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Operating as usual
Mass-merchandise retailers test smaller-format stores with a perishables focus http://ow.ly/xoouy #seafood #retail
Walmart and Target: Arguably the two biggest names in mass merchandising, the retail giants have in recent years expanded into the grocery space...
Shellfish growers give new meaning to farm-to-table — #Oyster farmers on both coasts dive into #restaurant operations http://ow.ly/xooMc
As the farm-to-table movement becomes increasingly popular, oyster farmers like Taylor Shellfish have found the restaurant environment an ideal...
Are farmed #shrimp woes in the rearview mirror? Industry turns corner after EMS devastation http://ow.ly/xonYT #seafood #aquaculture
It is a case of lessons learned and contingency plans put into place for the farmed shrimp industry as it continues to deal with the aftermath of a...
Oyster farms and harvesters are struggling to feed a growing restaurant demand for the shellfish http://ow.ly/xonmX #seafood #oysters #aquaculture
Whether and wherever they’re called oysters or “ersters,” sales of the briny bivalves are booming in North America. READ MORE>>
Steady surimi — Central, Western region sales support surimi-seafood category http://ow.ly/xomos
Surimi seafood accounted for 1.9 percent of U.S. retail seafood dollar sales during the 52 weeks ending Feb. 22, 2014. READ MORE>>
Seafood’s future hinges on reducing carbon pollution ~By Bruce Steele http://ow.ly/xolR1 #seafood
A decade ago, Japanese researchers showed that seawater soured by carbon pollution would hamper sea urchins’ reproductive capabilities. READ MORE>>
Harding Lee Smith—#Chef/Owner Boone’s Fish House & #Oyster Room, Grill Room, Front Room, Corner Room in Portland, #ME http://ow.ly/xopuc
Go ahead, try and find another restaurant scene as eclectic yet accessible as what you’ll find in Portland, Maine. READ MORE>>
End of an Era ~by Fiona Robinson http://ow.ly/xolmk #seafood
I thought after writing more than 200 editorials that this one would be a piece of cake to write, but I was wrong. READ MORE >>
A sad day for SFB. You'll see my official "goodbye" in the June issue, but the news is out. Thanks to all of our print readers and social media friends for your support. Jamie Wright will continue to write analysis pieces for SeafoodSource. But I bid you fond farewell--Fiona http://ow.ly/x6NKQ
SeaFood Business magazine is being folded into SeafoodSource.
Mahimahi straddles the price-point line — Fresh supply issues leave everyone wanting more http://ow.ly/wqbGT #seafood #mahimahi
With a South American season that started late and ended early, those dealing in mahimahi were up against the age-old problem of supply not keeping...
Young #sushi chef shines in the big city — Sushi Dojo brings laid-back atmosphere to Big Apple sushi scene http://ow.ly/wqb4N #seafood
Chef David Bouhadana is trying hard to take the stuffiness and seriousness out of sushi, which is no easy feat for a 27-year-old French-Moroccan...
Tilapia trends upward — U.S. imports of popular whitefish increase 7 percent http://ow.ly/wqcgi #seafood #tilapia
U.S. tilapia demand has been on a steady uptick for the past decade and in 2013 it grew even higher. Tilapia imports increased by nearly 7 percent...
Food Lion spearheads a seafood shift — Food Lion expands #seafood departments in overall turnaround effort. http://ow.ly/wqanj
Delhaize America-owned Food Lion has not exactly been revered as a leader in fresh seafood retailing.
Man-made climate change: The ultimate threat to sustainable fisheries. ~By David Glaubke http://ow.ly/wq9x4 #seafood #sustainability
The United Nations Intergovernmental Panel on Climate Change (IPCC) comprised of Nobel Prize-winning scientists recently reported that ocean warming and acidification due to climate change have the potential to devastate the current productive capacities of our oceans.
In #seafood technology, traceability is inherent — #Software features make it easy to track seafood up and down the supply chain http://ow.ly/wqc1l
Botulism, Listeria, salmonella and horsemeat. The reasons behind food recalls may vary, but the reaction is always the same: Get that product off shelves fast.
