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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Americans are continuing to buy more of their groceries online, with a recent study expecting that trend to grow exponentially over the next five years.
E-commerce grocery sales in the U.S. are projected to increase at a compounded annual growth rate of 4.5 percent – more than three times faster than the 1.3 percent rate expected for in-store sales over the next five years, according to “U.S. eGrocery Sales Forecast: 2024-28,”
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U.S. restaurant chains are continuing to promote seafood dishes this spring, with shrimp specials continuing to prove popular, even after the end of the Lenten season on 28 March.
Zaxby’s, a 950-location quick-service chicken restaurant chain based in Atlanta, Georgia, U.S.A., is doing its first-ever shrimp promotion, touting its Southern Fried Shrimp.
"We're taking America's most popular seafood and giving it our own unique spin,"
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