Scots seafood’s eastern approaches
Representatives from the Singapore Chefs Association, the Hong Kong Chefs Association and the world-famous Hong Kong Jockey Club were joined by influential journalists from China Daily, China’s largest English language newspaper (circ approx. 200,000) and Japan’s Yomuri Shimbun, often credited as the newspaper with the highest circulation in the world (approx. 13.5m).
The visitors were joined by representatives from the sea fisheries and aquaculture industry, the Federation of Chefs Scotland, Scotland Food and Drink and Scottish Development International (SDI).
Ruth Ellis, Food and Drink Specialist from Scottish Development International, led the visitors on their tour and said: “Raising awareness of Scottish seafood across Asian markets is vital in helping us meet our target of £7.1 billion worth of food and drink exports worldwide by 2017. There is no better way to do this than showcasing the natural product in its environment, letting these influential industry leaders see the care and attention our industry takes to ensure it is handled and produced in the very best way.
“Seafood exports to Asia have risen steadily, going from just under £8m in 2007 to a little over £54m in 2014. Through ongoing efforts to build contacts and sharing with them the value in our products we can continue to drive this forward.”
The tour was designed to emphasise the diversity of the industry, with a wide variety of activities including creel fishing, to a tour of a mussel and oyster farm, visiting a smokehouse and salmon farm site. Visits to the seafood industry were also matched by other food and drink visits, to showcase other premium sectors.
Scott Landsburgh, chief executive of the Scottish Salmon Producers’ Organisation, said: “Welcoming international guests to Scotland presents a fantastic opportunity for visitors to meet our dedicated farmers and to see for themselves the stunning natural environment and fresh waters where our high quality salmon grow.
“As demand for high quality and healthy ingredients increase around the world, Asia in particular, has become an increasingly important emerging market for Scottish salmon producers. Links with key influencers such as the world’s top chefs and media representatives provide the perfect occasion to showcase our remarkable industry which is an essential step to encourage business growth and to reinforce the premiumisation of Scottish salmon with consumers and buyers abroad.”
Chef Chan Hon Cho of the Hong Kong Jockey Club concludes: “It was an amazing journey to experience the supreme quality control and the meticulous production process, from fishing to final production. I found it truly inspiring to witness the pride and passion the Scots have in their jobs. This experience will motivate me to keep stretching myself on the path to excellence.”
