Seafood industry news covering food service, seafood retail markets and seafood packaging.
By Lindsey Partos, SeafoodSource contributing editor, reporting from Paris
12 November, 2012
While higher fish prices are slowing demand in France, there’s increased consumer interest for ready-prepared and frozen breaded items.
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By Lauren Kramer, SeafoodSource contributing editor, reporting from Vancouver, British Columbia
08 November, 2012
After becoming the first university in North America to receive Marine Stewardship Council Chain of Custody certification, one University of Notre Dame chef is determined to make the process easier for more schools to do the same.
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By SeafoodSource staff
07 November, 2012
Chefs, suppliers and wholesalers are donating seafood to feed those still without power and food in New York and New Jersey as a result of damage caused by Hurricane Sandy last week.
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By SeafoodSource staff
06 November, 2012
UK grocery store giant Tesco has announced a redesign of the packaging and quality of the fish offerings in its stores.
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By Christine Blank, SeafoodSource contributing editor
02 November, 2012
Asian American is the fastest growing ethnic population in the U.S. — and they hold major buying power — according to a new report from Nielsen.
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By SeafoodSource staff
01 November, 2012
Figuring out what kids like to eat that also pleases their parents has long been a challenge for restaurant operators. Parents want healthy fare for their growing offspring, but kids want something fun and tasty. Seafood is one item that can easily fit the bill, but has yet to widely infiltrate kids menus.
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By SeafoodSource staff
01 November, 2012
Sobeys recently launched an ongoing contest to promote its seafood traceability program with the organization Thisfish.
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By SeafoodSource staff
30 October, 2012
UK tuna producer John West has made a commitment to sell it's only pole-and-line caught range of skipjack tuna steaks, chunks and salads to the German market.
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26 October, 2012
David Smith, VP of sustainability for Toronto, Ont.-based Sobeys, talks
about international efforts towards sustainable farmed shrimp and the
need for harmonization of sustainability certifications.
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By SeafoodSource staff
25 October, 2012
As aquaculture industry executives prepare to descend on Bangkok next week for the Global Outlook for Aquaculture Leadership conference, attendees may be looking for local seafood restaurants where they can taste their way into Thailand.
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By SeafoodSource staff
24 October, 2012
High Liner Foods has launched South Paws Hush Puppy Coated Seafood for its Icelandic foodservice brand.
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23 October, 2012
Kim Taylor, category manager of seafood for the Delhaize America Group, which includes Hannaford, Food Lion, Sweetbay Supermarkets and other chains, talks about the upcoming Global Aquaculture Alliance's GOAL Conference and Delhaize's sustainable seafood progress.
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By SeafoodSource staff
23 October, 2012
There's something fishy going on in British supermarkets, according to
the London Times. Supposedly "fresh" fish on sale there have been held
in deep frozen storage for nearly a year.
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By SeafoodSource staff
22 October, 2012
Due to partnerships with specialty seafood purveyors Ports Seafood and Central Coast Seafood Skuna Bay salmon is now available to all restaurants in California with its expansion north of Santa Barbara to the Bay area, Napa Valley and beyond.
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By Joanne Friedrick, SeaFood Business contributing editor
19 October, 2012
Canada’s salmon farmers struggle to expand due to current
regulatory framework which can make it difficult to secure investment capital.
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By Christine Blank, SeafoodSource contributing editor
19 October, 2012
More UK restaurant guests are seeking out ethnic foods that are heavily seafood-focused, such as Thai cuisine.
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By Christine Blank, SeafoodSource contributing editor
18 October, 2012
Rising commodity costs help seafood compete with beef and poultry on health and price.
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By SeafoodSource staff
18 October, 2012
In early August, Sainsbury published a report on its progress and that of other retailers towards more sustainable consumer choices in fish and some of the barriers to higher uptake.
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16 October, 2012
Chef Chau Trinh, owner and executive chef of Sushi Pop restaurant in Orlando, Fla., talks molecular gastronomy and local sourcing in seafood.
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By SeafoodSource staff
16 October, 2012
A major London-based catering business has received Marine Stewardship Council certification for all its restaurants.
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By SeafoodSource staff
15 October, 2012
Fortune Fish Company announced today that it has completed its
acquisition of JDY Gourmet, making the former Chicago-based specialty
foods and premium meat purveyor a new division of the company.
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By SeafoodSource staff
15 October, 2012
Tesco this week is increasing its range of underutilized species from 40 to 60 varieties, including octopus and cuttlefish.
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By Christine Blank, SeafoodSource contributing editor
15 October, 2012
U.S. supermarket seafood sales and volume rose this summer, according to new data from fresh food consulting firm Perishables Group.
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By SeafoodSource staff
15 October, 2012
South Island salmon producer King Salmon has launched a new premium breed of salmon targeting local and overseas professional chefs and high-end restaurants.
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By Christine Blank, SeafoodSource contributing editor
12 October, 2012
Cincinnati-based Kroger plans to add a few seafood products to its new Simple Truth private-label lines.
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