Seafood industry news covering food service, seafood retail markets and seafood packaging.
By SeafoodSource staff
02 July, 2009
Alaskan King Crab Legs is the latest addition to the upscale steakhouse chain’s Memorable Meal summer menu.
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By SeafoodSource staff
30 June, 2009
To promote its new Baja Fish Tacos, the U.S. quick-service seafood chain will give away tacos on 14 July.
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By Lindsey Partos, SeafoodSource contributing editor, reporting from Paris
29 June, 2009
The British retailer’s fish buyer talks about the company’s 13-year-old sustainable seafood purchasing policy and its decision to stop selling certain species, including swordfish.
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By SeafoodSource staff
29 June, 2009
The casual-dining giant acknowledged Save On Seafood and Thai Union Seafood for their dedication to product innovation and service.
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By SeafoodSource staff
24 June, 2009
Clarence Otis doesn’t expect his U.S. casual-dining company’s financial results to improve dramatically in fiscal 2010.
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By SeafoodSource staff
23 June, 2009
The Virginia-based company has added two products to its beer-battered line.
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By Christine Blank, SeafoodSource contributing editor
22 June, 2009
Consumer demand for seafood-heavy sushi fuels restaurant openings at resort hotels.
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By Fiona Robinson, SeaFood Business editor and associate publisher
22 June, 2009
The Safe Harbor methylmercury testing system is to be rolled out in Carrefour within a few weeks.
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By Lindsey Partos, SeafoodSource contributing editor, reporting from Paris
19 June, 2009
The high-end retailer, following warnings from environmental organizations regarding the species’ diminishing stocks, was not successful in attempts to locate a sustainable source.
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By Christine Blank, SeafoodSource contributing editor
19 June, 2009
Gulf Coast restaurants fight the misconception that if the seafood’s not local, it’s not fresh.
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By Christine Blank, SeafoodSource contributing editor
18 June, 2009
Retailers would stand to expand their store-brand assortment during the recession, according to a poll by the U.S. group Private Label Manufacturers Association.
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By Christine Blank, SeafoodSource contributing editor
18 June, 2009
The Centennial, Colo., store marks first store opening in the region in three years for the U.S. natural foods retailer.
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By Christine Blank, SeafoodSource contributing editor
17 June, 2009
An optional nutrition labeling program has been unveiled for U.S. food manufacturers that want to make it easier for consumer to find healthful products.
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By Lindsey Partos, SeafoodSource contributing editor, reporting from Paris
15 June, 2009
The British retailer, which sells more than 20,000 tuna sandwiches per day, pledged to source only tuna harvested in an environmentally friendly manner.
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By SeafoodSource staff
15 June, 2009
SeaChoice will help the Canadian retailer develop and implement a sustainable seafood purchasing policy.
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By SeafoodSource staff
15 June, 2009
Greenpeace activists on Friday demonstrated at a Wal-Mart in New Brunswick, its latest action following its “Out of Stock, Out of Excuses” report ranking Canadian retailers.
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By Steven Hedlund, SeafoodSource editor
12 June, 2009
The Rochester, N.Y.-based company is the first U.S. supermarket chain to join the seven-month-old "Take Marlin Off The Menu" campaign.
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By SeafoodSource staff
12 June, 2009
Aldo Zilli is latest celebrity chef to pledge support for the effort to end bluefin tuna overfishing.
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By SeafoodSource staff
10 June, 2009
Its Premium Fish Fillet Sandwich propelled Wendy's to the top of Zagat's 2009 Fast Food Survey.
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By SeafoodSource staff
09 June, 2009
Introduced in February, the casual seafood chain's Coastal Steampots menu now features six items.
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By Christine Blank, SeafoodSource contributing editor
08 June, 2009
Bonefish Grill and King's Seafood Co. are among the seafood chains promoting value to lure price-conscious diners this summer.
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By James Wright, SeaFood Business senior editor
08 June, 2009
Linda Bean's Perfect Maine and a Portland, Maine, neighborhood association collaborate on a 61-foot lobster roll.
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By SeafoodSource staff
03 June, 2009
The seafood chains were praised by diners in Consumer Reports’ latest Restaurant Satisfaction Survey.
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By April Forristall, SeafoodSource assistant editor
03 June, 2009
The executive chef talks about what it’s like to be crowned King of Louisiana Seafood and how he’s preparing for next month’s sixth annual Great American Seafood Cook-Off.
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By Chris Loew, SeafoodSource contributing editor, reporting from Osaka, Japan
01 June, 2009
The global economic downturn and appreciating yen are keeping more domestically caught fish, particularly saury, mackerel and pink salmon, in Japan.
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