Cairo recently hosted a focused industry event that connected international seafood suppliers with Egypt’s leading hospitality and food import professionals. Organized by the Western United States Agricultural Trade Association (WUSATA), the Washington State Department of Agriculture (WSDA), and the Foreign Agricultural Service Office in Cairo (FAS), in cooperation with the Egyptian Chefs Association, the U.S. Seafood Showcase took place at the Nile Ritz-Carlton, drawing strong participation from across the sector.

The event was designed as both a presentation platform and a networking hub. Six U.S.-based seafood suppliers participated, each delivering concise 15-minute presentations that introduced their products, sourcing standards, and export capabilities. The format allowed attendees to gain a clear overview of the diversity and quality of American seafood offerings within a short time frame.

A key highlight of the showcase was a live culinary demonstration by American chef Michael Blake. His session moved beyond theory, offering a practical look at how premium U.S. seafood can be prepared and presented across a variety of styles. The menu reflected both classic and contemporary influences, featuring dishes such as Alaskan herring escabeche, squid fritto misto with saffron labneh, and roasted garlic and almond-crusted hake with lemon beurre blanc.

Chef Blake also prepared charcoal-grilled wild salmon kebabs and a baladi fish sandwich with lemon-herb tahini, bringing a local twist to imported ingredients. Additional dishes included black cod with piperade Basquaise, Dover sole with lemon, capers and brown butter, and finally Dungeness crab cake with white gazpacho. Attendees had the opportunity to taste the dishes, which helped translate product quality into real culinary applications.

Beyond the demonstration, the event served a clear commercial purpose. It brought together suppliers, importers, and decision-makers in a setting that encouraged direct dialogue. The Egyptian Chefs Association played a central role by inviting more than 40 executive chefs from leading hotels and restaurants, as well as restaurant owners and key food importers. Notable attendees included representatives from Seafood Factory, Emkay Foods, Mido, Maxim Foods, the Abou Ghali family, Michael Lakah, and Salmon House.

The program concluded with B2B meetings, giving participants time to explore partnerships, discuss supply opportunities, and build relationships. This structured approach ensured the event delivered practical value alongside its culinary appeal.

Overall, the U.S. Seafood Showcase highlighted the growing interest in high-quality imported seafood within Egypt’s hospitality sector. By combining product presentations, live cooking, and targeted networking, the event created a well-rounded platform that supported both culinary inspiration and business development.