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
March 28, 2010

The Bostonian Restaurant inside Hong Kong’s posh Langham Hotel is one of the country’s first to showcase a fully sustainable seafood menu.

The new à la carte menu — which includes Norwegian farmed salmon, Maine lobster and wild kingfish from New Zealand — is an essential complement to the eatery’s other offerings, such as grass-fed beef and locally-grown produce, said executive chef Mark Bannon. The menu, launched in early March, has

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Published on
March 16, 2010

After years in the restaurant industry, Leah Caplan was excited to make the shift to executive chef of two-store retailer Metcalfe’s Markets in Madison, Wis., late last year. The former chef and proprietor of the Washington Hotel, Restaurant and Culinary School in Washington Island, Wis., now heads up recipe development and shopper education for the gourmet-style stores that highlight local, organic foods. Caplan is using her experience —

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Published on
March 16, 2010

Americans are eating more seafood to improve their health, according to a new study from the Food Marketing Institute and American Meat Institute.

The annual Power of Meat study, based on a survey of about 1,170 consumers nationwide, found that 28 percent are regularly buying more seafood to improve their eating habits.

“As part of shoppers’ healthy-eating strategies, they are most likely to cut back on portion sizes or second helpings,

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Published on
March 16, 2010

After years in the restaurant industry, Leah Caplan was excited to make the shift to executive chef of two-store retailer Metcalfe’s Markets in Madison, Wis., late last year. The former chef and proprietor of the Washington Hotel, Restaurant and Culinary School in Washington Island, Wis., now heads up recipe development and shopper education for the gourmet-style stores that highlight local, organic foods. Caplan is using her experience —

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Published on
March 1, 2010

Soon after a rally against the National Oceanic and Atmospheric Administration’s red snapper fishing ban drew around 4,000 protestors from the industry to Capitol Hill, several congressman are introducing legislation to overturn the ban.

Last week, recreational and commercial fishermen, along with their respective associations, staged a protest in Washington, D.C. They also met with legislators who support their cause.

“We had about 50

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Published on
February 28, 2010

No one was more surprised then Manager Carlos Rosas when he got a call saying that his small fried and smoked seafood shack was receiving a James Beard Award. In early February, the James Beard Foundation designated its “America’s Classics” award to Calumet Fisheries, an 82-year-old seafood takeout place in Chicago’s South Side. Granted, the fast food-style eatery – which has no seating – has been a longtime favorite of locals and

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Published on
February 21, 2010

Grocers are going all out this year to capitalize on sales during the Lenten season, offering discounts on a wide variety of fish and shellfish.

Some retailers got a head start on sales for Lent, which officially started 17 February, by holding special Valentine’s Day weekend sales. “We had a three-day sale kicking off Lent, and it is was a crazy weekend since it was Valentine’s Day,” says Marty Gaul, seafood buyer and merchandiser for

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Published on
February 16, 2010

Quick-service restaurant (QSR) chains such as Wendy’s and Long John Silver’s are promoting gourmet-style fish sandwiches and breaded fish this Lenten season.

To kick off Lent, Wendy’s introduced its Premium Fish Fillet sandwich, which is made with Pacific cod and breaded with Panko crumbs, a step up from the typical fast-food fish sandwich.

Wendy’s is promoting its use of high-quality fish in the limited-time offering, which retails for

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Published on
February 15, 2010

 Kevin Davis, co-owner of Steelhead Diner in Seattle, will return to his culinary roots when he opens Blueacre Seafood, formerly an expansive Oceanaire Seafood Room location in downtown Seattle. In mid-March, Davis will open Blueacre in the 9,000-square-foot space where he opened Oceanaire as chef de cuisine in 2001. Davis left in 2006 to start Steelhead Diner in the Pike Place Market area, and Oceanaire separately shuttered its Seattle

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Published on
February 11, 2010

U.S. supermarkets are trying to snare more seafood sales from restaurants on Valentine's Day by taking a page from restaurateurs' book.

Pittsburgh-based Giant Eagle is offering to make gourmet dinners that customers can pick up in their stores for Valentine's Day celebrations on Sunday. "Choose from three different, delectable entrees — each comes with vegetables, salad, bread and dessert," said the supermarket chain on its Web site.

Giant

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