Christine Blank, a veteran freelance writer and editor, covers all aspects of the seafood industry, from fishing to processing to selling and serving the final product. When she is not writing for SeafoodSource, Christine gets to taste scrumptious seafood dishes at U.S. restaurants for her food and travel blog, Flavorful Excursions (www.flavorfulexcursions.net). Christine loves to eat seafood of any kind, but lobster, crab and crawfish are among her favorites. In addition to SeafoodSource.com and SeaFood Business, Christine’s articles have been published in hundreds of leading magazines and newspapers, such as The New York Times, USA Today and Associated Press.
Author Archive
Published on
March 10, 2026
PanaPesca USA, a U.S. importer and processor of squid and other seafood, recently made several key hires as it works to grow its sales in both foodservice and retail.
The Pembroke, Massachusetts, U.S.A.-headquartered company recently hired Nancy Brooks as vice president of sales to replace Paul F. Kearns Jr., who died in January, 2025 after serving as PanaPesca’s vice president of sales for 22 years.
Brooks previously held key positions at… Read More
Published on
March 6, 2026
There was a high level of U.S. seafood mergers and acquisitions in 2025, and 2026 is slated to be favorable for continued M&A activity, according to a new report from Mercer Island, Washington, U.S.A.-based M&A advisory firm ACT Capital Advisors.
According to its latest annual Seafood Industry Report, consolidation last year was fueled by high margins, institutional capital, and the desire to scale fragmented sectors, ACT said.
“2025 was a… Read More
Published on
March 2, 2026
Shifting trade and immigration policies, as well as rising operational costs such as labor, food, insurance, and energy, are among the top pressure points facing the U.S. restaurant industry this year.
According to the National Restaurant Association’s (NRA) “State of the Restaurant Industry 2026” report, this marks a continuation of issues faced in 2025, as 42 percent of operators said their restaurants were not profitable last year. More… Read More
Published on
March 2, 2026
Alaska seafood supplier and processor Keyport recently announced it had hired Craig Morris, who is the outgoing CEO of the Association of Genuine Alaska Pollock Producers (GAPP), as its new president in order to help with the company’s “aggressive” growth plans, Keyport CEO Mark Pedersen told SeafoodSource.
Edmonds, Washington, U.S.A.-based Keyport is a wholesaler to both retail and foodservice customers and produces the Wild Choice… Read More
Published on
February 25, 2026
Seafood brands Northern Wind, Echo Falls, and High Liner have all released new products before exhibiting at the 2026 Seafood Expo North America (SENA), being held in Boston, Massachusetts, U.S.A., from 15 to 17 March.
Americans’ increasing desire for high-protein and convenient, value-added seafood led New Bedford, Massachusetts, U.S.A.-based Northern Wind to develop its new Bon Cuisine Seafood Proteins range, which includes Wild-Caught… Read More
Published on
February 23, 2026
After emigrating from Japan to the U.S. state of California in the early 1980s, Taka Iwasaki, Ming Wu, and Hugo Yamakawa soon set about creating the first modern surimi manufacturing facility in North America.
The realization of that goal came in 1991, when the trio officially formed Rancho Cucamonga, California, U.S.A.-based Aquamar, supplying Japanese restaurants with surimi for California rolls and other items.
As the company has expanded, it… Read More
Published on
February 19, 2026
U.K. retailer Iceland Foods is growing its Aquaculture Stewardship Council (ASC)-certified seafood range to 15 products.
The Flintshire, U.K.-headquartered operator of more than 950 stores has added newly certified salmon, seabass, scallops, and prawns to its certified line.
More specifically, the new products include 2 Large Sea Bass Fillets with Chilli & Lime Butter; 2 Salmon Fillets with Garlic & Lemon Butter; Scallops; Peeled Raw Extra Large… Read More
Published on
February 19, 2026
Pollock has made its way onto several restaurant menus in the U.S. as the Lenten season kicks off this year, but many other species, including shrimp, flounder, cod, and more, are also being featured.
Restaurant chain McDonald’s is promoting its Filet-O-Fish sandwich yet again this year, and even though the sandwich, made with Alaska pollock, is available year-round, some regions of the country are touting specials such as USD 2.50 (EUR 2.11)… Read More
Published on
February 18, 2026
Seafood sales values increased across the U.S. as a combination of environmental factors and inflation lead to double-digit percentage increases.
Winter storms across many regions of the U.S. in January led to a surge in shelf-stable seafood and other retail seafood sales, including in the fresh and frozen categories. The storms caused Americans to eat at home in larger numbers during the month, and retail food and beverage volume jumped up 18… Read More
Published on
February 18, 2026
Though inflation continues to rise in the U.K., grocery sales are surging, and certain retailers are looking to expand this year to capitalize on the sales growth.
Take-home sales across all U.K. grocery chains grew by 3.8 percent in the four weeks leading to 25 January compared to the same period a year ago, according to Worldpanel by Numerator data. Fresh fish sales in particular benefited from shoppers seeking out higher-protein and healthy… Read More
