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
December 29, 2010

Stone crab prices are higher than in 2009, as demand for the Florida delicacy remains strong.

Prices for medium claws are up 23 percent on average, compared to last season’s closing price. Medium stone crab claws are selling for USD 8 to USD 8.50 per pound wholesale, large claws (3 to 5 count) are running from USD 13.50 to USD 14 a pound, while jumbos are selling for USD 17 to USD 19 a pound.

“The season started about 50 cents a pound higher

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Published on
December 22, 2010

Editor's note: SeafoodSource will not publish its newsletter on Friday in observance of Christmas. The newsletter will return on Monday. Thank you, and season's greetings.

Supermarkets are taking a new approach to promoting seafood this holiday season, focusing on different marketing avenues than they have in the past.

United Supermarkets in Lubbock, Texas, has pushed sales of its shrimp party trays and other seafood items much higher this

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Published on
December 20, 2010

Distributor and retailer Santa Monica Seafood’s first foray into the full-service restaurant business happened in a roundabout way soon after it opened its second retail market in Santa Monica, Calif., about 15 years ago.

“When we opened the store, the location we took over was a restaurant and the owners of the property wanted to maintain its designation as a restaurant. We just wanted to open a market,” says Michael Cigliano, executive VP

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Published on
December 6, 2010

While Passion Food Hospitality Restaurants of Washington, D.C., participated in the Dine America/Dine Louisiana event on 1 December to benefit Gulf seafood, it is not unusual for the company to champion Gulf fish.

The restaurants operated by Passion Food — including Acadiana, Louisiana Fish House, Ceiba and TenPenh in Washington, D.C. , and PassionFish in Reston, Va. — serve thousands of pounds of Gulf seafood daily.

In November alone, Passion

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Published on
November 28, 2010

Chicago-based foodservice research and consulting firm Technomic recently named its top 11 restaurants trends for 2011, and seafood stands to benefit from several of the movements.

One of the trends identified by Technomic that started in 2010 and will continue in 2011 is “frugality fatigue.” Diners are getting tired of penny pinching and will pay for luxury dining, including upscale seafood restaurants and steakhouses.

“People who can are

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Published on
November 28, 2010

Alaska red king crab supplies are so short this season that prices have soared to record highs.

Before the season started on 15 October, Japanese buyers contracted for an estimated 60 percent of the landings. The favorable yen-to-dollar ratio helped Japanese buyers acquire more product.

“The companies in Japan did very well last year with red king crab, so they came in this year with a positive attitude,” said one wholesaler.

In addition,

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Published on
November 23, 2010

U.S. seafood restaurateurs and retailers are stepping up their promotional efforts to attract more customers around Thanksgiving.

In addition to their regular menus, Portland, Ore.-based McCormick & Schmick’s is offering a special Thanksgiving menu that features turkey, mashed potatoes and seasonal soup, while Boston-based Legal Sea Foods is menuing stuffed turkey and other traditional Thanksgiving fare.

The upscale seafood chains are

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Published on
November 21, 2010

As part of its nearly completed remodel, Parkers’ Lighthouse in Long Beach, Calif., is adding a steakhouse/supper club concept to its seafood restaurant. While it has focused on serving a variety of fresh, sustainable seafood for the past 27 years, executives want to offer live music and other food options to locals and tourists who are out on the weekends.

SeafoodSource recently spoke with Parkers’ Lighthouse General Manager Michael Cole

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Published on
November 7, 2010

Seafood industry representatives are contesting the latest mercury findings by Operation Safe Seafood, a GotMercury.org-led project.

Operated by the Sea Turtle Restoration Project in Forest Knolls, Calif., GotMercury.org tested mercury levels in seafood in a few U.S. cities this year. Released last month, its latest report on mercury levels in swordfish, tuna and other fish purchased at Destin, Fla.-area supermarkets is drawing criticism.

Seven

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Published on
October 31, 2010

Buying sustainable seafood and locally produced food are among the top trends that the Food Marketing Institute (FMI) found in its new “FMI Grocery Shopper Trends 2010” survey.

Thirty-seven percent of shoppers now say they buy sustainable seafood on a regular basis, an increase of 7 percent from last year, according to the survey of 1,000 consumers, which defined sustainable seafood as “where the fish is caught and replenished.”

Buying

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