Scottish salmon producers seek to capitalise on Japanese appetite, export up 340%
Topics: SCOTTISH SALMON JAPAN
The group of 10 companies in attendance at the show represents the sector’s largest representation yet and includes both Mowi and The Scottish Salmon Company from the aquaculture sector, as well as a number of firms dealing in processing of farmed seafood products
Associated Seafoods brings together two of Scotland’s greatest traditions: the country’s finest salmon and the time-honoured craft of smoking.
The company has invested heavily in its factory and people, ensuring these strong traditions continue to evolve and become part of a modern food business.
Neil Greig, commercial director, said: “We see Japan as a new and exciting opportunity for Associated Seafoods.
“We know the Japanese consumer values high quality seafood and we believe our authentic, premium Scottish smoked salmon is ideally placed to be well received by arguably the world’s most discerning seafood consumer.
“We already have a track record of delivering excellent quality and service to a number of leading global retailers and believe Japan represents a major opportunity.
“The support and guidance we have received from Seafood Scotland in the past in opening new markets has been invaluable and we see them playing an important role as we move forward in Japan."
The Japan Seafood Expo 2019 will be attended by a host of important international trade buyers from trading companies, wholesalers, distributors, retail and the restaurant trade, who will be among the 35,000 visitors expected at the show.
The Scottish contingent will present Scottish seafood at its best, showcasing a wide range of Scottish species and techniques, such as Scottish smoked and fresh salmon, haddock, mackerel, herring, crab, lobster and langoustine.
As one of the largest consumers of seafood in the world, Japan is a key market for producers from Scotland, with a growing demand for high-quality, sustainable seafood in volume.
By coming together as a delegation, the companies ensure that ‘buying Scottish’ is a prominent message, reaching those that influence eating and buying habits across the Asia region.
Scottish chef Scott Lyall will be joining the delegation to prepare and showcase the versatility of Scottish products, fresh from the Seafood from Scotland stand.
He will demonstrate how Scottish seafood can be used for more traditional Japanese cuisine and offer tasters to attendees.
In addition to attending the Expo, the Scottish contingent is hosting a ‘Taste of Scotland’ Seafood reception at the Ambassador’s Residence in the British Embassy, to form new ties with buyers and chefs that might include Scottish seafood on their menus. ■