Scottish seafood is being showcased ahead of a global seafood expo being held next month in Japan.
Trade body, Seafood Scotland, and diplomats from the Japanese Consulate met in Edinburgh to sample Scottish seafood prepared in Japanese styles by chefs at renowned Edinburgh restaurant, Harajuku Kitchen.
The diplomats were treated to nigiri, gunkan and sushi rolls all featuring Scottish grown or caught species such as mackerel, salmon, langoustines, brown crab and lobster.
“When it comes to seafood, Japanese consumers demand only the best, requiring high quality and traceability,” said Adam Wing, head of trade marketing – UK, Middle East & Asia at Seafood Scotland.
“Their appreciation of Scottish seafood products is a real testament to the work our seafood sector has put in to ensure excellence in quality, freshness, and flavour.”
Japan is a key market for Scottish seafood suppliers who prior to the pandemic exported more than 2,000 tonnes of product worth over £16 million to the country each year.
“Scotland’s reputation for producing high quality sustainable seafood is one of the key reasons that demand for Scottish seafood continues to increase in Japan,” said Tadashi Fujiwara, the Consul General of Japan in Edinburgh.
“I am confident that with support from Seafood Scotland, Scottish exporters will enjoy greater access to the discerning Japanese market”.
The meeting took place at the Edinburgh HQ of Bakkafrost Scotland, the third-largest fish farming company in the world which acquired The Scottish Salmon Company in 2019.
The Japan International Seafood & Technology Expo will take place in Tokyo on 23-25 August. Seafood Scotland will host seven Scottish exporters on its pavilion which will be delivered in partnership with Scottish Development International, the Department for Business & Trade, Department for Environment, Food & Rural Affairs, and Seafish.
