SeaFood Business

JUN 2014

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.

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Page 16 of 46

Global News BRUSSELS Mussel powder, shellfsh kit win Prix d'Elite contest Rachel Hopkins, global tuna conservation cam- paigner for Pew. "It's com- mitted to ending [IUU] verbally. It's one of the most technologically savvy of the ICCAT governments. Now in the last hour it's claiming it will be too burdensome or inconvenient and needing to be scaled back" to where the old paper-based system would be allowed. Pew also urged ICCAT to continue to follow scientifc advice in regards to setting catch lim- its on bluefn tuna instead of succumbing to politi- cal pressure to increase the quotas, even as there are positive signs regarding the species' growth. BRUSSELS BAP to pilot GSSI Te Global Aquaculture Alliance's (GAA) Best Aqua- culture Practices (BAP) program will pilot the Glob- al Seafood Sustainability Initiative (GSSI), a sustain- ability certifcation bench- marking program founded in 2013. "We believe the marketplace is looking for a level playing feld. And we believe that GSSI, through an [Food and Agriculture Organization] approach, is going to deliver that playing feld. We're very excited to be on the forefront of that and we always like to be frst with something," says Peter Redmond, director of market development for GAA. Te Monterey Bay Aquarium's Seafood Watch program also endorsed BAP, stating that any shrimp products bearing two BAP stars will now have a yellow, or good alternative, rating from Seafood Watch. "Pre- viously everything that we serviced was red-listed, as is most aquaculture," says Redmond. "Now we're the only real mainstream sup- plier that has any type of product on a yellow rating on the Watch card. Tis highlights the efort of what we're trying to do, not only in the marketplace but also in the NGO community. When we work together, we can solve some of the more simple issues and deliver a more favorable result." VANCOUVER ISLAND, British Columbia Indoor salmon farm launches in Canada A salmon farm in British Columbia is the frst land- based operation in Canada to introduce product to the market. Kuterra is owned by the 'Namgis First Na- tion natives. "Te efects of conventional farming on the marine environment are very real to us," says 'Namgis Chief Bill Cranmer. "Tis enterprise shows the way forward for the industry. It also fts with our economic plans and with our his- tory as a fshing and trading people." Te frst harvest, marketed by Albion Fisher- ies, will appear in Safeway stores throughout British Columbia and Alberta. On the other side of the coun- try, Mitchell Dickie, project manager with Cooke Aqua- culture in New Brunswick, told CBC News that land- based salmon farming isn't viable due to the massive amounts of water a commer- cial-scale operation would need. Disease prevention in an indoor facility, he added, would be difcult. WASHINGTON, D.C. Pew urges EU to adopt electronic tuna tracking Citing a recent International Scientifc Committee study that shows bluefn tuna pop- ulations remain extremely low, the Pew Charitable Trusts urged the species' main harvester, Europe, to adopt stricter management regulations. Pew campaign- ers pushed European Union governments to fully adopt an electronic tracking sys- tem for their catches, which it "championed" back in 2010 to address illegal, un- regulated and unreported (IUU) fshing. Te Interna- tional Commission for the Conservation of Atlantic Tunas (ICCAT) manages all bluefn tuna harvests in the Eastern Atlantic and Mediterranean. "Te EU has the lion's share [of the bluefn tuna quota]," says blue mussels caught in Den- mark's Limford. Produced with no addi- tives, the powder can be used to enhance the taste of sea- food dishes and sauces, and also with poultry, meat and vegetables. Seafood Prix d'Elite fnal- ists were judged on taste and overall eating experience, packaging, marketability, convenience, nutritional val- ue and originality. See a full recap of Seafood Expo Global in pictures on page 34. O ut of a feld of 34 fnalists, Kermarée and Vilsund Blue won the top prizes in the 14th annual Seafood Prix d'Elite new products competi- tion at Seafood Expo Global. Kermarée of Blainville- sur-Mer, France, won the best new retail product with Cofret Plateau de Fruits de Mer, a convenient kit with four varieties of fresh cooked shellfsh that allow consum- ers to easily create a shellfsh platter at home. Langoustines, shrimp, crab claws and whelks are packed in individual trays and then stacked in a card- board carton with two display windows. Te judges liked the quality and fresh- ness of the seafood, as well as the package design. In the foodservice cat- egory, the top prize was awarded to Vilsund Blue of Nykøbing, Denmark, for its Mussel Powder, a favor- ing powder made of wild 12 SeaFood Business June 2014 For updated NEWS, go to Photo by Thierry Nectoux Facts & FIGURES 10.5 Percent of the world's wild fsheries harvest that is now Marine Stewardship Council (MSC) certifed 21 Percentage rise of MSC-certifed products in 2013, which increased fvefold in four years 4.5 Billions of dollars, in 2013 wholesale net value, of MSC-certifed seafood products 08_15Newsrecap June sfb.indd 12 5/20/14 11:15 AM

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