Seafood industry news covering food service, seafood retail markets and seafood packaging.
By Christine Blank, SeafoodSource contributing editor
27 February, 2013
Retailers and foodservice operators say that more consumers are buying sustainable seafood than was conveyed in the recent Truven Health Analytics-NPR survey.
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By Melissa Wood, SeaFood Business assistant editor
26 February, 2013
With Alaska seafood as their main ingredient, entrants in the Alaska Symphony of Seafood new-product contest already face a formidable group of competitors. To win, they must stand out as something special — and delicious — in a sea of greatness.
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By Mark Godfrey, SeafoodSource contributing editor reporting from Beijing, China
26 February, 2013
Oysters are seen as the new “sexy” food of China according to a Chicago chef running a successful oyster bar in Shanghai.
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By SeafoodSource staff
26 February, 2013
The 10 finalists of the International Boston Seafood Show’s Seafood Excellence Awards new products competition were announced on Tuesday.
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By SeafoodSource staff
21 February, 2013
A report from Oceana claims widespread seafood fraud across the U.S. calls for new seafood traceability laws while the National Fisheries Institute said it is more important to enforce the laws already in place.
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By SeafoodSource staff
21 February, 2013
Darden Restaurants announced it has entered into an area development agreement with International Meal Company to develop and operate 57 restaurants, including Red Lobster, in Brazil, Colombia, the Dominican Republic and Panama.
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By SeafoodSource staff
20 February, 2013
Texas-based Central Market is now offering Verlasso salmon.
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19 February, 2013
The marketing manager for wholesaler and retailer Santa Monica Seafood in Santa Monica, Calif., talks about why SMS still carries species on Seafood Watch's Red List, and the company's other sustainability programs.
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By SeafoodSource staff
19 February, 2013
Asda is to roll out Seachill's The Saucy Fish Company brand to its convenience store estate after successful sales in its larger stores.
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By SeafoodSource staff
19 February, 2013
Birds Eye Iglo is re-launching its fish fingers with a “fresh and contemporary new look.”
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By SeafoodSource staff
15 February, 2013
They are a common aphrodisiac, and a sustainable sustenance, but what do
you need to know to turn your customers on to them at your restaurant?
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By Christine Blank, SeafoodSource contributing editor
14 February, 2013
Restaurants and retailers across the U.S. are taking advantage of
Valentine’s Day and the coming weekend to boost sales of lobster and
other seafood.
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By Anthony Fletcher, contributing editor
14 February, 2013
Sasu Laukkonen, an ambitious 37-year-old who counts farming and foraging as hobbies, is a name to look out for in the future.
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13 February, 2013
Robert Ciborowski, executive chef with the Walt Disney World Swan and Dolphin Hotel, Orlando, talks about local and sustainable seafood sourcing for the hotels' USD 30 million a year-plus catering and banquet business, plus the famed Todd English’s Bluezoo restaurant, Shula’s Steakhouse, and Kimono...
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By SeafoodSource staff
12 February, 2013
A major U.S. seafood restaurant chain is releasing a new ad campaign this week, on television and online.
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By SeafoodSource staff
12 February, 2013
Blue Star Foods on Tuesday announced it received a U.S. patent for method packaging crabmeat in flexible pouches.
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By SeafoodSource staff
12 February, 2013
Georgia-based seafood company King and Prince Seafood is venturing into
social media, announcing this week new Facebook pages for the company
and one of its newer products, Sushi Bob sushi kits.
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By Christine Blank, SeafoodSource contributing editor
12 February, 2013
While many U.S. casual seafood restaurant chains are performing well,
their sales growth is falling below other segments, according to new
data from foodservice consulting firm Technomic. While the restaurant
industry as a whole grew an estimated 4 to 4.5 percent in 2012, casual
seafood restaurant sales are not growing as quickly, based on quarterly
same-store sales figures from large public chains through the third
quarter of 2012.
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By SeafoodSource staff
11 February, 2013
Knowing the science and consumer research behind fresh seafood merchandising helps some markets excel and correct presentation of the fresh seafood case is essential to sales.
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By SeafoodSource staff
08 February, 2013
Rope grown mussels from the Scottish Shellfish Marketing Group (SSMG) saw great reception from consumers during Sainsbury’s recent “Switch the Fish” campaign.
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By SeafoodSource staff
08 February, 2013
High Liner Foods has introduced Battercrips Sauce & Serve Shrimp, a new line of shrimp under the company’s FPI brand.
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By Mark Godfrey, SeafoodSource contributing editor reporting from Beijing, China
06 February, 2013
Dining revenues are down by as much as 50 percent in the past month at
the Hilton Wangfujing in Beijing’s government district, according to
Randolph Ng, the hotel’s executive chef. Chinese New Year, which falls
this weekend, is typically a peak season for five-star hotels in
Beijing, but this year the Hilton is scrambling to make up for lost
business by looking to other sources of revenue, such as external
catering.
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By SeafoodSource staff
06 February, 2013
Captain D’s posted its fifth quarter of positive same store sales increases, with 16 months of strong increases. The brand produced a record year in 2012, with a 9.2 percent same-store sales growth in company restaurants as well as a 7.5 percent increase in franchised restaurants.
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By SeafoodSource staff
05 February, 2013
Oman Fisheries Co SAOG, the Sultanate’s largest fisheries firm, plans to
establish a network of 60 retail outlets across the country to help
boost the availability of frozen fish for domestic consumption.
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By SeafoodSource staff
05 February, 2013
Cold-storage company Americold has named a grocery store retailer and
supplier vice president as its new COO, the company said in a release
this week.
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