Seafood industry news covering food service, seafood retail markets and seafood packaging.
By SeafoodSource staff
08 February, 2013
High Liner Foods has introduced Battercrips Sauce & Serve Shrimp, a new line of shrimp under the company’s FPI brand.
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By Mark Godfrey, SeafoodSource contributing editor reporting from Beijing, China
06 February, 2013
Dining revenues are down by as much as 50 percent in the past month at
the Hilton Wangfujing in Beijing’s government district, according to
Randolph Ng, the hotel’s executive chef. Chinese New Year, which falls
this weekend, is typically a peak season for five-star hotels in
Beijing, but this year the Hilton is scrambling to make up for lost
business by looking to other sources of revenue, such as external
catering.
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By SeafoodSource staff
06 February, 2013
Captain D’s posted its fifth quarter of positive same store sales increases, with 16 months of strong increases. The brand produced a record year in 2012, with a 9.2 percent same-store sales growth in company restaurants as well as a 7.5 percent increase in franchised restaurants.
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By SeafoodSource staff
05 February, 2013
Oman Fisheries Co SAOG, the Sultanate’s largest fisheries firm, plans to
establish a network of 60 retail outlets across the country to help
boost the availability of frozen fish for domestic consumption.
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By SeafoodSource staff
05 February, 2013
Cold-storage company Americold has named a grocery store retailer and
supplier vice president as its new COO, the company said in a release
this week.
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04 February, 2013
Jason Giles, executive chef of Jacks Restaurant inside the Portola Hotel & Spa in Monterey, Calif., talks about the restaurant's new seafood-focused, farm-to-table menu and where the eatery sources its seafood.
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By Christine Blank, SeafoodSource contributing editor
31 January, 2013
Protein dishes — including seafood — were more popular in U.S. restaurants in 2012 than in 2011, according to new research.
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By Mark Godfrey, SeafoodSource contributing editor reporting from Beijing, China
31 January, 2013
New calls from the Chinese government for frugality as the nation heads into its New Year's season don't seem to have affected restauranteurs who are preparing for the busiest dining out period of the year.
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By Fiona Robinson, SeaFood Business editor and associate publisher
31 January, 2013
New research on retail seafood trends and foodservice dining preferences were both part of the closing day's keynote address at the Global Seafood Market Conference at the Loews Santa Monica in California.
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By SeafoodSource staff
29 January, 2013
A seafood salad sandwich from a Shnucks Markets chef has taken top honors at the Alaska Seafood Prepared Foods Challenge.
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By SeafoodSource staff
29 January, 2013
For the upcoming Lenten season, Popeye’s Louisiana Kitchen is bringing back its Butterfly Shrimp back to its menu.
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By SeafoodSource staff
28 January, 2013
In 2012, Netherlands-based Heiploeg Group received the award for Best New Seafood Product Line for its frozen Seafood Duo and Seafood Trio product line at the European Seafood Exposition (ESE).
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By Jason Holland, SeafoodSource contributing editor reporting from London
28 January, 2013
Tilapia is the second-most commercially-farmed fish in the world behind salmon but the U.K. imports less than 700 metric tons of fresh and frozen tilapia products.
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By SeafoodSource staff
25 January, 2013
More than two-thirds of people in Northern Ireland are not adventurous
enough to try alternative types of fish, according to new research.
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By SeafoodSource staff
25 January, 2013
The total U.K. retail seafood market declined 0.7 percent in volume but increased by 4.2 percent in value for the 52 weeks ending 8 December 2012, according to Nielsen Market Data supplied by Seafood Scotland.
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By SeafoodSource staff
24 January, 2013
A Georgia-based seafood company is presenting a new digital marketing
platform and product launch to coincide with the Lent season.
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By SeafoodSource staff
23 January, 2013
Sainsbury’s will hold its second “Switch the Fish Day,” set to give away 7 metric tons (MT) of lesser known British fish — lemon sole, mussels, Cornish sardines, coley fillets and loch trout fillets — to encourage customers to eat alternative species.
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By SeafoodSource staff
22 January, 2013
Aquaculture Stewardship Council certified PC Blue Menu Tilapia is now available at select Loblaw locations in Canada.
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21 January, 2013
Laurilee Thompson, owner of Dixie Crossroads Seafood Restaurant in Titusville, Fla., discusses Florida's seafood supply and reveals the keys to operating a profitable seafood restaurant.
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By SeafoodSource staff
18 January, 2013
Massachusetts would levy fines on supermarkets and restaurants that mislabel seafood and become the first state in the nation to ban the sale of escolar, an oily species known as the “ex-lax” fish that is often served as sushi, under legislation expected to be filed Friday.
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By SeafoodSource staff
18 January, 2013
Atlanta-based fast casual restaurant chain Boneheads Grilled Fish & Piri Piri Chicken hired Sheri Miksa as its new CEO.
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By SeafoodSource staff
18 January, 2013
Brooklyn, N.Y.-based Acme Smoked Fish Corp. has teamed up with Chilean
aquaculture company Veriasso to introduce a new smoked salmon product
during the 2013 Fancy Food Show in San Francisco on 20-22 January.
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By Christine Blank, SeafoodSource contributing editor
18 January, 2013
After launching its shelf-stable seafood meals last fall, Fishpeople already has distribution in natural food chains such as Whole Foods Market and will soon be in the Kroger-owned chains Fred Meyer and QFC in the Pacific Northwest.
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By SeafoodSource staff
16 January, 2013
Long John Silver’s has restructured its menu for the first time in more than a decade.
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By SeafoodSource staff
16 January, 2013
An independent survey commissioned by the Marine Stewardship Council (MSC) shows almost two thirds of diners want to see sustainable seafood on menus yet only a small percentage can actually find it.
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