to date with importance of managing and developing changes in technology and regulation, and how to Navigating Seafood Trade and Legislation information for trust. plan for a redesign that will continue to serve you in 2017 Moderator: Peter Marshall, RS Standards two, five or 10 years down the line. In this panel, participants will learn how to ensure Room: 153 A/B Moderator: Mariah Boyle, FishWise that their companies are compliant with trade laws Seafood Sustainability Room: 153 A/B and legislation, specifically the Trade Facilitation Seafood Sustainability and Trade Enforcement Act (H.R. 644) and the Sea Greens: A Sustainable, Nutritional

44 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource Continued on page 46

CONFERENCE SCHEDULE

MONDAY, MARCH 20 CONTINUED 3:45pm – 5:00pm their business, one that is capturing the public’s Measure your business, and your industry, by the attention. This panel will share three case studies presence of positives, not the absence of negatives. To Hell with Perfect – Let’s Get to Good of crisis management in seafood – such as social Walk out of this session knowing what you need to Right Now welfare in the supply chain and the presence of do – starting today – in order to get back on the antibiotic residues in seafood products – giving road to responsible sourcing of seafood. If perfection is the enemy of good, then what does attendees insight on how to overcome obstacles Moderator: Steve Hedlund, GAA good look like? And how can we get to good, right and put immediate solutions into place, even if Room: 152 away? This session will explore what steps seafood they’re not perfect, while working toward a more Food Safety/Policy companies can take when facing a major threat to proactive approach to supply-chain management. TUESDAY, MARCH 21, 2017

10:00am – 11:15am Moderator: Richard Stavis, Stavis Seafood How Traceability Programs Work in the Room: 151B Real World Understanding Consumer Perceptions of Seafood Business/Marketplace Consumers want to know more about the seafood and Preferences for Fresh-frozen vs. Fresh they eat than ever before, causing the seafood A new academic study has taken on the Harnessing Expanded Data to Verify, industry to turn their attention to traceability misconception among consumers that frozen Trace and Promote Seafood in the Global programs to deliver greater customer satisfaction. seafood is of inferior quality than fresh seafood. A Marketplace But how do traceability programs really work in side-by-side comparison of fresh and frozen black It has been suggested that a single piece of seafood the real world? In this session, GS1 US Director of cod and coho salmon showed strong results for may have as many as 200 pieces of information Industry Engagement Michele Southall, will be frozen seafood, proving that freezing seafood can associated with it that can tell its story from capture joined by the foodservice operator IPC/Subway help its aroma, flavor, texture, quality and the all- through processing import/export, and finally to discuss how supply chain visibility can achieve important category of customer purchase intent. through wholesale and retail sales. This information the traceability and transparency of products. By Freezing seafood may also aid in sustainability can be used to verify the provenance of the seafood, enhancing systems interoperability, organizations efforts due to increased shelf-life. This presentation its legality, safety and sustainability. This same will be able to provide conscientious consumers will examine the study, its results and significance information can be used to enhance marketing with information in the future about seafood origin, to the industry, and will discuss Phase II of the efforts for the seafood and differentiate catches. how it was prepared and more. Attendees will learn study, which is currently underway and will Satellite technology has expanded the scope of how to share key data about products as they determine the best means to provide objective catch information beyond the point of landing. This move through the supply chain. In addition, they’ll quality measures on frozen seafood products. session will explore recent advances, integration of hear how supply chain visibility helps to achieve Copresenters: Ann Colonna, Food Innovation Center, new technologies into traceability programs as well operational efficiencies and process improvements Oregon State University as the views of industry members who are using for inventory management, category management, Copresenter: Keith Cox, Seafood Analytics these tools to verify catch authenticity and tell its asset management, quality management, and Room: 153 A/B story to increasingly knowledgeable and tech- demand forecasting-major business benefits that Food Safety/Policy savvy consumers. can drive big savings and higher sales margins right Moderator: Gilbert Brogan, Oceana to the company’s bottom line. The Changing Face of Sustainability Room: 152 Moderator: Michele Southall, GS1 – How Public Companies are Making Seafood Sustainability Room: 152 Positive Improvements Seafood Sustainability 11:30am – 12:30pm Most of the seafood reaching today’s consumers The Online Dragon: Seafood E-Commerce passes through publicly traded companies in China with well-established corporate sustainability Corporate Social Responsibility in the standards. These consumer-facing businesses are Protein Sector: A Market Assessment This panel will examine the current state of driving positive change in the industry by requiring Seafood competes with beef, poultry and pork for Chinese e-commerce and its potential for vendors to provide clear documentation regarding center-of-the plate attention and a share of the expanding seafood sales in a digital era. With an sourcing and sustainability claims. Sustainability is consumer’s food budget. Each protein category has expanding middle class, China is developing more no longer just a nice message to have; it is quickly a different story to tell to promote its consumption, complex consumer tastes. A preference for fresh becoming a “must-have” selling point that has from label claims to seasonal promotions, flavors and foreign product puts seafood companies in an to be substantiated. This panel will outline how and health. But what about sustainability, and optimal position to establish inroads into China’s these large, public companies are changing the in particular, how does each category approach vast marketplace. E-commerce already plays a industry landscape in a positive way, especially corporate social responsibility as required by law or vital role China’s economy and may serve as the regarding responsible sourcing. The panel will to protect a brand value? The seafood industry has primary vehicle for the country’s seafood sales discuss the following questions: What are some come under media scrutiny over health and safety in the future. In this session, hear from the voices of the positive sustainability changes made by as well as migrant labor issues. Are they alone in that are both entering and that are established in public companies? How is the industry adjusting their need to communicate the good stories? This the Chinese e-commerce scene, as well platform to those changes? How are consumers helping to session will examine the laws, compliance and providers and trade experts. drive the sustainability message? How are these communication strategies to reduce supply chain Moderator: Richard Barry, National Fisheries new standards changing the future of the industry? risk and build consumer confidence. Institute The panel will include leaders from large retail and Moderator: Kevin Edwards, SGS Room 153 A/B distribution companies who will share their criteria Room: 151B Food Safety/Policy regarding sustainability and its future. Seafood Business/Marketplace

