American consumers like the link between Marlborough mussels, salmon, wine and the attractive environment where they grow, according to Aquaculture New Zealand chief executive Gary Hooper.
Mr Hooper spent last week representing Aquaculture New Zealand at the National Restaurant Association show in Chicago, visited by 60,000 people over four days. This was the first time the organisation had attended in its own right, although representatives had joined a New Zealand Trade and Industry delegation in the past, he said.
Visitors to the New Zealand Nurtured Seafood stand were served Marlborough greenshell mussels in a sauvignon blanc cream and a king salmon sashimi.
"You could say it was a Marlborough monopoly," Mr Hooper said.
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