March 11-13, 2018 | Boston, USA

Seafood Expo North America News

All the latest from the event

Full Schedule of Events for Both Visitors & Exhibitors Featured at Upcoming Seafood Expo North America/Seafood Processing North America

Boston, USA (March 16, 2017) – Thousands of buyers and suppliers from around the world will come to Boston starting Sunday for three days of business, networking and educational opportunities at the 37th edition of Seafood Expo North America/Seafood Processing North America. This year’s edition will welcome a record breaking 1,343 exhibiting companies from 53 countries showcasing seafood products, services and processing equipment. Visitors will include restaurants, catering, supermarkets, hotels, wholesalers, distributors, importers, exporters, and processors who do business in the North American seafood marketplace.

Taking place at the Boston Convention and Exhibition Center, Seafood Expo North America and Seafood Processing North America will feature a complete schedule of activities, including master classes, culinary demonstrations, sponsored presentations, the Seafood Excellence Awards ceremony and the 11th annual Oyster Shucking Competition. More than two-dozen educational conference sessions will be offered by top industry experts at the event’s full conference program. Conference attendees will take away informative and practical information covering the most important and timely issues relevant to the current seafood business environment.

Wynter Courmont, Event Director for Diversified Communications, the company that produces the annual event, says that the exposition’s series of master classes and culinary demonstrations are designed to enhance visitors’ experience by offering them an opportunity to learn about new ingredients, culinary dishes, innovations and developments affecting the North American seafood market.

“Through these educational classes, attendees will take-away knowledge of various seafood species such as sea urchin and oysters,” Courmont said. “The topics to be included in these classes include how to grow, source, select, handle and prepare these species.”

Culinary demonstrations will be presented by distinguished chefs including Chef Rut from Harbor Café in Seattle, Washington, Rick Moonen of RM Seafood, and Mark Greenaway from Restaurant Mark Greenaway in Edinburgh, Scotland. “By attending the demonstrations, visitors will learn how to prepare seafood in a variety of ways to generate new ideas and dishes for their business and menus,” said Courmont.

Two sponsored presentations will also be offered as part of the event’s comprehensive conference program. Ousei Water Solutions will present a session on “Advanced Aquaculture Technology” and Inecta Microsoft Dynamics will offer a presentation titled “Making Sense of Big Data: Executive Dashboards for the Seafood Industry.” Both presentations are scheduled for Monday morning, March 20.

Below is a listing of the events, master classes, demonstrations and sponsored presentations offered during the three-day trade event.

Sunday, March 19:
11:00am – 12:00pm
Master Class: Sea Urchin
Presented by: Claire Li Loong, Vancouver Aquarium Marine Science Centre
Chef: Ned Bell, Ocean Wise
Sponsored by: Pacific Urchin Harvesters Association

1:00pm – 2:00pm
Chef Demonstration: Four-Star BAP Tilapia from China
Presented by: Chef Rut, Harbor Café
Sponsored by: CAPPMA

Seafood Excellence Awards Announcement & Reception
Announcement of the winners for “Best New Retail Product” and “Best New Foodservice Product”

3:45pm – 5:00pm
Keynote Presentation: Delicious and Profitable: Chefs Discuss the Business of Seafood
Panelists: Polly Legendre, Ned Bell, Jeff Black, Richard Garcia and Rick Moonen

Monday, March 20:
9:15am – 10:00am
Sponsored Presentation: Advanced Aquaculture Technology
Presented by: Jacqueline Le
Sponsored by Ousei Water Solutions

9:15am – 10:00am
Sponsored Presentation: Making Sense of Big Data: Executive Dashboards for the Seafood Industry, Powered by Microsoft Dynamics
Presented by: Johannes Gudmundsson
Sponsored by: Inecta Microsoft Dynamics

11:00am – 12:00pm
Chef Demonstration: True North Presents Cioppino Fra Diavolo
Presented by: Chef Rick Moonen
Sponsored by: True North Seafood

12:30pm – 1:30pm
Master Class: Oysters
Presented by: Chef Patrick McMurray, Owner/Lead Shucker, The Ceili Cottage

11th Annual Oyster Shucking Competition
See who will be the fastest oyster shucker in the Northeast!
Sponsored by: Kelchner Food Products

Tuesday, March 21:
11:00am – 12:00pm
Culinary Demonstration: Seafood from Scotland Presents Crab & Lime Cannelloni & Pan Roasted King Scallops
Presented by: Catriona Franchetti, Brand Ambassador for Seafood from Scotland
Chef: Mark Greenaway, Restaurant Mark Greenaway
Sponsored by: Seafood from Scotland

In addition, visitors to Seafood Expo North America/Seafood Processing North America are invited to preview the exposition’s New Product Showcase which will display the latest packaged seafood products, culinary dishes and condiments recently launched in the North American seafood marketplace. These new products and services will be displayed in the New Product Showcase booth in the exhibit hall, booths 2601 and 3001.

Attendees can also visit the expo’s Featured Product Showcase, designed to highlight and give an exhibitor the opportunity to promote their finest products to potential buyers. The Featured Product Showcase is located in the exhibit hall, booth 2101.

Diversified Communications’ online resource is the official media for Seafood Expo North America. As a leader in global seafood industry news and information, will extensively cover news from the event before, during and after the exposition.

For more information on Seafood Expo North America, including the exposition’s special event schedule, visit

About Seafood Expo North America and Seafood Processing North America
Seafood Expo North America and Seafood Processing North America is North America’s largest seafood exposition. Thousands of buyers and suppliers from around the world attend the annual, three-day exposition to meet, network and do business. Attending buyers represent importers, exporters, wholesalers, restaurants, supermarkets, hotels, and other retail and foodservice companies. Exhibiting suppliers offer the newest seafood products, processing and packaging equipment, and services available in the seafood market. The exposition is sponsored by the National Fisheries Institute. SeafoodSource is the official media. The exposition is produced by Diversified Communications, the international leader in seafood-industry expositions and media. For more information, visit:

About Diversified Communications
Diversified Communications is a leading international media company providing market access, education and information through global, national and regional face-to-face events, digital products, and publications. Diversified serves a number of industries including: seafood, food service, natural and organic, healthcare, commercial marine, technology and business management. The company’s global seafood portfolio of expositions and media includes Seafood Expo North America/Seafood Processing North America, Seafood Expo Global/Seafood Processing Global, Seafood Expo Asia and Diversified Communications, in partnership with SeaWeb, also produces SeaWeb Seafood Summit, the world’s premier seafood conference on sustainability. Based in Portland, Maine, USA, Diversified has divisions in the Eastern United States, Australia, Canada, Hong Kong, Singapore and the United Kingdom. For more information, visit:

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Media contact:
Diversified Communications
Adam Morris, Senior Marketing Coordinator
+1 207-842-5478








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