46 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

EXPO NEWS

CHRIS ROSENBERGER, president of Inland Seafood, doesn’t believe in shortcuts

By Joanne Friedrick

Chris Rosenberger is Seafood Source: What is Inland’s history and how has address it and what did you learn from that experience? the company evolved since it was started? What are the president of Atlanta, ROSENBERGER: Our biggest challenge has always core business strategies or principles that have been been exceeding the increasing standards that we set Georgia-based Inland the foundation of the company since its inception? and that our customers have become accustomed Seafood, which was ROSENBERGER: Inland Seafood was founded on the to expect. We rely on Mother Nature, government founded in 1977 simple philosophy of supplying our customers with the regulation and other companies in our industry to do best quality seafood available with the best service in the right thing; and that can be challenging. It would and has grown to be the industry. We are the largest full-line processor and seem that Mother Nature is the most volatile, but it is the largest seafood distributor of more than 2,000 fresh, frozen, smoked actually getting everyone in the industry to live up to and specialty seafood items in the Southeast and also the highest of standards. This is why training is at the distributor in the offer a full-line of gourmet specialty foods, including core of Inland Seafood’s success. Southeast U.S. Inland antibiotic-free, hormone-free meats, game and poultry, SeafoodSource: What do you consider to be your is a major packer cheeses, olives, oils and so much more through Inland company’s greatest achievement? Specialty Foods. of Maine lobster We supply more than 5,500 restaurants and 2,000 ROSENBERGER: Building a solid company that is and a supplier retail outlets and have a complete processing plant helping to enhance the lives of our people. Inland Seafood has always been a leader in sustainability, food of non-seafood on-site, including butchering, packing, frozen storage, lobster tanks, cooking facilities, test kitchens and more. safety and quality, long before there was a sub-culture specialty products As the largest seafood distributor in the Southeast, one monitoring it. It has always been in our DNA to protect the oceans and land that provide for us. The equally for thousands of of the leading packers of Maine lobster, and one of the most innovative companies in our industry, Inland Sea- important part of the answer is people. We have nearly restaurants and food has built its strong reputation over 40 years by 900 employees, and those people have families that retailers. providing quality products to our customers that are rely on them to provide. Inland is proud to be able to tailored to their needs. add value to their lives with income, health care and community. Outside of our employees, Inland Seafood SeafoodSource: Talk about the intersection of has thousands of vendors and contractors who make the seafood and gourmet sides of Inland Seafood, their livings with us. We do not take that responsibility what this means for your relationships with lightly. your customers and how it fits with your overall business strategy. SeafoodSource: Given the opportunity to address a room filled with seafood industry leaders such as ROSENBERGER: The value-added portion of our yourself, what is the one nugget of wisdom you would business, combined with our strong restaurant and offer them as your closing remark? retail presence, affords us greater purchasing power, allowing us to offer more variety and value to our ROSENBERGER: You should run your business the way customers. This diversity is vital to our growth and you should run your life – by doing the right thing. sustainability as a company. There are no shortcuts to success or profitability. You need to always do the right thing by your customers SeafoodSource: What do you consider to have been and your employees. l your biggest business challenge thus far? How did you

