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
January 3, 2010

As national convenience chains and regional supermarket chains plan expansions in 2010, seafood vendors are gaining new markets for their products.

7-Eleven, which licenses around 36,900 stores worldwide, is adding 20 new stores in Northern California in 2010 and around 30 additional stores in the area in 2011.

“We want to quickly identify new locations and take advantage of opportunities throughout the region,” said Dan Porter, 7-Eleven’s

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Published on
December 22, 2009

Highlighting luxurious but affordable seafood items such as American lobster is the theme for U.S. restaurants’ holiday seafood promotions this year.

“This season seems to be all about affordable luxuries, such as lobster in a rich sauce; comfort food dishes that feature shrimp, crab or lobster, and fillets of fish encrusted in flavorful cheeses, nuts or breading,” said Aaron Jourden, associate editor for Chicago foodservice research and

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Published on
December 21, 2009

Christmas is almost here, and supermarkets across the United States are promoting a number of seafood items to lure celebratory consumers.

LaBonne Market, a three-store operator in Woodbury, Conn., is featuring cooked and raw shrimp, stuffed shrimp, squid rings, 2.5-pound squid blocks and lobster tails during a four-week truckload sale.

“We break it the first weekend of December and run it right through New Year’s Eve,” said Ken De La Rosa,

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Published on
December 20, 2009

Despite consumers’ economic challenges over the past year, many have stuck with their organic food and beverage purchasing behaviors, according to a new report.

Chicago-based market research firm Mintel and SPINS, a natural products retail and consulting firm, found that nearly 40 percent of consumers have not changed their organic product purchasing habits due to the recession. In addition, refrigerated organic food and drink product sales

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Published on
December 17, 2009

Legendary National Football League coach Don Shula and his son, Dave Shula, recently opened their newest franchised restaurant, Shula’s 347 Grill, inside the Westin Lake Mary hotel in Lake Mary, Fla. The casual 347 Grill — the ninth to open under this concept — features specialty fish, gourmet salads, steaks and burgers. Based in Miami Lakes, Fla., Shula’s operates more than 30 locations in the Southeast, Mid-Atlantic, Midwest and

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Published on
December 17, 2009

More red snapper may find its way to market in 2010, as the Gulf of Mexico Fishery Management Council will recommend that the quota be increased from 5 million pounds to slightly more than 6.9 million pounds annually.

“Harvest levels were still a bit too high in 2008. However, scientific projections are promising for 2009, indicating that the stock may improve enough to support higher harvest levels,” said Dr. Bonnie Ponwith, science and

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Published on
December 6, 2009

Allgauer's on the Waterfront, a third-generation restaurant owned by the hotel in which it is located — the Hilton Chicago Northbrook — is expanding its seafood offerings. It recently added "all-you-can-eat" Maine lobster to its weekly seafood and prime rib buffet. The buffet featuring more than 30 different hot and cold foods has been a longstanding Friday night tradition for the upscale eatery. SeafoodSource recently talked to Josh Hill,

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Published on
December 6, 2009

The U.S. rainbow trout supply is about to get some much-needed relief.
Despite production difficulties over the past two seasons due to government regulations and reduced water flows from the Eastern Snake Plain Aquifer, Idaho rainbow trout farmers expect increased supply this season.

"We have a good supply this year, better than last year. Our ability to grow and some of the improvements we have made have allowed us to do OK with our fish," said

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Published on
November 24, 2009

 With Thanksgiving on Thursday, seafood — and all other proteins, for that matter — are taking a backseat to turkey.

But that's not preventing a few U.S. supermarket chains from promoting fish this week. Shrimp rings and platters, oysters and king crab are among the seafood items they're advertising leading up to the holiday.

Since oysters are a part of many families' stuffing recipes, retailers are going all-out to promote them.

"We have


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Published on
November 24, 2009

Greg Griffie, executive chef of 606 Congress in the Renaissance Boston Waterfront Hotel in Boston, wants to take the restaurant’s seafood offerings to the next level. While the cuisine at the upscale eatery already focuses on quality food with modern American flair, Griffie is looking for more sustainable seafood items. He recently talked with SeafoodSource about 606 Congress and its sourcing practices.

Blank: How have you become more

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