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
July 2, 2012

The powerful thunderstorms that rocked Virginia, Maryland and other mid-Atlantic states over the weekend are taking their toll on the region’s seafood industry.

An estimated 2 million homes and businesses along the U.S. East Coast were still without power as of late Monday, after hurricane-force winds uprooted trees and knocked over power lines Friday evening. Despite 100-degree temperatures in the Northeast, many homes are not expected to have

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Published on
July 2, 2012

 

Mahimahi supplies are scarce, driving prices up to around USD 6.50 a pound wholesale. The U.S. mahi fishery, typically running from May through July, has yielded low volumes and smaller sizes so far this season.

“This is the third disappointing domestic mahi season in a row. The boats made one or two trips for mahi, then started targeting swordfish or tuna again,” said one Northeast U.S. distributor.

“We are off-season, so it is overly

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Published on
June 26, 2012

While U.S. supermarkets are competing better on meal solutions offerings — including seafood entrées — restaurants are battling to gain more share of the family dinner market.

Compared to restaurant chains, retailers are competing better against restaurants by offering more ethnic food choices, including Indian, Thai, Korean, and Greek, according to the new Retail Meal Solutions Segment Study from Chicago-based foodservice consulting firm

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Published on
June 24, 2012

Grocery shoppers consider food purchases with all five senses, but smell has got to be one of the strongest, particularly in the fresh seafood department. If funky odors are present, it is almost guaranteed that sales will slide. So it was refreshing to see U.S. supermarkets recognized for the quality of their perishables, their stores’ cleanliness and reasonable prices in Consumer Reports’ annual supermarket rankings.

Wegmans was the top

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Published on
June 21, 2012

A Dunedin, Fla., café that opened in a decades-old fish market is actually out-performing the retail space.

Walt Wickman opened 1,500-square-feet Olde Bay Café in the Dunedin Fish Market a year-and-a-half ago, and it has gained quite a following. “The main challenge we have is being so small,” said Walt about the 50-seat café. “People have a tough time getting in here on the weekends.” Wickman attributes part of the café’s success

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Published on
June 18, 2012

Editor’s note: The following is a free sample of a SeafoodSource market report. To access all market reports, which are posted every Monday, sign up for SeafoodSource premium membership, which costs only USD 195 a year. 

The unusually warm North American winter is bringing on the swordfish season earlier than usual. While the season typically begins in early July, some vessels have been fishing healthy supplies of North Atlantic sword since

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Published on
June 10, 2012

After the Honduran government agreed to a ban on industrial lobster diving, organizers consider the recent Third Annual Lobster Symposium in La Ceiba, Honduras, a success.

“The government of Honduras … stated that the ban for the diving lobster fishery will be done by mid-2013. A transition national diving plan is being established,” said Jimmy Andino, chief of party for Global FISH Alliance’s Spiny Lobster Initiative-Honduras.

Honduras

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Published on
June 7, 2012

More processors and fishermen looking for an alternative to the spot auction model for live fish are taking part in a new Internet-based seafood exchange service called FYSH-X.

Gloucester, Mass.-based Open Ocean Trading formally launched the forward-contracting service on 1 May after a soft launch at the International Boston Seafood Show in mid-March.. On FYSH-X’s exchange, participating vessels from the Northeast United States list the species

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Published on
June 4, 2012

Ruby Tuesday’s expansion into seafood foodservice with its Marlin and Ray’s concept helps the company diversify and compete with other restaurant giants such as Darden Restaurants and OSI Restaurant Partners.

Ruby Tuesday has quickly grown the Marlin and Ray’s casual seafood brand since its inception in 2010 with 11 locations in a handful of states and another 10 units planned for 2013. Marlin and Ray’s is expected to be profitable for

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Published on
June 3, 2012

There is a great opportunity for seafood sandwich sales at restaurants, as consumers say they are eating more of them — and seeking healthier options.

Nearly half of all sandwiches consumers eat are purchased at restaurants or other foodservice locations, up from 44 percent in 2010, according to the new Sandwich Consumer Trend Report from foodservice consulting firm Technomic. In addition, 43 percent of consumers say they eat at least four

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