48 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

EXPO NEWS

THE COMPLETE PACKAGE: Optimizing seafood packaging for the modern market By Madelyn Kearns

he hunt for proteins is no longer reserved for has what Carr calls an “honest, you see what you while the right-sized pouch is also a good fit for Tjust the deli or seafood counter at the grocery get” kind of look – the brand label is clear and convenience store freezers, Carr said. Rastelli also store. Consumers are now looking for their meals pronounced, and shoppers “can now see more of rethought its shipping container, optimizing it all over the supermarket, and companies retailing the product” as they peruse the aisles. Moreover, for retailers’ and seafood department managers’ seafood must adapt or get left behind. the package is eco-friendly in its composition, convenience – a practice that endears them to One company recognizing and adapting to another trait that is becoming increasingly more retailers, as it permits a reduction in labor costs. the new retail landscape is Rastelli Foods Group. appealing to consumers. However, Carr emphasized that, particularly The New Jersey-based company, which recently “Customers respect companies and brands when it comes to seafood and seafood products, scored a variety of big contracts including those that continue to research and develop ways a package that grabs the attention of consumers with Costco and Giant Eagle (as well as meal-kit to package products in eco-friendlier ways,” could mean the success or failure of a product. makers Hello Fresh and Blue Apron), decided to Carr said. “Product packaging is everything in the revamp its packaging strategy for its Wicked Tuna Of course, consumer considerations are only retail industry. The package tells the story and brand after studying changing consumer habits. one piece to the puzzle. When redesigning entices consumers to try it out. Especially with “People are now shopping for proteins in a Wicked Tuna’s packaging, Rastelli Foods also a new brand or product line, the package is variety of locations, so this new packaging opens had retailers in mind. The pouches housing the critical to the initial success of the product,” he Wicked Tuna up to everywhere people buy meals tuna product hold 10 to 15 ounces, making them said. “If the product is good and convenient and for the home,” Rastelli Marketing Director Mike friendly for both large- and small-scale retail priced competitively, shoppers with buy it again Carr said. venues. In Target and Walmart, the Wicked Tuna and again, but it all starts with grabbing the Rastelli’s updated Wicked Tuna packaging pouch can be stocked in emerging food aisles, consumers’ attention when they’re in the store.” l

