Seafood from Scotland to Sponsor Platter Theme and Team USA for 2023 Bocuse D'Or Grand Final

News provided by

Seafood Scotland

Jan 17, 2023, 10:30 ET


As a Premium Partner of the competition, Seafood from Scotland will be supplying Monkfish, King Scallops, and Mussels for the2023 Bocuse D'Or platter theme.

BOSTON, Jan. 17, 2023 /PRNewswire-PRWeb/ -- When the prestigious Bocuse D'Or international culinary competition takes place in Lyon, France January 22-23, 2023, fish will be the platter theme and Seafood from Scotland has been selected to be at the heart of it all.

As a Premium Partner of the competition, Seafood from Scotland will be supplying Monkfish, King Scallops, and Mussels for the platter theme. In demand around the globe, sustainable seafood from the cold clear waters of Scotland is the preferred choice for the world's best chefs. With over 18,000 km of pristine coastline, the sea has always played a large part in Scotland's history.

For the past 35 years, the Bocuse D'Or has been the epitome of culinary innovation, testing experienced chefs while serving as a place of innovation and education for new generations. A total of 24 countries will be competing in the Bocuse D'Or Grand Final this year:

  • Australia
  • Belgium
  • Canada
  • Chile
  • China
  • Colombia
  • South Korea
  • Denmark
  • Finland
  • France
  • Hungary
  • Iceland
  • Japan
  • Mauritius
  • Mexico
  • Morocco
  • New Zealand
  • Norway
  • UK
  • Sweden
  • Switzerland
  • USA

For Team USA, the connection to Scotland runs deeper. Comprised of the following chefs, Team USA's participation in the competition this year is supported by Seafood from Scotland with the organization providing product to the team ahead of the show for practice and to help them get ahead on the road to Lyon.

As part of the main platter competition, each team is given five hours and 35 minutes to create an elaborate platter presentation. The platters are then presented before a tasting jury comprised of 24 chefs who judge the final dish on the overall harmony of flavors, the presentation of the platter, the techniques used, and the teamwork involved in creating the dish.

"Historically, a red or white meat protein has been selected as the main platter ingredient, and the feature of Scottish seafood is a nod to the exquisite quality worthy of such an international stage," said Adam Wing, Head of Trade Marketing for Seafood from Scotland.

Monkfish – known for the finesse and quality of its flesh – requires a great deal of technical skill and culinary mastery to prepare, making it the perfect spotlight for the final competition. The main challenge for this year's chef competitors will lie in presenting the monkfish tail whole, and not cooked sous vide.

In addition, each chef will have 6 king scallops and 2kg of mussels at their disposal. The monkfish will be presented on two separate platters and must be accompanied by three garnishes; two composed exclusively of vegetable products and a third "stew" garnish which showcases vegetables emblematic of each team's country with mussels and croutons.

Monkfish is just one of Scotland's premium species, with a firm, meaty textured flesh and sweet shellfish flavor. Caught on the continental shelf to the north and west of Scotland, the tail is generally the most popular cut, ranging in size from 12 oz to 8.5 lbs. Monkfish cheeks and livers are also sold, popular in European and Asian cuisine.

For more information about the Bocuse D'Or competition, please visit http://www.bocusedor.com or follow Team USA at http://www.mentorbkb.org.

About Seafood from Scotland
Seafood from Scotland was set up 'by the industry for the industry' in 1999 to increase value of return to the Scottish seafood sector. Operating worldwide, Seafood Scotland works together with government agencies such as Scottish Development International to promote the wealth of Scottish seafood to a global trade market. Focusing on restaurant and catering services, the organization targets trade buyers, wholesalers, industry influencers and chefs in the UK, Europe, North America, Middle East and Asia – acting as the conduit between in-country trade markets and Scottish suppliers.

Dealing with all seafood species, Seafood Scotland is a non-political organization that works throughout the supply chain with fishermen, fish/shellfish farmers, processors, retailers, food service companies, caterers, NGOs and consumers. A small organization, Seafood Scotland's strength lies in its hands-on approach, expertise and high credibility within the seafood industry.

Learn more about Scottish seafood products and availability by visiting http://www.seafoodfromscotlandusa.com and follow @SeafoodfromScotland on Instagram or @SeafoodfromScot on Twitter.

Media Contact

Cindy Miller, Seafood Scotland, 1 8123227740, [email protected]

SOURCE Seafood Scotland