Seafood Expo North America

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Boston, USA

March 17, 2019 - March 19, 2019

The Seafood Marketplace for North America

Seafood Expo North America attendees meet with thousands of colleagues and suppliers to find the newest fresh, frozen, and packaged seafood products and stay current on industry trends. 

Seafood Processing North America attendees share ideas, find new processing equipment, make connections and get the news on preparing, delivering and packaging seafood products.

More than 22,600 total attendees from over 120 countries attend the event. 

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Published on
March 13, 2018

While smoked fish is popular on crackers and bagels, it has traditionally not been considered an ingredient in ready-to-eat meals. 

However, Brooklyn, New York, U.S.A.-based Acme Smoked Fish Corp. is aiming to change that with its new Blue Hill Bay Smoked Fish Poke Bowls. The new bowls come in two varieties: smoked salmon and smoked ahi tuna.

Adam Caslow, co-CEO of Acme, told SeafoodSource the bowls are intended to bring a new type of

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Published on
March 13, 2018

Blue Star Foods is rolling out a line of grab-and-go seafood items, which feature QR code traceability, at Seafood Expo North America in Boston, Massachusetts.

Blue Star’s new Grab and Go line includes two four-ounce Crab N Go foil pouches – one with claw crab meat and one with lump crab meat – and a four-ounce Shrimp N Go pouch, according to Blue Star CEO and CSO John Keeler.

“The population is moving at a fast pace. We

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By

SeafoodSource Staff

Published on
March 12, 2018

UPDATE: Due to worsening travel conditions, shuttles returning to hotels from the BCEC on the last day of Seafood Expo North America 2018 will depart at 12 p.m. and 1:30 p.m. only. There will be no shuttle service after the 1:30 p.m. departure, Diversified Communications announced.

Seafood Expo North America/Seafood Processing North America 2018 will remain open for regular hours on Tuesday, 13 March, from 10 a.m to 3 p.m., the expo's

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By

Chris Loew

Published on
March 12, 2018

Japanese seafood companies will be out in force at the 2018 Seafood Expo North America/Seafood Processing North America, taking place 11 to 13 March.

Included among the roughly 1,000 exhibitors at the Boston Convention and Exhibition Center will be a score from Japan, one of 50 countries that will have a presence at the event.

Banjo Foods Co., Ltd., based in Mishima City, Shizuoka Prefecture, is a processor of Japanese wasabi. The company

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Published on
March 12, 2018

Prepared seafood meals that are ready for shoppers to quickly bake or grill at home are becoming more common in U.S. supermarket chains. And some grocers are finding success with new types of packaging and seafood offerings in their meals-to-go program. 

For example, DePere, Wisconsin-based Skogen’s Festival Foods recently added more seafood items to its One Step Prep meal program, such as marinated, seasoned Atlantic salmon fillets

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By

Jason Holland

Published on
March 12, 2018

The seafood economy should embrance, not fear, the future, political economist, author, and professor Mark Blyth said in his keynote address at Seafood Expo North America in Boston, Massachusetts on 11 March.

Blyth, a professor at Brown University explained in his address, titled, “What Does Globalization 3.0 Look Like? Global Trade in a World of Local Populism,” said that to-date, two waves of globalization have shaped the

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By

Cliff White

Published on
March 12, 2018

“Vegan” and “tuna” are two words not often seen together. 

Perhaps it’s that novelty, or maybe it’s just that conference attendees like free samples, but the Ocean Hugger Foods booth at the 2018 Seafood Expo North America in Boston, Massachusetts was bustling on Sunday, 11 March, the expo’s opening day.

Created by master chef James Corwell, Ahimi tastes like tuna sashimi, but is made from tomato,

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Published on
March 12, 2018

Alaskan crab suppliers and processors have long had an "ugly" problem, which they are now aiming to remedy with a marketing campaign launching at Seafood Expo North America in Boston, Massachusetts, taking place 11 to 13 March.

Consumers and retail buyers often shy away from crab sporting different-looking shells than the bright orange color they are used to. These dark, spotted, or barnacle-attached shells are even called

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By

Madelyn Kearns

Published on
March 12, 2018

We eat with our eyes.

It’s a truth intrinsically known to food packagers across industries, who dedicate ample amounts of time and scores of resources toward attracting the hungry eyes of shoppers searching for their next meal. A deftly executed package can have a profound impact on a company’s profit margin. It can also be the difference-maker in dismantling long-held consumer skepticism when it comes to seafood, according to

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By

Cliff White

Published on
March 12, 2018

The Scottish Salmon Company has introduced a new premium export brand to North America at this year’s Seafood Expo North America in Boston, Massachusetts.

On Sunday, 11 March, the company announced it will make its Lochlander Salmon available to premium restaurants and upmarket hotels in the United States. The brand focuses on Scottish “sea loch” provenance, the product’s sustainability certifications and the

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