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 26, 2009

 Food Lion, Weis Markets and Winn-Dixie are just a few of the U.S. supermarket chains adding and remodeling stores despite the recession, giving seafood vendors potential markets in new cities.

For example, Food Lion, which is based in Salisbury, N.C., and owned by Delhaize Group of Belgium, will open three stores in New Castle County, Delaware, by year's end. The move marks the retailer's first foray into the Wilmington, Del., area.

"We

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Published on
July 21, 2009

Celebrating seafood and produce that is in season is one of the best ways to engage fine-dining customers, according to Tiffany Derry, executive chef of Go Fish Ocean Club in Dallas. The single-unit seafood and sushi restaurant recently began celebrating its five-year anniversary with a 50 percent off lunch sale through 31 August. The promotion — along with salmon and softshell crab — has boosted the eatery’s summer sales.

Blank: How is

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Published on
July 16, 2009

Phil Heimer, executive chef at the 52-year-old A&B Lobster House in Key West, Fla., knows a thing or two about preparing and selling winning seafood entrées in a fine-dining restaurant. After working as executive chef at the steak-and-seafood eatery for five years, Heimer won a local "Master Chefs" contest for his seared scallops entrée earlier this year.

Meanwhile, A&B Lobster House's has served as a special-occasion spot for locals

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Published on
July 9, 2009

To survive in today’s economy, retailers and vendors must determine which SKUs (stock keeping units) are selling and get rid of non-performing brands and products, according to two experts with Barrington, Ill.-based consulting firm Willard Bishop.

“The need to simplify and streamline is going to drive significant change in these turbulent times. Retailers really need to look at line extensions of flavors and brands and decide what value they

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Published on
July 1, 2009

Ruby Tuesday and P.F. Chang’s China Bistro are among the U.S.-based chains expanding internationally this year, providing new markets for casual dining seafood sales.

Many chains are experiencing faster growth in other countries and are focusing less on the domestic market, due to the U.S. recession.

“The expansion has been greater internationally than domestically. Even Chipotle is moving into London,” said Darren Tristano, executive VP of

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Published on
June 22, 2009

While executives at the Gloucester Seafood Display Auction in Gloucester, Mass., are not saying how they will respond to a 10-day suspension of their business by the National Oceanic and Atmospheric Administration, they are fighting it in court.

Because of the impending NOAA sanction, Gloucester Auction owner Larry Ciulla is not responding to media calls, according to a company receptionist. The auction must inform NOAA by 24 June if there is any

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Published on
June 21, 2009

A certified organic salmon product was recognized as one of the best new products of 2009 at the All Things Organic Conference & Trade Show in Chicago on Wednesday.

The Organic Smokehouse of Shropshire, U.K., won the Best Overall Organic Retail, 2009 New Product Competition distinction for its Elderflower Cured Gravadlax, a salmon cured for 48 hours in a traditional Welsh smokehouse in England. The product is certified organic by the

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Published on
June 21, 2009

While Americans have been steadily eating more sushi over the last few years, the latest trend is hotels across the country opening sushi bars and restaurants.

Several large Orlando, Fla., hotels,  including JW Marriott and the Hyatt Regency Grand Cypress, have opened onsite sushi restaurants over the last year to appeal to both hotel guests and to the local community.

The most recent restaurant launch was from Rosen Centre hotel, a 1,334-room

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Published on
June 18, 2009

While seafood suppliers typically think of the Mississippi Gulf Coast as a market for catfish and crawfish, it is an up-and-coming market for high-end seafood and sushi.

For example, in two of its eight restaurants and bars, the IP Casino Resort & Spa in Biloxi, Miss., sources Kona Kampachi from Kona Blue Water Farms in Kailua-Kona, Hawaii. In addition, the 1,000-room property buys sustainable seafood from Japanese Food Co. for the sushi

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Published on
June 17, 2009

The trend of U.S. shoppers flocking to store-brand products — including fresh, frozen and shelf-stable seafood items — is not a temporary one.

A whopping 91 percent of shoppers said they will continue buying store brand products after the recession is over, according to a new poll conducted this month by GfK Custom Research North America for the Private Label Manufacturers Association (PLMA) in New York.

In fact, 35 percent of shoppers are

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