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SeafoodSource.com's audio archives provide valuable insight into timely topics in the seafood industry. Listen to or download highlights from international seafood conferences, hear exclusive interviews with seafood industry experts and tap into takeaways from insightful lectures.

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Media Found: 153



PCU LOGO Kevin Lane
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The executive chef of Chinooks Waterfront Restaurant in Seward, Alaska, talks about winning the Great Alaska Seafood Cook off and the importance of using local seafood.


Jill Failla
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Jill Failla, associate editor at Technomic, reveals how the growing trend toward New Orleans and Latin American cuisines is impacting seafood dishes featured at U.S. restaurants.


PCU LOGO Lana Gunnlaugson
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The national manager for SeaChoice talks about major Canadian retailers' sustainable seafood initiatives and how SeaChoice and other organizations are working towards an official National Sustainable Seafood Day in Canada.


PCU LOGO Kristen Rainey
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The director of sustainability for facilities management and foodservices firm Sodexo, talks about Sodexo's new MSC Chain of Custody certification program.


PCU LOGO Ronald Stotish, Part 2
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In part 2 of a two-part series, the CEO of AquaBounty Technologies addresses concerns about AquAdvantage genetically engineered salmon and critiques the FDA review process.



PCU LOGO Ronald Stotish
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In part 1 of a two-part series, the CEO of AquaBounty Technologies addresses concerns about AquAdvantage genetically engineered salmon and critiques the FDA review process.


PCU LOGO Eric Hoffman
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The food and technology policy campaigner for Friends of the Earth reveals the new supermarket chains that have signed on to the Campaign for Genetically Engineered-Free Seafood, and the campaign's goals for this year. 


PCU LOGO Mark Goforth
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The president of frozen seafood products manufacturer, AquaCuisine in Eagle, Idaho, talks about how the company has realized success with unique products such as Little Sammies Smoked Salmon Cocktail Franks. 


PCU LOGO Tommy Cvitanovich
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The co-owner and manager of Drago’s Seafood Restaurants in Metairie and New Orleans, La. talks about how Louisiana restaurants are honoring the late Mike Voisin and about the Gulf seafood industry's rebound.


PCU LOGO Nikki Trzeciak
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The executive chef at Handy International discusses how restaurant trends like the rise of gastropubs is impacting frozen seafood manufacturers, and Handy's new Gastropub Collection for the foodservice market. 

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