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
April 10, 2013

Retail prices on halibut soared for the first week of Alaskan halibut season — which started 23 March — and overall remained strong because of supply challenges.

Many supermarket chains started out the season with USD 20 (EUR 15.25) a pound halibut fillets and some have dropped their prices — but only slightly, distributors tell SeafoodSource.

“Prices came down somewhat, but the bad weather in Alaska has made product tight this week and

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Published on
April 10, 2013

In recent years, supermarket health and wellness programs — complete with nutritional shelf labeling and registered dietitians (RDs) — have grown significantly. Even though fish is a lean protein and boasts numerous health benefits, seafood is often curiously missing from retailers’ health education programs.

That’s starting to change, as the nutritional information about seafood filters into the mainstream. Certain supermarket chains are

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Published on
April 8, 2013

In the wake of the Easter holiday, prices are predictably leveling off, but the farmed salmon market remains volatile because of supply problems from both Chile and Europe. At the same time, there is a backup on the fish over the past two weeks, due to higher prices and somewhat lower demand around the Easter holiday.

“Instead of double-digit [price] increases, stability has taken over, which can be attributed to less than projected Easter

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Published on
April 2, 2013

Mitchell’s Fish Market in the Tampa, Fla., area will be among the restaurants that will soon be sporting a new sustainable seafood logo.

The Tampa-based Florida Aquarium recently soft-launched its Seafood Now sustainability program with partners that include Mitchell’s Fish Market, The Columbia, Parkshore Grill, 400 Beach, and Mise en Place. Sweetbay Supermarket, which carries MSC-certified seafood, is also a partner in the Seafood Now

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Published on
March 28, 2013

Sales at both full-service and limited-service U.S. seafood chains soared in 2012 as the economy rebounded, according to new data provided exclusively to SeafoodSource.

Full-service seafood restaurant chain sales climbed 4.5 percent in 2012, compared to 2011, according to preliminary information from foodservice consulting firm’s Technomic Inc.’s Top 500 Chain Restaurant report, which will be released in mid-April.

The seafood category follows

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Published on
March 27, 2013

After selling seafood at the same Palm Beach, Fla., spot for nearly 30 years, Cod & Capers Seafood was eager for a much larger space, one with room for a café, a fish market, a wholesale operation and offices. That was no small task, since its previous facility was just 4,600 square feet, even after three separate expansions.

The challenges of renovating influenced the careful steps that owner Steve Gyland took when shopping for a new site.

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Published on
March 27, 2013

While some restaurants are promoting seafood for Easter weekend, many major chains are not pushing special seafood menus this Easter. 

This is a lost opportunity, particularly for operators that feature buffets. “Seafood certainly suits brunch buffets, from beautiful fish entrees to peel-and-eat shrimp. I’m sure there are restaurants doing this, but I haven’t seen a lot of chains promoting it,” Mary Chapman, director of product

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Published on
March 21, 2013

The Scottish farmed salmon industry has major plans for expanding production and growing to new markets.

The industry plans to grow to 210,000 tons of annual production by 2020, a growth of around 4 percent per year, Scott Lansburgh, chief executive of the Scottish Salmon Producers Organization, told SeafoodSource.

“We have worked with the Scottish government to ensure the sustainable development of production over recent years, and the early

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Published on
March 20, 2013

Even though Vietnamese seafood exporters contend that new U.S. tariffs on catfish imports are illegal and unfair, U.S. officials disagree.

In mid-March, the U.S. Department of Commerce issued fines and a Final Determination in its review of the anti-dumping frozen fish fillet case against Vietnam. The Catfish Farmers of America filed an antidumping petition against Vietnamese pangasius exporters back in 2002, arguing that exporters were selling

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Published on
March 18, 2013

Closed containment aquaculture salmon production will likely boast higher price premiums than net pen salmon production, according to an advisory committee to the Canadian government.

Because several North American grocers have developed sustainable seafood polices that potentially reduce their purchases of net pen-produced salmon, closed containment producers could benefit in the future, according to the new “Closed Containment Salmon

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