Salmon Evolution had an exceptional exhibiting at the recent Seafood Expo Global/Seafood Processing Global held in Barcelona. Regarded as the world’s largest seafood event, the expo spanned three days from Tuesday to Thursday in the final week of April.
At the heart of Salmon Evolution’s showcase was an exclusive omakase experience hosted at its booth. This event featured the talented sushi chefs, Andreas Ottosen, Vincent Caballes, and Birhane Kidane, all from the renowned sushi restaurant Zuuma in Ålesund.
“Bringing three skilled chefs from Zuuma truly elevated our presence at the expo,” remarked Chief Commercial Officer, Odd Frode Roaldsnes. “Land-based salmon farming is still in its early stages, and as they say, tasting is believing.”
The growing interest in Salmon Evolution’s innovative approach to aquaculture is noteworthy. By utilizing next-generation technology in salmon farming, the company not only ensures sustainable production but also delivers salmon of the highest quality.
Thousands of samples of Salmon Evolution’s responsibly raised salmon were distributed, earning invaluable feedback from attendees.
“We extend a heartfelt thank you to everyone who took the time to visit our booth,” expressed Roaldsnes.
A special acknowledgment was reserved for Zuuma for curating such an exceptional gastronomic experience.
As the curtains draw on this year’s expo, Salmon Evolution eagerly anticipates reconnecting with attendees and stakeholders alike at next year’s event.