Seafood industry news covering food service, seafood retail markets and seafood packaging.
By SeafoodSource staff
19 March, 2013
Trying to lure time-starved customers, Red Lobster on Monday began testing “Seaside Express” at two Orlando-area restaurants where diners can order and pay for lunch at the counter.
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By SeafoodSource staff
19 March, 2013
A German animal rights group says its campaign to ban the sale of lobsters in the country’s supermarkets has been very successful.
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By Christine Blank, SeafoodSource contributing editor
18 March, 2013
Diners in U.S. family-style restaurants are trying to eat healthier, which means they are looking for, among other things, more seafood offerings from their favorite eateries.
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By Christine Blank, SeafoodSource contributing editor
15 March, 2013
Consumers around the global continue to purchase fresh foods – including seafood — despite economic pressures, according to a new Nielsen survey.
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By Lauren Kramer, SeafoodSource contributing editor, reporting from Vancouver, British Columbia
14 March, 2013
Theft in the restaurant industry is a widespread phenomenon and operators need to be on the look out for fraud that can eat away at the bottom line.
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By Mark Godfrey, SeafoodSource contributing editor reporting from Beijing, China
14 March, 2013
The purchasing power of China’s expanding restaurant and supermarket chains are clearly the focus of a Canadian seafood marketing campaign in the country’s business capital this weekend.
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By SeafoodSource staff
13 March, 2013
A California resident has filed a federal civil action against StarKist Co., accusing the owner of StarKist Samoa cannery in Pago Pago of under filling certain StarKist canned tuna products.
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By SeafoodSource staff
12 March, 2013
Northern Wind announced this week that the company has hired George
Kouri as its new COO, according to a statement from the company.
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By SeafoodSource staff
12 March, 2013
A Maine-based smoked seafood processing company has earned Level 3 Safe
Quality Food (SQF) certification, the highest possible standard in
safety for seafood processing companies.
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11 March, 2013
The executive VP of Orlando-based Florida Hospital talks about how restaurant chains are serving special fish dishes as part of the hospital's new Healthy 100 Program, and why celebrity chef Paula Deen helped to launch the program.
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By SeafoodSource staff
10 March, 2013
The 2013 Seafood Excellence Awards winners were announced today at the International Boston Seafood Show.
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By Melissa Wood, SeaFood Business assistant editor
10 March, 2013
Fish on a stick proved to be a winning combination at the 2013 Seafood Excellence Awards. For capitalizing on that food trend, St. Mary’s River Smokehouses won the Best New Retail Award for its Oven Smoked Salmon Stix.
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By SeafoodSource staff
08 March, 2013
The finalists for the 2013 European Seafood Exposition’s Seafood Prix d’Elite new products competition were announced on Friday
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By Mark Godfrey, SeafoodSource contributing editor reporting from Beijing, China
08 March, 2013
Anti-Japanese sentiment and a government-inspired frugality campaign haven’t dented the appeal of Japanese style sashimi and sushi restaurants in Beijing.
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By Christine Blank, SeafoodSource contributing editor
07 March, 2013
The U.K.’s largest supermarket chains and a major seafood supplier acknowledged a problem with fishmeal produced from illegal fishing practices, after a television program brought the issue to light.
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By SeafoodSource staff
07 March, 2013
According to the National Fisheries Institute, Greenpeace’s annual seafood sustainability survey and ranking of U.S. grocers manipulates facts, has ulterior financial motives and uses self-serving tactics.
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By SeafoodSource staff
07 March, 2013
Clearwater Seafoods has launched a garlic cream Scallops & Sauce.
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By SeafoodSource staff
06 March, 2013
The Norwegian Seafood Council held an event last week to introduce Norwegian Skrei, a seasonal Norwegian cod, to the U.S. market.
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By Chris Loew, SeafoodSource contributing editor, reporting from Osaka, Japan
06 March, 2013
Shark fin soup was one of the most prominent items displayed at the Seafood & Technology Expo in Osaka, held 21 to 22 February at ATC Hall.
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By April Forristall, SeafoodSource assistant editor
05 March, 2013
Two-time champ Dish Hospitality takes a break from new-product contest.
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By SeafoodSource staff
05 March, 2013
Handy International has launched its Gastropub Collection line of “social seafood” for the foodservice market.
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By SeafoodSource staff
05 March, 2013
Kansas City-based Multivac is planning the release of a new packaging
for oven-ready seafood at the International Boston Seafood Show on March
10-12.
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04 March, 2013
Bob Donegan, president of Seattle, Wash.-based Ivar's, talks about how Ivar's has expanded from restaurant operations alone into running sports stadiums' foodservice business and selling its chowder in supermarkets.
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By SeafoodSource staff
04 March, 2013
Portland, Maine-based Cozy Harbor Seafood announced it achieved British Retail Consortium Grade A certification for its food safety and quality management program.
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By SeafoodSource staff
04 March, 2013
Fishmongers across the country say they are enjoying a boost in sales in the wake of the horsemeat scandal as customers turn their back on beef and cheap meat.
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