Brussels blog: Dish Hospitality's winning streak
Wednesday, 6:00 p.m. CEST — Day 2 of the European Seafood Exposition is over. We’ll see you back here on Thursday. There’s still plenty to write about.
Wednesday, 1:40 p.m. CEST — Members of the Global Aquaculture Alliance met with attendees at the European Seafood Exposition on Wednesday to discuss Best Aquaculture Practices (BAP) seafood certification. The New England Aquarium’s Dr. Michael Tlusty, also director of research at the Global Aquaculture Alliance, discussed results of an independent study that helped to answer the question.
“Does certification really make a difference? By and large the study showed the answer is ‘yes.’ It is good to have a data set to look at, this study is very critical,” said Dan Lee, BAP standards coordinator.
Wednesday, 1:30 p.m. CEST — “Since last year we’ve made progress. Twenty stocks are fish in a sustainable way, and when I took office that number was about four or so — this is progress,” EU Fisheries Commissioner Damanaki told a large crowd gathered to listen to her take part in a debate on Common Fisheries Policy reform.
Damanaki said that while there has been progress, there are also still concerns. She said funding for fisheries reform needs to be spent smarter, and more needs to be given to smaller vessels and coastal communities.
“We should be happy because there are still fish, and happy because things have slightly improved, but we need to be vigilant because we still have a lot to improve,” she said.
Click here to watch an exclusive SeafoodSource interview with Damanaki.
Wednesday, 12:00 p.m. CEST — GlobalGAP just held it’s annual press conference to provide updates on its progress in the past year. The organization said that with more than 2 million metric tons of certified seafood, it now offers more certified farmed seafood products than all other farmed seafood labels combined. It has seen its numbers quadruple since 2010 and now covers more species than any other program, it said. GlobalGAP also announced the launch of a new Quick Response (QR) code, which you can read more about here.
Wednesday, 11:00 a.m. CEST — U.S.-based Phillips Foods has announced a working relationship with Dutch company Poseidon Food to exclusively supply the European market with Phillips’ value-added products.
“The European palate is very different than the U.S. palate,” said Phillips Foods CEO Steve Phillips. “Poseidon has been very good at giving us advice and suggestions on how to tweak our recipes to appeal more to the European palate.”
Poseidon will launch Phillips’ crabmeat, crab cakes and steamer creations across the Netherlands.
Wednesday, 10:50 a.m. CEST — Shucks Maine Lobster just announced that Chef Gerd Kastenmeier of Katenmeier Restaurant in Germany is the European champion for the third round of its first annual Lobster World Series chef competition.
Kastenmeier won for his Shucks Maine Lobster Trio, which included a raw Maine lobster tartar. He will join the Asian champion, the U.S. champion and one local chef in Portland, Maine in August for the fourth and final competition. The winner will be named World Series Champion and receive USD 5,000.
Wednesday, 10:25 a.m. CEST — The halls are filling up quickly, even though the Day 2 of the European Seafood Exposition just opened, a testament to how far the event has come since it’s launch 20 years ago. One exhibitor who knows first hand how much the show has grown is Michael Tourkistas, whose company, East Coast Seafood, has exhibited at every single show. He said he remembers the very first show, when it was held in just a single hall.
“Obviously it’s been a tremendous success,” said Tourkistas. “I think it’s moved into more of a global seafood exhibition than just a European seafood exposition.”
The president of the Lynn, Mass.-based company said the show is invaluable because instead of taking two weeks to go around and visit customers, business can be done in just a few days at the show.
Wednesday, 10:15 a.m. CEST — When the winners of the Seafood Prix d’Elite news product competition were announced last night, one company shouldn’t have been surprised to hear its name called.
Dish Hospitality’s special originality award for its International Shrimp S’cones makes four awards in three years (between Prix d’Elite and the Seafood Excellence Awards at the International Boston Seafood Show) under the Mumbai, India-based company’s belt.
“It’s encouraging,” said Vikas Seth, corporate executive chef FOR Dish Hospitality. “The product is very dear to our hearts. We started developing it two years ago, but we felt it was not quite right, we wanted something completely unique. When the idea of the waffle cone was presented — that’s when it clicked.”
Wednesday, 7:30 a.m. CEST — You have to get up pretty early to not miss a thing at the European Seafood Exposition. Day 2 is two-and-a-half hours from kicking off. Here are three items that we missed yesterday:
• The Marine Stewardship Council and the Norwegian Seafood Council presented the Norwegian East Arctic coldwater prawn fishery with its MSC certificate at the MSC stand.
“Norwegian fisheries management is world-class and this is demonstrated through MSC certification of many of the key commercial fisheries,” said Camiel Derichs, MSC deputy director for Europe. “More than 75 percent of the export value of Norwegian wild-caught seafood is now MSC certified. I congratulate these fisheries on an excellent result and look forward to working with our partners in Norway in the year to come to add value to sustainable seafood.”
• Scottish TV news outlet STV visited the show and asked Richard Lochhead, Scotland’s fisheries secretary, about EUR 500,000 in funding to boost support of the region’s salmon exports to Asia. Click here to watch the clip.