Seafood Expo Southern Europe in Barcelona, organized by Diversified Communications, the parent company of SeafoodSource, closed its doors after turning Barcelona into the international capital of the seafood industry for three days.
This third edition of the show was attended by 165 exhibitors from 25 countries and convened thousands of seafood professionals coming from more than 60 countries. In this edition there was an increase in the total surface of occupied exhibit space of about 17 percent compared to the last year.
The exposition ended the last day with a complete program of activities including master classes, culinary demonstrations and conferences.
There was a master class about scallops. In this session attendees learned how to source, select, handle and prepare this species thanks to Mike Hutt, Executive Director of Virginia Marine Products Board and Rick Robins of Chesapeake Bay Packing.
The final day also offered a conference session about fish and other seafood consumers in Spain. Angles Segura Unió, manager of seafood products of AECOC (Association of Manufactures & Distributors), gave a lot of information about buying habits and trends of fish and seafood customers in Spain and in selling seafood internationally. Furthermore, there was a culinary demonstration: “Having fun cooking fish and seafood,” presented by the Spanish celebrity chef Ismael Prados, who has written several books and known for appearances on TV cooking programs.
New offerings from the industry were on display in the “New products showcase,” with the latest innovations in seafood, processed, canned and machinery.
After three intense days of work the show, which became a valuable platform for seafood professionals interested in doing business in the Mediterranean market, leaves Barcelona until next year. The date for the next appointment in the Spanish city is September 21 to 23 of 2015.
