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.
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Restaurant chain Shrimp Basket, which operates 18 locations across the U.S. South, is among several restaurant chains unveiling new seafood menus and dishes for the summer season.
The Pensacola, Florida, U.S.A.-based company is expanding its domestic seafood sourcing in its new Gulf to Guest menu, which emphasizes wild-caught Gulf shrimp and Alaska flounder.
The company was already sourcing Gulf shrimp for its popcorn shrimp offerings, but
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Bellingham, Washington, U.S.A.-based seafood supplier Bornstein Seafoods is recalling 44,550 pounds of shrimp because it has the potential to be contaminated with listeria.
The company said it detected Listeria monocytogenes during its routine sampling program in an in-process shrimp sample in a food production environment, Bornstein said. As a result, the company ceased distribution of the product as it “continues our root cause
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U.S. restaurants and retailers are promoting seafood specials ahead of Father’s Day on 15 June, which is projected to generate record spending.
Total Father’s Day spending is predicted to reach a record USD 24 billion (EUR 20.7 billion), compared to the USD 22.4 billion (EUR 19.4 billion) that consumers spent last year, according to an annual survey conducted by the National Retail Federation and Prosper Insights &
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A U.S. federal judge has dismissed a class action lawsuit against Biloxi, Mississippi, U.S.A.-based seafood wholesaler and retailer Quality Poultry and Seafood (QPS) and Mary Mahoney’s Old French House – a Biloxi restaurant QPS supplied with seafood.
Todd McCain sued Mary Mahoney’s Old French House and QPS in August 2024, claiming he “purchased what defendants fraudulently marketed and represented as high-priced premium
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Orlando, Florida, U.S.A.-based Red Lobster is promoting value with meal deals and happy hour specials as part of a larger effort to turn around sales post-bankruptcy.
“It’s a new day at Red Lobster, and we’ve made some changes we think our guests will be happy with. From innovative menu items, the return of fan favorites, and the introduction of happy hour, we’ve been putting in the work to create the best experience for
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Rich Products, the manufacturer of the SeaPak and Morey’s seafood brands, is projecting it will complete its Brownsville, Texas, U.S.A. facility expansion in July.
Buffalo, New York, U.S.A.-based Rich is doubling the size of its Brownsville, Texas, U.S.A.-based manufacturing and warehouse facility to meet surging demand for seafood and appetizers. It is investing more than USD 117 million (EUR 87 million) in the expansion to add more than
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Byron Center, Michigan, U.S.A.-based grocery retailer and wholesaler SpartanNash has implemented a reorganization of its corporate structure that includes eliminating an unspecified number of positions.
The reorganization, which also includes promotions, reassignments, and the establishment of new job levels, is an effort to “better position our company to grow,” a spokesperson told Grocery Dive.
Brian Jobin, former director of
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Sales and foot traffic at U.S. warehouse club retailers continue to spike, and executives at BJ’s Wholesale Club, which operates 215 stores across 16 U.S. states, are betting on a bigger portion of future sales to come from fresh meat and seafood.
The Marlborough, Massachusetts, U.S.A.-based company recently announced it is expanding its Fresh 2.0 Initiative to include meat and seafood, Chairman and CEO Bob Eddy said during a recent
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