Christine Blank, a veteran freelance writer and editor, covers all aspects of the seafood industry, from fishing to processing to selling and serving the final product. When she is not writing for SeafoodSource, Christine gets to taste scrumptious seafood dishes at U.S. restaurants for her food and travel blog, Flavorful Excursions (www.flavorfulexcursions.net). Christine loves to eat seafood of any kind, but lobster, crab and crawfish are among her favorites. In addition to SeafoodSource.com and SeaFood Business, Christine’s articles have been published in hundreds of leading magazines and newspapers, such as The New York Times, USA Today and Associated Press.
Author Archive
Published on
August 1, 2026
A new class-action lawsuit is targeting Amazon, alleging that several seafood brands selling on the platform and associated retailers misleadingly use sustainability claims on several products bearing Marine Stewardship Council (MSC) certification.
According to the complaint, which was filed 31 July in the U.S. District Court for the Western District of Washington, allegedly misleading claims on such brands as 365 by Whole Foods Market, Bumble… Read More
Published on
July 31, 2026
Over half of Americans are buying less beef or have stopped buying it entirely due to high prices, according to supply chain management firm Blue Yonder’s 2026 Consumer Grocery and Protein Trends survey.
Forty percent of beef buyers said they are purchasing beef less frequently, 11 percent have largely stopped buying beef, and 4 percent have completely stopped buying beef. Meanwhile, 17 percent have switched to cheaper cuts due to higher… Read More
Published on
July 31, 2026
Chefs at Tulane University in New Orleans, Louisiana, U.S.A., are incorporating more local seafood into their dishes thanks to a partnership between the university, foodservice provider Aramark, and the Audubon Nature Institute.
Now entering its third year, the initiative includes hands-on experience for chefs from Tulane and other Aramark chefs in the area, along with educating students about sustainable seafood from the Gulf of Mexico,… Read More
Published on
July 31, 2026
In response to Americans seeking more high-protein food options, Raleigh, North Carolina, U.S.A.-based Golden Corral, which operates 535 restaurants in the U.S., is touting several seafood dishes as part of more than 20 protein-packed options available on its daily buffet.
In addition to Signature Hand-Carved Sirloin Steak, Fried Chicken, Bourbon Street Chicken, Meatloaf, Pot Roast, and Pulled Pork, the restaurant chain recently added Golden… Read More
Published on
July 29, 2026
Grimsby, U.K.-based seafood brand Young’s has expanded its Chip Shop range with the launch of Jumbo Fish Fingers.
The new product comes in packages containing four, 80-gram fish fingers made with Alaska pollock.
Young’s explained in a release that the launch is designed to attract adult consumers and reengage lapsed shoppers within the fish finger category, responding to growing demand for more satisfying, indulgent seafood options.
“By… Read More
Published on
July 27, 2026
As economic pressures have mounted, sales at U.S. grocery chains have slowed into stagnation, resulting in some retailers lowering prices to attract value-focused consumers.
The number of grocery units, or individual items, sold declined 1.8 percent in June compared to the same month a year prior, according to a new Bain & Company analysis conducted in conjunction with NielsenIQ. Bain & Co. partly attributed the sluggishness in units sold to… Read More
Published on
July 24, 2026
HF Foods Group, a distributor of international foodservice solutions to Asian restaurants and other businesses across the U.S., is acquiring Searay Foods Inc., a leading Canadian importer and distributor of ethnic and specialty frozen seafood, for approximately CAD 47.9 million (USD 34 million, EUR 30 million).
The transaction marks the first international expansion for HF Foods, based in Las Vegas, Nevada, U.S.A. HF Foods will acquire up to… Read More
Published on
July 23, 2026
Many U.S. restaurants have been forced to raise menu prices over the past few years due to a combination of factors, such as rising labor and food costs, as well as tariffs on a wide assortment of goods.
According to the National Restaurant Association (NRA), U.S. restaurant expenses have risen sharply across all major categories since 2019.
Average hourly earnings of restaurant employees have jumped 41 percent from pre-Covid levels, while… Read More
Published on
July 21, 2026
When Zack and Lauren Glenn were invited to Walmart’s annual Open Call event in 2024, which grants entrepreneurs the ability to pitch shelf-ready products directly to buyers for Walmart and Sam’s Club stores, they had no idea how much of an impact it would have on their startup brand: seafood sauce and seasoning brand Merman’s Revenge.
Originally from the U.S. state of Maryland, Zack detailed to prospective buyers how he grew up with summer… Read More
Published on
July 17, 2026
Seafood brand Morey’s has rolled out new frozen variety packs exclusively at Sam’s Club, catering to rapidly growing wholesale club shopping in the U.S.
The St. Simon’s Island, Georgia, U.S.A.-based frozen seafood supplier, owned by Rich Products Corp., recently launched a Fish Variety Pack, which includes Atlantic Salmon Steakhouse, Wild Alaskan Flounder Garlic & Herb, and Tilapia Blackened, along with a Shrimp Variety Pack that features… Read More
