BRUSSELS — April 26, 2013 — Amid images of ocean waves, Craig Harrison assessed his rivals in a tough maritime competition that he has lost for the past seven years. This time, contenders for the coveted Prix d'Elite included spreadable algae, toastable salmon-waffles and mussel-stew ice cream.
"It's not about winning," said Mr. Harrison, sales manager at Britain's Big Prawn Co. "But we're always the bridesmaid…"
Big Prawn was aiming to reel in an award at the European Seafood Exposition, a three-day trade show that floods local hotels and calls itself "the world's largest and most prestigious seafood event."
Many attendees at this Davy Jones's food locker were just trawling for wholesale buyers of their aquatic fare. But a bold few tested new culinary waters, trying to net the multibillion-dollar industry's top innovation award.
"These are the seafood Oscars," said Pierrick Clement, general manager of French food company Britexa SARL, which was betting on a promiscuous sea snail to win the top prize.
But something fishy marked this year's contest: a lack of fish. Finalists included the sea snails, several seaweed products and a range of other dishes that never had fins or scales.
The maritime innovations highlighted tension bubbling up at the show. With demand for seafood rising as fish stocks ebb, chefs world-wide are searching for new ways to satisfy diners' hunger for things aquatic.
Read the full story at The Wall Street Journal