US Seafood Products Promoted to the French Retail and Food Service Industry

On March 27, The Office of Agricultural Affairs in conjunction with the Alaska Seafood Marketing Institute (ASMI) and FoodexportUSA Northeast organized a U.S. seafood trade event to promote the image of U.S. seafood products in France.  ASMI is a cooperator in USDA’s Market Promotion Program, and FoodexportUSA Northeast is a state regional trade association promoting American food and agricultural products.  The promotional event showcased U.S. seafood to a targeted audience, including chefs from Michelin star restaurants, seafood trade, and culinary journalists.  

Click here to watch the video

Two ‘meilleurs ouvriers de France (MOF)’ specialized in seafood products prepared different species of fish and crustaceans.

• Sophie Fernandez and Jonathan Buirette won the meilleurs ouvriers competition in 2015.

In addition, four chefs prepared U.S. seafood at the event.  They are:

• Two-star chef Jerôme Banctel, restaurant La Reserve, Paris

• One-star chef Julien Marseault, restaurant Château de Sable, Brittany

• Chef Stéphane Pitré, restaurant Louis, Paris

• Chef Raphael Rego, restaurant Maloka, Paris

We also had the pleasure of the company of Jonathan Blot, pastry chef bakery Acide, Paris.

In 2016, imports of U.S. seafood in France were up 4 percent in value to $223 million.  France is a net importer of seafood products as its seafood domestic production represents only twenty percent of total French consumer demand.  During past years, the seafood per capita consumption increased, currently representing about 36 kilograms per year, including 68 percent fin fish and 32 percent shellfish and crustaceans.  In 2016, the United States was France’s fifth largest supplier of seafood products in volume and value, after Norway, Spain, the United Kingdom, Netherlands and China.  U.S. seafood products exported to France mainly consisted of frozen Pollock, cod and salmon, live lobsters, frozen rays, dogfish and scallops.