Behind the Fish Counter
Chuck Anderson has extensive retail seafood experience including Safeway seafood department manager, Director of Seafood for Giant Food Stores, VP of Seafood for Ahold USA, and Business Development Manager for HEB in Texas. Chuck is currently a leader with Sustainable Sea Products Inc., working with state of the art Recirculating Aquaculture Systems (RAS) systems for shrimp and other species.
I know. The event is Seafood Expo North America. I am trying, but it may be a while longer before this old dog stops calling it the Boston seafood show. Here are my thoughts and notes coming out of this year’s expo. It snowed, rained, and became blustery cold. It is the seafood show like usual. Maybe if they change the weather, the date, or location, I will remember the name change.
I spent more time walking the show with others, including sev… Read More
As this is written, there are hundreds, if not thousands, of seafood managers and clerks setting creative seafood displays across North America this morning. The creativity of the seafood display is the first thing to lure shoppers to take a closer look at the daily seafood offerings. It is part of what makes the seafood department unique in the supermarket, and one reason why good seafood managers should be paid like a meat or produce manager. T… Read More
Bernie Chester was the long time director of seafood for the Wakefern ShopRite organization from the 1960’s to the late 1980’s. Wakefern had a great seafood program then, and has a great seafood program to this day. Bernie was a pioneer in the retail seafood business and was my mentor and my friend. He taught me about buying seafood, but more importantly, he taught me how to buy seafood the right way. The concepts and principles Bernie worked… Read More
Seafood managers across the country keep hearing this question from their customers. I think farmed salmon is healthier than wild salmon.
The biggest health benefit from salmon comes from DHA and EPA omega-3 fatty acids. These beneficial oils are found in the fat of the fish. The higher the fat content of the fish, the healthier it is for human consumption.?
Most farmed salmon is Atlantic salmon (salmo salar). Atlantic salmon has the 2nd highes… Read More
There is no excuse for mislabeling fish. It is not that hard to find out which fish are which and to label seafood accurately.
The FDA Seafood List is a good tool for finding the correct names of fish to use for commercial and retail sales. I like that the regional/vernacular names are listed. It helps me figure out which species is which. As you read the fine print, it notes that the vernacular names are NOT acceptable names to be used in the m… Read More
Two separate reports about seafood mislabeling hit the news this week. Is this economic fraud? Is this clerical oversight? Is this due to the complexity of seafood nomenclature? Yes, Yes, and Yes.
The Boston Globe DNA tested 187 samples from Massachusetts restaurants, supermarkets and fish markets; 48 percent of the fish tested were mislabeled. The majority of the mislabeling occurred at independent restaurants.
Oceana DNA… Read More
Wholesale farmed salmon costs have been falling for several months. The cost of farmed salmon is down about 15 percent from last year and off about 30 percent from the height of the market in May 2011. The number of salmon promotions at retail are up from last year, but the average retail price for the ad promotions is the same as last year at $7.99 a pound nationwide. Retailers are being accused of not passing on the lower cost of salmon to cons… Read More
Live lobster prices are coming down as almost all of the catch is new shell or firm shell lobsters. There are a few true hard shell lobsters still coming from Canada, but most hard shell lobsters are selling for top dollar and being shipped to Asia.
Lobsters are more active in summer when they eat more, shed their shells and grow. Lobsters back out of their old shell when they shed. The new shell is kind of like human skin when they first … Read More
This is not a tobacco question. The question is: when starting the day, do you dip your fish in an icy slush bath before displaying it or not? Don’t do it, says Texas A&M Sea Grant! Step away from the faucet and the ice shovel and don't do it. After extensive study and scientific analysis, these science-guided researchers say most seafood managers are doing more harm than good to their fish with an early morning rinsing … Read More
What are seafood customers thinking? What are customers asking now? To find out, I asked the experts where the rubber meets the road. I asked seafood managers that work with customers every day.
I recently made a presentation to more than 100 seafood managers and meat managers about seafood industry trends and seafood sustainability. Hopefully, the audience picked up a couple of nuggets of useful information they could use for their custome… Read More