SICAO Makes a Splash at the 20th Shanghai International Fisheries Expo

From August 26 to 28, 2026, the20th Shanghai International Fisheries Expowas grandly held at the Shanghai New International Expo Centre. Marking its 20th anniversary, this annual global trade event brought together over 1,000 seafood brands from around the world, attracting a large number of industry professionals and leaders.

At this premier industry gathering,SICAOonce again made a striking appearance as a leading brand in premium aging cabinets. At the expo, SICAO not only showcased its core technology — the dry-aging cabinet with a national invention patent — but also hostedon-site tasting sessions of dry-aged sea fish, allowing attendees to experience firsthand the unique allure of dry-aging technology for aquatic products.

Unlocking New Flavors: Dry-Aging Technology Steals the Spotlight

In traditional consumer perception, "seafood" is often synonymous with "freshly caught and immediately cooked." However, at this year's expo, SICAO's dry-aged sea fish completely overturned this notion. By precisely controlling temperature, humidity, and airflow within the aging cabinet, the proteins in the fish break down through enzymatic activity, significantly enhancing flavor compounds while the flesh becomes firmer and more intensely savory.

Throughout the expo, the SICAO booth drew constant crowds. The on-site tasting of dry-aged sea fish sashimi attracted a steady stream of professional buyers, culinary professionals, and food enthusiasts. Many tasters remarked that the aged fish offered a more concentrated umami flavor and richer texture, shattering preconceptions about frozen seafood.This technology offers a new pathway for high-quality development within the aquatic products industry.

Patented Technology Empowers Culinary and Commercial Upgrades

The highlight of the exhibition was not just the technology itself, but its remarkable performance inseafood aging— a key area of focus at the show.

As SICAO staff explained on-site: "SICAO's aging cabinets are equipped with an intelligent temperature and humidity control system that automatically adapts to different ingredients. Even for high-fat fish or those with coarser muscle fibers, precise dry-aging brings out a rich, ham-like depth of flavor. This creates tremendous business value for high-end restaurants and seafood processors alike."

In addition, SICAO's industry-leading "33310" after-sales service promise —30-day unconditional returns, 3-month free replacement, 3-year full-unit warranty, and 10-year compressor warranty— demonstrated the brand's absolute confidence in product quality to global buyers.

Looking ahead, SICAO reaffirmed its commitment to advancing ingredient-aging technology, driving innovation and consumption upgrades across the seafood and culinary industries, and bringing the rich, time-crafted flavors of aged ingredients to more consumers worldwide.