Yannis Pelekanakis.Federation of Greek Maricultures

www.fgm.com.gr

Federation of Greek Maricultures

UMASSChef’s Culinary Conference“The future of the food”

• 65 companies • 13.000 employees• In coastal and remote areas

• 34years of experience• 15.000 klm of coastline• 115,000T of production• Non-organic & organic• 450 million meals annually

Industry at a glance

“The future of the food”3

Federation of Greek Maricultures

Source: KontaliGR consumption: 21.000 tns

Federation of Greek Maricultures

UMASS conference 2015

2500

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59000

91000

111000

127000

144000135000

121000

103000113000

120000115000

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20000

40000

60000

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100000

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1990 1995 2000 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014

Pro

duct

ion

(to

nes)

Year

Leader in the Mediterranean aquaculture

93%

3,00% 4,00%

Europe

USA

Other

80% of the production is exported Available in more than 30 countries Delivered within 48 hours worldwide 42% of global consumption B&B 3.200 tones in N. America in 2014

Federation of Greek Maricultures

UMASS conference 2015

Focus on sustainability

European Sea bass (Dicentrarchus labrax)Branzino

Federation of Greek Maricultures

UMASS conference 2015

Description:•Long, hydrodynamic shaped body of silver color, with a dark back•Prized by the chefs for its lean, finely textured meat and sweet mild flavor. •Availability / preparation:•Cooks quickly & can be prepared in a variety of ways e.g. grilled, steamed•Available year round in sizes from 300g to 1kg+.•Can be enjoyed in the best restaurants of Manhattan & London•Used for sashimi in Tokyo.

Considered in Ancient Greece to be the smartest of all fish, as it was the most difficult to catch

Prized by the Gods. The sacred fish of the ancient Greek goddess of love Aphrodite.

Federation of Greek Maricultures

European Sea Bream (Sparus aurata)Dorade

Description:•Round body of bright silvery skin with hints of pink and gold.•Bright golden arc above the eyes, like a brow•Lean fish with pinkish opaque flesh and flaky sweet taste.Availability / preparation:•Can be prepared in a variety of ways (grilled, fried, raw, poaching, steaming)•Cooks up moist and tender.•Year-round availability in consistent sizes from 300g to 1kg.

Products: non organic & organic

Available fresh, chilled on ice or frozen:

Whole roundScaled & guttedFillets

Federation of Greek Maricultures

UMASS conference 2015

Our customers:

Super markets

Hotels

Restaurants

Deli

Federation of Greek Maricultures

UMASS conference 2015

Nutritional Value

On the top of the beneficial to the human health Mediterranean diet:

Federation of Greek Maricultures

UMASS conference 2015

European sea bass and sea bream are an excellent source of Omega-3. According to EFSA (European Food Safety Authority), the consumption of cultured European sea bass and gilthead sea bream twice a week and as a part of a healthy lifestyle, helps maintain the health of the heart, even among people with known heart problems.

Federation of Greek Maricultures

UMASS conference 2015

Sea bass & sea bream: a healthy food choice

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Millions of people in almost 35 countries trust us for our unique taste and premium quality:

Freshness guaranteedLong shelf lifeAvailable all year around in consistent sizesSustainability: FAO, WWF, Friends of the Sea etc. Focus on quality:

• quality control• environmental management and• food safety

Best balance of quality & price

Federation of Greek Maricultures

UMASS conference 2015

Greek branzino & dorade: A better choice

Cooking suggestions

Grilled Raw (sashimi) Steamed Baked Sautéed

Federation of Greek Maricultures

UMASS conference 2015

Unique tasteMore and more chefs around the world introduce Greek sea

bass and sea bream to their menus due to the unique taste of the fish, premium

quality of products and versatility in serving options.

Greek Sea bass and Sea bream please the most sophisticated,

demanding palates around the world!

Federation of Greek Maricultures

UMASS conference 2015

Federation of Greek Maricultures

THANK YOU!