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Volume 33 Edition No. 2

Top Story: Fish fact or fiction?

Table of Contents


  • Visitor's Guide: Exhibitors doing business at Seafood Expo
  • Show Preview - Prepare for next month’s Seafood Expo North America


  • Editor's Note: Leaders and legacies

Retail & Foodservice

  • What's in Store: Robert’s Seafood Market puts on a new face
  • Behind the Line: Profit in print? ­­That’s the case with menus
  • Networking: Todd Gray, Chef, co-owner — Equinox Restaurant, Muse Café, Watershed, Washington, D.C.
  • Retail Report: Shrimp trips down, spend increases


  • Top Species: Tight supplies, high prices? It’s scallops
  • Trade Tracker: China accounts for 15 percent of U.S. imports

Processing & Distribution

  • Special Feature: The travels of 1.5 billion pounds of frozen fish


Read the February 2014 Digital Edition of SeaFood Business >>


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Mary Fowler


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