Christine Blank

Five years after opening its first eatery, executives with the Boneheads fast-casual seafood restaurant chain are planning more aggressive expansion.

 Boneheads, which touts itself as a grilled fish and piri piri chicken concept, has five locations throughout the Southeast United States. Boneheads focuses on healthy food in a casual environment, much like Moe’s Southwest Grill, which was owned by Raving Brands, the company that also initially

Seafood is taking on new and unusual roles in Rouse’s flagship New Orleans store, which opened in December. Inside is a 100-gallon tank with live tilapia; open, self-serve cases of loose Gulf shrimp; and 16 feet of fresh seafood displays. Most notably, the three-story, 40,000-square-foot store is the first in the United States to feature a hydroponic garden on its rooftop.

In addition to the herbs being grown for sale at the store, Rouse’s

Most adults probably remember eating the fun, frozen push-pop ice cream desserts when they were kids. The small plastic tubes were generally filled with ice cream or sherbet and as the pop was pushed from the bottom the ice cream became visible at the top and readily eaten.

Now, one restaurant aims to be the first to offer seafood push-pops on the menu. Pulpo, a Spanish tapas and American fusion restaurant in the upscale Cleveland Park

After recently receiving U.S. Food and Drug Administration (FDA) import approval, Naked Fish in Scotland will begin shipping its Marine Stewardship Council-certified frozen fish line to the U.S. market later this year.

Naked Fish is in talks with three major U.S. retailers to carry the line of 280-gram, two-portion packs of line-caught Atlantic cod, Scottish smoked haddock, Atlantic Scottish salmon, and Scottish smoked salmon.

Two major U.K.

Hand-held seafood entrées are one of the fastest growing products on U.S. restaurant menus, according to new data from menu research firm Datassentials. The Los Angeles-based firm which tracks the menus of more than 4,800 restaurant chains and independent operators, also found that Scottish salmon, branzino and tuna tartare are the fastest-growing seafood items featured on menus.

For hand-held delicacies, seafood sliders have soared 200 percent

Blue crab fishermen will have potential new markets for their crabmeat starting next season.

Gabe Dough, founder of Shure Foods in Greenville, N.C., is optimistic that commercial production of his recently patented method for altering the texture of fresh crabmeat will be in the start-up phase by next summer. Dough’s patented technique treats raw crabmeat with a protein-binding agent that allows it to be quickly shaped, portioned and frozen, so

Co-op grocery stores are realizing major seafood sales as a result of comprehensive sustainability programs and a focus on sourcing high-quality product.

For example, the 165 Co-op food stores, operated by Federated Co-operatives Ltd., recently began marketing a Reel in the Solution! sustainable seafood program to its shoppers. The program was developed by the Saskatoon, Saskatchewan–based supermarket chain and SeaChoice, a consortium of five

Darden Restaurants’ recent acquisition of Yard House is expected to complement the restaurant conglomerate’s other brands, including Red Lobster, Olive Garden and Longhorn Steakhouse.

While Irvine, Calif.-based Yard House is a small upscale casual chain of 39 units in a handful of states, it is a profitable one. Sales surpassed USD 262.4 million in 2011. Darden purchased the chain for USD 585 million earlier this month.

“We believe Yard

The current record low lobster prices in the U.S. Northeast won’t be much of a benefit to value-added lobster processors — in the near term.

The poor quality of lobster this year is a factor, in addition to the lack of distribution needed to quickly ramp up and sell finished lobster products.

“The majority of the lobster processors are in Canada — there are very few in Maine. The lobsters are such a poor quality right now and they are not