Daily 2018 - 24 avril 2018 - 7

A stable demand for prawn

T R E N D S
FROZEN WHEN FRESH
Frozen on board one hour only after being caught,
Clearwater's scallops are bacon-wrapped to enhance
utaakk from
ffrrom
mR
oyal
oy
aall
the flavour of this appetizer. The same is true of the Nut
Nutaak
Royal
Greenland, as the cod is frozen two hours after being taken out of the sea
sea.

EXOTIC

C.A.

Fishermans Inc. offers its Filipino chanos chanos in a smoked
version and in the form of sausages as well while Open
Blue comes with a cobia farmed in Caribbean waters.
On the banks of the Mekong, the regular Vinh Hoan Corporation cooks panga for onigiri when the Malaysians of Golden
fresh offer a barramundi dish. Tuna the star of Fiorital' Italian
stew is all compressed to be grilled by Global Seafoods.

The trade agreement between Brussels and Ecuador boosted vannamei shrimp sales.

Ecuador still in the lead - Observers have noted a stable demand for
prawn and even a declining demand
in the 28 EU states. According to Globefish, corresponding imports totalled 547 000 tonnes over the first 3
quarters of the year which means
a decrease of 4% compared to the
previous year. A current trend on
the main markets, whether in Spain
or France, but also in the United
Kingdom, the Netherlands or Italy.
And this applies to almost all origins,
including Ecuador, chief supplier to
the EU ahead of India and Argentina. However, across all importing
countries, Ecuador's prawn exports
grew by 17%, reaching 426,000 tons
for an amount of $ 3,035 million.
A record value exceeding for the
first time that generated by bananas. According to the CNA (Cámara
Nacional de Acuacultura), Ecuador
has gained ground in Asia, where
it exported more than 225,000 tons
whereas it is on a downward trend in
the USA, where it faces competition
with the reasonably priced Indian
prawn.
Vietnam arrives in force - So far
the second largest supplier to the
EU, India has been on the decline
since 2016. Quality controls imposed

on Indian farmed prawn by Europe
have been reinforced, generating
additional costs for importers, and
a diversification of supplies. In addition, the ongoing investigation following the detection of antibiotics
could well put India out of play, to
the benefit of Vietnam. Especially as
the free trade agreement concluded
by the latter with the EU should
come into force in 2018. The elimination of customs duties on several
products with a 20% tax will increase
its competitiveness in relation to
India, but also to Ecuador. Besides,
Europe has already become the first
outlet for Vietnamese prawn, ahead
of Japan and China. According to the
Vietnam Association of Seafood Exporters and Processors (VASEP), the
EU accounts for more than 22% of
the value of Vietnam's exports, estimated at $ 3.8 billion in 2017.

Argentina confirms its breakthrough - 2017 beat all records for
the Argentine wild shrimp, with
more than 200,000 tons of catches
over the first three quarters of the
year. As this fishery has long been
characterized by considerable fluctuation in landings, it is now subject
to rigorous management, which has
stabilized them. Hence the current

prices which are relatively affordable. Traditionally frozen on board,
the production of frozen onshore
Argentine shrimp is also developing,
mainly for whole shrimp. In Europe,
if Italy's production remains frozen
on board, Spain has partly turned
to frozen products onshore which
are more affordable, and the same
applies to France, even if the species
is not suitable for cooking. The fact
that Argentine increased its exported volumes by 16 % last year hinges
on the demand from the UnitedStates, Japan, Vietnam, Thailand and
Russia. Conversely, imports from the
EU and China have fallen by 15%.
Anne-Caroline RENARD

thousands of tons
of EU prawn imports
in 2016.

573
780
47,000

million $, value of
export from Vietnam
to the EU in 2017.
t of EU imports
of Argentine
shrimp.

ORIGINAL
This year, originality is especially present in the seerds.
lection of the Seafood Excellence Global awards.
di t d th
Globe Export turns spirulina into pearls, and dedicated
the
glass jar to the frozen product shelf. Sogelco International offers a two-in-one
frozen culinary ingredient that can become easily either a main dish and a crab
bisque or a sauce! Greenland Seafood brings the «old varieties» of vegetables
back to the front scene with its Filet Gourmet while Viciunai makes surimi
based lasagna sheets to be baked with a filling. More romantic, Finnish Hätälä
design flambé salmon roses for Valentine's Day! And Iceland's Finest, interested
in pratical gastronomy, comes with a new concept for the best starters: ingredient kits and an easy recipe. Nueva Pescanova bring some fun for the tapas with
crunschy hake croquettes and shrimp lollipops!
Another interesting trend is the breakthrough of «pokes», salad or dish bowls,
inspired by a Hawaiian recipe which Japan revisited. Leroy adds salmon to the
recipe when Labeyrie Fine Foods prefers shrimps. Prawn remains the queen
of finger food, but in a colourful version with the Malaysians of Golden Fresh.
And for a snack, enjoy Salm'ON & Man'GO from Viciunai or the tuna slices
from Thai Union.

NEW VERSIONS OF SMOKED FISH
Rope-hung smoked salmon at Guyader Gastronomy is then spiced up with Espelette pepper, Sichuan pepper or pink berries while Emile Fournier & Fils incorporates a beer, created by Calaisian brewers. For Christmas, smoked salmon will
be Lapp at Labeyrie Fine Foods and the Finns of Kala-Lappi will favour gravlax.
For his part, J-C David, the French company specializing in smoked fish, markets a smoked white
haddock.

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Tuesday 24 April, 2018

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