Let's hear it for New York

Volume 32 Edition No. 11

Top Story: The market that doesn't sleep

Table of Contents


  • Editor's Note: Ode to the concrete jungle

Retail & Foodservice

  • Networking: Matt Farley, Executive chef, The Southern Steak & Oyster, Nashville, Tenn.
  • Special Feature - Dining out on canned seafood? Why not?
  • What's in Store: Grassroots growth
  • Behind the LIne: Dungeness crab ascends
  • Retail Report - Southern markets push tilapia


  • Top Species: Name recognition propels tilapia
  • Trade Tracker: Mahimahi season approaches


Read the November 2013 edition of SeaFood Business >>

Market Report

SeafoodSource Twittter


Seafood Expo Global

21-23 April 2015
Brussels, Belgium

Seafood Expo Global/Seafood Processing Global is the largest seafood trade event in the world. The event attracts more than 25,800 buyers and suppliers of fresh, frozen, packaged and value-added seafood products, equipment and services. Attendees travel from 150 countries to do business at the expo. Read More