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
July 29, 2014

Canadian Fraser River salmon fishermen should have a leg up after recent changes to the Pacific Salmon Treaty (PST).

The governments of both Canada and the U.S. recently ratified changes to Chapter 4 of the Pacific Salmon Treaty, allowing both sockeye and pink salmon to be considered in total allowable catch (TAC), the ability to consider more than four sockeye management groups and other measures.

The Fraser River Panel is comprised of

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Published on
July 23, 2014

Chessington, U.K.-based processor New England Seafood International recently built a GBP 2 million (USD 3.4 million, EUR 2.5 million) facility to meet increased demand from both its retail and foodservice customers.

A major portion of the increased demand came from a new contract with NESI’s Joii Sushi division: supplying all of YO! Sushi’s 68 restaurants throughout the U.K. M & J Seafood previously held the massive contract with

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Published on
July 21, 2014

The executive chef for The Fairview Inn and 1908 Provisions in Jackson, Miss., U.S., talks about his win at the Mississippi Seafood Cook-off and competing in the Great American Seafood Cook-off in New Orleans on 2

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Published on
July 21, 2014

Seafood New Zealand vigorously defended the sustainability of New Zealand and Australian fish, after a new report warned consumers to stay away from several popular species.

The Australian Marine Conservation Society (AMCS) said that five of the most commonly eaten species of fish in Australia are unsustainably managed and should be avoided, in its updated Sustainable Seafood Guide. Snapper, shark, imported prawns, squid, octopus, and blue

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Published on
July 17, 2014

After searching since December, the Maine Lobster Marketing Collaborative (MLMC) this week appointed Matt Jacobson, former president and CEO of Maine & Company, as executive director.

The organization conducted a worldwide search before choosing Jacobson, who has 20 years of experience in senior leadership positions, along with sales and marketing positions. Jacobson will help the collaborative promote Maine lobster to U.S. chefs and

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Published on
July 15, 2014

The director of the Healthy and Sustainable Food program at the Center for Health and the Global Environment at Harvard University’s School of Public Health discusses how the seafood industry can look beyond sustainability to focus on consumer

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Published on
July 14, 2014

Similar to U.S. restaurants, U.K. restaurants are adding more seafood snacks and starters to their menus, particularly oysters and ceviches.

In the second quarter of 2014, oyster appetizers grew a significant 18 percent on U.K. restaurant menus, while tuna tartar dishes grew 5 percent, according to foodservice research and consulting firm Technomic.

“We are seeing seafood in general growing on menus due to the nation’s growing awareness of

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Published on
July 9, 2014

The Netherlands-based distributor Seafood Connection is expanding to the U.S., France, and Spain in an effort by its parent company to expand globally.

Parent company Koto, Tokyo-based Maruha Nichiro is looking to grow its sales in Europe and the U.S., instead of focusing primarily on Japan.

“Maruha Nichiro has a large group of companies mainly for sourcing seafood items for the Japanese market. This market is decreasing, due to changes in

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Published on
July 8, 2014

U.S. President Barack Obama’s recently announced initiatives to increase seafood traceability to prevent fraud and illegally caught fish from entering the marketplace — along with likely Food and Drug Administration (FDA) approval of genetically engineered salmon — is spurring demand for private traceability programs.

While President Obama’s initiative directs federal agencies to develop a comprehensive end-to-end traceability

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Published on
July 7, 2014

The executive chef at the Bohemian Hotel Celebration in Celebration, Fla., U.S., talks about the latest seafood culinary trends and where he sources the hotel's local

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