TRADE marketing body Seafood Scotland is attending the Gulfood event for the first time in two years, following the relaxation of pandemic restrictions. The team will be in Dubai to attend the exhibition which kickstarts a number of activities in the region to spread the word about the superb qualities of Scottish seafood.
Beginning on February 13, Gulfood brings together the best of the food and beverage sectors with over four thousand companies from over 120 countries attending.
Representatives from Seafood Scotland will also attend the Showcasing Scotland event – taking place at the Expo 2020 site on February 15.
Scottish seafood businesses and product representatives will join Seafood Scotland to share a taste of what is on offer. The menu will feature a selection of Scotland’s best seafood including fresh and smoked salmon, langoustines, oysters, scallops and brown crab provided by Loch Fyne Oysters, Loch Fyne Seafarms, Mowi and The Scottish Salmon company.
Natalie Bell, Head of Trade Marketing at Seafood Scotland, said: “Gulfood has always kicked off our tradeshow calendar and we are thrilled to be in Middle East again. A recent report from The Arab Organisation for Agricultural Development showed that UAE residents eat nearly twice the amount of fish than the world average. With seafood clearly a popular choice in the region, we are looking forward to spreading the word about the fantastic choice of quality species our country offers.”
Seafood Scotland’s Matthew Hurst will also be joining the team in the UAE with a focus on Scottish langoustines. He will meet with buyers across the region to gauge interest in this premium shellfish which is so in demand. His findings will inform The Scottish Nephrops Working Group which is spearheading a drive to position Scottish langoustines as the number one choice globally.
Natalie added: “Matthew’s specialist knowledge about langoustines and the opportunities for buyers in the Middle East will add a further dimension to the Scottish seafood story and reinforce the superb quality of our fish and shellfish.”
