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‘Team Scotland’ swells for US Seafood Show

• Seafood Expo North America 2017 (19-21 March) will see Scottish industry attendance more than double compared to previous year

• Unique Scottish cooperative formed to provide volume to US market, launching in Boston

More than double the number of Scotland’s top fish and seafood companies are set to join SENA Scotland Standtrade body Seafood Scotland and top chef Mark Greenaway at this year’s Seafood Expo North America, in Boston from 19-21 March, aiming to give Scottish seafood exports a boost in the North American market.

Among the returning exhibitors and already established players in the American market is Dawnfresh, one of the largest trout producers in Britain. It will be joined by the Scottish Salmon Company, who are responsible for around 20% of all salmon production in Scotland, and WesterRoss, Scotland's oldest independent, owner-operated salmon farm. Attending for the first time is Anderson Crab, Campbells & Co, Loch Fyne Oysters and Scottish Seas – a unique collaboration launching at the show to capture new market opportunities for a wide range of Scottish species, including Scottish white fish varieties new to the American market such as hake and monkfish alongside crab, and langoustines.

Clare MacDougall, Trade Marketing Manager at Seafood Scotland, said: “The Scottish industry’s interest in the American market has spiked over the last year and it is pleasing to see trade shows such as the prestigious Seafood Expo in Boston being increasingly valued for their potential to establish new trade relationships between the UK and America.

“The US is now Scotland’s largest market for combined food and drink export and remains the biggest Scottish salmon customer overseas with sales worth £155m in 2016. Therefore this export trade is crucial particularly for the Scottish seafood industry.

“Our ongoing mission is to inspire international audiences with Scottish produce, by allowing them to engage with the suppliers and producers of Scottish seafood, learning about and tasting the different species we have to offer.”

SENAscallopsThe Boston show will also see the official launch of fishermen-owned brand, Scottish Seas, a new co-operative bringing together Scottish fishermen from multiple ports across Scotland, combining forces and bringing the best of wild caught Scottish seafood to the world in a way that sustains home communities and the seas the industry depends upon.

The partnership formed after Scottish industry bodies attended a strategic workshop at last year’s Expo in Boston in a bid to combine efforts to provide the appropriate quantities, varieties and the volume needed to tackle the US market while keeping sustainability a priority and carefully managing stocks.

Alan Coghill, Director of Scottish Seas and Orkney Fish Producers’ Organisation, said: “Scottish Seas is en route to becoming a real success story, leading from an idea spawned at last year’s show. Currently there are 13 offshore and 39 inshore vessels collaborating as part of Scottish Seas, representing over 200 fishermen. This has never happened before. For so many to come together to form a successful partnership in just 12 short months is a tremendous achievement for the industry and demonstrates Scotland’s ability to keep up with the big players on a global scale.”

Susan Beattie, Head of Food & Drink at Scottish Development International, said: “It’s great to see an even stronger delegation of companies attending the show this year, showcasing their fantastic range of products to an influential international audience.

“North America is one of the top prospect markets identified in the Scotland Food & Drink Export Plan and we are working with Seafood Scotland to help companies make the most of this opportunity – providing market insights and making connections with potential buyers through our team of in-market specialists.”

Clare MacDougall added: “We are also thrilled to continue our partnership with Mark Greenaway for a second year at the show in a joint effort to challenge perceptions of Scottish cuisine and to showcase the quality and diversity of what Scotland’s waters have to offer.”

Top class chef, author and Edinburgh restaurant owner Mark Greenaway will be promoting his debut cookbook Perceptions, Recipes from Restaurant Mark Greenaway while hosting daily cooking demonstrations and dedicated pairing experiences at the Seafood Scotland stand.

Mark will pair seafood dishes with Scottish gin, whisky and craft beers, in a bid to showcase the diversity and quality of the seafood and promote the strong heritage of Scotland, which yields a fantastic larder of some of the best natural produce in the world.

An ambassador for Scotland Food and Drink, Mark represented Scotland in BBC2’s Great British Menu two years in a row and was the only chef in Scotland to be newly awarded 3 AA Rosettes for Culinary Excellence in 2012. Restaurant Mark Greenaway has now been named number 13 in the UK by Square Meal in their 2016 list of the top 100 restaurants.

His newly launched book already won the national cookbook award in the Chef category by the World Gourmand Awards, one of the most prestigious awards in the industry globally. As the only entry from Scotland, it will now face winners from the rest of the world to be in with a chance of winning ‘Best Cookbook in the World’, 2017.


Notes: About Seafood Scotland

Seafood Scotland was established by the industry in 1999 to increase trade opportunities for the Scottish seafood sector. Dealing with all seafood species, Seafood Scotland is a non-political organisation that works throughout the supply chain with fishermen, fish/shellfish farmers, processors, retailers, food service companies, caterers, NGOs and consumers.

Issued on behalf of Seafood Scotland by Clark Communications. For further information, please contact: Lesley Brydon / 0131 225 9596 / 07771 630834 / This email address is being protected from spambots. You need JavaScript enabled to view it. or Lina Lustig / 07470 271279 / This email address is being protected from spambots. You need JavaScript enabled to view it.

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