SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood.
Issue link: https://seafoodbusiness.epubxp.com/i/84786
Top Story Hypermarket Alcampo highlights traceability and food safety to customers. chefs who are setting the bar for world cuisine. Sea- food restaurant chef Iñigo Almenara López from Tener- ife's Monkey Group won a Golden Fishhook Award from the Spanish Fishing Federation and ANMAPE in November 2011 for his Roast Salmon on Cedar Wood. Te annual award, promot- ing seafood A fish fiesta As Seafood Barcelona debuts, we take a look at Spain's dynamic seafood industry BY CHRIS DOVE A s goes Spain, so goes the world? That may be true in the seafood industry, where Spain is a dominant force in the world market, with per-capita seafood consumption at 58.5 pounds as of June, compared to the average 48.5 pounds per capita throughout Europe and 15 pounds in the United States last year. And things are only looking up: Spain's consumption is forecast to rise to 62 pounds per capita in 2013 and Spain currently boasts the world's fifth-largest per-capita expenditure on fish and seafood at €200 ($262) annually compared to €114 ($150) throughout Europe. Spanish consumers are increasing their retail seafood purchases, valued at €8.97 million ($11.79 million) in June 2012. But will the seafood pow- erhouse be able to survive the economic pall that has fallen over the European market? Defying the odds, large re- tail chains and suppliers have overcome a lack of funding and cash-flow problems to in- crease their bargaining power. Tis is evident in packaged frozen seafood sections in 20 SeaFood Business October 2012 supermarkets. Over the last year, supermarkets have pene- trated 42 percent of frozen sea- food distribution channels in terms of total household con- sumption, reaching 3 percent higher than any other distri- bution channel, taking market value to 38 percent of the sec- tors' total based on an average price cut of 1.71 percent. Not all trends are upward, however. Species such as sole witnessed a 12 percent price increase in the year to April 2012 and paid heavily in terms of a 22 percent sales de- cline, while octopus with its above-average 18 percent price hike lost nearly a quarter of its sales over the same period. As of April, raw material distributors increased their volume share, generating 51.27 percent turnover for the first time in this catego- ry, accounting for 85 percent of consumption. Tere are 387 seafood wholesalers affiliated with the National Association of Wholesale Fish Merchants (ANMAPE) in Spain, and many more worldwide try- ing to capture the attention of buyers there. As the in- augural Seafood Barcelona trade show is held this month in the country's northeast city, SeaFood Business focuses on Spanish restaurant and retail seafood buyers and the trends they are setting. (Editor's Note: Seafood Bar- celona is produced by SFB parent company, Diversified Business Communications.) Restaurants excel Spain is home to many under the slogan "Enjoy eating fish," is seeing greater participation levels within the framework of culinary tourism, positioning Spanish menus as a high index of in- ternational gastronomy. Carlos Cabrera, Monkey Group restaurant manager, describes the seafood on the menu at Te Oriental Mon- key Sushi & Sake Lounge as "Abundant, Exotic, Fun Creations." Dishes include Scallop with Cream of Yellow Chili and Fermented Cab- bage on Lime, Tex Mex Tuna Tartare with Tomato Marma- lade, Ginger, Garlic Chilli, Coriander and Lime, Kerala Prawns with Coconut and Lime, and White Fish Cevi- che with Citrus, Coconut and Fresh Herbs. Víctor Martínez and Ana Bernal Fernández at restau- rant El Barril de Goya de Madrid won a Golden Fish- hook for their recipe Cuttle- fish Meatballs with a Touch of Saffron. Part of Grupo Oter's classic and modern seafood restaurants that employ nearly 500 in-house trained caterers, El Barril de Goya is one of 18 group establishments creating seafood rice dishes for restau- rant or take-out service. With its "unique daily sup- ply network" from the coastal towns of Burela in Lugo province, Navia in Asturias, Huelva in Andalucía, Santa Pola in Valencia and Javea in Visit us online at www.seafoodbusiness.com consumption Photo courtesy of Alcampo