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 14, 2014

While AmazonFresh executives want retailer and wholesaler Santa Monica Seafood to expand its fresh and frozen seafood SKUs, the distributor will likely opt not to.

“They want me to put out more SKUs, but they are not all successful now. Some SKUs have had no movement in the last 90-plus days,” Bob Vogel, Santa Monica retail operations director told SeafoodSource.

Since the Santa Monica, Calif., U.S.-based company began working with

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Published on
August 12, 2014

The top full-service restaurant chains in the U.S. are featuring more seafood apps and entrees, along with unique, new ways of serving those dishes.

The top 10 restaurant chains based on sales — including Red Lobster, Applebee’s, Outback Steakhouse, TGI Friday’s, Chili’s and Olive Garden — are some of the nation’s largest seafood buyers. And, thanks to Americans’ growing interest in eating healthy and, seafood is earning a

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Published on
August 12, 2014

Growing seafood sales in Massachusetts and beyond is the goal of a new bill recently passed the state’s legislature and waiting to be signed by Governor Deval Patrick.

“We want people to be aware of the health benefits of eating locally-produced seafood and we want to let people know about the economic benefits of buying seafood,” State Rep. Jim Cantwell (D) (pictured), one of the supporters of H.R. 4377, Promoting Economic Growth Across

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Published on
August 11, 2014

The owner and executive chef of Astoria’s Baked Alaska Restaurant in Astoria, Ore., U.S., talks about sourcing from local fishermen and what it is like competing in the Great American Seafood

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Published on
August 7, 2014

Restaurants and some retailers are backing away from fresh mahi this summer with limited supply and skyrocketing wholesale prices.

“There is no mahi,” said a Southeast U.S. wholesaler and importer. “I’ve never seen mahi as tight as it is, or as high-priced.” Problems started when the El Nino weather pattern slowed production in Mexico and made the fish difficult to source. Now, buyers face record-high prices until the mahi season in

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Published on
August 7, 2014

Around 800 United Kingdom consumers have signed up to give feedback on restaurants’ seafood sustainability efforts.

Just four months after restaurant sustainability guide Fish2Fork launched the mobile DinerRatings platform, many consumers are trying out the rating service.

Here’s how it works: at restaurants, consumers can pull up DinerRatings on their mobile devices, log in, and then answer five or six questions related to

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Published on
August 5, 2014

The executive chef at Winberie’s Restaurant and Bar in Summit, N.J., U.S., talks about competing in the Great American Seafood Cook-off in early August and who the restaurant goes to to source high quality, local

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Published on
August 4, 2014

McDonald’s Canada continues to add seafood items to its menu, after realizing success with fish sandwiches and other seafood products.

The latest limited-time offering (LTO) from the national restaurant chain is the Asian Crispy Shrimp Signature McWrap, which launched in July. The new wrap — one of five McWraps — features fried shrimp, Asian salad mix, grilled vegetables, and a spicy Thai Sauce. As with McDonald’s

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Published on
August 4, 2014

Despite opposition to its open ocean, deep water tuna pens, Hawaii Ocean Technology, Inc. (HOTI) is going ahead with plans to begin testing its technology next year.

After garnering permits for a 247-acre, 35-year ocean lease off of Hawaii Island, HOTI will begin construction on its prototype Oceansphere by the end of this year. However, around 1,700 people signed a petition opposing the technology. Opponents have said that waste pollution from

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Published on
July 30, 2014

The good news is consumers are buying more fresh, frozen and prepared seafood. The bad news is supermarkets — traditionally the largest retailers of fresh and frozen fish — are losing market share to other formats.

In its recent “Future of Food Retailing” report, retail research and consulting firm Willard Bishop found traditional grocery channel sales increased 1 percent to USD 522.8 billion (EUR 388.9 billion) in 2013, and the

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