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
September 12, 2010

While Whole Foods Market has always been an advocate of selling sustainable seafood, the Austin, Texas-based chain of natural food stores is expanding its program and eliminating some fish species deemed unsustainable.

Whole Foods claimed on Monday that it is the first national grocer to provide a science-based sustainability ratings for wild-caught seafood. Working with the Blue Ocean Institute and Monterey Bay Aquarium, the retailer says it

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Published on
September 12, 2010

To kick off Portland, Ore.-based Newport Bay and Newport Seafood Grill’s new, combined menus and get loyal guests back to the casual seafood concepts, the restaurants conducted an unusual promotion. Newport Bay and Newport Seafood Grill held a day-long “Name Your Own Price” campaign on 8 September, allowing guests who ordered the two restaurants’ popular Alaskan Cod Fish and Chips to name the price they would like to pay for the

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Published on
September 6, 2010

Sustainably farmed yellow perch has developed into a booming business for Bell Aquaculture of Redkey, Ind., which plans to break ground on a new 86,000-square-feet facility in early October. Already, the five-year-old company produces 24,000 pounds of perch monthly from its two aquaculture facilities, which encompass about 56,000 square feet.

SeafoodSource recently talked with Norman McCowan, president and CEO of Bell Aquaculture, about the

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Published on
September 2, 2010

Some U.S. supermarket chains are going all out for Labor Day weekend, promoting salmon for grilling, shrimp platters for gatherings and other seafood suitable for celebrating the country’s unofficial end of summer.

Dorothy Lane Market, a three-store retailers based in Dayton, Ohio, is putting on a coho salmon sidewalk sale outside its three stores from 3 to 5 September. The event — which features seafood specialists grilling the salmon

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Published on
August 29, 2010

Serving sustainable seafood and produce is the philosophy of the owners of a unique restaurant opening in Greenwich Village in early September. Bell, Book & Candle, named after the classic 1958 film that was set in the restaurant’s neighborhood, stands apart from any other restaurant because of its unique produce and herb growing system. The roof of Bell, Book & Candle sports 60 hydroponic tower gardens that produce more than 70

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Published on
August 29, 2010

Wholesale prices of live blue crab and crabmeat are strong this summer, because the U.S. Gulf supply is down due to the oil spill. Decreased imports from Venezuela have also helped strengthen prices.

U.S. demand for blue crab, however, is waning. "The Gulf is not producing a lot of crabs, which has made the market better on [our] crabmeat," said a Northeast distributor. While some blue crab fishing areas were closed through early August, the

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Published on
August 29, 2010

As Americans seek healthier foods, they are buying more sushi and prepared seafood items in their grocers’ deli departments.

A new Perishables Group study shows that sushi sales rose 6 percent to USD 357 million for the 52 weeks ending 26 June in supermarket deli departments, which does not include sushi sales in seafood departments. Sushi volume increased by 4.9 percent to 59.6 million units during the same period.

“There is a perception that

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Published on
August 23, 2010

Seafood caught in the Gulf of Mexico has not been found to contain levels of oil or chemicals that would be of concern to human health, said researchers at the American Chemical Society’s (ACS) Deepwater Horizon Oil Spill Seminar on Tuesday.

At ACS’s National Meeting & Exposition in Boston, researchers said they have not found high levels of oil and hydrocarbons, compounds that occur naturally in crude oil, in Gulf seafood.

“The seafood

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Published on
August 17, 2010

While buying seafood is not the first thing most people think of when they stop to pump gas or grab a quick bite at a convenience store, the format is becoming a more popular spot for sushi, frozen seafood and even fresh fish.

The convenience store (c-store) format has become a hotbed for foodservice of all types over the past few years, as consumers seek fast, inexpensive meals or snacks away from home. While the industry was challenged by harsh

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Published on
August 16, 2010

Schenectady, N.Y.-based Price Chopper has been focused on carrying sustainable seafood for a few years now and recently became the first U.S. retailer to carry farmed sea bream. The sea bream, which is popular in Mediterranean countries, is produced by Local Ocean in Hudson, N.Y. Local Ocean is using a contained, closed-loop water system to produce the fish, which is delivered to six Price Chopper stores in New York. Price Chopper, which

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