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MEET THE 2017 EXPO NEWS SEAFOOD CHAMPION AWARDS FINALISTS

Seafood Champion Award Finalists, SEAWEB ANNOUNCES THE LEADERSHIP Displays leadership by organizing and 2017 Seafood Champion convening seafood stakeholders to improve the sustainability of seafood and ocean health. Awards finalists • Mariah Boyle, Traceability Division Director, FishWise By Cliff White • Susi Pudjiastuti, Indonesia Minister of Maritime Affairs and Fisheries he 16 finalists have been announced for the that can be used to combat IUU fishing. FISH-I Africa, a • Sea Pact 2017 Seafood Champion Awards, the seafood partnership of eight East African nations, has created T • Wally Stevens, Executive Director, community’s premier honor recognizing outstanding a low-cost information-sharing solution to combat Global Aquaculture Alliance leadership in promoting environmentally responsible illegal fishing in the Western Indian Ocean. Lovewell is seafood. the founder and CEO of Real Good Fish, a community The Seafood Champion Awards are presented supported fishery in Monterey Bay, California. In Seafood Champion Award Finalists, by SeaWeb, a program of The Ocean Foundation. 2012, Alan started Bay2Tray, providing low-income INNOVATION SeaWeb serves the sustainable seafood community by schoolchildren nutritious meals by utilizing bycatch Identifies and applies creative new supporting a coordinated infrastructure of people and in the local black cod fishery. Warr, of Pure Wild New solutions to address ecological challenges, knowledge to guide, inspire and reward the seafood Zealand Seafood, has found a 95 percent reduction existing market needs, or barriers to industry’s uptake of sustainable practices. The awards in juvenile fish mortality when using an adapted sustainability. have been given annually since 2006 to world leaders bottom-trawling technology he developed. • FISH-i Africa who have demonstrated outstanding commitment to For vision, Green Wave’s Bren Smith, a commercial • Alan Lovewell, Real Good Fish advancing seafood sustainability. fisherman, has created a replicable, scalable model of • Pelagic Data Systems This year, the Seafood Champion Awards will be “3D ocean farming.” The Marine Research Foundation awarded at the SeaWeb Seafood Summit, taking is a small nonprofit that successfully partnered with • Karl Warr, Pure Wild New place 5 to 7 June, 2017, in Seattle, Washington, U.S.A. Malaysian authorities to overcome longstanding Zealand Seafood [Editor’s note: SeaWeb and Diversified Communications, resistence to turtle excluder devices. Matt Beaudin owner of SeafoodSource.com, jointly produce the SeaWeb is leading the shift to local and sustainable seafood Seafood Champion Award Finalists, Seafood Summit.] in the restaurant scene in and around Monterey Bay, VISION Establishes a clear and compelling vision of the future that inspires positive change for sustainable seafood in technology, policy, products or markets, or conservation tools. • Matt Beaudin, Monterey Bay Aquarium • Global Ghost Gear Initiative • Marine Research Foundation • Bren Smith, Green Wave

Seafood Champion Award Finalists, ADVOCACY Positively influences public policy, uses the In the leadership category, the finalists include California. The Global Ghost Gear Initiative helps media to raise the profile of sustainable seafood, or influences public discourse Wally Stevens, the executive director of the Global clean up lost or abandoned fishing gear and has and engages key stakeholders by publicly Aquaculture Alliance; Susi Pudjiastuti, an Indonesian spearheaded the implementation of net recycling. championing advances in sustainable businesswoman who has turned her attention to In the advocacy category, Bill Mook, based in seafood. fighting illegal, unreported and unregulated (IUU) Maine, has been a leader in modeling how shellfish • Ned Bell, Vancouver Aquarium fishing as her country’s minister of maritime affairs growers can address the threat of ocean acidification. • International Pole & Line Foundation and fisheries; Mariah Boyle, who is being recognized The International Pole and Line Foundation promotes for her work in urging seafood companies to set socially and environmentally responsible pole-and- • Bill Mook, Mook Sea Farm commitments to improving traceability, social line fisheries around the world. Ned Bell, the Ocean • H.E. Dr. Caleb Otto, Ambassador responsibility and combatting IUU fishing; and Sea Wise executive chef at Vancouver Aquarium, founded Extraordinary and Plenipotentiary, Permanent Representative of the Pact, a nonprofit consisting of nine North American Chefs for Oceans in 2014 to raise awareness about Republic of Palau to the United Nations seafood companies that award grants to fisheries sustainable seafood. And Palau Ambassador Caleb improvement projects around the globe. Otto’s work at the United Nations to highlight ocean In the innovation category, Silicon Valley-based sustainability issues has made Palau a leader in Pelagic Data Systems has created a solar-powered, drawing attention to the human and environmental lightweight position tracking system for small vessels threats to livelihoods that depend on the ocean. l

52 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

EXPO NEWS

TOP 5 RETAIL SEAFOOD TRENDS FOR 2017 By Christine Blank nsseafood.com Prepared seafood dishes 1 Prepared seafood 2 The (continuing) rise of salmon will continue their surge Prepared seafood meals, including meal kits, While salmon – both farmed and wild – has in popularity at retail will continue their rapid growth. With consumer always been one of the top sellers in United States confidence on the rise, Americans have the money supermarkets, its popularity will continue to grow counters in 2017, as will to spend on prepared meals that are nutritious, that as studies on the benefits of omega-3 fatty acids the movement toward they can simply heat up at home, according to Steven on health continue to be published and distributed. more lean, nutrient-dense Johnson, a grocerant guru at consultancy Foodservice Today’s Dietitian added salmon to its “Top 10 proteins such as salmon. Solutions in Tacoma, Washington. Superfoods” list for 2017, part of its annual “What’s “‘Fast, fresh and simple’ will be the retail meal Trending in Nutrition” survey, which polled more than Sustainable and local mantra. Fresh prepared meal kits, meals and grab- 1,700 registered dietitians in the U.S. seafood will also be big hits and-go will drive retail foodservice occasions in 2017,” “The health benefits of seafood, especially in 2017. And Japanese and Johnson said. omega-3 rich cold water fish like salmon, has become Hawaiian-inspired seafood “Prepared seafood offers fewer barriers to more evident to consumers in recent years, especially department entry for consumers that aren’t compared to other protein options. In addition, dishes will continue to rise comfortable with preparing raw seafood,” agreed benefits from a Mediterranean- and Nordic-style in popularity. Sarah Schmansky, director of account services for eating pattern, where primary animal protein choices Nielsen Perishables Group. are fish-based, are becoming more mainstream Continued on page 56

