<div><a href="https://www.undercurrentnews.com/wp-content/uploads/2025/05/20250506seafoodbarcelonavici46-e1746628654961.jpg" target="_blank" rel="noreferrer noopener"><img src="https://www.undercurrentnews.com/wp-content/uploads/2025/05/20250506seafoodbarcelonavici46-e1746628654961-300x162.jpg" alt="20250506seafoodbarcelonavici46-e1746628654961-300x162.jpg" /></a></div>Viciunai Group, also known as Vici, won three awards at Seafood Expo Global, including one for its cold-smoked salmon with ants...Yes, the tiny bugs

Viciunai Group, also known as Vici, won three awards at Seafood Expo Global, including one for its cold-smoked salmon with ants...Yes, the tiny bugs

<a href="https://www.undercurrentnews.com/wp-content/uploads/2025/05/20250506seafoodbarcelonavici46-e1746628654961.jpg" rel="noopener noreferrer"></a>Viciunai Group, also known as Vici, won three awards at Seafood Expo Global, including one for its cold-smoked salmon with ants...Yes, the tiny bugs

Barcelona bonus bites: Vici turns heads with novelty salmon topped with black ants

Introducing Catch the Current, the all-new podcast from Undercurrent News — your go-to resource for seafood business news, data, and pricing. Hosted by seafood insiders Amanda Buckle and Lorin Castiglione, this weekly show is the ultimate guide for professionals eager to stay ahead of the latest market developments. Tune in for exclusive interviews, on-the-ground recordings from seafood events around the globe, and the lively banter you’ve come to expect from your favorite seasoned seafood specialists.

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Barcelona bonus bites: Vici turns heads with novelty salmon topped with black ants

Barcelona bonus bites: Vici turns heads with novelty salmon topped with black ants