Seafood industry news covering food service, seafood retail markets and seafood packaging.
By Lindsey Partos, SeafoodSource contributing editor, reporting from Paris
07 May, 2010
The campaign — which encourages French consumers to eat sustainable, seasonal seafood — now has 65 partners, mostly fishmongers and restaurateurs, signed on to the message.
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By SeafoodSource staff
06 May, 2010
The Portland, Ore.-based upscale seafood chain also watched its same-restaurant sales fall 9.6 percent and same-restaurant traffic slip 6.2 percent in the first quarter of 2010.
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By SeafoodSource staff
04 May, 2010
The world’s largest casual-dining company announced 11 recipients of its annual William B. Darden Distinguished Supplier awards.
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By Mercedes Grandin, SeafoodSource contributing editor
04 May, 2010
SeafoodSource interviews Rick Spalding, director of foodservice marketing for Fishery Products International, about the launch of its new Honey Chipotle Salmon and Rotisserie-style Cod. Spalding discusses the innovation behind the products and how they're performing in the marketplace.
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By Christine Blank, SeafoodSource contributing editor
03 May, 2010
Emeril’s Gulf Coast Fish House is leaving the Island View Casino Resort in Gulfport, Miss., but local seafood is there to stay.
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By Christine Blank, SeafoodSource contributing editor
03 May, 2010
From McCormick & Schmick’s to Fleming’s Steakhouse, U.S. restaurant chains are gearing up to move a lot of seafood over Mother’s Day weekend.
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By Christine Blank, SeafoodSource contributing editor
29 April, 2010
Greenpeace releases the fourth edition of its “Carting Away the Oceans” report, which gives retailers a passing or failing grade on their seafood sustainability.
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By SeafoodSource staff
29 April, 2010
The casual restaurant chain gives Regal Springs Tilapia its quality assurance award.
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By SeafoodSource staff
27 April, 2010
The winners of the 2010 European Seafood Exposition's Prix d'Elite, Prins & Dingemanse and Grant's Smokehouse, explain what set their products apart from the competition.
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By SeafoodSource staff
27 April, 2010
On day one of the 2010 European Seafood Exposition, the aisles of the Brussels exhibition grounds are packed with seafood buyers from around the world.
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By Steven Hedlund, SeafoodSource editor
27 April, 2010
Prins & Dingemanse's Oyster Tasting Platter and MacKnight's Smoked Salmon Bacon from Grant's Smokehouse edged out 43 finalists to win the grand prizes in the tenth annual Seafood Prix d'Elite new products competition.
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By Neil Ray, SeafoodSource contributing editor, reporting from Bangkok
20 April, 2010
Vietnam’s Vinh Hoan Corp. is looking to make it two in a row at next week’s Seafood Prix d’Elite new products competition.
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By SeafoodSource staff
16 April, 2010
Pinneys of Scotland, Grieg Seafood Hjaltland, Lossie Seafoods and Lighthouse Caledonia are among the finalists for the 14th annual Scotland Food & Drink Excellence Awards.
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By Christine Blank, SeafoodSource contributing editor
16 April, 2010
Demand for frozen sandwiches and entrées at lunch is growing, as consumers look for quick, healthy midday solutions.
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By Lindsey Partos, SeafoodSource contributing editor, reporting from Paris
14 April, 2010
Guyader Gastronomie is constantly launching new seafood products and working with chefs to grasp the latest culinary trends. The French firm has two products short-listed as finalists in the 2010 Seafood Prix d'Elite new products competition.
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By SeafoodSource staff
14 April, 2010
By 2013, Walmart Canada will sell only sustainable seafood at its 317 stores nationwide.
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By Christine Blank, SeafoodSource contributing editor
13 April, 2010
For the owner and executive chef of three Farm 2 Bistro restaurants in northern New Jersey, it's all about sustainable seafood — and sourcing it without breaking the bank.
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By SeafoodSource staff
12 April, 2010
Shrimp tacos, lobster tails and grilled mahimahi and salmon are among the seafood items popping up on full- and quick-service menus nationwide.
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By SeafoodSource staff
08 April, 2010
Young's Seafood launches fish and chips that can be cooked in the microwave seven months after debuting its microwaveable fish fingers.
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By SeafoodSource staff
08 April, 2010
The parent of Red Lobster says it is first restaurant company to join the Sustainability Consortium as part of its approach to supply-chain sustainability.
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By SeafoodSource staff
08 April, 2010
Fishery Products International will offer a breaded fish line through the USDA's commodity Alaska pollock program.
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By SeafoodSource staff
06 April, 2010
Bubba Gump Shrimp Co. names co-founder Tim Busald president and CEO and Gail Taggart executive VP and chief strategic officer.
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By SeafoodSource staff
06 April, 2010
The Dallas-based casual seafood chain adds four seafood items, including Honey Chipotle Shrimp Tacos, to its redesigned menu.
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By Jason Holland, SeafoodSource contributing editor reporting from London
06 April, 2010
After winning last year’s Seafood Prix d’Elite, Deutsche See GmbH delivers two new leaf-wrapped fish fillet concepts in an effort to expand the barbeque fish category in the German market.
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By SeafoodSource staff
06 April, 2010
Mahimahi Fish Tacos and Halibut & Chips are among the items baseball fans can now enjoy at Tropicana Field in St. Petersburg, Fla., and Safeco Field in Seattle.
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