Natalie Bell in the Scotland Pavilion at Seafood Expo Global in Barcelona today, with chefs David Balastegui Gonzalez, Steve Walpole, and Natalia Echevemi preparing food for guests of the Pavilion's exhibitors.

Scotland shines at Seafood Expo


This year’s edition of the world’s biggest seafood trade show, Seafood Expo Global, has been a great success for Scottish companies, according to Natalie Bell, head of trade marketing Asia, Europe, Middle East for Seafood Scotland.

Speaking on the last afternoon of the three-day event in Barcelona, Bell said the Scotland Pavilion – where Scottish seafood businesses held meetings with existing and new customers – had been busy throughout the three-day Expo.

This year’s show saw the return of seafood traders from China following the lifting of Covid restrictions there.

“We had a Chinese delegation on the stand who were interested in Scottish salmon and shellfish,” said Bell. “They are going on to Scotland to tour some of the exhibitors’ sites next week. They will be visiting people from the salmon industry and the crab and langoustine sector.”

This year’s Scotland Pavilion did not include salmon farmer Bakkafrost Scotland, which shared a separate stand with its Faroese owner, but was boosted by the addition of the Scottish Shellfish Marketing Group and steelhead trout farmer Kames, which were exhibiting for the first time.

“It has been a very successful Expo for both,” said Bell.

Recipe for success

The marketing boss had special praise for Scotland Pavilion chefs Steve Walpole, Thomas Leatherbarrow, David Balastegui Gonzalez, and Natalia Echevemi, who showcased Scottish produce for guests at the stand.

“They are some of the most talented chefs I have worked with in my seven years with Seafood Scotland,” said Bell. “They show Scottish seafood in the best light. Their creativity is fantastic.”

Dishes included seared scallops served with kohlrabi, hazelnut and salted apple, and apple marigold ultrasonic scallop tartar, with salted apple, Scotch whisky, pine, and vinaigrette. The tartar was lightly cooked in an ultrasonic bath comprised of the other ingredients and was one of the several courses at a media brunch for visiting journalists.

“We have never had as many compliments about the food served as we have had this year,” said Bell.

One of the dishes served at the Scotland Pavilion: Beetroot cured Loch Duart salmon, grapefruit chilli caviar, basil ash meringue, and crème fresh. Photo: FFE