Seafood industry news covering food service, seafood retail markets and seafood packaging.
By SeafoodSource staff
05 December, 2012
The economic crisis hasn’t been kind to Europe’s retail industry. A declining grocery market, forged by a record drop in consumers’ disposable incomes, has chipped away at the bottom lines of many supermarkets. But there is new cause for optimism on the seafood market.
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By SeafoodSource staff
05 December, 2012
Tesco has announced it is likely to exit the United States after a review of its Fresh & Easy stores, which have struggled financially since its debut in 2007.
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By SeafoodSource staff
05 December, 2012
The National Restaurant Association has released the results of its “What’s Hot in 2013” survey, and seafood appears twice in the top ten and again in the top 20.
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By SeafoodSource staff
04 December, 2012
The aroma is reminiscent of roasted nuts, mushy peas and starchy vegetables, while the complex flavors include “sweet ocean,” “egg white” and “buttery.”
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By SeafoodSource staff
04 December, 2012
Darden Restaurants Inc. is cutting its profit forecast for the year, with the owner of Olive Garden and Red Lobster blaming failed promotions and negative publicity generated by its tests to limit health care costs for workers.
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By SeafoodSource staff
03 December, 2012
American Pride Seafoods, based in New Bedford, Mass., has named Tim
Benevelli its newest regional sales manager, responsible for east coast
foodservice business development.
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By Christine Blank, SeafoodSource contributing editor
03 December, 2012
Seafood is being featured much more significantly in U.K. restaurants, and experts expect that trend to continue in 2013.
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By SeafoodSource staff
30 November, 2012
Verlasso, AquaChile’s brand of “harmoniously raised” salmon, has announced a partnership with a Denver-based seafood distributor Northeast Seafood.
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By Lauren Kramer, SeafoodSource contributing editor, reporting from Vancouver, British Columbia
28 November, 2012
When was the last time you ordered seafood in a restaurant? According to the latest biennial foodservice survey by SeaFood Business magazine, many restauranteurs are finding it tougher to keep seafood on the menu, let alone get diners to dig in.
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27 November, 2012
Maurice Abboudi, president of K10 Modern Japanese Cuisine in London, talks about the competitive U.K. sushi restaurant market and expansion plans. K10 recently received a significant investment from a former CEO of Wagamama.
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By SeafoodSource staff
26 November, 2012
London-based seafood supplier, Southbank Fresh Fish, has launched a strategy that aims to cut through a lot of the misinformation that surrounds sustainable seafood to help chefs and caterers ensure the products they are sourcing are sustainable.
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By Christine Blank, SeafoodSource contributing editor
20 November, 2012
While turkey is still the Thanksgiving staple for many Americans, not
all consumers seek turkey on the special day and restaurants still keep
seafood as a holiday option.
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19 November, 2012
Edward Garner, director of Kantar Worldpanel, London, shares new market
performance data on the leading U.K. supermarket chains and reveals the
grocers' new seafood initiatives.
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By SeafoodSource staff
19 November, 2012
The government knew of the slave-like conditions on foreign fishing
boats here for eight years but was unwilling to do anything, an official
investigator says.
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By Christine Blank, SeafoodSource contributing editor
19 November, 2012
Morrisons’ fresh seafood sales already perform well, but analysts expect them to increase with recently-launched improvements.
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By SeafoodSource staff
16 November, 2012
SeaFood Business’ biennial survey shows prices are retailers top challenge for 2012, with wholesale prices going up 20 to 25 percent compared to last year are hurting their seafood sales.
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By SeafoodSource staff
14 November, 2012
Shaped by its maritime heritage, the Dutch province of Zeeland draws both foreign and domestic tourists with its local seafood specialties including Zeeuwse oysters and pickled herring.
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13 November, 2012
Mitch Tonks, a well-known restaurateur and seafood champion in the United Kingdom, talks about his new book, Fish Easy, and the success of the new Hawksmoor restaurant that features Tonks' seafood menu and sourcing methods.
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By Jason Holland, SeafoodSource contributing editor reporting from London
13 November, 2012
The origins of the smoked salmon industry predate the arrival of the U.K.’s first retail stores by many centuries, yet the appeal of the product has never been stronger than at present.
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By Lindsey Partos, SeafoodSource contributing editor, reporting from Paris
12 November, 2012
While higher fish prices are slowing demand in France, there’s increased consumer interest for ready-prepared and frozen breaded items.
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By Lauren Kramer, SeafoodSource contributing editor, reporting from Vancouver, British Columbia
08 November, 2012
After becoming the first university in North America to receive Marine Stewardship Council Chain of Custody certification, one University of Notre Dame chef is determined to make the process easier for more schools to do the same.
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By SeafoodSource staff
07 November, 2012
Chefs, suppliers and wholesalers are donating seafood to feed those still without power and food in New York and New Jersey as a result of damage caused by Hurricane Sandy last week.
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By SeafoodSource staff
06 November, 2012
UK grocery store giant Tesco has announced a redesign of the packaging and quality of the fish offerings in its stores.
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By Christine Blank, SeafoodSource contributing editor
02 November, 2012
Asian American is the fastest growing ethnic population in the U.S. — and they hold major buying power — according to a new report from Nielsen.
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By SeafoodSource staff
01 November, 2012
Figuring out what kids like to eat that also pleases their parents has long been a challenge for restaurant operators. Parents want healthy fare for their growing offspring, but kids want something fun and tasty. Seafood is one item that can easily fit the bill, but has yet to widely infiltrate kids menus.
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