From the show floor: Dignitaries and demos

I’ve been in Hong Kong for a week now with publisher Mary Larkin. We transitioned over the weekend from the SeaWeb Seafood Summit to the Asian Seafood Exposition. Here are some highlights of the past two days on the second event of the trip.

Last night included a Maine lobster tasting reception sponsored by the Maine lobster industry. That was immediately followed by a reception with Maine Gov. Paul LePage, who is traveling in China this week on a trade mission with several Maine companies and academics.

LePage also made it onto the show floor on the first day of the show at the Hong Kong Exhibition Center. He met with the Maine seafood companies that are exhibiting, including Ready Seafood Co., Cozy Harbor Seafood, Seaview Lobster and The Lobster Co. 

Tuesday’s show also featured a tasting of green-lipped and black-lipped abalone from Tasmania. The wild product takes six to 10 years to grow and comes in several product forms, including canned, IQF and vacuum-packed.

Agriculture and Agrifood Canada held a cooking demonstration with lobster on Tuesday afternoon. Two chefs presented recipes featuring Canadian lobster. Chef Mak Kam-Kui, executive sous chef of Hong Kong Disneyland, prepared Canadian Halibut Confit on Pumpkin  Espuma and Peppered Pineapple with Canadian Snow Crab and Cherry Tomato. Chef Kenny Chan Kwok-Keung prepared Canadian Lobster Ball with Mushroom and Crab Roe with Grilled Canadian Scallops.

Later in the afternoon was a Welcome Reception held by the Hong Kong Tourism Board and Meetings and Exhibitions Hong Kong. The reception finished with a traditional Lion Dance, a custom that is supposed to bring prosperity.

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