Seafood industry news covering food service, seafood retail markets and seafood packaging.
By Chris Dove, SeafoodSource contributing editor, reporting from Malaga, Spain
01 March, 2013
The recent World Economic Summit in Davos, Switzerland, saw Spanish Minister of Economy and Competitiveness Luis de Guindos make the optimistic prediction that Spain’s economic crisis “will end this summer and there will be growth from the second quarter.”
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By Mark Godfrey, SeafoodSource contributing editor reporting from Beijing, China
01 March, 2013
Malaysia is taking a novel approach to driving consumption of the
country’s seafood products in China. The country’s trade promotion board
is funding a promotional campaign in China to drive Chinese consumers
into Malaysian-style restaurants and to increase consumption of food and
seafood imported to China, which slipped last year. China's seafood
imports from Malaysia in 2012 amounted to USD 25.2 million (EUR 19.4
million), a decline of 14.8 percent as compared to USD 29.6 million (EUR
22.7 million) registered in 2011.
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By SeafoodSource staff
28 February, 2013
A major mid-Atlantic seafood distributor has introduced a new
information campaign to combat mislabeling of seafood, featuring
quick-response (QR) codes.
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By Christine Blank, SeafoodSource contributing editor
28 February, 2013
In the wake of a new Oceana study that found 33 percent of U.S. seafood samples were mislabeled, retailers and suppliers are taking a proactive approach to handling mislabeling problems.
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By Lauren Kramer, SeafoodSource contributing editor, reporting from Vancouver, British Columbia
28 February, 2013
The key to protecting businesses from insurance and compensation fraud is to be aware of its potential.
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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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