Invited along, the Craft Guild joined fellow chefs and industry experts in sampling many Canadian delicacies, including lobster, snow crab, redfish and wild Atlantic prawns. 

With chef CJ Jackson, chief executive of The Seafood School at Billingsgate, in the kitchen, we were treated to innovative dishes such as: Asian-inspired seafood chowder (with crab and redfish), lobster tempura, prawn pilaf and 

Vietnamese crab summer rolls.

Suppliers also took to the stage to teach guests a bit more about each species, and to highlight the importance of Canadian fish and seafood exports – having exported a massive $497m in fish and seafood products to 23 European countries last year alone.

For more information on Atlantic Canada Exports, visit: http://atlanticcanadaexports.ca/.