2. Yannis Pelekanakis. Federation of Greek Maricultures www.fgm.com.gr Federation of Greek Maricultures UMASS Chef’s Culinary Conference “The future of the food” Branzino & Dorade Cultivated with care

3. Food supply Social cohesion Economic contribution 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 €0,6 bn production value €0,5 bn exports value Ranks 1 st in Greek food exports Industry at a glance “The future of the food” 3 Federation of Greek Maricultures

4. Source: Kontali GR consumption: 21.000 tns Federation of Greek Maricultures UMASS conference 2015 Leader in the Mediterranean aquaculture 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

5. Federation of Greek Maricultures UMASS conference 2015 Focus on sustainability Sustainable raw materials Good animal health Minimize ecological impact Socially beneficial

6. 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

7. 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.

8. Products: non organic & organic Available fresh, chilled on ice or frozen: Whole round Scaled & gutted Fillets Federation of Greek Maricultures UMASS conference 2015

9. Our customers: Super markets Hotels Restaurants Deli Federation of Greek Maricultures UMASS conference 2015

10. High quality protein Source of omega-3 fatty acids Low in saturated fats, carbohydrates & cholesterol Important source of essential amino acids Rich in essential vitamins (A, D, B1, B2, B3 & B12) Minerals (calcium, phosphorus, zinc & iodine) Nutritional Value On the top of the beneficial to the human health Mediterranean diet: Federation of Greek Maricultures UMASS conference 2015

11. 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

12. 12 Millions of people in almost 35 countries trust us for our unique taste and premium quality: Freshness guaranteed Long shelf life Available all year around in consistent sizes Sustainability: 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

13. Cooking suggestions Grilled Raw (sashimi) Steamed Baked Sautéed Federation of Greek Maricultures UMASS conference 2015

14. Unique taste More 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

15. Federation of Greek Maricultures THANK YOU!