Seafood Scotland is in Lyon, France, this week at the country’s largest foodservice show SIRHA, promoting the very best of Scottish seafood. The organisation is also supplying seafood for the fish course at the Bocuse d’Or competition, held in conjunction with SIRHA, in which 24 of the world’s greatest chefs are competing head to head to win a gold statue of the legendary Paul Bocuse.
“We were delighted to win the supply contract for this prestigious competition, which has given us the opportunity to introduce chefs all over the globe to the quality of sustainable Scottish seafood. In particular, they have been using Scottish langoustine, monkfish and crab, which are the three species chosen for the Bocuse d’Or competition,” said Marketing Manager Sarah Holmyard. “The langoustine and monkfish are supplied by Frozen @ Sea Ltd and the crab by Burgons of Eyemouth, following a public tender process.” Both companies have travelled to France this week to promote their products and benefit from the publicity surrounding the competition.
The three species are particularly important exports for Scotland. In 2009, total UK exports of monkfish were 4,121 tonnes worth £31,787,000.00, crab exports were 18,959 tonnes worth £75,036,000.00, and langoustine exports were 20,354 tonnes worth £110,877,000.00.
It is the first time that Scotland has been chosen to sponsor the seafood category of the Bocuse d’Or competition and Sarah explained that it a real achievement to be involved. “As part of the judging process we had to provide full information about the measures taken in Scotland to ensure the sustainability of seafood supplies,” she said. “The judges were impressed by the country’s efforts to lead the field in the EU in sustainable fisheries management. They also noted that over half by value of our landings are now either MSC-certified or in the full assessment process, with many more on track to achieve the gold standard of sustainability.”
“We are delighted that the profile of Scottish seafood has been raised by becoming sponsors of the Bocuse d’Or seafood course, and wish all the competitors the very best of luck in the competition this week,” stated Sarah. “We also look forward to tasting their dishes!”
