While Florida’s spiny lobster supplies are about the same as last season, price are higher, according to the state’s suppliers and distributors.
The spiny lobster harvest, which runs from 6 August through the end of March, represents Florida’s third-highest grossing seafood product in sales, behind shrimp and stone crabs. Last season, the dockside value was USD 13.2 million, according to the Florida Department of Agriculture and Consumer… Read More
Eric Sayers, executive chef at CQ’s Restaurant in Hilton Head Island, S.C., has been advocating sustainability of ocean life for years. Recently, however, the South Carolina Sustainable Seafood Initiative (SSI), which emphasizes responsible management and consumption of the world’s seafood populations, named Sayers as a “platinum partner,” because nearly all of the restaurant’s seafood offerings are sustainable. Sayers has completely… Read More
BP on Tuesday said it will provide the state of Florida with USD 20 million in funding for Gulf of Mexico seafood testing and marketing over the next three years.
BP’s agreement is a big win for Florida, especially since other states, including Louisiana, have not yet had their seafood-marketing funding requests approved by BP. BP is paying USD 10 million for seafood inspections and USD 10 million for seafood marketing.
“It is a really good… Read More
Although more consumers purchase organic, local and sustainable foods, they are most confused about foods that are “sustainable,” according to a new survey.
Seventy-eight percent of people surveyed said they purchase local food or order it at restaurants at least once a month, and 59 percent order or buy sustainable food, according to Technomic’s survey of 1,500 American consumers in its new “The Healthy Eating Consumer Trend Report.”… Read More
Walmart’s addition of 30 to 40 smaller format stores over the next two years should bode well for fresh and frozen seafood suppliers.
The Bentonville, Ark.-based retail giant announced its global growth plan in mid-October, which includes adding 32.5 million square feet of selling space worldwide in 2011. Walmart’s large-format stores will experience the most growth, with a projected 152 stores added in the United States in fiscal 2011 and… Read More
Jon Bell, a professor in Louisiana State University's AgCenter Department of Food Science, has found himself at the center of the Gulf of Mexico oil spill controversy. As a trainer with the National Oceanic and Atmospheric Administration's Sea Grant program, Bell is responsible for educating seafood processors on sensory tests to detect oil-tainted seafood. Some consumers — and even a few seafood professionals — don't believe that sniff… Read More
Maine lobster is among the seafood products being championed this month for National Seafood Month.
In conjunction with National Seafood Month, Maine Gov. John Baldacci proclaimed October to be Maine Lobster Month. As a result, the Maine Lobster Promotion Council (MLPC) is running a TV campaign throughout the state in October and November, which promotes the fall consumption of Maine lobster. The MLPC also shifted its annual cook-off to October… Read More
While the Epcot Food & Wine Festival is a big draw for locals and tourists alike in Orlando, Fla., every year, seafood is taking center stage this year. Seafood entrees — including steamed mussels, Atlantic salmon and seared tuna — are a big part of the offerings at the tasting marketplaces throughout the park; about 50 of the 190 entrées served feature seafood.
This year, Epcot added three new tasting marketplaces — Belgium, South… Read More
Demand for fresh blue mussels remains steady, while frozen mussel meat demand is inching higher.
“Supplies of both Maine wild mussels and Prince Edward Island rope-grown mussels are adequate, enough to keep up with demand. There were not that many closures this year for Maine wild mussels, so it was a good season,” said one Northeast mussel wholesaler.
As a result of steady supplies and slightly higher demand, pricing has also been steady.… Read More
American consumers are getting their food from a broader range of retail and foodservice outlets, but they seem to be more brand loyal to restaurant chains than to supermarket chains, according to a new Technomic report.
According to Technomic’s “2010 Restaurants & Retail Report: Segmenting the Food & Beverage Consumer,” consumers typically visit supermarkets about once a week. In its survey of 2,000 consumers, Technomic also found… Read More