Seafood industry news covering food service, seafood retail markets and seafood packaging.
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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By Mercedes Grandin, SeafoodSource contributing editor
02 March, 2010
Phillips Foods VP of Marketing talks to SeafoodSource about four new products the Baltimore, Md.-based company is launching at the International Boston Seafood Show.
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By Christine Blank, SeafoodSource contributing editor
01 March, 2010
Calumet Fisheries Manager Carlos Rosas was surprised to get the call saying his 82-year-old seafood shack had won the James Beard Foundation’s “America’s Classics” award.
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By SeafoodSource staff
01 March, 2010
BJ’s Wholesale Club members and non-members can enter to win a $200 BJ’s gift card for a Sea Cuisine Seafood Celebration.
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By SeafoodSource staff
26 February, 2010
The 11 finalists for the Seafood Excellence Awards at this year's International Boston Seafood Show are announced, including new products from High Liner, Clear Springs, Ocean Beauty, Trident and one of last year's winners, MacKnight Smoked Foods.
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By SeafoodSource staff
25 February, 2010
The Portland, Ore.-based upscale seafood chain's revenues, sales and traffic all declined last year compared to 2008.
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By SeafoodSource staff
24 February, 2010
The Seattle-based fast-casual seafood chain is offering customers a free cup of clam chowder on 25 February.
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