Chris Chase

Chris Chase

Executive Editor

Chris Chase is the Portland, Maine-based executive editor of SeafoodSource. Previously, he worked covering local issues at the Coastal Journal in Bath, Maine, where he won multiple awards from the Maine Press Association for his news coverage and food reviews. Chris is a graduate of the University of Maine, and got his start in writing by serving as a reporter and later the State Editor of The Maine Campus, an award-winning campus newspaper.


Author Archive

Published on
January 30, 2025

The White House has rescinded a two-page memo issued by the Trump administration that called for a broad pause in federal funding – a move which would have halted potentially USD 3 trillion (EUR 2.8 trillion) in funding.

A memo released by the Office of Management and Budget (OMB) called for a “temporary pause of agency grant, loan, and other financial assistance programs” which would have taken effect at 5 p.m. EST 28 January.

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Published on
January 30, 2025

Alaskan Leader has begun launching a new pre-made deli kit of its miso black cod across the U.S. in the wake of big sales of its frozen retail portions.

Alaskan Leader has been steadily building interest in its miso black cod for multiple years, and its Wild Caught Alaska Black Cod in Japanese Miso Marinade won multiple people’s choice awards at the Alaska Symphony of Seafood in 2022. Since that time, the product has continued to win

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Published on
January 30, 2025

Europêche said it is demanding answers from the European Commission regarding recent revelations that it was funding multiple NGOs that engaged in lobbying for environmental laws the fishing trade body said would have had big implications for fishing.

Three letters obtained by Politico in November 2024 told environmental NGOs that any money received from the European Union’s green funds could no longer be used for advocacy or lobbying

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Published on
January 29, 2025

The word of the day for scallops at the 2025 Global Seafood Market Conference (GSMC) was “optionality.”

A panel of experts at the conference – which ran from 21 to 23 January in Palm Desert, California, U.S.A. – said the scallop industry in the U.S. will be heavily influenced by a small quota for scallops in the U.S. Northeast fishery. The New England Fishery Management Council projected landings of 19.75 million pounds

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Published on
January 28, 2025

Tinned fish company Bela Brand Seafood has unveiled the company’s first rebrand since its founding 28 years ago.

Founded by Joshua Scherz, Bela Brand Seafood, now operating under the name BELA, got its start in 1997 as a brand selling high-end tinned fish in the U.S. market.

Scherz told SeafoodSource in November 2024 that the company formed as canneries across the U.S. were starting to shut down and made its mark as one of the first

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Published on
January 28, 2025

The Trump administration has announced a broad pause in federal funding, a move which throws millions in funding for programs like SNAP and disaster relief into question

A memo released by the budget office of the administration of U.S. President Donald Trump has placed potentially billions in federal funding in limbo – which could include funding for programs like the Supplemental Nutrition Assistance Program (SNAP) and disaster relief

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Published on
January 27, 2025

Alaska’s “A” pollock season kicked off on 20 January, and the Alaska Pollock Fishery Alliance (APFA) is calling it a high stakes season for the economy of the communities it supports.

Alaska’s pollock fishery is one of the largest in the world, and last year it caught 99.9 percent of its 1,263,580 metric ton (MT) quota. In 2025, Alaska’s federal fisheries in the Bering Sea will be able to access 1.375 million MT, a

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Published on
January 27, 2025

The stereotypical image of a convenience store (c-store) in the U.S. is that of pre-packaged foods like chips or snacks, coolers full of beverages, a few gas pumps, and tobacco products.

However, over the last few decades, c-stores have evolved beyond simply offering hot dogs languishing on rollers. 

Harry Milloff, CEO of the Moseley group, a consultancy company that helps foodservice operations work on their branding and optimization, said

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