Scotland’s Green cuisine
Mark Greenaway, the renowned Edinburgh chef, will be managing the Seafood from Scotland bar at Seafood Expo North America (SENA), which takes place in Boston from 6-8 March.
SENA welcomes over 20,000 visitors from the international seafood community over three days and Mark will be using his trademark contemporary techniques to transform Scottish haddock, salmon, trout, langoustines, cod, monkfish, crab and mackerel.
Clare MacDougall, Trade Marketing Manager at Seafood Scotland, said: “Export trade is crucial for the seafood industry in the UK, and our ongoing mission to inspire international audiences with Scottish salmon and seafood is one of the main elements of our global marketing strategy to support the sector. We are delighted to be collaborating with Mark Greenaway in Boston, as we demonstrate the quality and diversity of what Scotland’s waters and our growing drinks industry has to offer.
Mark will be joined by a delegation of Scotland’s top fish and seafood companies, set to make their mark on North America this week, as Team Scotland heads off to the international seafood show.
Companies include Wester Ross, who will be showcasing for the first time their hot-cured honey smoked salmon; Dawnfresh, who are introducing their premium RR Spink-branded salmon and trout to the US market; and the Scottish Salmon Company, who are responsible for around 20% of all salmon production in Scotland and are an established player in the American market.
In a bid to showcase the beauty and strong heritage of Scotland, which yields a fantastic larder of some of the best natural produce in the world, visitors to the stand will be invited to attend dedicated pairing experiences taking place each day with seafood dishes and Scottish gin, whisky and craft beers.
