Christine Blank

Contributing Editor

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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Author Archive

Published on
August 15, 2023

U.S. seafood inflation dropped again in July, but that has not translated to an increase in consumer purchases at retail stores as overall sales and volume of seafood dropped last month.

Similar to the past few months, seafood inflation was lower than overall food and beverage inflation, which rose 5.2 percent in July, according to new Circana and 210 Analytics data. Total fresh seafood prices deflated 2 percent, led by a 7.6 percent drop in

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Published on
August 14, 2023

The U.S. restaurant industry is showing signs of a bounceback this summer from the long-lasting effects of Covid-19 shutdowns

The industry is continuing to navigate ongoing labor shortage issues and rising costs, but positive financial reports from several major foodservice corporations are one of several metrics that lend optimism toward an industry recovery.

Houston, Texas, U.S.A.-based wholesale corporation Sysco reported in early August that

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Published on
August 11, 2023

The Port of Seattle Commission has approved USD 32.6 million (EUR 29.7 million) in funding to transform the historic Ship Supply Building at Fishermens Terminal (FT) – one of the oldest existing Port facilities – into a new globally recognized home for maritime innovation and an incubator of blue economy technology.

The Port of Seattle will build the Maritime Innovation Center (MInC) to “reach new cutting-edge,

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Published on
August 11, 2023

To some seafood restaurants, the fins, scales, and collar of a fish are nothing but waste, but to executive chef Michael Nelson and his team at New Orleans, Louisiana, U.S.A.-based GW Fins, they’re pivotal ingredients in many of the restaurant’s innovative dishes.

Operating just around the corner from Bourbon Street in the legendary French Quarter of New Orleans, the team at GW Fins is unafraid to employ new strategies in an attempt

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Published on
August 10, 2023

Seafood supplier Aquamar launched a new product it has dubbed Seafood Tenders this week, claiming that the product is the only fully cooked, refrigerated, ready-to-eat product of its kind.

The Rancho Cucamonga, California, U.S.A.-based company said in a press release that the “versatile” seafood tenders contain no bones and are an easy protein add-on for any dish.

They are available in four varieties: smoked salmon, cod, crab, and

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Published on
August 7, 2023

Austin, Texas, U.S.A.-based Whole Foods Market, an Amazon-owned retailer, has long had a commitment to sourcing sustainable seafood. 

Keeping its focus on sustainable initiatives, Whole Foods, which operates more than 530 stores across the U.S., the U.K., and Canada, recently released its annual impact report summing up its efforts to source more sustainable products, lower food waste, and reduce its carbon footprint. The report details how

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Published on
August 4, 2023

Rampant instances of species substitution, mislabeling, and low domestic prices related to U.S. shrimp have led researchers at Florida State University to develop a rapid authenticity test that allows restaurants, marketplaces, and other seafood sellers to identify Atlantic white shrimp quickly and efficiently.

The research process at FSU, located in in Tallahassee, Florida, U.S.A., originally began with a focus on red snapper. David Williams,

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Published on
August 4, 2023

Cousins Maine Lobster, a Portland, Maine, U.S.A.-based operator of lobster food trucks and restaurants, has expanded rapidly nationwide, taking the brand’s popular food truck concept on the road to several locations across the U.S.

Founded in 2012 as a single food truck by cousins Jim Tselikis and Sabin Lomac, both of whom hail from Maine, the company’s popularity skyrocketed after the cousins appeared on Shark Tank and partnered

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Published on
August 1, 2023

Snow crab continues to be a retail staple this year thanks to its consistently low pricing, and one U.S. regional grocery chain has capitalized on the trend through promotions, an effective supplier partnership, and marketing efforts aimed at enticing budget-conscious consumers.

As soon as Canadian snow crab prices declined earlier this year, Downers Grove, Illinois, U.S.A.-based Fresh Thyme Market, which operates 70 stores in the U.S. Midwest,

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Published on
July 21, 2023

Luke’s Lobster, the successful lobster shack chain began in New York City but with deep roots in the U.S. state of Maine, continues to expand with the opening of three new restaurants.

Brooklyn, New York, U.S.A.-based Luke’s Lobster has grown steadily since it opened its first restaurant in New York City’s East Village in 2009. Now operating more than 29 restaurants in 10 U.S. states as well as Japan and Singapore, the company

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