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unusual seafood is trending

Consumers more willing to try unusual seafood

Supermarket retailers and Foodservice outlets can be seen utilizing lesser known seafood varieties that were previously overlooked by fishermen in favour of top-selling breeds.

This is good news for our oceans, but does an unfamiliar species necessarily translate into a sustainable one? How do restaurants, chefs and other seafood buyers recognise responsibly harvested produce when faced with so many options on the market?

 

 

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Navigating the blurred lines of sustainability

Companies looking to align and improve their commitment to sustainable seafood practices could first refer to the 2030 Agenda for Sustainable Development–a set of guidelines put together by the United Nations in the absence of clear regulations that are set to be in place by 2025.

Erick Akis, Food Writer at Times Colunist in Canada goes further; “It’s important to do a thorough check of the importing company and garner as much information as you can about how the fish are farmed. Sustainable suppliers are willing to provide you with the details.”

Making sure you have the back story

At SEAFEX Middle East, a number of global seafood suppliers will be showcasing lesser known and up and coming seafood varieties that could lower your outgoings whilst maintaining your reputation for quality. Having the opportunity to discuss manufacturers’ practices in detail will prove invaluable when it comes to answering your own customers’ queries on the source of your seafood. This might seem like a small detail or simply something you haven’t prioritized before, yet by enhancing your reputation as a business built on trust you could be capitalizing on a gap that remains unfilled by many of your competitors. This level of detail is especially important when it comes to serving animal protein.


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Wild vs farmed – an ongoing debate

At SEAFEX you will also get the chance to understand more about the opportunities opening up within aquaculture, ascertaining the traceability of suppliers’ produce (where the fish came from, how it was caught and how it was treated). According to the National Oceanic and Atmospheric Administration, around half the seafood we eat now comes from farms. Provided you look out for Responsibly Farmed certifications in every instance, aquaculture can be a good way to tap into more plentiful seafood supplies that are giving our oceans and lakes a chance to replenish themselves. Find out more about HHFISH showcasing products.

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