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 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

In recent years, supermarket health and wellness programs — complete with nutritional shelf labeling and registered dietitians (RDs) — have grown significantly. Even though fish is a lean protein and boasts numerous health benefits, seafood is often curiously missing from retailers’ health education programs.

That’s starting to change, as the nutritional information about seafood filters into the mainstream. Certain supermarket chains are

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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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Published on
April 8, 2013

In the wake of the Easter holiday, prices are predictably leveling off, but the farmed salmon market remains volatile because of supply problems from both Chile and Europe. At the same time, there is a backup on the fish over the past two weeks, due to higher prices and somewhat lower demand around the Easter holiday.

“Instead of double-digit [price] increases, stability has taken over, which can be attributed to less than projected Easter

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Published on
April 2, 2013

Mitchell’s Fish Market in the Tampa, Fla., area will be among the restaurants that will soon be sporting a new sustainable seafood logo.

The Tampa-based Florida Aquarium recently soft-launched its Seafood Now sustainability program with partners that include Mitchell’s Fish Market, The Columbia, Parkshore Grill, 400 Beach, and Mise en Place. Sweetbay Supermarket, which carries MSC-certified seafood, is also a partner in the Seafood Now

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