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
October 31, 2010

Buying sustainable seafood and locally produced food are among the top trends that the Food Marketing Institute (FMI) found in its new “FMI Grocery Shopper Trends 2010” survey.

Thirty-seven percent of shoppers now say they buy sustainable seafood on a regular basis, an increase of 7 percent from last year, according to the survey of 1,000 consumers, which defined sustainable seafood as “where the fish is caught and replenished.”

Buying

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Published on
October 31, 2010

While Florida’s spiny lobster supplies are about the same as last season, price are higher, according to the state’s suppliers and distributors.

The spiny lobster harvest, which runs from 6 August through the end of March, represents Florida’s third-highest grossing seafood product in sales, behind shrimp and stone crabs. Last season, the dockside value was USD 13.2 million, according to the Florida Department of Agriculture and Consumer

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Published on
October 24, 2010

Although more consumers purchase organic, local and sustainable foods, they are most confused about foods that are “sustainable,” according to a new survey.

Seventy-eight percent of people surveyed said they purchase local food or order it at restaurants at least once a month, and 59 percent order or buy sustainable food, according to Technomic’s survey of 1,500 American consumers in its new “The Healthy Eating Consumer Trend Report.”

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Published on
October 24, 2010

Eric Sayers, executive chef at CQ’s Restaurant in Hilton Head Island, S.C., has been advocating sustainability of ocean life for years. Recently, however, the South Carolina Sustainable Seafood Initiative (SSI), which emphasizes responsible management and consumption of the world’s seafood populations, named Sayers as a “platinum partner,” because nearly all of the restaurant’s seafood offerings are sustainable. Sayers has completely

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Published on
October 24, 2010

BP on Tuesday said it will provide the state of Florida with USD 20 million in funding for Gulf of Mexico seafood testing and marketing over the next three years.

BP’s agreement is a big win for Florida, especially since other states, including Louisiana, have not yet had their seafood-marketing funding requests approved by BP. BP is paying USD 10 million for seafood inspections and USD 10 million for seafood marketing.

“It is a really good

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Published on
October 18, 2010

Walmart’s addition of 30 to 40 smaller format stores over the next two years should bode well for fresh and frozen seafood suppliers.

The Bentonville, Ark.-based retail giant announced its global growth plan in mid-October, which includes adding 32.5 million square feet of selling space worldwide in 2011. Walmart’s large-format stores will experience the most growth, with a projected 152 stores added in the United States in fiscal 2011 and

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Published on
October 17, 2010

Jon Bell, a professor in Louisiana State University's AgCenter Department of Food Science, has found himself at the center of the Gulf of Mexico oil spill controversy. As a trainer with the National Oceanic and Atmospheric Administration's Sea Grant program, Bell is responsible for educating seafood processors on sensory tests to detect oil-tainted seafood. Some consumers — and even a few seafood professionals — don't believe that sniff

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Published on
October 11, 2010

Maine lobster is among the seafood products being championed this month for National Seafood Month.

In conjunction with National Seafood Month, Maine Gov. John Baldacci proclaimed October to be Maine Lobster Month. As a result, the Maine Lobster Promotion Council (MLPC) is running a TV campaign throughout the state in October and November, which promotes the fall consumption of Maine lobster. The MLPC also shifted its annual cook-off to October

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Published on
October 11, 2010

While the Epcot Food & Wine Festival is a big draw for locals and tourists alike in Orlando, Fla., every year, seafood is taking center stage this year. Seafood entrees — including steamed mussels, Atlantic salmon and seared tuna — are a big part of the offerings at the tasting marketplaces throughout the park; about 50 of the 190 entrées served feature seafood.

This year, Epcot added three new tasting marketplaces — Belgium, South

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Published on
October 10, 2010

Demand for fresh blue mussels remains steady, while frozen mussel meat demand is inching higher.

“Supplies of both Maine wild mussels and Prince Edward Island rope-grown mussels are adequate, enough to keep up with demand. There were not that many closures this year for Maine wild mussels, so it was a good season,” said one Northeast mussel wholesaler.

As a result of steady supplies and slightly higher demand, pricing has also been steady.

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