2014 Seafood Expo N.A.

Seafood Expo North America and Seafood Processing North America – formerly known as the International Boston Seafood Show – hauled in a record number of attendees when it was held at the Boston Convention & Exhibition Center March 16-18. The show covered a record 197,000 square feet of floor space and housed more than 1,090 exhibiting companies, an increase of more than 80 companies over 2013, from 47 countries.

Seafood Expo North America
Seafood Expo North America
Seafood Expo North America
Seafood Expo North America
Seafood Expo North America
Seafood Expo North America
Seafood Expo North America
Seafood Expo North America
Seafood Expo North America
Seafood Expo North America

Seafood Expo North America

The show floor at Seafood Expo North America and Seafood Processing North America was bustling.

Seafood Expo North America

Many foreign companies exhibited at the show this year, including Indonesia, which is seeking to increase its export of shrimp, crab and other seafood to the U.S. Saut P. Hutagalung (center), director general, and Artati Widiarti (right) director of foreign market development, Republic of Indonesia Ministry of Marine Affairs and Fisheries, talked about the dozens of types of Indonesian seafood that can be exported to the U.S.

Seafood Expo North America

Seattle-based North Pacific Seafoods was sampling canned salmon belly, marketed for private label in distinctive black cans.

Seafood Expo North America

Canned salmon belly is very rich and high in omega-3 fatty acids.

Seafood Expo North America

Given the state of current affairs, astute retailers might want to replace their Russian caviar with Idaho caviar. Leo E. Ray, president of Hagerman, ID-based Fish Breeders of Idaho, markets farm-raised Idaho sturgeon caviar.

Seafood Expo North America

Kontos Foods was one of those new exhibitors at the show this year. The Paterson, N.J.-based flatbread manufacturer wanted to show retailers how they can increase seafood sales by cross-merchandising flatbreads and phyllo dough near the seafood case, said company officials Steve Kontos (left) and Warren Stoll.

Seafood Expo North America

A big attraction at the Louisiana Seafood Promotion and Marketing Board booth was the great food whipped up by Cody Carroll, executive chef of Hot Tails restaurant, shown with Karen Profita, the association’s new executive director.

Seafood Expo North America

The Seafood Show was more fun than a barrel of fish balls! And the fish balls served up at the Siyuan Food USA Corp. booth by Maureen Colton (left) and Diane Chang, were out of this world!

Seafood Expo North America

The 2014 Seafood Expo North America was truly the catfish’s meow!

Seafood Expo North America

When the show closed there wasn’t a dry eye in the house.

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Seafood Expo North America thumbnail
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Seafood Expo North America thumbnail
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