From the Gulf of Maine to the World: Top Takeaways from Seafood Expo Global, Barcelona

Kat Libby
Jul 3
3 min read

Updated: Jul 7

This spring, with support from Food Export Northeast, MCFA had the opportunity to attend Seafood Expo Global in Barcelona—a sprawling, high-octane gathering of the international seafood industry.

Our goal? To build connections with potential markets for Maine groundfish–while listening, learning, and establishing relationships that might translate into sustainable overseas markets for fish landed on our own coast. We’re here to walk you through a few key takeaways from our time at SEG Barcelona.

Takeaway #1: A Reputation That Precedes Us

One of the most striking takeaways was how highly regarded U.S. seafood is internationally. Most everyone we spoke with—importers from France, chefs from the UK, foodservice reps from Asia—shared a common assumption: that American seafood is by and large clean, traceable, and high-quality. It was clear that wild-caught Maine seafood was viewed through that same lens.

That’s both encouraging and a reminder: reputation is currency in the global seafood game, particularly in markets with more developed norms around eating fish. If we can match that perception with consistent access, education, and adaptable product formats, major doors could open for our fishermen.

Takeaways #2: Some of our “Trash Fish” Are Their Delicacies Abroad

Back home, we’re often working to educate consumers on “under-loved” species—the groundfish that are abundant, delicious, and responsibly harvested but don’t always get top billing in U.S. grocery stores.

At the show, it was clear: many of our fish are considered high-end delicacies abroad.

Scup (aka porgy): Common along the East Coast, often overlooked—yet highly appreciated in Mediterranean and Asian markets for its rich, oily flesh.
Monkfish: Often devalued domestically, but seen in Europe as a luxury white fish for the finest dining.
Sole: A standby in French cuisine, but here in the U.S. many of our smaller flatfish species remain under-marketed.

That comparison isn’t a loss—it’s a window of opportunity. These species could hold export potential or premium positioning for the right audience in our local markets, if we can continue building the bridges to get there.

Takeaway #3: The Scale of the Global Market

We’ll say it point blank—the show was a bit overwhelming. Companies from every continent except Antarctica (though we did see fish from the Antarctic Circle) were represented.

National and regional governments arrived with architectural booths and sleek, coordinated country sections — Norway, Peru, Spain — designed to promote their seafood sectors with grand displays, traceability tools, chef partnerships, product innovation, and unified messaging. We should acknowledge that several U.S. companies and trade associations had strong showings at the expo—including chef demonstrations—but overall, the level of coordination and national presence didn’t match the efforts of so many others.

We’ve got an incredible fishing history and fishing community in Maine. In the competition of well-funded, coordinated, and creatively aggressive global seafood, our fishermen need the support they deserve. If we want to compete, we need to think beyond the dock price. We need education, storytelling, processing innovation, and buyer engagement to help our seafood stand out.

L to R: Displays from Galicia (a region in Spain), Japan, and the United States (Red's Best in Boston).

Bonus Takeaway: In Spain, the Sea is on Every Plate

Outside the Expo, Barcelona’s love affair with seafood–particularly of the ‘tinned’ variety–was on full display. Whether it’s boquerones (delicate white anchovies marinated in vinegar) on toast, razor clams seared in butter, or cod croquettes, there’s a reverence for preservation, preparation, and flavor that was refreshing–not to mention delicious.

In Spain, as in many parts of the world, seafood isn’t relegated to a Friday night fish fry. It’s part of everyday life: celebrated, elevated, and made accessible morning, noon, and night. While Mainers, and our visitors, love a perfect lobster roll, fresh oysters, or a shareable plate of fish and chips, there is so much more out there to enjoy. Any initiative that drives and diversifies U.S. seafood culture needs our support. It’s one way we can create stable, values-aligned demand for our local catch.