Another successful edition for the company at the Seafood Expo Global

Barrufet Seafood participated once again in the Seafood Expo Global in Barcelona, the world’s leading trade event for seafood products. In its 32nd edition, the international fair once again exceeded expectations, and the company ensured it rose to the occasion.

This year, conversations about new developments have taken a back seat, as the focus has shifted to the impact of the current geopolitical conflict on the fish and seafood industry.

Transport, logistics and packaging costs have skyrocketed and, in some cases, have doubled. On top of this comes a decline in fish consumption and intense competition, factors that are forcing many businesses to lower prices, even when the situation would call for the opposite.

The Commercial Director of BarruFrost, the frozen division at Barrufet Seafood, took part, alongside other industry spokespeople, in a news segment broadcast by TV3, available at this link, which highlights the widespread concern affecting the industry.

As always, it was a great week, filled with enriching conversations and new contacts aimed at strengthening existing commercial relationships or building solid connections for the future. Numerous partners, clients and suppliers visited the stand and met with the commercial team. Both the fresh and frozen display units attracted the curiosity of many visitors interested in gaining a deeper understanding of the company’s products.

In addition, for the second consecutive year, Barrufet Seafood offered all guests a delicious tasting of fresh products, showcasing the origins the company works with, with the chef preparing a variety of original live dishes:

• Salmon and avocado uramaki topped with mango, strawberry and a touch of popping candy.
• Yellowtail tiradito with passion fruit sauce and tobiko.
• Crispy marinated tuna tacos on a homemade guacamole base, served with pickled onion, coriander, lime and a subtle spicy sauce.
• Flambéed salmon with homemade ponzu sauce, pickled kumquat and trout roe.
• Yellowtail ceviche marinated in tiger’s milk, with tobiko, mango and red onion, served with a crispy corn snack.