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
September 9, 2014

The GM of Rumfish Grill at the Tradewinds Resort in St. Pete Beach, Fla., U.S. discusses the resort's new relationship with the Gulf Wild traceability program and the thousands of pounds of seafood it purchases

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Published on
September 2, 2014

The VP of marketing at Pei Wei, a fast casual restaurant chain operated by P.F. Chang’s, talks about the challenges of sourcing shrimp as well as the chain's new sushi

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Published on
August 29, 2014

The smart U.S. retailers are repeating what works this Labor Day weekend. Recognizing the end-of-summer grilling and gathering season, most supermarket chains and fish markets all over the U.S. have seafood on special for the Labor Day weekend. A few are sticking to — and ramping up — promotions that have worked well for them in years past.

Greensboro, N.C.-based The Fresh Market’s 158 stores are featuring fresh, wild king salmon for USD

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Published on
August 29, 2014

While the summer season is typically challenging for oysters, this year’s hot temperatures and increased demand have made oysters even more difficult to come by.

Some West Coast oyster-producing areas have faced precautionary Vibrio closures and East Coast sizes have been running smaller this summer.

Simultaneously, oyster demand continues to incrase across the U.S., thanks to consumers’ growing desire for trying new foods. Oyster bars —

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Published on
August 27, 2014

There is a silver lining to higher seafood prices, which have spiked in recent months: More U.S. shoppers are discovering supermarkets’ fresh seafood departments because the price gap between fresh seafood and other major proteins is narrowing.

“Seafood has always been a little higher [than other proteins], but beef prices are catching up to seafood prices at this point,” said Joe Lane, store manager and seafood director for Western

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Published on
August 26, 2014

Vinny Milburn, co-owner and fishmonger at the new Greenpoint Fish & Lobster in Brooklyn, N.Y., talks about how he is able to reduce shrink at Greenpoint's retail market by utilizing local seafood at its raw

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Published on
August 22, 2014

U.K. government officials and seafood organizations are aggressively pursuing other markets for mackerel and salmon since Russia enacted its seafood ban on 6 August.

The U.K. exported 13,000 tons of seafood worth GBP 18 million (USD 30 million, EUR 22.5 million) to Russia in 2013, made up primarily of mackerel (GBP 16 million (USD 26.5 million, EUR 20 million) and salmon (GBP 1 million (USD 1.7 million, EUR 1.3 million). Russia accounts for

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Published on
August 20, 2014

Alaska salmon roe suppliers are in a major jam since Russia banned seafood imports from the U.S., the European Union, Canada, Norway and Australia on 6 August.

Russia and the Ukraine are the second biggest market for Alaskan salmon roe, behind Japan, which imported USD 125 million (EUR 94 million) worth of the valuable fish eggs in 2013, according to National Marine Fisheries Service data.

Alaska exported USD 60.4 million (EUR 45.5 million)

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Published on
August 19, 2014

In stark contrast to full-service restaurants, U.S. quick-service and fast-casual restaurants are featuring fewer seafood dishes this year. However, the chains that have rolled out new seafood entrees in the second quarter of 2014 are appealing to Americans’ growing desire for spicy foods and healthier proteins, according to foodservice consulting firm Technomic.

“Consumers are becoming more adventurous with their dining habits, so that

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Published on
August 19, 2014

Christopher Kaschak, executive chef for Holloway Commons at the University of New Hampshire, talks about the university's significant purchases of local, sustainable seafood and its need for a new local seafood

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