Since the first event 28 years ago fish international has upheld its reputation as an important meeting place of the industry. This year the symposium “Prospects for the Seafood Industry” will have its debut there. Experts like Hubertus von Wedel (Director of Marketing at Deutsche See) and the trend scout Andrew Fordyce will present new marketing strategies as well as innovative product and packaging ideas.
fish international does not only offer a whole host of products and ideas but also the necessary technology for production and trade. A new feature at the fair is the “Smoke House” where experts like Ralf Harms (chef at the marine fish cooking studio in Bremerhaven) or the shooting star of the street food scene, Michael Wickert from Berlin (Glut & Späne), will present innovative recipes and product applications using smoked fish. “The young, hip cuisine is already on its way from the street into the restaurant”, Sabine Wedell tells us. Transgourmet Seafood as the largest exhibitor at fish international will have among its exhibits products for street food – for example pulled salmon.
Special features at the “Smoke House” include the opportunity to taste salmon from a land based farming facility: Jurassic Salmon (from Poland) is the first company worldwide to produce Atlantic salmon in a recirculating system using geothermal saline water. At the neighbouring special show of shop counters – “Fascination Fire” – a tandoor is likely to attract attention. Its designer, the Bremerhaven plant constructor Schich, adapted a preparation method from the Central Asian region for German outdoor catering.
Following the great visitor interest fish international is giving high priority to aquaculture. “We will not only present the necessary technologies but also provide expert knowledge”, promises Wedell. Several workshops will focus on topics such as opportunities and challenges of the market as well as important aspects for increasing efficiency and quality. In best practice examples experts will pass on their farming experiences with sea trout, shrimp and pike perch.
Sustainable fishing is one of the work areas of seven scientific institutes that will be in Bremen with their own information desks. For the scientists employed there, fish international is an important meeting place for presenting projects in the fish industry and finding partners there.
Parallel to fish international GASTRO IVENT in Hall 6 offers ideas and solutions for the catering sector. One ticket allows admission to both fairs. The opening times are Sunday and Monday from 10:00 to 18:00, Tuesday from 10:00 to 17:00.
More information at: www.fishinternational.com
