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.

@EditorsWriters

@FlavorfulExcursions

Published on
May 19, 2009

New Brunswick lobstermen are asking for the government’s help with the glut of lobster and absence of demand, which is resulting the lowest prices they’ve seen in decades.

However, they are not requesting a government bailout, even though some officials are suggesting subsidizing the lobster industry at CAD 1 per pound. With average annual landings of 10 million pounds, that could amount to a CAD 10 million (USD 8.7 million, EUR 6.4 million)

Read More
Published on
May 18, 2009

The seafood industry constantly is constantly battling misinformation on mercury in seafood. But the misinformation popped up in an unusual place this month — a women’s fashion magazine.

The May issue of Vogue featured the article “Mercury Rising,” which focused on the writer’s concerns about eating seafood high mercury.

Studies show an “avalanche [of] danger” linked to mercury in seafood, said Bronwyn Garrity, the author. “Every

Read More
Published on
May 18, 2009

Developing offers that do not erode a restaurant’s brand and stressing seafood’s health benefits are some of the ways that restaurants are thriving in down economy, CEOs told restaurateurs at the National Restaurant Association’s Restaurant Hotel-Motel Show in Chicago this week.

“Introducing new items at price points that are more competitive, or combining offers that don’t erode your brand [is better than] discounting. Discounting for

Read More
Published on
May 18, 2009

 The aquaculture industry needs to look to new products and opportunities and do a better job of publicizing success stories, said buyers on a panel at the National Restaurant Association's Restaurant Hotel-Motel Show in Chicago on Monday.

"There is such great progress within the aquaculture industry. There is the great stuff that Kona Blue [which raises sushi-grade kampachi] is doing, and there are developments with tuna farming," Mary Plitt,

Read More
Published on
May 17, 2009

 U.S. grocery shoppers continue to pinch pennies, including buying more private label food products at supermarkets, according to the Food Marketing Institute's new Grocery Shopper Trends 2009 report.

"Shoppers are focused on finding the best prices for the food they purchase," said Leslie Sarasin, president and CEO of FMI in Arlington, Va., which surveyed more than 2,000 consumers nationwide for the report. "It is the No. 1 reason consumers

Read More
Published on
May 17, 2009

While the supermarket industry's sales increased 5.2 percent in 2008, its profits were offset by a 5.7 percent food-at-home inflation rate, according to a new Food Marketing Institute report.

As a result, grocery industry net profits fell to 1.43 percent last year, compared to 1.82 percent in 2007, as retailers competed for fewer consumer dollars during the recession.

"Contributing to this decline were increases in the costs of goods, health

Read More
Published on
May 14, 2009

Seafood will be a small but growing part of the grocery store-within-a-store departments Target Corp. is adding to 100 of its stores by year's end.

After testing the "PFresh" mini food sections in two Target stores in Minneapolis last year, the concept was expanded to eight new stores in six U.S. states in March. The concept has been such a success that executives plan to include the dry grocery and perishable food sections in 100 new and

Read More
Published on
April 26, 2009

One Prince Edward Island fish coop manager is on a mission to make lobster, crab and other seafood from PEI stand apart from all other seafood.
 
"For the most part, our seafood is labeled, 'Product of Canada.' It is all the same," said Eric Wagner, manager of Hardy's Channel Fish Coop and a lobsterman in Ellerslie, PEI.
 
Buyers from other countries buy Prince Edward Island seafood, process it and repackage it as their own, Wagner pointed out.



Read More
Published on
April 18, 2009

Canned, refrigerated and frozen seafood products are muscling their way into drug and convenience stores across the United States, as both channels add more food offerings to their shelves.While convenience chains have been ramping up their fresh and frozen food selections for several years, many drug chains have added more food selections over the past year or so.
 
In 2008, Walgreen Co. rolled out its Café W concept featuring a beverage

Read More
Published on
April 15, 2009

As Americans look for ways to save money, overall sales of private-label seafood products are up slightly overall.
 
And sales of certain private-label seafood products increased dramatically at U.S. retail outlets over the past year. Some of the biggest gainers were shelf-stable tuna, up 26 percent; canned shrimp, up 29.9 percent; and unbreaded frozen fish, up 10.8 percent. That's according to The Nielsen Co., which tracked seafood sales in

Read More