Chris Loew

Chris Loew

Contributing Editor reporting from Osaka, Japan

Chris Loew reports from Osaka, Japan as a contributing editor for SeafoodSource.com. In addition to writing for SeafoodSource.com, he covers Japan for stock-investing newsletter Global Investing. He co-authored a college language text, “Healthcare English:  Read, Write and Speak It.” When not writing, he proofreads Japanese-to-English translations. Chris is a 1990 graduate of The Evergreen State College in Olympia, Washington. After graduation, he worked for two years in the purchasing department of a Japanese meat importer, and for five years as export director for two Seattle food companies, selling to customers in the Far East, and arranging shipping and export documentation for mixed containers of frozen foods.

Published on
February 28, 2010

Two yellowtail exporters will be among the 10 companies sponsored by the Japanese Ministry of Agriculture, Forestry and Fisheries at the International Boston Seafood Show from 14 to 16 March. Both companies also exhibited at the three-day event’s Japan Pavilion last year.

Morimatsu Suisan Reito Co. Ltd. is based in Ehime Prefecture, on Shikoku Island. The company promotes its products under the brand “Rumi Japan.” Staff members who

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Published on
February 28, 2010

 A recent paper in Science magazine recommends that developed nations pay to help developing nations produce sustainable seafood.

The paper's authors are members of the working group "Envisioning a Sustainable Global Seafood Market and Restored Marine Ecosystems," which is made up of 20 economists, marine scientists and seafood experts. They're funded by the U.S. government through the National Center for Ecological Analysis and

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Published on
January 31, 2010

 The sour economy and the trend toward convenient foods are benefiting sales of nabe, a traditional Japanese stew featuring seafood.

"Because of the bad economy, the trend of eating at home is becoming strong, and nabe has been spotlighted as a food that can be cooked easily at home," said Hiroyuki Horiwaki, who's in charge of nabe products at Fukuoka-based seasoning and sauce maker Daisho Co. Ltd.

Nabe means "pot" in Japanese, and a stew cooked

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Published on
January 31, 2010

A tuna burger on the menu at Japan’s MOS Burger chain from 6 January to 8 February has been so well received by customers that the targeted volume of 200 million meals sold out prematurely, the chain posted on its Web site on 22 January.

The Gochiso Tuna Burger costs JPY 320 (USD 3.60, EUR 2.53), and customers can choose between two types of sauce. Japanese actress, singer and model Yuuki Maomi served as a celebrity spokesperson during a MOS

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Published on
January 18, 2010

Dr. Cathy Roheim is a professor in the University of Rhode Island’s Department of Environmental and Natural Resource Economics and director of the URI Sustainable Seafood Initiative, a collaboration between the Rhode Island Sea Grant Program and URI’s College of Environment and Life Sciences.

In part two of a two-part Q&A, Roheim talks to SeafoodSource about consumer awareness of sustainable fisheries and the high cost of

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Published on
January 17, 2010

Dr. Cathy A. Roheim, who has researched seafood marketing and trade for nearly 20 years, is well known for her research in consumer demand for eco-labeled seafood. Roheim is a professor in the University of Rhode Island’s Department of Environmental and Natural Resource Economics and director of the URI Sustainable Seafood Initiative, a collaboration between the Rhode Island Sea Grant Program and URI’s College of Environment and Life

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Published on
December 30, 2009

Prices of frozen bigeye tuna at Tokyo’s Tsukiji wholesale fish market, which had increased over the summer, fell 13 percent, to JPY 700 (USD 7.55, EUR 5.25) per kilogram, in the last week of December.

Prices are usually higher in December, with strong holiday demand, but this year the trend has reversed and year-end consumption of luxury foods slumped due to the depressed economy.

In October and November, bigeye tuna supplies were 10 to 20

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Published on
December 23, 2009

As Japan prepares for the New Year holidays, seafood dealers are enjoying an annual boost in sales.

Shohei Kamiji of Kamiji Shoten, a processor located near the Osaka Central Wholesale market, told SeafoodSource that he is doing a brisk business in miso-marinated sablefish and Spanish mackerel, salted salmon, tarako (salted cod-eggs) and mirinboshi.

Made using small horse mackerel or other oily fish, mirinboshi is headed and gutted, butterflied,

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Published on
November 17, 2009

The International Commission for the Conservation of Atlantic Tuna (ICCAT) over the weekend reduced the eastern Atlantic bluefin tuna quota by nearly 40 percent for 2010, to 13,500 metric tons.

In Japan — which consumes about 80 percent of the roughly 60,000 metric tons of bluefin tuna caught worldwide annually — restaurateurs, retailers and consumers fear that the quota cut will cause prices to jump.

But with the recent reduction in

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Published on
November 8, 2009

 U.S. Alaska pollock surimi prices have leveled off after a sharp spike last year and corresponding drop this year. Whitefish supplies remain tight worldwide, constricting surimi supplies. But the poor economy has brought demand down, too. SeafoodSource talked to Hiroshi Tsukano, manager of Maruha Nichiro Seafoods' surimi division, about the outlook for the global surimi market.

Loew: Have sales volume and prices of your fish-paste products in

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