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
August 28, 2013

Despite Executive Director Ewell Smith resigning the Louisiana Seafood Promotion and Marketing Board (LSPMB) earlier this week and moving its offices, the board’s chairman is positive about the future.

“We see a seamless transition, other than losing a guy that has great respect in the industry. It is certainly not what was desired, but you deal with the hand that is dealt,” said Chef John Folse, chairman of the LSPMB and owner of

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Published on
August 27, 2013

The management team of The Lobster Place in New York’s popular Chelsea Market neighborhood recognizes that today’s foodies want an interactive experience while shopping for seafood. So when they transformed their 10,000-square-foot, two-story building this spring, they also put in a full-service seafood restaurant, Cull & Pistol, and added small eating stations throughout the store.

“As the largest specialty seafood market in New York

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Published on
August 25, 2013

Canadian salmon organizations and chefs are trying to change the public’s perception of pink salmon as a canned meat to one that can be used fresh. To that end, fishermen, suppliers and processors are working to raise awareness of pink salmon as a sustainable option since it is more plentiful than sockeye and Chinook.

“Pink had long been considered a garbage fish by sports fisherman, and it wasn’t a fishery that was important to the First

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Published on
August 15, 2013

A new 100 percent vegetarian feed will help the aquaculture industry be completely sustainable in the future, according to researchers who developed the diet.

“Aquaculture isn’t sustainable because it takes more fish to feed fish, than are being produced. But a new vegetarian diet might change everything,” said Aaron Watson, PhD, a graduate assistant at the University of Maryland Center for Environmental Science’s Institute for Marine and

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Published on
August 12, 2013

More than half of global consumers are willing to pay extra for socially responsible products, including sustainable seafood, according to a new study.

In the largest study of its kind, researchers at NYU Stern School of Business conducted a meta-analysis of 83 different research papers on consumers’ willingness to pay a premium for socially responsible products of all types (both durable and nondurable items such as seafood).

They found that 60

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Published on
August 7, 2013

Both Canadian and U.S. lobstermen believe that Maine’s lobster processing industry needs to become more self-reliant. Leaders of lobstermen groups told SeafoodSource this week that they support Maine Governor Paul LePage’s efforts to attract new lobster processors to Maine.

“Absolutely, I agree with that. 60 percent of all Maine’s catch is processed in Atlantic Canada. Americans need to run their fishery,” Mike McGeoghegan, president of

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Published on
August 6, 2013

Due to declining wild salmon stocks in Norway, the government is closing the fishing season two weeks early. Regions that would have ended fishing on 15 August were recently ordered to close on 1 August. The regions that would have closed on 31 August must now end on 15 August.

“The number of medium and large salmon that have come to the coast (drifts) has declined sharply in July. Catches of salmon in the rivers this year have generally been

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Published on
August 4, 2013

Maine Governor Paul LePage on Thursday said that he wants the state’s lobster industry to be much less dependent on the Canadian lobster industry. To that end, his office is working to attract new businesses to open lobster processing plants in the state, he said at the Maine Lobster Festival in Rockland.

“We are going out...[and] searching and looking for companies that are looking at getting into food processing, particularly fish,”

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Published on
July 21, 2013

Soon after it was criticized for excluding non-MSC-certified Alaska salmon from its sustainable seafood guidelines, the National Parks Service (NPS) is planning to revamp its policy.

U.S. Senator Lisa Murkowski (R-AK) and the seafood industry-funded nonprofit group Seafood Coalition raised concerns about the NPS’s seafood guidelines in its Healthy Parks, Healthy People initiative. The guidelines state that, where seafood options are offered,

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Published on
July 17, 2013

Santa Monica, Calif.-based Santa Monica Seafood recently began selling fresh seafood via AmazonFresh, two years after the famous Pike Place Fish Market started selling fish in Seattle through the online retail giant.

“Our company is so organized and the Cigliano family thinks outside the box, so this has been pretty seamless. The expense has been minimal and the possible return is intriguing,” Bob Vogel, Santa Monica director of retail

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