Association News

The 26th annual International Boston Seafood Show (IBSS) and 4th annual Seafood Processing America (SPA) will come together again February 24 to 26, 2008 at the Boston Convention and Exhibition Center. The show will feature new programs while remaining the annual one-stop business opportunity designed to meet every seafood and processing need. The Retail Showcase will be tied directly to the all new Retail Showcase Seminar.
The 2nd annual oyster-shucking contest taking place February 25, at 3:30 p.m. Chef and King’s Seafood Co. Chief Seafood Officer, Matt Stein, will serve as MC of the event, which will comprise of three oyster shucking rounds each one featuring oysters from a different geographic location including Atlantic, Pacific and Gulf oysters.
This year Michael Sansolo, formerly of the Food Marketing Institute (FMI), and Kevin Coupe, the “Content Guy” for, have teamed up to encourage show attendees to take a chance in order to get ahead in the retail marketplace.
The presentation, Change is Inevitable...Resistance is Futile!, will take a look at the past, present and future for examples and lessons designed to help you learn how to create innovation-driven customer experiences.
The New Product Competition, returns with the latest in packaged seafood products, condiments and culinary dishes. A panel of seafood buyers and experts from the retail and foodservice industries will serve as judges for the competition. While the judges deliberate, attendees will be able to observe them on the show floor throughout their decision making process, including a live tasting of the entries. The winners of the “Best New Retail Product” and “Best New Foodservice Product” will be announced at the Awards Ceremony Reception taking place February 24, at 3:30 p.m.