Just got back from a three-day at the Brussels Seafood Exhibition. Being a first time visit to the trade show I have to say I could have done with an extra day, especially since the last day is in reality just a half day as packing starts from early afternoon. In general I have an all positive feedback and will for sure go back again next year. From a business networking point of view, though I had most of my meetings planned, the world of seafood globally is all under one roof and it just needs some careful planning so that you cover everything you need. As I said the exhibition is quite vast and I personally did get carried away talking to people and found myself running out of time on the last day.
As you would expect the Japanese presence was very small and the vast majority of exhibiting companies carry frozen seafood and/or processed seafood of all sorts. Chilled seafood is as expected a minor part of the exhibit. Every year a handful of companies are awarded with the Seafood Prix d’Elite for the best new retail and foodservice seafood products. Just to name the top two products, the award for best retail product went to Provocake, a fish cake of Pangasius, shrimp and mushrooms encircled with asparagus; whilst in the foodservice category, the top prize went to Tambaqui Ribs. A new species to the European market, tambaqui is a cousin of the famous Amazonian piranha and is now farmed in Brazil. The structure of the fish allows for a rib portion that is similar in shape and presentation to pork ribs and it also comes with a tasty barbecue marinade. If you think this sounds extravagant, the prize for originality was won by a new Belgian snack that combines fruit and fish!
food insider 
