https://www.facebook.com/tr?id=563277067177542&ev=PageView&noscript=1

Chuck Anderson80x80Chuck Anderson has extensive retail seafood experience including Safeway seafood department manager, Director of Seafood for Giant Food Stores, VP of Seafood for Ahold USA, and Business Development Manager for HEB in Texas. Chuck is currently a leader with Sustainable Sea Products Inc., working with state of the art Recirculating Aquaculture Systems (RAS) systems for shrimp and other species.

Safeway and Supervalu dropped ground beef with “pink slime” filler ingredient this week after public pressure quickly mounted. Pink slime is the term for a filler ingredient used in some low cost ground beef. The filler is OK per the USDA, but public pressure led these huge U.S. supermarket chains to stop selling ground beef with the filler ingredient. McDonald’s, Wendy’s, and Burger king stopped using pink slime filler in their burgers last year after a similar public backlash. It didn’t...

Read More
 

The International Boston Seafood Show is useful for so many reasons. It is a way to connect with current suppliers, find new suppliers, learn from the conference sessions, and of course, discover new items. For me, one of the best experiences of the show is to learn about seafood products, and learn what is happening in the various markets and in the industry in general. I learn just by asking questions from the experts at the booths. 

As I walk the show floor, I chat with colleagues...

Read More
 

Day 3, and the final day of the seafood show is always my favorite, and this year did not disappoint. The crowds are a little thinner, so it is easier to get around to more booths. There are not as many corporate heavy hitter buyers around. That means sales people at the booths are more interested in people like me, that don’t have the right color badge, or a black “Key Buyer” badge holder. I spend more time learning about detailed issues around various fisheries and markets, in addition...

Read More
 

Day 2 of the seafood show was busy as usual. Attending the seafood show is always busy, but trying to experience the show on top of the usual work day phone calls and problems is another level of busy. One good thing is that half of the people that often call me are just as busy running around at the show. 

For me, it started before 6:00 a.m. leading tours through the Boston Seafood Display Auction and the Sousa Seafood fresh seafood processing plant. After a breakfast meeting, the...

Read More
 

 About 50 attendees enjoyed a lively and well delivered conference titled Killer Demos and Merchandising Magic. Chef Rick Tarantino says growing seafood sales starts by knowing your customer. He offered the following tidbits about today’s seafood customers. He quoted a variety of sources and lots of data. Seventy-one percent of retail customers are looking to buy more private label products. Consumers are less brand loyal and 26 percent are looking for more organic...

Read More
 

The vibe of this year’s International Boston Seafood Show is positive. Last year, we were still in the throws of recession. Sales were flat or down for many in the retail and foodservice seafood sectors. Last year, the show started just after the Japan earthquake and tsunami. No one knew what the impact would be. Most commodity seafood prices were higher and the mood and atmosphere did not feel positive. ??

This year feels different. I walked a good portion of the show on Sunday, but I...

Read More
 

The International Boston Seafood Show is here. The Westin bar and lobby area was abuzz with activity on Saturday with a who’s who in the seafood industry meeting, chatting and dealing.

??The big news thus far is the Phillips Foods announcement to partner with Sustainable Fisheries Partnership (SFP). Phillips is donating USD 0.03 per pound of all finfish sales towards Fishery Improvement Projects. I like the strategy. Phillips wants to grow their business beyond their core crabmeat products...

Read More
 

Seafood managers across the country keep hearing this question from their customers. I think farmed salmon is healthier than wild salmon.

The biggest health benefit from salmon comes from DHA and EPA omega-3 fatty acids. These beneficial oils are found in the fat of the fish. The higher the fat content of the fish, the healthier it is for human consumption.?

Most farmed salmon is Atlantic salmon (salmo salar). Atlantic salmon has the 2nd highest fat content of the 6 common salmon species...

Read More
 

Super Bowl is the 4th largest food holiday of the year. Super Bowl Sunday is a planned holiday. Unlike the divisional and championship rounds of the NFL playoffs, just about everyone watches the Super Bowl, and most watch the game at a gathering.  The Super Bowl is a major foodservice holiday and a major retail food holiday as the gatherings are at restaurants, hotels, home parties, you name it. If it is a good place to party, the big screens will be up and running.  Super Bowl is not...

Read More
 

This is a unique week in the world of selling seafood at the retail supermarket counter. For most retailers, Dec. 26 and 27 feel like a hangover. The fast-paced selling on the days before Christmas are some of the most exciting and exhausting days of the year at a retail fish market. Christmas Day finally comes. The family and spiritual celebrations are a fitting apex to the frenzied and profitable week. Then New Year’s Eve week is here. New Year’s Eve week is one of the top three sales weeks...

Read More
 

Page 2 of 4

ADVERTISING AND SALES

Advertising | Media Kit

Contact:
Mary Fowler
sales@seafoodsource.com

 

Privacy Policy | Terms of Use | Locations | Events, Products & Services

© 2016 Diversified Communications. All rights reserved. Diversified Communications