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
February 14, 2011

Commander’s Palace is an institution — legendary not only in New Orleans but recognized nationwide for its fine-dining New Orleans-style cuisine. The longstanding restaurant and its chefs have received numerous James Beard Foundation awards and recognition from the Zagat survey. Over the past year, Commander’s Palace Executive Chef Tory McPhail — and winner of the 2009 Great American Seafood Cook-Off — has made headlines for his

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Published on
February 10, 2011

Restaurants and supermarkets across the United States are promoting seafood that will help their customers feel more romantic throughout the Valentine’s Day holiday.

Tying seafood entrees into the holiday is a smart move, since around 70 million Americans are expected to eat at restaurants to celebrate Valentine’s Day, according to new research from the National Restaurant Association. And 13 percent of those surveyed pick restaurants that

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Published on
February 6, 2011

Restaurants and retailers should step up their promotions of seafood in February – the American Heart Association’s (AHA) American Heart Month.

Heart Month provides a perfect opportunity to educate consumers about the health benefits of fish — including its low-fat, low-calorie profile — and offer recipes and preparations that are heart-healthy.

Dallas-based Fish City Grill is going all out for American Heart Month with its launch of a

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Published on
January 31, 2011

Former Central Florida restaurant owners Craig Tremblay and Chef George Vogelbacher smartly partnered with a sustainable food distributor restaurant in Winter Park, Fla. Gary Reed, owner of distributor Gary’s Seafood Specialties in Orlando, approached the two to help design the kitchen and operate Winter Park Fish Co. a year ago. Tremblay had owned Bonefish Billy’s in Winter Park and Vogelbacher, 70, owned fine dining European eatery Le

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Published on
January 30, 2011

Oregon Dungeness crab is running short this season, forcing buyers to compete for supply.

“It is definitely a seller’s market. [The shortage] has caused buyers to scramble to put up enough frozen inventory to meet their demands for the rest of the year,” said Nick Furman, executive director of the Oregon Dungeness Crab Commission.

Landings this season, which was delayed by two weeks due to winter storms, are significantly lower than last

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Published on
January 30, 2011

Because there are compliance issues with Ohio’s frozen seafood weighting, the Ohio Grocers Association (OGA) in Columbus, Ohio, is developing a “best practices guide” for its members.

The Ohio Department of Agriculture’s Department of Weight and Measures asked the OGA to develop better practices for the industry because of ongoing issues with retailers over short-weighting frozen seafood, said Kristin Mullins, executive VP and CEO of the

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Published on
January 23, 2011

Target Corp. is adding fresh and frozen seafood products in its P-Fresh format stores and its SuperTarget stores this year.

The Minneapolis, Minn.-based retailer, the United States’ second largest after Walmart, is remodeling 400 of its traditional stores in 2011 to the P-Fresh concept, which offers a limited selection of seafood, meat, produce, dairy products, frozen foods and dry grocery items. In 2010, Target retrofitted around 350 of its

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Published on
January 16, 2011

It’s January, and Americans are seeking healthier foods as part of their New Year’s resolutions. So retailers and seafood-marketing organizations nationwide are jumping on board by promoting seafood’s healthful benefits.

“During January, we do our best to promote fresh fillets, such as cod, haddock, salmon, pollock and flounder. We advertise our Grade A items, as well as items that are heart healthy, along with [those that have] our high

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Published on
January 16, 2011

 The long-standing Sam’s Chowder House, which serves authentic New England fare along the shoreline in Half Moon Bay, Calif., is expanding its successful food-truck service. After forming a separate operation for its Sam’s Chowder House food truck last year, it will add another Sam’s ChowderMobile — serving a variety of fresh seafood appetizers, sandwiches and entrées — by this summer.

 SeafoodSource recently caught up with Paul

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Published on
January 2, 2011

While Cochon in New Orleans is primarily known for its meats and sausages made in-house, its owners’ allegiance to Gulf seafood has kept many of its customers loyal to the eatery, even after the devastating oil spill. At the Cajun restaurant, co-owners Stephen Stryjewski and Donald Link feature handmade crawfish pies, roasted oysters and other seafood specialties, in addition to the boudin, andouille, smoked bacon and head cheese they produce

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