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
June 24, 2014

The retail operations manager and chef at St. Clare’s Health System in New Jersey, who recently won the Association for Healthcare Foodservice’s annual Culinary Competition, talks about how healthcare foodservice is utiliziing more

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Published on
June 20, 2014

Buyers of South Atlantic red snapper are pleased that the 2014 red snapper catch limit is more than last season, but the recognize the fishery has other problems to work out.

NOAA Fisheries raised the catch limit from around 21,447 gutted pounds combined for commercial and recreational in 2013 to 50,994 pounds gutted weight for the commercial fishery, which opens 14 July. The daily trip limit for boats is 75 pounds gutted weight, and the season

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Published on
June 20, 2014

After a glut of lobster in Nova Scotia and Prince Edward Island this spring, U.S. and Canadian restaurant chains are heavily promoting the species and prices are falling.

McDonald’s Canada recently brought back the McLobster sandwich in its Atlantic region and, in the U.S., Red Lobster is featuring a Lobster Tacos throughout the summer. Several other restaurant chains and retailers are running promotions on live lobster, lobster rolls and

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Published on
June 16, 2014

The chef and owner of Patois in New Orleans, La. talks about his first place win at the recent Louisiana Seafood Cook-off and where he sources the restaurant's local

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Published on
June 13, 2014

Copper River sockeye salmon prices are coming down as supply is increasing and other wild salmon comes on.

While Copper River king salmon started the season at USD 45 (EUR 33.25) a pound and higher and sockeye was going for USD 26 (EUR 19.21) per pound or more at retail, prices are coming down somewhat. Buyers report that Copper River King salmon is retailing for USD 18 (EUR 13.30) to USD 20 (EUR 14.78) a pound.

“Copper River King Salmon

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Published on
June 12, 2014

U.S. Sen. Mary Landrieu (D-La.) is among those praising the U.S. Food and Drug Administration’s (FDA) new draft guidance advising pregnant women to eat two to three servings per week of a variety of fish. The measure is “a good first step” toward providing pregnant women with clear advice based on the most up-to-date science, according to Landrieu.

“The latest research shows that seafood rich in Omega 3 and other

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Published on
June 12, 2014

Margaret Henderson, owner of Miami’s Henderson Strategies, a government relations consulting firm, is replacing Ewell Smith as the executive director of the Gulf Seafood Institute. Smith is stepping down from the position.

“Margaret’s skill set is superb working in DC. As I move on to pursue other interests, she will be able to further leverage those long-standing relationships we’ve developed,” Smith told

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Published on
June 11, 2014

The owner of Christner’s Steak & Lobster in Orlando, Fla., discusses how the restaurant is handling higher cold-water lobster and shrimp

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Published on
June 10, 2014

Distributor Seattle Fish Co. in Denver, Colo., is expanding its warehouse space to meet significantly increased demand for fresh seafood.

After three years of double-digit sales growth, Seattle Fish expects its sales to grow 23 percent in 2014.

“We see a lot of restaurants using seafood where they haven’t before and Kroger has been a great partner, continuing to promote seafood inside their stores and educate their employees on how to

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Published on
June 5, 2014

A national U.S. commercial fishermen’s organization has formed, ahead of next week’s Capitol Hill Ocean Week (CHOW).

Fourteen fishing groups, including the Gulf Fishermen’s Association and the American Shark Fisheries Association, have formed Seafood Harvesters of America (SHA) to represent the interests of seafood fishermen. “Through Harvesters, America’s commercial fishermen will be at the table when important decisions are made,”

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