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knowledge,” Sharon Palmer, a contributor to seafood species sold as part of mix-and-match as local, indigenous fish and bycatch to the Today’s Dietitian, said. dinners with vegetables as a side. forefront, Palmer said. As a result, consumers Compared to other omega-3 rich seafood, will start to notice and demand local and salmon is “more approachable to American 4 Local and sustainable underutilized fish. palates,” Palmer said. Sustainable and local seafood purchases will continue to rise. “Consumers understand line- 5 Island life 3 Healthy protein caught versus net-caught and they consider Japanese and Hawaiian-inspired seafood dishes, Consumers are seeking healthy proteins that are that [line-caught] sustainable. They including sushi and poke, will increase in both lean and nutrient-rich. Instead of focusing also believe that farm-raised is safe prominence. on diets, more consumers will choose a “clean and sustainable,” said Johnson of “Delicious, “We will see an increase in and mindful” style of eating this year, according Foodservice Solutions. nutrient-rich seafood tuna poke, salmon poke and to Today’s Dietitian. “There is more emphasis is part of a healthful, ahi poke. More importantly, “This is part of the trend that finds people on avoiding red meat for mindful eating style, rather you will be seeing poke offered adding foods that have benefits, rather than sustainability, which means than a diet that involves with vegetables, which will focusing only on avoiding foods that are people are moving more to crashing and drive up profits for the retailer detrimental,” Palmer said. alternative protein choices, limitation.” while garnering incremental As a result, “delicious, nutrient-rich seafood including seafood. I think customer adoption,” Johnson said. is part of a healthful, mindful eating style, rather that consumers are just starting Japanese-inspired eating is on the than a diet that involves crashing and limitation,” to understand that there are other rise, agrees Whole Foods Market in its “2017 Palmer added. healthful, sustainable seafood options beyond Trends to Watch” list. This includes a variety of Steven Johnson of Foodservice Solutions salmon and shrimp,” Sharon Palmer of Today’s seafood, such as kelp and dulse. Consumers are also predicts a growth in “better-for-you” Dietitian said. also using more Japanese condiments, such as prepared meals, such as high protein/ lower fat Chefs are starting to bring other fish, such miso and nori, which pair well with seafood.l

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2016 BOSTON SEAFOOD EXPO

Introducing Sashimi-style-sliced Smoked Salmon Medallions from Premium Loins. Ready to eat. Ideal to enjoy by itself, with your favorite condiment or with rice. Gluten Free. Available in 6oz Sashimi Packages. Item #4435B

High Protein Excellent Source Omega 3 CLOCKWISE FROM TOP LEFT: 1) Indonesian of Vitamin D Fatty Acids Minister of Maritime Affairs and Fisheries Susi Pudjiastuti visits the show floor; 2) Oysters on Quote “BOSTON17” discount code from this ad to receive 10% off your first order (Qualified Buyers Only) offer; 3) BAG Corp greeting visitors with a smile; 4) A Wester Ross rep dressed appropriately for Boston’s foul weather; 5) Pangea Shellfish Company’s Onset and Summerside oysters; 6) John Salle of Trident Seafoods with a company mascot; 7) Odyssey Enterprises reps show off the company’s “Treasures of the Sea.”

