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

SeafoodSource Online Editor Sean Murphy posts stories about the global seafood industry, from new regulations to recalls to consumer trends and more. Also check back here to learn about new audio and video segments the site produces.

A group of graduate students in Europe are taking to YouTube to announce the beginning of a research project they are doing on the effects of global warming and ocean acidification on shellfish.

The students are working with the CACHE Initial Training Network on a new study of molluscs, and produced a short film on the subject. The film only discusses the issue in a cursory manner, but at the end they encourage viewers to follow the study’s progress, so with any luck we’ll see a follow-up that...

Read More
 
Frozen pangasius fillets

I saw an interesting report last week from an industry-related site that talked about what is being called a new way for processors to “cheat” by adding protein to fillets to make them appear heavier.

Processing additives are not a new idea – polyphosphate solutions and glazing have both been used in the past to add water to some processed seafood. Public debates have raged for years on whether this is a necessary, legal or ethical practice, and I won’t go into any of that here.

But if this...

Read More
 
dogfish

When the U.S. Food and Drug Administration (FDA) makes changes to what the American seafood industry can call something you expect marketers to take advantage, but a recent change to the FDA’s designation for spiny dogfish has inspired a particularly clever menu item for one restaurateur in New England.

According to the Boston Globe, when the FDA decided that the tasty dogfish could be marketed as “Cape shark,” Steve DeLeonardis, who owns a series of eateries on Cape Cod in Massachusetts...

Read More
 

It seems another fisherman has made a million-to-one find, reporting catching a blue lobster in New England.

According to the Boston Globe, a fishermen based in Beverly, Mass., has caught the lobster, which has a bright blue shell.

The color variant is likely caused by a change in the chemical makeup of the shell, but beyond that, opinions vary on just how it happens. Still, lobsters coming in different colors are a rarity.

The lobsterman who caught the lobster told the paper the lobster...

Read More
 
NOAA logo

The National Oceanic and Atmospheric Administration (NOAA) is getting on the Reddit bandwagon today with a special event coinciding with National Seafood Month.

From 1 to 3 p.m. U.S. East Coast Time, NOAA is hosting an “ask us anything” event with NOAA Scientists Julie Rose and Suzanne Bricker on the popular online forum.

According to NOAA’s website, the event is subtitled “The Hidden Powers of Shellfish Aquaculture,” referring to how cultured bivalve shellfish help clean the bays and...

Read More
 
BlueMussels 318x203

Just when I think I’ve seen everything, now there’s evidence that mussels can be used as a flame retardant.

While it almost sounds like a line from a “Monty Python” sketch, researchers are adamant that they are not joking here, according to Popular Science. Various chemical compounds have been added to fabrics and other materials for years, in everything from couches to mattresses, to prevent fires, but most of these chemicals are toxic.

A flame retardant chemical called polydopamine...

Read More
 
Farmed fish

The constant pressure traditional, sea-based aquaculture is under from critics is enough to make anyone consider thinking outside the box, especially considering land or tank-based aquaculture is much more environmentally-friendly.

But in India, a more extreme version of land-based aquaculture appears to be trending, as many people have begun raising fish in rooftop farming operations.

Many of the setups are very low-tech, with one expert telling the Hindu all these farmers need is a rigid...

Read More
 
salmon fillets

I’ve been trying not to jump onto articles in the mass media that seem unfairly critical of the industry. It’s easy to take the bait when reading something fueled by an environmental NGO with an axe to grind, but it’s refreshing to spot activists who acknowledge the good with the bad; those who do tend to be more level-headed than others, and they deserve special recognition and praise.

A recent article I spotted on Time magazine’s website on salmon gave me a new respect for the Environmental...

Read More
 
NOAA graphic

This week, the National Oceanic and Atmospheric Administration (NOAA) released an interesting graphic on its website about aquaculture in the United States.

It’s based on data from 2012, which says U.S. seafood farmers produced 594 million pounds of seafood with an estimated value of USD 1.2 billion (EUR billion). Aquaculture in the United States has grown an average of 8 percent per year from 2007-2012, largely in shellfish production. The top species were no big surprise: in order, Atlantic...

Read More
 
salmon

U.S. President Barack Obama has been taking his recent trip to Alaska seriously – using the pristine landscape as a backdrop for a speech on climate change and renaming Mount McKinley, the state’s highest peak, Mount Denali, using a native Alaskan word that means “the high one.”

But there have been lighter moments, too. He was seen dancing a traditional dance with indigenous Alaskans, and he even posted photos to the Internet like a man on vacation. A more amusing moment came this week when...

Read More
 

Page 1 of 6

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