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
May 27, 2013

A bill that would change how the Louisiana Seafood Promotion and Marketing Board (LSPMB) operates threatens to harm the state’s fisheries and future funding, according to the board’s new chairman.

Chef John Folse, owner of Restaurant R’evolution in New Orleans and Chef John Folse & Company Manufacturing, was elected as the LSPMB chairman in mid-May. Folse is very concerned over Senate Bill 167, which shifts the LSPMB from an autonomous

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Published on
May 21, 2013

Alaska’s Copper River salmon season started out with rough weather and low landings, but has since picked up.

When the season started on 16 May, fishermen landed around 82,000 sockeye salmon, 700 king salmon and 1,600 chum salmon.

“The weather was definitely a factor. The winds were at 40 knots, and the water was rough and choppy. Plus, the king salmon inside closure is in effect,” said Jeremy Boatz, area management biologist with the Alaska

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Published on
May 19, 2013

Supermarket sales of prepared foods have risen significantly in the past few years, yet many stores lack a variety of customized, portable seafood options. Grocery stores and fish markets can play to consumers’ growing desire for ethnic flavors, customized retail meals and individual portions to boost ready-to-eat seafood sales.

Since the recession, some retailers have been wary about featuring prepared seafood meals because they are typically

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Published on
May 13, 2013

Researchers found heart defects and reproductive problems in fish that they attribute to the Deepwater Horizon oil spill three years ago.

Researchers from the University of California, Davis, as well as facilities in Louisiana and South Carolina, published the findings in the April 22 issue of the journal Environmental Science and Technology.

They found that Gulf killifish embryos exposed to sediments from oiled locations show developmental

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Published on
May 12, 2013

While millions of Americans dined out for Mother’s Day, numerous families also grilled seafood or prepared seafood meals at home for mom.

As a result, fish markets and grocery stores across the country capitalized on seafood sales with sampling events and specials. For example, Bend, Ore.-based C.E. Lovejoy’s Market in Brookswood held a special “Outdoor Fish Market & Live Lobster Drop” on 11 May. The event featured live lobster and

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Published on
May 8, 2013

U.S. restaurants will soon be sporting menus, counter cards and other materials with a new vintage Alaska cod logo.

“Cod is so plentiful right now, and we wanted to make a vintage design to represent the longstanding tradition that cod has in Alaska,” Claudia Hogue, foodservice marketing director for the Alaska Seafood Marketing Institute (ASMI), told SeafoodSource. 

The fresh Alaska cod season starts in the winter, and cod is available

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Published on
April 30, 2013

On 1 May, Jose Andres, celebrity chef, launched the U.S. Jose Andres Foods grocery line that includes canned Sardines in Olive Oil and Mussels in “Escabeche,” along with seafood paella kits. Andres, the president of ThinkFoodGroup, the operator of numerous restaurants — and TV personality — talked to SeafoodSource about how his products were developed and where they will be distributed.

Blank: Why did you want to feature seafood in Jose

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Published on
April 25, 2013

As the comment period on the FDA’s environmental assessment of genetically engineered salmon comes to a close on 26 April, several groups are criticizing the agency’s review process.

Nearly 1.5 million people — the majority opposing the approval of Aqua Bounty’s AquAdvantage salmon — have commented on the FDA review since late December.

“FDA needs to put interests of the public ahead of those from the biotech industry, which appear to

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Published on
April 16, 2013

The purpose behind the new fresh Jail Island Seafood line is to bring local, high quality, traceable fish to retailers and restaurants throughout southeastern Canada.

The line was launched on 15 April by Halifax, Nova Scotia-based A.C. Covert Distributors, a subsidiary of True North Salmon — the sales and marketing arm of Cooke Aquaculture. A.C. Covert has started supplying hook and line caught halibut to a restaurant in Nova Scotia and other

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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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