A TOTAL of 15 countries featuring 42 different products have made it into the finals of this year’s Excellence Awards at the 2016 Global Seafood Expo in Brussels at the end of the month.
Among them the finalists is the Scottish Salmon Company, which has been shortlisted for its Native Hebridean Salmon, to be launched at the show. The SSC said the product is ‘truly unique’.
‘We have invested in a broodstock programme over recent years within Uist, the broodstock having been initially sourced from the local rivers of North Uist. It is specifically indigenous to the Hebrides with 100 per cent traceable provenance.’
Other UK products shortlisted include three from the Big Prawn Company, which has been successful at this event in the past. France has around a dozen entries into the awards, and India, Vietnam and Malaysia represent a formidable Asian bid.
The competition recognises the best seafood products represented at the exposition. The winners will be announced at an awards ceremony and reception on April 26 in Auditorium 2000 at the exhibition centre, from 18:15pm.
Two grand prizes will be awarded for the Best Retail Product and the Best Hotel/Restaurant/Catering (HORECA) Product.
Five special awards will be presented for innovation, convenience, health and nutrition, retail packaging and seafood product line.
The finalists are:
Crushi from Aji Food – Netherlands
Umami Bretagne from ALD – SLP – Britexa – France
Moules cuisinées from Angulas Aguinaga – Spain
Delpierre Filets preserved by high pressure pasteurisation from Delpierre – France
Tuna Di Alba – Tuna Fillets in Sunflower Oil from Diavena – Bulgaria
Disas Vendas Caviar from Disas Caviar Oy – Finland
Disas Whitefish Caviar from Disas Caviar Oy – Finland
Wasabi Tempura Shrimp from Fisherman’s Choice – Netherlands
Raw Frozen King Crab Meat, High Pressure Shelled from FRESHPACK – France
Seaweed Dressing from Globe Export – France
Coconut Coated Skewed Prawns from Golden Fresh – Malaysia
Pepites Encornet from Golden Fresh – Malaysia
Lemon-Art from Jens Møller Products – Denmark
Dim Sum – Quick ‘n’ Easy from Kagerer & Co – Germany
Seafood Umami Pearls from Keohanes/Atlantic Seafood Company Ireland – Ireland
Presto by Grand Krust Special Seafood Fajitas – Sautéed Vegetables with Wild Argentinean Red Shrimp from Krustagroup – Spain
Gold Special Oysters Ostra Regal from La Famille Boutrais – France
ASC Salmon Traiteur Loin in Double Protection Packaging from Marine Harvest – France
Mini-Gourmandises from Marine Harvest – France
Salmon ‘en Papillote’ from Marine Harvest – France
Salmon Timbales from Marine Harvest – France
Salmon Tartare façon Sushi from Marine Harvest – France
Chunky Cod Burger from Marine Harvest Pieters – Belgium
Infusions – BBQ Salmon Fillets from Marine Harvest Pieters – Belgium
Salmon & Tuna Sashimi from Marine Harvest Pieters – Belgium
Push Up Salmon Snack from Plate-Forme d’innovation Nouvelles Vagues – France
L’huître Noisette from SAS Kermaree – France
Big & Tasty Cromer Crab Soufflés from The Big Prawn Company – United Kingdom
Big Prawn Bistro Seafood Doughnuts from The Big Prawn Company – United Kingdom
Big Prawn Bistro Quick & Easy Seafood Bisque from The Big Prawn Company – United Kingdom
Fresh Native Hebridean Farmed Atlantic Salmon from The Scottish Salmon Company – United Kingdom
Bruce Gore Wild Alaska Coho Salmon Bottarga from Triad Fisheries – United States
Herring Drops from Vichiunai Europe – Belgium
Fleur de Surimi from Vichiunai Europe – Belgium
Salmo’Norm from Vichiunai Europe – Belgium
Organic Mussels with Garlic & Parsley from Vislund Blue – Denmark
PangaSalsa – Char Marked Pangasius from Vinh Hoan Corporation – Vietnam
Petibo – Petite Pangasius and Salmon Roulade from Vihn Hoan Corporation – Vietnam
Konkani Shrimp Triangles from West Coast Frozen Foods – India
Makkai Crusted Shrimp Acapulco from West Coast Frozen Foods – India
Malai Papad Shrimp from West Coast Frozen Foods – India
Lobster Oil from Sogelco International – Canada
The finalists’ products will be showcased at the Seafood Excellence Global stand P-4619-4635 in the Patio during the three-day exposition.