Top Story: Brand equity — Consolidation, high prices, branding bump sales for top North American #seafood suppliers http://ow.ly/wq8NE
The annual SeaFood Business Top 25 North American Seafood Suppliers list illustrates the importance of name recognition.
Fresh tuna on the uptick — Central region leads sales growth at 26.2 percent http://ow.ly/wqcAV #seafood #tuna
Tuna comprised 2.2 percent of the finfish category during the 52 weeks ending Jan. 25, placing it seventh in sales of fresh fish species. However, with weekly sales up 18.7 percent to $57 dollars per store, tuna’s growth far outpaced the other species experiencing sales growth, with sea bass/sea bre…
Tomorrow is @euroseafood !!! Don't forget to stop by media booth, Hall9-4015 #SEG14
Tomorrow is @euroseafood !!! Have fun! #SEG14
Editor's Note: Stand behind your brand. By Fiona Robinson http://ow.ly/wq7Y3 #seafood #suppliers
Welcome to our annual Top 25 North American Seafood Suppliers issue. Readers have used this feature year after year as a barometer of the industry,...
Headed to @euroseafood next week? don't forget to stop by the media booth Hall 9-4015 with your news! #SEG14
Headed to @euroseafood next week? don't forget to stop by the media booth Hall 9-4015 with your news! #SEG14
$2,000 meal? somehow i don't think the boss would approve that meal expense. . . http://ow.ly/wnzwr
A new restaurant opening in Ibiza, Spain, this summer is set to become the most expensive restaurant in the world. Award-winning chef Paco Roncero...
Headed to @euroseafood next week? don't forget to stop by the media booth Hall 9-4015 with your news! #SEG14
Headed to @euroseafood next week? don't forget to stop by the media booth Hall 9-4015 with your news! #SEG14
Trade Tracker: Seafood trade reaches record high in 2013 http://ow.ly/vRjqT #seafood #exports
It’s no secret that the United States imports a large portion of its seafood, but in 2013 that trade expanded even more...
Doing more with the abundant pink #salmon — Product diversification takes another look at canned salmon http://ow.ly/vR5Ee #seafood
In the last decade, the growing variety of salmon products has taken pinks out of the can and into burgers, H&G fillets and other value-added...
Top Species: Farmed #salmon — Salmon’s popularity leads to brand building http://ow.ly/vR55d #seafood #aquaculture
While salmon continues to achieve a high level of popularity among all seafood offerings, many in the farmed salmon community are looking to...
Locals Seafood: Road warriors no more — North Carolina duo takes baby steps into #retail, wholesale #seafood http://ow.ly/vR4Ai
Their start in retail seafood wasn’t glamorous, but it certainly worked out. Locals Seafood partners Ryan Speckman and Lin Peterson began selling...
Retail Report: Oyster occasions remain steady — Year-end holidays support sales http://ow.ly/vR46K #seafood #oyster #retail
The mollusk category contributed 4.7 percent to fresh seafood sales and increased dollar sales 5.7 percent during the 52 weeks ending Dec. 28,...
Networking: Cory Bahr — Executive chef, Cotton, Nonna Monroe, La. http://ow.ly/vR3jL #seafood @chefcorybahr (http://restaurantcotton.com/)
You wonder how a guy like Cory Bahr can sound so relaxed when he’s got so much going on. The laid-back 37-year-old chef from Monroe, La., is a TV...
Meet the new boss — Millennials represent a new frontier for seafood marketers. http://ow.ly/vQYV6 #seafood #millennials #marketing
Millennials are an elusive lot. These 20- to 35-year-olds have varying tastes and preferences and have become one of the most powerful purchasing...
Vancouver chef turns ‘trash’ into treasure — @BlueWaterCafe celebrates niche species http://ow.ly/vQZQg #seafood #foodservice
When Frank Pabst started his Unsung Heroes sustainable seafood festival at Vancouver’s Blue Water Café 10 years ago, his main motivation had...
If you have a view of Portland harbor, check out the entrance of the Nova Star making a grand entrance!
Point of View: A father’s final lesson. By Kevin Voisin http://ow.ly/vQYrz #seafood
“None of us escapes this life alive. None of us can hope to survive, but we can live.” These two simple phrases have been the greatest advice to me...
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