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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Published on
December 2, 2013

The increase in farmed shrimp prices due to the early mortality syndrome (EMS) outbreak has impacted retailers and foodservice buyers all over the globe. In the U.S., while supermarkets and restaurant owners are reluctant to raise prices, some have been forced to.

“Some restaurants are going to smaller sizes of shrimp or maybe changing the species of shrimp, to try to still offer it on the menu. I would rather stick with shrimp that is great

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Published on
November 26, 2013

After running a successful community supported fishery (CSF) and a seafood wholesale business for more than a year in Brooklyn, opening a seafood market seemed to be the next logical step for husband-and-wife team Mark Usewicz and Bianca Piccillo.

Plus, there is a strong demand for fresh seafood outlets in Brooklyn, Usewicz and Piccillo discovered. Soon after they moved to their Prospect Heights neighborhood seven years ago, they realized that

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Published on
November 22, 2013

Even though a new Environmental Protection Agency (EPA) study showed that mercury levels in women have dropped significantly, the government is not doing enough to convey the benefits of eating seafood, according to the National Fisheries Institute (NFI).

The percentage of women of childbearing age with blood mercury above “the level of concern” plummeted 65 percent from 2001 to 2010, compared to a survey conducted from 1999 to 2000, the

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Published on
November 15, 2013

Three seafood and aquaculture companies were awarded a total of USD 75,000 (EUR 55,642) in funding this week through the Fish 2.0 competition. The global competition connects sustainable seafood entrepreneurs and investment firms that want to invest in sustainable seafood businesses.

“Through Fish 2.0, we gave seafood entrepreneurs an opportunity to show that there are both financial gains to be made in these markets and great opportunities

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Published on
November 12, 2013

Increasing costs and demands for fishmeal in aquaculture production are leading researchers with NOAA and the USDA to explore alternative and more efficient fishmeal techniques, including stabilizing fish trimmings — an existing idea that may mature if the demand for fishmeal keeps going up.

"Worldwide, about 25 percent of the fishmeal already comes from fish trimmings. Large fisheries, such as the whitefish fisheries in Alaska already have

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Published on
November 5, 2013

Ready-to-eat-meals have played a prominent role with retailers over the past few years as shoppers seek tasty, healthful meals on the go. The take-home product category will play a prominent role when The Fish Store opens in Vancouver, British Columbia next month. Owner Robert Clark, former executive chef with C Restaurant in the same city and a sustainable seafood advocate, sees no end to the value-added meals trend.

“The largest-growing

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Published on
October 31, 2013

The value of Chile’s seafood exports increased 9.9 percent for the first eight months of 2013, thanks to economic recovery in some markets and a higher premium for some of the country’s seafood.

Total exports rose to USD 3.5 billion (EUR 2.6 billion), up from USD 3.17 billion (EUR 2.4 billion) for the same period in 2012.

“Positive figures in the first eight months of 2013 are due to the inclusion of higher value-added and economic

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Published on
October 25, 2013

The Norwegian Food Safety Authority (NFSA) found hygiene problems in 90 percent of whitefish processing operations it inspected during the 2013 season.

A total of 31 processors had serious problems; as a result, the NFSA ordered 18 to be closed, in part or in whole. "We came across a few instances where we had to act immediately because food safety was in danger," according to a statement from NFSA.

After a thorough cleaning, the companies

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Published on
October 20, 2013

Even though a dozen crabbers staged a strike over price at the start of Florida’s stone crab season late last week, buyers say business is back to normal and prices are still relatively high. Red tide, migration of the crabs to other areas, lack of rough weather, and a host of other issues causing lower supply are keeping prices strong.

“A handful of crabbers refused to go fishing, but the vast majority of crabbers throughout the state went

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Published on
October 14, 2013

SeafoodSource recently caught up with Toby Middleton, senior country manager for the Marine Stewardship Council (MSC), after his presentation on sustainable seafood marketing challenges at the Humber Seafood Summit. Middleton addressed concerns over Alaskan salmon certification and the mackerel fishing suspension, and explains how sustainable seafood suppliers and retailers can better promote their products.


Blank: What are the primary

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