Open Blue® Cobia fillet wins best new foodservice product
HALIFAX, NOVA SCOTIA – Open Blue, described as the largest deep water, open ocean fish farm worldwide, won the Best New Foodservice Product honors at this year’s recent Seafood Expo North America (SENA, the largest seafood trade event in North America.
The honors were given to the frozen IVP Open Blue Cobia filet and will be presented at Seafood Expo Global in Brussels, April 25-27th. Open Blue’s Cobia IVP Fillet was selected by the judges as the winner in the Best New Foodservice category based on factors such as taste, market potential, convenience, nutritional value, uniqueness and originality. Sashimi-grade frozen cobia fillets can be used in both raw and cooked applications across a variety of global cuisines. Go to www.openblue.com
Philly vegan concept said to eye DC unit
PHILADELPHIA – Vedge owners Richard Landau and Kate Jacoby, are reportedly eyeing a second V Street unit in a new D.C. development. The restaurant is known for its vegan noodles, fries and tacos, according to a published report.
BOSTON – Seafood Expo North America opens in Boston at BCEC March 19-21, bringing more than double the usual number of Scotland’s top fish and seafood companies to join Seafood Scotland and Chef Mark Greenaway at the exposition.
The U.S. is Scotland’s largest market for combined food and beverage exports, says Trade Marketing Manager Clare MacDougall of Seafood Scotland.
The Boston show will also see the official launch of fishermen-owned brand, Scottish Seas, a new co-operative bringing together Scottish fishermen from multiple ports across Scotland, combining forces and bringing the best of wild caught Scottish seafood to the world in a way that sustains home communities and the seas the industry depends upon, she points out.
The partnership formed after Scottish industry bodies attended a strategic workshop at last year’s Expo in Boston in a bid to combine efforts to provide the appropriate quantities, varieties and the volume needed to tackle the US market while keeping sustainability a priority and carefully managing stocks.
Scottish chef Mark Greenaway, an ambassador for Scotland Food and Drink, will pair seafood dishes with Scottish gin, whisky and craft beers. He recently won the national cookbook award in the Chef category by World Gourmand Awards and is competing to win ‘Best Cookbook in the World’ this year.