The outlook for Florida’s spiny lobster season, which opened 6 August, is bleak, but not because of lack of supply. Demand for the product is lagging significantly, which is depressing prices.
“We’re all dealing with a recession, and market demand is nowhere near where it should be. People are afraid and are not buying,” said one Florida dealer.
Both domestic and international buyers are waiting to put in large orders — possibly until… Read More
Pappas Restaurants has grown to more than 60 U.S. locations and 10 banners — including Pappas Seafood House, Pappadeaux Seafood Kitchen, Pappasito’s Cantina and Pappas Bros. Steakhouse — since its inception in 1976. Though the Houston company spans seven states — Texas, Colorado, New Mexico, Arizona, Illinois, Ohio and Georgia — its executive chefs work hard to tailor their menus’ seafood offerings to the area in which they… Read More
Anthony’s Restaurants, a chain of 24 seafood restaurants throughout the Pacific Northwest, has been entrenched in the seafood industry since it opened its first Anthony’s Home Port location in Kirkland, Wash., in 1975. To ensure that it is using fresh, local seafood in its eateries, privately-owned Anthony’s has also operated its own seafood processing company since 1985. SeafoodSource recently talked to Pat Donahue, executive chef of… Read More
Fresh and value-added seafood is a focal point at a new epicurean-minded supermarket concept just launched by Midwestern retailer Schnucks Market.
St. Louis-based Schnucks — which operates 106 stores in Illinois, Indiana, Wisconsin, Iowa, Tennessee, Mississippi and Missouri — last week opened its first Culinaria — A Schnucks Market store in downtown St. Louis.
The 21,000-square-feet store is a new urban format about one-third the size of a… Read More
Supporting local fishermen and farmers is so important to Peter Davis, chef at Henrietta's Table restaurant in The Charles Hotel in Cambridge, Mass., that he wrote a book about it. Or more accurately, a cookbook, “Fresh & Honest”, that shows off both the New England institution's recipes and the stories of local lobstermen and growers.
SeafoodSource talked to Davis this week about the importance of supporting local fisheries and how the
In a few days, Mashiko Japanese restaurant in Seattle is launching a revamped sushi menu, consisting of 100 percent sustainable seafood. The re-launch culminates years of research by the owner of the 15-year-old upscale eatery, Hajime Sato. A self-proclaimed "sushi whore," Sato talked to SeafoodSource about the benefits and challenges of serving only sustainable seafood.
Blank: Why are you now offering sushi made with only sustainable
Don’t let your kids’ feigned ignorance of health and seafood fool you — they know it’s good for them.
A new study by Chicago foodservice consulting firm Technomic shows that a majority of 6-year-olds to 12-year-olds are aware that fish is good for them. In addition, they order shrimp and sushi when they go out to eat.
More than two-thirds (66 percent) of the 1,200 kids surveyed in Technomic’s “Kids & Moms Consumer Trend… Read More
Stop & Shop, one of the U.S. Northeast’s largest supermarket chains, with about 380 stores in seven states, is ramping up its sustainable seafood efforts up by focusing on its farmed shrimp from Thailand and Indonesia.
“We’ve identified farm-raised shrimp as a key priority,” Tracy Taylor, senior seafood buyer for Stop & Shop, told SeafoodSource on Wednesday.
To that end, Stop & Shop is partnering with the New England Aquarium… Read More
The cost of groceries varies across the country, but it is generally lower in Chicago and higher in New York City and Los Angeles, according to a new study.
Market research firm IBIS World found that a basket full of groceries across the three cities averaged USD 102.40 (EUR 73) for store-brand products — including canned tuna, ground beef, apples and toilet paper — USD 119.47 (EUR 85.17) for name-brand products and USD 140.95 (EUR 74.82)… Read More
Vancouver Aquarium’s Ocean Wise initiative this week officially extended its sustainable seafood sourcing program to suppliers across Canada.
Until recently, Ocean Wise dealt chiefly with restaurant operators and retailers in western Canada.
“Now we are getting contacted, sometimes multiple times a day, by suppliers. Maybe it is more critical for them to become involved [in sustainable seafood], since there is a market for them now,” Mike… Read More