The largest Scottish seafood trade mission to China yet aims to grow business in the world’s largest and fastest growing market.
A UK pavilion at the China Fisheries and Seafood Expo, which got under way in Dalian yesterday and runs until tomorrow, has a distinctly Scottish feel to it.
The show, the biggest in Asia, has become an important fixture on the exhibition calendar for companies seeking to cement relationships or win new business in the region.
Products from seven Scottish and two English firms, representing the shellfish, pelagic, whitefish and farmed seafood sectors, are being promoted on the UK pavilion.
A focal point is the Scottish demonstration kitchen, where Scottish and Japanese chefs are giving 10 demonstrations a day and producing seafood samples for around 5,000 international visitors.
Clare Dixon, emerging markets marketing manager at trade body Seafood Scotland, said: “We aim to educate seafood buyers and visitors to the expo about the range of seafood and other high quality produce available from Scotland, and to demonstrate how well it lends itself to Asian cuisine.
“We are cooking up samples for standholders to showcase to their VIP buyers, and have translators on hand to assist with the demonstrations and handle both supply and media inquiries.”
Seafood Scotland boss Graham Young added: “Discerning buyers in the Chinese market are beginning to recognise the quality of Scottish Seafood, and appreciate the pristine environment in which it is caught and our attention to detail.
“The Scottish industry has been working hard to develop contacts and networks to build long-term business relationships, and is keen to capitalise on the prospects offered by the Chinese market.
“I am sure the exhibition and networking events will open up a wealth of new opportunities for companies, and we will be following up to ascertain how successful they have been.”
The Scottish presence, which coincides with a larger trade mission to China led by First Minister Alex Salmond, is funded through a European Fisheries Fund project.
Scottish firms have also supplied crab, langoustines, mackerel, scallops, salmon, herring, smoked products and haddock for a week-long promotion of UK seafood at the Dalian Shangri-La hotel.
A VIP networking reception hosted by industry organisation Seafish at the hotel targeted around 260 international seafood buyers. The menu for both events at the Shangri-La was developed by north-east chef Tony Jackson, from Peterhead, working with hotel head chef Ricky Tang and food and beverage director Allen Khoo.