Seafood industry news covering food service, seafood retail markets and seafood packaging.
By SeafoodSource staff
16 March, 2010
At the 2010 International Boston Seafood Show, Aaron Noveshen, founder of San Francisco's The Culinary Edge, shared examples of how top U.S. restaurants are using seafood innovatively to drive profits and generate new menu trends.
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By SeafoodSource staff
16 March, 2010
In an interview at the 2010 International Boston Seafood Show, Aaron Noveshen, founder of The Culinary Edge, discusses how foodservice operators can increase seafood sales and leverage market share.
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By SeafoodSource staff
16 March, 2010
In an interview at the 2010 International Boston Seafood Show, Aaron Noveshen, founder of The Culinary Edge, highlights several successful case studies of foodservice and retail professionals who have used seafood to drive sales and increase market share.
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By SeafoodSource staff
16 March, 2010
In an interview at the 2010 International Boston Seafood Show, Cecil Smith, Bloom Supermarket's Manager of Seafood Merchandising and Training, offers insights on how the top challenges facing seafood retailers can be turned into business opportunities.
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By SeafoodSource staff
16 March, 2010
In this interview from the 2010 International Boston Seafood Show, Cecil Smith, Bloom Supermarket's Manager of Seafood Merchandising & Training, offers takeaways for retail and foodservice professionals in creating and marketing seafood in the most effective way.
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By SeafoodSource staff
16 March, 2010
In an interview during the 2010 International Boston Seafood Show, Cecil Smith, Bloom Supermarket's Manager of Seafood Merchandising & Training, discusses how retailers and foodservice professionals can avoid making seafood merchandising mistakes.
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By Fiona Robinson, SeaFood Business editor and associate publisher
16 March, 2010
Chefs discuss the myriad issues facing independent chefs when it comes to sourcing sustainable seafood at “Teach a Chef to Fish” at Tuesday’s Boston Seafood Show.
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By SeafoodSource staff
15 March, 2010
During this seminar at the 2010 International Boston Seafood Show, Aaron Noveshen, founder of The Culinary Edge in San Francisco, discussed ways seafood retail and foodservice professionals can capitalize on emerging seafood trends.
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By SeafoodSource staff
15 March, 2010
Stephen Nicholson, VP of MacKnight Smoked Foods, talks to SeafoodSource about the Miami-based company’s Smoked Salmon Bacon, which won best new foodservice product at the 2010 Seafood Excellence Awards at the International Boston Seafood Show.
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By SeafoodSource staff
15 March, 2010
Raphael Santaella, assistant VP of sales and marketing for CFE International, and Douglas Park of Cedar Bay Grilling Co., talk to SeafoodSource about Cedar Bay Planked Salmon in Applewood Orange Ginger, which won best new retail product at the 2010 Seafood Excellence Awards at the International...
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By SeafoodSource staff
15 March, 2010
At the 2010 International Boston Seafood Show, Aiden Coburn, director of quality control for The Fish Market, which operates six California restaurants, talks about the importance of promoting value vs. price and what it takes to get diners enthused about seafood amid a depressed economy.
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By SeafoodSource staff
15 March, 2010
At this 2010 International Boston Seafood Show seminar, a panel of experts discussed strategies for using social media to promote seafood brand awareness and increase marketability.
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By SeafoodSource staff
15 March, 2010
At the 2010 International Boston Seafood Show's Seafood Marketplace seminar, Cecil Smith, Bloom Supermarket's Manager of Seafood Merchandising & Training, offered his insights on how to feature and promote seafood at retail.
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By SeafoodSource staff
15 March, 2010
At the 2010 International Boston Seafood Show's Seafood Marketplace seminar, Chuck Anderson, director of new business and retail at Sousa Seafood, offered tips on how to buy and showcase seafood in the retail marketplace.
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By SeafoodSource staff
15 March, 2010
At the 2010 International Boston Seafood Show's Seafood Marketplace seminar, Philip Walsh, vice president of business developlment for Alfa Gamma Seafood Group, offered best practice tips and strategies for showcasing seafood in the retail marketplace.
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By SeafoodSource staff
15 March, 2010
SeafoodSource interviews Aaron Noveshen, founder of San Francisco's The Culinary Edge, at the 2010 International Boston Seafood Show, to discuss how U.S. restaurants are capitalizing on seafood menu trends.
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By SeafoodSource staff
15 March, 2010
At the 2010 International Boston Seafood Show SeafoodSource interviewed Cecil Smith, Bloom Supermarket's Manager of Seafood Merchandising & Training, about the best insights and tactics for promoting seafood at retail.
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By SeafoodSource staff
15 March, 2010
Sam Hayward, one of Portland, Maine’s finest chefs and co-owner of the city’s most-praised restaurant, Fore Street, discusses the local food movement and tactics for incorporating seafood sustainability into fine dining.
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By April Forristall, SeafoodSource assistant editor
15 March, 2010
The recession has forced consumer shopping patterns to change drastically. For retailers, understanding who is buying their product is more important than ever.
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By Fiona Robinson, SeaFood Business editor and associate publisher
15 March, 2010
Consumers may see more see more use of raw fish, whole fish, fish tacos and all-in-one pot feasts at restaurants in the future, according to Aaron Noveshen, founder of The Culinary Edge in San Francisco.
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By Mercedes Grandin, SeafoodSource contributing editor
15 March, 2010
Retail seafood veterans Phil Walsh, Cecil Smith and Chuck Anderson lead attendees on a retail education tour.
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By Fiona Robinson, SeaFood Business editor and associate publisher
14 March, 2010
The judges’ votes have been tallied, and the winners of the 2010 Seafood Excellence Awards at the International Boston Seafood Show are Smoked Salmon Bacon from MacKnight Smoked Foods in the foodservice category and Cedar Bay Planked Salmon in Applewood Orange Ginger flavor from CFE International in the retail category.
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By SeafoodSource staff
11 March, 2010
The Houston-based company saw a loss of USD 35.6 million in the fourth quarter and a 3 percent drop in revenue.
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By SeafoodSource staff
05 March, 2010
Phillips Foods' new line of seafood sliders includes four varieties.
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By Lindsey Partos, SeafoodSource contributing editor, reporting from Paris
04 March, 2010
The rollout is designed to tap into the United Kingdom’s resilient fish-and-chips market and build on sales of its Simply brand.
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