Fish in the spotlight, chefs in action and two days packed with culinary inspiration. For the first time in the history of POLFISH, the entire Live Cooking Stage will be dedicated to culinary demonstrations. On 9 and 10 September, in Hall A, leading chefs, experts and cooking enthusiasts will show how fish can be used in modern cuisine – from popular Baltic species to sturgeon.
More than one-third of the world’s fish and seafood stocks are being fished beyond biologically sustainable levels, while global demand for fish products continues to grow. Sustainable fisheries can help reverse this trend and ensure that enough fish remain in the seas and oceans to support fishing in the future.
Could sturgeon once again become one of the most sought-after fish on home and restaurant menus?
The blue MSC label means that wild-caught fish and seafood come from fisheries that meet the rigorous environmental requirements set out in the MSC Fisheries Standard.
This year’s edition of POLFISH will be special not only because of its extensive exhibition and programme dedicated to the future of the fish and food industry. For the first time in the history of POLFISH, the trade fair will be accompanied by a specialist conference dedicated to feeding fish-eating animals in zoological gardens.
The MSC certification programme consists of two complementary standards that together create a coherent mechanism for protecting marine resources and ensuring the traceability of fish and seafood products.
The 18th edition of POLFISH – the International Fish and Food Fair – will take place on 9–11 September 2026 at AMBEREXPO in Gdańsk. Registration for trade visitors is already open. We invite professionals from the fish and food sectors, HoReCa, retail and technology industries to join Poland’s leading meeting place for the seafood industry.
The information and promotional campaign Very Valuable “Low-Value” Fish has been underway since July 2024. The project aims to raise consumer awareness of native fish species, with a particular focus on so-called “low-value” fish – species traditionally considered to have limited economic value.
The Polish foodservice market is undergoing a profound transformation. Today’s guest is more culinary-savvy, travels widely and seeks authentic experiences they can’t easily recreate at home. This makes the seafood category a key tool for modern concepts building a competitive advantage. Seafood and premium fish are no longer a seasonal resort attraction – they are a year-round magnet for customers with higher purchasing power.
ESG (Environmental, Social, and Governance) criteria are no longer the exclusive domain of global financial corporations – they have become a measurable currency in business relationships, particularly in seafood. Modern retail chains and sophisticated HoReCa businesses no longer ask suppliers about a sustainability strategy alone; they ask for hard evidence: MSC/ASC certification and full supply-chain transparency, from catch to distribution centre. This transformation has far-reaching operational implications for the entire Polish processing industry.
