Smoke House

Sunday, 09. February 2020

11:00 Uhr
Halle 5
Räucherkiste

Hot goods: flamed salmon

From the chilled shelf warm to the plate
Ralf Harms, Seefischkochstudio Bremerhaven
Hot goods: flamed salmon
16:00 Uhr
Halle 5
Räucherkiste

Potpourri of smoked specialties

From Greenland halibut to smoked salmon „never frozen“
Christian Wieck, Royal Greenland
Potpourri of smoked specialties
17:00 Uhr
Halle 5
Räucherkiste

It's time for good fish!

"Naturally better" Tilapia - A versatile fish that convinces in taste
Anne-Marie Koch, Regal Springs
It's time for good fish!

Monday, 10. February 2020

11:00 Uhr
Halle 5
Räucherkiste

It’s genuine and top quality

Have a unique taste of premium Siberian and Oscietra Caviar
Marta Szałkowska, Antonius Caviar
It’s genuine and top quality
12:00 Uhr
Halle 5
Räucherkiste

Matjes & Mussels

Ideas for the classics of the fish retail
Patrick Schälte, Fachverband, „Der Fischfachhandel“ im BVLH; Mike Wöbke, Fisch Wöbke
Matjes & Mussels
13:30 Uhr
Halle 5
Räucherkiste

Perfectly portioned!

Cobia - new premium product for Horeca
Remco de Waard, Open Blue
Perfectly portioned!

Tuesday, 11. February 2020

11:00 Uhr
Halle 5
Räucherkiste

Future-orientated

Sustainable packaging for fish
Till Isensee, Dipl-Ing. Verpackungstechnik (FH), TILISCO GmbH
Future-orientated
12:30 Uhr
Halle 5
Räucherkiste

Hot goods: flamed salmon

From the chilled shelf warm to the plate
Ralf Harms, Seefischkochstudio Bremerhaven
Hot goods: flamed salmon

1 Ticket = 2 Fairs

The fish international is complemented by the event for caterers. GASTRO IVENT in the hall 6 and 7 presents ideas and solutions for gastronomy and catering – from premium foods and exclusive beverages to equipment and accessories.

Let’s have a coffee at the GASTRO Ivent

SCOPE Aquaculture Lounge

The SCOPE Lounge offers a meeting point for the aquaculture industry during the fish international.

Become a partner