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
April 17, 2014

While a recent report found that there are more foodborne illness outbreaks at restaurants — where the majority of seafood is consumed in the U.S.— than in homes, critics say the report does not tell the whole story.

The Center for Science in the Public Interest (CSPI) reported that solved outbreaks of foodborne illnesses reached 1,610 with more than 28,000 people sickened in restaurants and 893 outbreaks that sickened 13,000 in American

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Published on
April 15, 2014

Alaska farmed shellfish production, an industry now in its infancy, could reach a value of USD 1 billion (EUR 725.5 million) over the next 30 years, according to the Alaska Fisheries Development Foundation (AFDF).

It is spearheading the Alaska Mariculture Initiative to develop the state’s mariculture industry beyond the limited current projects.

“Across the board, people have been really excited,” Julie Decker, AFDF executive director,

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Published on
April 14, 2014

Paul Williams, chief executive of Seafish, talks about the groundbreaking program to get healthy eating/ seafood packets in every primary school in the

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Published on
April 11, 2014

New Zealand Trade and Enterprise (NZTE)’s fresh seafood campaign on the popular Chinese Internet retail site Tmall is expected to be a huge success.

Between 9 April and 15 April, Chinese shoppers are able to buy live seafood fresh from New Zealand, and then have it packaged and air freighted to Shanghai within 36 hours. Within 72 hours, the seafood orders are in the hands of Chinese consumers across the country.

“This channel gives New

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Published on
April 10, 2014

The National Fisheries Institute and a number of other U.S. food and agriculture organizations expressed their support for new proposed federal legislation to label genetically modified organisms (GMOs) in food products.

Reps. Mike Pompeo (R-KS) and G.K. Butterfield (D-NC) introduced the bipartisan Safe and Accurate Food Labeling Act on Tuesday.

“The introduction of the Safe and Accurate Food Labeling Act was an important first step to

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Published on
April 9, 2014

Millennials are an elusive lot. These 20- to 35-year-olds have varying tastes and preferences and have become one of the most powerful purchasing groups in America. Around 77 million consumers, almost 25 percent of the U.S. population, are classified as millennials. This is a massive demographic that rivals the other big generational group: baby boomers.

However, little is understood about millennials by seafood marketers, in part because

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Published on
April 4, 2014

It is a terrible blow to seafood businesses whenever there is an oil spill, but it is especially harmful during the profitable Lenten season.

On 22 March, more than 160,000 gallons of crude oil spilled from a barge in Galveston Bay, Texas, closing the 50-mile Houston Ship Channel. Soon after, the Texas Department of State Health Services warned consumers not to eat fish, shrimp or crabs from the areas impacted by the spill.

As was the case

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Published on
April 2, 2014

Foodservice buyers who have haddock on their buying list are running into problems lately. The North American haddock this year are running small, yet fish from Norway are running large. A reduction in the ideal plate-size fillet, coupled with Lenten season demand, means haddock prices are going up.

"The foodservice business wants natural whole fillets that are plate-presentable. There is a big demand for a 4-ounce, 5-ounce or 6-ounce fillets,"

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Published on
April 1, 2014

Originally published in Seafood Business Magazine

Millennials represent a new frontier for seafood marketers

Millennials are an elusive lot. These 20- to 35-year-olds have varying tastes and preferences and have become one of the most powerful purchasing groups in America. Around 77 million consumers, almost 25 percent of the U.S. population, are classified as millennials. This is a massive demographic that rivals the other big generational

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Published on
March 31, 2014

Ben Rumans, a partner in Salt Life Food Shack in Jacksonville Beach, Fla., talks about the company's new flagship restaurant in St. Augstine, Fla., and where the three-unit chain sources its local

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