Since 1906, The Finest Smokers of Fish for Four Generations

S D M OO OKED SEAF

718 383 8585 58 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource Visit us for a taste at booth #2806 www.acmesmokedfish.com NEW

High Protein Excellent Source Omega 3 of Vitamin D Fatty Acids

Quote “BOSTON17” discount code from this ad to receive 10% off your first order (Qualified Buyers Only)

Since 1906, The Finest Smokers of Fish for Four Generations

S D M OO OKED SEAF

718 383 8585 Visit us for a taste at booth #2806 www.acmesmokedfish.com LOOKING BACK

2016 BOSTON SEAFOOD EXPO

CLOCKWISE FROM TOP LEFT: 1) Master class on octopus; 2) Attendees enjoying the “Relax & Recharge Lounge”; 3) Business casual at the Turkish Pavillion; 4) High Liner Foods’ impressive stand at the 2016 show; 5) Chengyu Wei of Guangxi Hiseaton Foods; 6) The show floor; 7) Fresh-picked lobster meat, a local delicacy; 8) Boston welcomes you!

60 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

EXPO HACKS ADVERTISER INDEX

Search exhibitor ACME Smoked Fish...... 59 lists, which include correlating booth Alaska Symphony of Seafood®...... 35 numbers and locations American Shrimp Processors...... 43 Association Associação Integralar/...... 25 Portugal Food Capital Sea...... 19 EACCE Morocco...... 29 Search SENA EAM-Mosca Corporation...... 41 ‘Featured Products’ Access a map of the Hofseth International AS...... 9 and ‘Featured show floor as well as Exhibitors’ the city of Boston Kilic Deniz Urunleri Uretimi Ihracat...... 23 Ithalat ve Ticaret A.S. Lenger Seafoods Group...... 45 Lucky Union Foods Co., Ltd...... 57 TIPS AND TRICKS FOR Lynden International...... CV2 Maritech Dynamics LTD...... 5 THE SENA17 MOBILE APP Nireus Aquaculture SA...... 47 North Carolina Department...... 11 By Madelyn Kearns of Agriculture Consult basic This week, Boston serves as a temporary home to SENA info, Nova Scotia Department...... 55 the most seafood business leaders and buyers in the including of Fisheries & Aquaculture 37-year history of Seafood Expo North America, show hours, Quirch Foods Co...... CV1, CV4 North America’s largest seafood exposition event. news, FAQs, security Ruggiero Seafood...... 7 ith this year’s exposition metrics surpassing those seen in 2016, when updates and Sea Delight, LLC...... 21 more than 1,200 companies exhibited across 225,000 square feet of more W Seafood Expo Asia (Marketplace)...... 50 exhibit space, attendees have a lot of ground to cover. If you’re feeling like you need some help with navigation, but can’t get Siri to give you directions, Bookmark Seafood Expo (Global Portfolio)...... 14 fortunately, the Expo introduced an app to help get you where you need to go. and peruse SeafoodSource (Membership)...... 54 The Seafood Expo mobile app, designed by SENA organizer Diversified the expo’s Sea Watch International...... 37 Communications with the help of app producer Eventbase Technology, is special events available free for visitors and can help address a number of key expo tasks. including SeaWeb Seafood Summit...... 24, 56 Both Apple and Android mobile device users can access and download the Seafood Sherrill International...... 51 the app on either iTunes or Google Play by searching “Seafood Expo” or Excellence “Seafood Expo North America.” Awards SlipNOT®...... 53 Attendees searching for a specific company can use the ‘Exhibitors’ and and the Southwest Airlines Cargo...... 31 the ‘Featured Exhibitors’ tab located to the left of the screen when the app 11th Annual Steen F.P.M International n.v...... 13 is launched. Tapping on the exhibitor’s entry and then their booth number Oyster will provide you with directions and relevant contact information as well as Shucking Tampa Bay Fisheries Inc...... 17 a business description. Competition TransOcean Products Inc...... 39 Add all the companies you intend to visit to your ‘Favorites’ tabs to Tropical Aquaculture Products Inc...... 15 access the information quickly while on the go. If you’re a little lost, go to Connect to the ‘Maps’ tab to see an overview of the expo area. Select the ‘Area Select’ social media True North Salmon Company Ltd...... CV3 tab for interactive and PDF maps of each hall. The ‘Expo Info’ tab, located at and share Western Edge Seafood...... 49 the bottom of the left-hand sidebar, has information regarding important booth visits Yamato Corporation...... 27 locations, public transportation, local hotels, city travel, security updates, with online friends and White Cap of Newfoundland...... 61 expo hours and more. business If you need further assistance downloading and adding the app, stop by the associates Registration Area at the BCEC for help. l

62 EXPO TODAY MAGAZINE 2017 | Brought to you by SeafoodSource

Booth #1051