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
August 18, 2009

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

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Published on
August 17, 2009

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

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Published on
August 16, 2009

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

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Published on
August 9, 2009

 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

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Published on
August 4, 2009

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

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Published on
August 3, 2009

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

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Published on
July 28, 2009

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)

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Published on
July 27, 2009

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

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Published on
July 26, 2009

 Food Lion, Weis Markets and Winn-Dixie are just a few of the U.S. supermarket chains adding and remodeling stores despite the recession, giving seafood vendors potential markets in new cities.

For example, Food Lion, which is based in Salisbury, N.C., and owned by Delhaize Group of Belgium, will open three stores in New Castle County, Delaware, by year's end. The move marks the retailer's first foray into the Wilmington, Del., area.

"We

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Published on
July 21, 2009

Celebrating seafood and produce that is in season is one of the best ways to engage fine-dining customers, according to Tiffany Derry, executive chef of Go Fish Ocean Club in Dallas. The single-unit seafood and sushi restaurant recently began celebrating its five-year anniversary with a 50 percent off lunch sale through 31 August. The promotion — along with salmon and softshell crab — has boosted the eatery’s summer sales.

Blank: How is

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