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
February 26, 2014

Contrary to other independent fish markets that are reducing their fresh seafood selection to control costs, 98-year-old Robert’s Seafood Market in Springfield, Ill., has increased its fresh offerings. Expansion is the name of the game for Robert’s, which also completed a major renovation in December, nearly doubling its space to 2,500 square feet and increasing its prepared seafood and non-seafood grocery selection.

The longstanding

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Published on
February 24, 2014

The co-founder and managing member of DNA testing lab Therion International updates listeners on the seafood fraud and mislabeling problem in the U.S. Gergits will be speaking on and moderating a panel, Seafood Mislabeling and Fraud, at Seafood Expo North America and Seafood Processing North America, 16 to 18 March, in

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Published on
February 19, 2014

With a Mardi Gras festivities and the Lenten season beginning on 5 March, it is certainly a tough time of year to have reduced crawfish supply from Louisiana.

Unfortunately, that is exactly what is happening because of record cold temperatures in the region. Buyers and farmed crawfish suppliers estimate that current pond production is off 90 percent compared to what it typically is this time of year.

“The numbers are fairly bleak. The water

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Published on
February 18, 2014

John Whitman, principal of Pelican Harbor Seafood and Whitman Management Group, previews his presentation at Seafood Expo North America. Whitman reveals how supermarkets can profit from increasing their prepared seafood

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Published on
February 17, 2014

The Gulf Seafood Institute (GSI) on Monday announced it hired Ewell Smith, the former executive director of the Louisiana Seafood Promotion and Marketing Board (LSPMB), as its new interim executive director.

“I believe it is a much-needed organization,” Smith told SeafoodSource. “It is important to keep the Gulf at the forefront in Washington, D.C., and make sure we keep that voice heard on a regular basis.”

Although the GSI has only

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Published on
February 14, 2014

U.K. commercial fishermen are urging the country’s government to help subsidize millions in losses from unprecedented winter storms.

Since mid-December high winds and flooding in many areas have damaged vessels, and kept boats out of the water. The stormy weather does not appear to be letting up with high gales projected for the weekend of 15 February.

The hardest hit areas include the Irish Coast, the Southwest, and the South Coast, but

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Published on
February 14, 2014
The National Fisheries Institute (NFI) is says a new study linking a chemical in shellfish to brain neurotoxicity and calling for the Food and Drug Administration (FDA) to review the toxin, is very flawed.

In an upcoming “Journal of the American Society of Nephrology” (JASN) study, researchers from the Medical University of South Carolina and their colleagues said that officials may need to re-consider the levels of domoic acid (DA)
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Published on
February 13, 2014

Buyers are paying more for North American mackerel, thanks to lower catches for the season that wrapped up in December.

“It was a pretty poor season out of Canada. This winter we have fewer loads [of Canadian mackerel], and the sizes are running a lot smaller,” Peter Bruno, sales manager for distributor Great Northern Products, told SeafoodSource.

Only 7,431 tons of Canadian mackerel was harvested of the 36,000 ton allowable catch, according

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Published on
February 10, 2014

The owner of Robert’s Maine Grill in Kittery, Maine, talks about how he gets guests to try lesser known sustainable seafood species and the oyster shell recycling program that restaurant is taking part

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Published on
February 5, 2014

While some United Kingdom supermarkets have improved their seafood sustainability efforts, they need to enhance their traceability and farmed fish feed measures, according to a new report.

“The best retailers are asking lots of questions of their supply chain. They want to know about the source of their seafood,” Samuel Stone, fisheries officer for the charity Marine Conservation Society (MCS), told SeafoodSource. “We would like to see

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