NETUNO, others exit 2020 Seafood Expo in Boston amid coronavirus concerns

By Amanda Longoria, NETUNO USA

President Luciano Bonaldo’s formal statement: “After careful deliberation and monitoring of the situation, we’ve decided not to attend the Seafood Expo in Boston this year. We would like to avoid putting our team at unnecessary risk of exposure and hope that our partners, customers, and vendors understand our position.”

NETUNO invested heavily in marketing this year to help support their new line of value-added shrimp, Sauté ‘n Serve. The product launched last year for foodservice and a retail launch is expected later this year.

They planned to use their platform in Boston to allow customers to preview the retail packaging of their products and entered the “New Product Showcase” competition. As finalists for best product for foodservice, they were expected to present their Thai Coconut Curry to judges at the show.

“We are disappointed that we will not be there to show what a great product Sauté ‘n Serve is, for both foodservice and retail. We are actively looking for other ways to demonstrate this product to potential customers and hope to be able to showcase it at other food shows later this year,” says Sales & Marketing Director, Amanda Longoria.

Other companies have also made the decision to exit the show, as reported by SeafoodSource and Undercurrent News. Since the start of the outbreak, coronavirus has affected markets, travel, and business as usual.

12 finalists to compete for 2020 Seafood Excellence Awards

By Madelyn Kearns, SeafoodSource

Twelve finalists will go head-to-head for the 2020 Seafood Excellence Awards on Sunday, 15 March, at Seafood Expo North America/Seafood Processing North America in Boston, Massachusetts, according to event organizer Diversified Communications.

Seventy entries were submitted for this year’s Seafood Excellence Awards, a prestigious competition recognizing the best new seafood products available in the North American market. The remaining 12 finalists will compete before a three-person panel of expert judges in two categories: Best New Foodservice Product and Best New Retail Product.

The judges, who will convene to assess the products on 15 March from 11 a.m. to 1 p.m., will evaluate the twelve entries based on their uniqueness and appropriateness to the market, taste profile, packaging, market potential, convenience, nutritional value, and originality, Diversified said in a press release. The winners will be announced at 3 p.m. in the Demonstration Theater at the Boston Convention and Exhibition Center, where the expo is taking place.

The finalists are as follows:

  • Acme Smoked Fish Corp. – Acme Smoked Salmon Convenience Pack
  • Azuma Foods International Inc., U.S.A. – Island Style Marinated Ogo Seaweed
  • Bristol Seafood – My Fish Dish Blackened & Smoked Butter Scallops
  • East Coast Seafood – Scallops, Wild Mushrooms & Gnocchi
  • GlobeXplore – Sea Vegetables & Chipotle Spread
  • Handy Seafood Inc. – Thai Chili Shrimp Rolls
  • Ideal Fish – Hot Smoked Domestic RAS Branzino
  • King & Prince Seafood Corp. – Lobster Salad Sensations
  • MeFoodGuy LLC – Gluten Free/Dairy Free Seafood Chowder
  • Netuno USA Inc. – Sauté ‘n Serve Thai Coconut Curry
  • Ocean Beauty Seafoods LLC – Echo Falls Smoked Wild Alaskan Sockeye Salmon Tapas Slices
  • Trident Seafoods – Trident Seafoods Loaded Baked Potato Crusted Wild Alaska Pollock Fillets

All finalists’ products will be on display during the three-day exposition in the New Product Showcase.

The Seafood Excellence Awards serve as the North American extension of the Seafood Excellence Global Awards competition, held at Seafood Expo Global in Brussels, Belgium. Both Seafood Excellence Awards and Seafood Excellence Global Awards are organized by Diversified Communications, producers of Seafood Expo North America/Seafood Processing North America, Seafood Expo Global/Seafood Processing Global and Seafood Expo Asia. SeafoodSource, produced by Diversified Communications, is the official media for Seafood Expo North America/Seafood Processing North America.

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Green Gourmet serving up sustainable seafood at major music festival

By Madelyn Kearns, SeafoodSource

Concertgoers attending the upcoming Tortuga Music Festival in Fort Lauderdale, Florida, will be treated to responsibly-sourced seafood dishes courtesy of Green Gourmet, a culinary event hosted by the Monterey Bay Aquarium’s Seafood Watch program in partnership with The Ocean Foundation’s Conservation Village partners.

The Green Gourmet event, which allows South Florida-based chefs to showcase their culinary skills using responsibly-sourced seafood, will take place during the music festival from 6 to 8 April at Seafood Watch’s tent – one of five within Rock the Ocean’s caravan. Each tent represents one of Rock The Ocean’s five core issues: overfishing, shark conservation, coral reef degradation, marine pollution, and turtle conservation.

Chefs scheduled to cook as a part of Green Gourmet this year include Mano Calimbichis from Big Chef; Michell Sanchez, winner of Red Robin’s Best of the Bash Award at the Amstel Light Burger Bash, from Latin House Grill and MadLove; Adrienne Grenier, winner of the Food Network’s Chopped and executive chef at 3030 Ocean Restaurant; and Lazaro Sanchez from Fresh Florida Fisheries.

Seafood Watch’s business collaborators Sea Delight LLC, Netuno USA, Pride of Bristol Bay, and Wild Planet Foods will be donating the seafood used for the event. Such collaborators play a big part in bringing sustainable seafood to broader consumer markets, according to Seafood Watch Business Engagement Manager Brian Albaum.

“Seafood Watch Industry Collaborators are making it possible for restaurants and retailers to do the right thing,” Albaum said. “Our Collaborators are transparent with sourcing details and Seafood Watch color rating for all the seafood they sell, so their customers know exactly what they are buying. We are excited to be featuring several free seafood samples supplied by these collaborator companies in our tent during the Tortuga Music Festival.”

One collaborator, Netuno USA, looks forward to opportunities such as those offered by Green Gourmet, where the company can support local chefs while also promoting industry sustainability at the same time.  

“We are very excited about the opportunity to support local chefs and help promote seafood sustainability within our community,” Netuno USA Sustainability and Compliance Manager Andre Brugger said. “This year we donated our farmed branzino, which is considered a ‘Good Alternative’ by Seafood Watch Program. We look forward to supporting this event next year and we hope that we can add our Caribbean red snapper from Brazil and other products that are also on track to achieve Marine Stewardship Council label for sustainable fisheries.”

An organizer of the event, sustainability advocate and Seafood Ninja founder Adriana Sánchez also noted its resonance among key consumer segments.

“It has truly been a journey that started with promoting seafood sustainability and creating awareness about Fishery Improvement Projects (FIPs) and the work being done by seafood companies in the fisheries they source from,” Sánchez said. “I am excited to collaborate with Monterey Bay Aquarium’s Seafood Watch program as they host this year’s Green Gourmet in their tent. In our industry, we always speak to the challenges of connecting consumers to sustainable seafood so having the opportunity to collaborate with organizations such as Rock The Ocean in events like this one, provides us with a larger platform to connect with consumers and have a greater impact.”

Each year at the Tortuga Music Festival, the Rock The Ocean Foundation curates a distinguished list of more than 30 worldwide ocean conservation thought-leaders to create their annual roster of Conservation Village partners. These groups are hand-selected to participate onsite at Tortuga because they are leaders in their field of expertise, Sánchez said.

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