Seafood Expo Asia bringing more than 220 exhibitors to Hong Kong

Published on
September 4, 2018

Seafood Expo Asia, organized by Diversified Communications, has opened its doors at the Hong Kong Convention and Exhibition Center to welcome thousands of international seafood industry professionals. 

Taking place over Sept. 4, 5, and 6, the show is bringing over 220 exhibitors from 34 countries to Wan Chai, Hong Kong, with 21 countries represented at regional pavilions throughout the show. In addition, 11 countries will showcase products for the first time: Bulgaria, Fiji, Greece, Kiribati, Monaco, Oman, Papua New Guinea, Philippines, Romania, Solomon Islands, and Tonga. 

The expo is an opportunity for companies to show off new and premium products to industry buyers and professionals from around the world. 

“Seafood Expo Asia attracts industry buyers from restaurants, supermarkets, hotels, catering services, importers and distributors looking to source new products and discover the latest market trends and demands,” said Iris Kwan, event director of Seafood Expo Asia. 

A new event for 2018, the “Tasty Kitchen,” is a new way for companies to showcase their products. Visitors to the new area on the exhibition floor will be able to taste seafood products from Canada, China, Fiji, Japan, and more. 

Alongside the Tasty Kitchen is the returning product showcase, featuring displays of dozens of new products from across the globe. Products displayed include products like Alaskan King Crab from American Indian Foods, based in the U.S.A.; rainbow smelt by Great Lakes Food Company of Canada; Pasteurized Frozen White Sand Clams, from Bulgarian White Shell Ltd. of Bulgaria, and even All-Natural Fish Sausages, brought by Fisherfarms Inc. of the Philippines. 

SeafoodSource, the official media of Seafood Expo Asia, is on-site covering news from the show floor as the exposition gets underway. Visit our SEA landing page for news coverage of the event, and contact editor@seafoodsource.com with product news or promotions to share. 

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