Cliff White

Cliff White

Executive Editor

Cliff White has been the executive editor of SeafoodSource since 2016. Previously, he worked as the senior business reporter for the McClatchy-owned Centre Daily Times in State College, Pennsylvania, where he won state and national awards for his coverage of the development of the Marcellus Shale natural gas deposit and the Jerry Sandusky scandal. 


Author Archive

Published on
June 17, 2024

Seafood Exchange of Florida President and CEO Travis Larkin is 100 percent committed to Ecuadorian shrimp.

Larkin, who took over the Wake Forest, North Carolina, U.S.A.-based value-added shrimp purveyor in 2008, works nearly exclusively with a single shrimp-farming and -processing firm in Ecuador, and he doesn’t foresee making any changes to that setup.

We've worked in other parts of the world through the years, but we've just

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Published on
June 13, 2024

Italy’s Lombardy region is world-renowned for its beauty, food, and wine, and Calvisius Caviar wants to maximize the attractiveness of its home base by marketing its sturgeon and caviar farm as a tourist destination.

Founded in 1977, Calvisius Caviar has grown into the largest caviar producer in Europe, surpassing 30 metric tons annually. But, with a major shift underway in its customer base, the company is looking to get younger consumers

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Published on
June 11, 2024

Global seafood production has reached a historical record, and aquaculture production has surpassed wild-catch output for the first time ever, according to a biennial United Nations Food and Agriculture Organization (FAO) report.

The FAO’s 2024 edition of The State of World Fisheries and Aquaculture (SOFIA) report, published 10 June 2024, found global seafood production reached 223.2 million metric tons (MT) in 2022, up 4.4 percent

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Published on
June 11, 2024
A whistleblower video sent to SeafoodSource showing the vitamin tuna manufacturing process.

Yellowfin and bigeye tuna steaks and loins sold across the United States – and likely Europe and other markets – are increasingly probable to be tainted with unlisted ingredients, including citric acid, beet extract, and sodium, according to three global seafood executives.

Up to 60 percent of yellowfin tuna steaks exported from

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