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
July 26, 2010

U.S. restaurants are adding more “healthy” and “low calorie” claims on their menus, and seafood is benefiting as a result.

“Restaurants are using seafood, as well as other proteins, to highlight their low-calorie and healthy menu options,” said Eric Giandelone, director of research for Mintel Foodservice, part of the Chicago-based research firm Mintel International.

Mintel recently released data on “healthy” and “low calorie”

Read More
Published on
July 25, 2010

Seafood is becoming more affordable and available to American diners, as steakhouses and other restaurant concepts lower prices on their surf-and-turf specials and mid-tier operators offer a wider range of fish.

"Seafood is starting to hit the menus of restaurants that have check averages of between USD 5 and USD 12," said Darren Tristano, executive VP of Chicago-based foodservice research and consulting firm Technomic.

For example, Panera Bread

Read More
Published on
July 19, 2010

Sellers of other seafood species are envious of Copper River salmon, the red-fleshed fish that gets all the attention starting in mid-May. For three months in advance, shoppers around the country bug retailers to find out when the first Copper River delivery will be made.

Grocery chains and fish markets wisely used the pomp and circumstance of the first wild Alaska salmon run to kick off the summer seafood season, which also includes wild halibut

Read More
Published on
July 19, 2010

The Brennan Family of New Orleans is iconic — not only to their local community but also to the international restaurant industry. Theirs is a legacy that hails back to 1946, when Owen Edward Brennan opened the family’s first restaurant on Bourbon Street. Since then, the family has built its local empire of seafood and fine-dining to 13 eateries in Louisiana, including the acclaimed Commander’s Palace in New Orleans. Ralph Brennan, who

Read More
Published on
July 13, 2010

Supercenters will continue to be a strong retail format in the future, while drug and dollar stores will also remain strong through 2014, according to a new report focusing on the U.S. retail food industry.

Meanwhile, traditional grocery store sales suffered in 2009 and will continue to plummet in the next four years, according to Barrington, Ill.-based Willard Bishop’s Future of Food Retailing report.

Despite a difficult economic climate last

Read More
Published on
July 13, 2010

Lurking beneath the oil-slicked surface of the Gulf of Mexico are more than 50 seafood species teetering on the brink. The trickle-down effect can be seen onshore, where seafood-related wholesalers, processors, retailers and restaurants scattered across four states face an uncertain future. What local seafood they were able to purchase in May and June won't last through the year, and tourism has already been curtailed by images of oil-soaked

Read More
Published on
July 11, 2010

Fast casual restaurants are projected to grow faster than any other restaurant segment in 2010, according to new data from foodservice consulting firm Technomic of Chicago.

Fast casual restaurants — including new seafood chains like Fish Camp, Corner Fish Grill, California Fish Grill and Fish Express — will grow at a 4.5 percent rate throughout this year, Technomic reported at its recent "Restaurants 2010: Trends & Directions"

Read More
Published on
July 5, 2010

Glidden’s Island Seafood in Nantucket, Mass., is likely one of the oldest fish markets in the United States, starting out as Glidden & Co. in 1898 at Steamboat Wharf. Current owner David Glidden entered the family business in 1975 and moved the flourishing market from its small location on the wharf to an expansive store, which includes a certified foodservice kitchen and housing for seasonal workers, on Pleasant Street. In addition to a

Read More
Published on
July 4, 2010

Shrimp is once again the main player in holiday seafood promotions, as U.S. retailers gear up for the Fourth of July weekend. This year, a few supermarket chains are getting behind Florida shrimp to show their support for Gulf seafood during the oil spill.

Restaurant chains such as McCormick & Schmick's and Captain D's are also running unique marketing campaigns for the Fourth of July.

Publix Super Markets, Kroger's Atlanta-area stores and

Read More
Published on
June 29, 2010

U.S. fast-casual chains are adding premium menu items such as lobster rolls this summer, many with a variety of sizes and pricing to fit different budgets.

For example, Panera Bread Co. rolled out a lobster sandwich on ciabatta bread in early June. The sandwich retails for USD 16.99, which is significantly higher than Panera’s other offerings.

D’Angelo Grilled Sandwiches also launched several different lobster sandwich offerings this spring in

Read More